Now i understand what you meant about Scott Rao's roasting book Mr Michael, it's mostly trial and error, and the data comes from there. To gain a conclusion and a benchmark from the conclusion to improve the roast.
Thank you for the video Sir! I’ve only been using artisan for approx 180 roasts. I’m roasting with a 3.5Kg Dongyi electric roaster. My batch is 2550g, and I have been playing with temp and air anticipating the flick and crash….and it’s Tricky! I Havnt got it down yet as I tend to crash after said adjustment. That smooth decreasing ROR till drop has eluded me so far! Glad to see I’m not alone. Just started cupping and it’s an eye opener!
Great video. The 401 temp alarm is interesting and I have only seen one other roaster emphasize why he has it noted. Just getting into Artisan so I have a lot to learn as far as how to setup up events and alarms
It's one of the things I like to keep an eye on. I'd like to hover within the 401-424°F range as long as possible, as suggested by Carl Staub. But I don't break my head over it. With everything in coffee, it's a complex process with a lot of theories out there and that's just one. =) Thank you for the kind words! Hope you are finding useful information on your journey!
To make live the RoR curve useable 'Delta Span' in the Curves settings should be set in ballpark of 15 sec. With that curves smoothing can be lowered down to 3 or 4 to avoid loss of too much data. Great videos! Thank you for sharing!
Great video Michael, very informative, I learned a lot.... just one request... Please show us the finished coffee so we could see what your example produced. It is a cliff hanger otherwise and also, leaves the value of the lesson questionable. I had never heard of charging the roast at 400... I was waiting to see the finished product as you never let it reach second crack. Very intriguing. Thanks so much for sharing your journey.. All the best!
Robert Mullins thanks for the feedback! When you say “show us the finished coffee,” what are you looking for? Do you want to literally see the roasted coffee and any roast defects, or are you looking for cupping data, or maybe both? I’m putting together another video now and am getting ready to cup and compare two roasts. I can easily add the cupping data to the video.
Michael C. Wright thank for your reply. What I mean is to show the actual roasted coffee, then we can see the finished application to the lesson. The other data would be great as well.... I roast with a hottop and use artisan software, which led to your video. As you know, there is not alot of info out there on it, so your videos are valuable Wells of information. The more you can explain, the more we can fine tune our roasts. Thanks so much!
Very good intentions to explore flick and crash. I also don´t have real success. As mentioned in "Where is Scott Rao " one should try to make adjustments perhaps earlier and more than 5%?! Did you continue your series of tests and could you taste the difference?
Michael, thank you for making this video, it's got the brain gears spinning. Any chance I can get you to explain your pre-heat procedure? I've been questioning my own process and have wanted to get a more stable temp before charging and still have the power to increase heat afterwards. I think I need to first lower my charge weight from 215/225 to yours. Do you have stable voltage or are you using a variac? Do you still have your buttons set for +&-5 instead of the default 10 and what is your thinking on that change? Thanks again.
Now i understand what you meant about Scott Rao's roasting book Mr Michael, it's mostly trial and error, and the data comes from there. To gain a conclusion and a benchmark from the conclusion to improve the roast.
Thank you for the video Sir! I’ve only been using artisan for approx 180 roasts. I’m roasting with a 3.5Kg Dongyi electric roaster. My batch is 2550g, and I have been playing with temp and air anticipating the flick and crash….and it’s Tricky! I Havnt got it down yet as I tend to crash after said adjustment. That smooth decreasing ROR till drop has eluded me so far! Glad to see I’m not alone. Just started cupping and it’s an eye opener!
Stick with it! Even if only to learn better control over the machine. 👍
I really enjoyed your video, great information l will put too good use.
Great video. The 401 temp alarm is interesting and I have only seen one other roaster emphasize why he has it noted. Just getting into Artisan so I have a lot to learn as far as how to setup up events and alarms
It's one of the things I like to keep an eye on. I'd like to hover within the 401-424°F range as long as possible, as suggested by Carl Staub. But I don't break my head over it. With everything in coffee, it's a complex process with a lot of theories out there and that's just one. =)
Thank you for the kind words! Hope you are finding useful information on your journey!
very helpful thank you for this video
To make live the RoR curve useable 'Delta Span' in the Curves settings should be set in ballpark of 15 sec. With that curves smoothing can be lowered down to 3 or 4 to avoid loss of too much data. Great videos! Thank you for sharing!
Alexandr Hubitski thanks for the tip! I’ll check out the settings. And thanks for the feedback on the videos. 👍
Thanks for the video. Did you notice any difference in the tasting notes between the first and second roasts?
Great video Michael, very informative, I learned a lot.... just one request... Please show us the finished coffee so we could see what your example produced. It is a cliff hanger otherwise and also, leaves the value of the lesson questionable. I had never heard of charging the roast at 400... I was waiting to see the finished product as you never let it reach second crack. Very intriguing. Thanks so much for sharing your journey.. All the best!
Robert Mullins thanks for the feedback! When you say “show us the finished coffee,” what are you looking for? Do you want to literally see the roasted coffee and any roast defects, or are you looking for cupping data, or maybe both?
I’m putting together another video now and am getting ready to cup and compare two roasts. I can easily add the cupping data to the video.
Michael C. Wright thank for your reply. What I mean is to show the actual roasted coffee, then we can see the finished application to the lesson. The other data would be great as well.... I roast with a hottop and use artisan software, which led to your video. As you know, there is not alot of info out there on it, so your videos are valuable Wells of information. The more you can explain, the more we can fine tune our roasts. Thanks so much!
Very good intentions to explore flick and crash. I also don´t have real success.
As mentioned in "Where is Scott Rao " one should try to make adjustments perhaps earlier and more than 5%?! Did you continue your series of tests and could you taste the difference?
Michael, thank you for making this video, it's got the brain gears spinning. Any chance I can get you to explain your pre-heat procedure? I've been questioning my own process and have wanted to get a more stable temp before charging and still have the power to increase heat afterwards. I think I need to first lower my charge weight from 215/225 to yours. Do you have stable voltage or are you using a variac? Do you still have your buttons set for +&-5 instead of the default 10 and what is your thinking on that change? Thanks again.
i still don*t understand flick and crash. wish you could explain it in simple terms. i guess I*m the only one who doesn*T get it. thanks!