Hey fella, I'd be curious to have seen a third attempt where you did a "gas dip" - dropping gas substantially just for 30 secs at about 190°C - ending a least 40 secs before FC, and returning to your previous gas setting. I find this useful on many beans.
Interesting. I will try that. I am currently working through 6kg of an Indonesian wet hullled coffee. I'm putting the roaster through its paces after rebuilding it and so I can do some compare/contrast roasts trying the "gas dip."
Thank you for watching several of my videos! In the first thirty seconds of the first video I did about the flick and crash, I defined them: th-cam.com/video/UrvEKCGedts/w-d-xo.html The flick is a sudden rise in the rate of change and the crash is a steep drop in the rate of change. In the companion article I wrote (linked in the description of the same, first video) I include a visual representation (taken from Artisan software) of the flick and crash: oilslickcoffee.com/roasting/avoid-flick-crash/ I hope that clarifies things!
Surprisingly NOT the same. I hope to do a video comparing the two. Until then, I can tell you this; the second roast of the day was a bit more complex and had a brighter aspect to it (more acidity). My wife, who has a more accurate palate but also who cares less for bright coffees preferred the first roast. All very interesting...
Very teachsome for me. How could I repeat your tests on my 1kg roaster with manual steering only? May be my ET probe is too close to the exhaust, because I never reach 400° ET. Do you still believe in the flick and crash theory? Is there any objective prove?
![[LIVE] : ONE ลุมพินี 79 | คู่เอก "ก้องชัย vs อาเมียร์"](http://i.ytimg.com/vi/WfPSA1A0NHc/mqdefault.jpg)
Hey fella, I'd be curious to have seen a third attempt where you did a "gas dip" - dropping gas substantially just for 30 secs at about 190°C - ending a least 40 secs before FC, and returning to your previous gas setting. I find this useful on many beans.
Interesting. I will try that. I am currently working through 6kg of an Indonesian wet hullled coffee. I'm putting the roaster through its paces after rebuilding it and so I can do some compare/contrast roasts trying the "gas dip."
Thanks for you research and willingness to provide us with the results
Thanks for watching!
I've watched about 6 or 8 of your videos, and I still dont know what you mean by flick and crash....
Thank you for watching several of my videos!
In the first thirty seconds of the first video I did about the flick and crash, I defined them: th-cam.com/video/UrvEKCGedts/w-d-xo.html
The flick is a sudden rise in the rate of change and the crash is a steep drop in the rate of change.
In the companion article I wrote (linked in the description of the same, first video) I include a visual representation (taken from Artisan software) of the flick and crash:
oilslickcoffee.com/roasting/avoid-flick-crash/
I hope that clarifies things!
how did those two coffees cup for you? more or so the same?
Surprisingly NOT the same. I hope to do a video comparing the two. Until then, I can tell you this; the second roast of the day was a bit more complex and had a brighter aspect to it (more acidity). My wife, who has a more accurate palate but also who cares less for bright coffees preferred the first roast.
All very interesting...
That's cool. Just alittle bit of change makes a difference.
Exactly! Case-in-point: th-cam.com/video/-OSrqD8EIic/w-d-xo.html
Very teachsome for me. How could I repeat your tests on my 1kg roaster with manual steering only? May be my ET probe is too close to the exhaust, because I never reach 400° ET. Do you still believe in the flick and crash theory? Is there any objective prove?