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allenb
OfflineAdmin
· 04/02/2020 4:50 AM
Morning Ed, I haven't done any green coffee hoarding yet but am hoping the supplies don't end up like the toilet paper isles!

snwcmpr
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· 03/31/2020 2:53 PM
Hey Ed. Thanks. roar

homeroaster
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· 03/31/2020 11:21 AM
Hey quarantined home roasters! I hope you have great coffee! If they have a run on coffee, I hope you're set with your great home roast! Find me on Facebook! Ed Needham

snwcmpr
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· 03/25/2020 11:49 AM
New Rochelle in the news. I think of you every time I hear it. ... Please stay safe.

allenb
OfflineAdmin
· 03/21/2020 7:36 AM
Good morning homeroasters morning Everyone is hopefully staying healthy through this. Hang in there and stay safe!

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Paper on Roasting Defects
chaff
TomC, over on Home-Barista, posted a link to a report on characterising roasting defects. There's a graph that shows the template profiles that were used to create various defective roasts. It looks to me as if the various profiles are substantially 'parallel', meaning the big differences among them are the preheat temperature and turn point temperature, the rates of change at 'time-from-TP' look very similar and the plots mostly don't cross.

I've tried the same on my popper, charging after a steady 120C setpoint and, after stabilizing ROC at 20Cdpm / 100C, gradually reducing ROC through the roast. Previously I'd been doing 140C charge and 30Cdpm through 100C etc. I can say for sure the result is better to my taste ( I'm not sure _how_ it's different ) but, more importantly,
the business of just varying the charge temperature is helping me resist winding the ROC knob all over the place during the roast.

The authors of the paper also claim to be monitoring true BT with 3mm drill holes in the bean. Their graph shows temperatures a lot lower than I expected. Would anyone have an idea where FC is on those graphs ?
 
renatoa
True BT measurement Grin

claycritters.com/coffee/Bollinger-single-bean-roaster.jpg
 
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