interesting. i wonder how viable it is to do inbetween settings as well throughout the roast? how would that affect the roast? like maybe doing 1/4 increments instead of going fully closed to fully opened and how repeatable those inbetweens are.
For sure you can, I use it a lot on half and on 3/4. You can see the effect in artisan during warmup using the ROR BT line. Closing it in increments to see the effect it will have during roasting. Interesting observation, ☺
Hi Travis, yes, that's correct. To make things a bit more complicated, the affect change slightly when the gas is at High (25-35 mbar) of low (below 15 mbar). The amount of air drawn also effect the result.
![[LIVE] : ONE ลุมพินี : คู่มวยแห่งยุค (11 ตุลาคม 2567)](http://i.ytimg.com/vi/aTc7-tPYuJM/mqdefault.jpg)
interesting. i wonder how viable it is to do inbetween settings as well throughout the roast? how would that affect the roast? like maybe doing 1/4 increments instead of going fully closed to fully opened and how repeatable those inbetweens are.
For sure you can, I use it a lot on half and on 3/4. You can see the effect in artisan during warmup using the ROR BT line. Closing it in increments to see the effect it will have during roasting. Interesting observation, ☺
Hi Johan, at the beginning you said the diffuser was closed. so just to be clear it was open and then you closed it yeah?
Hi Travis, yes, that's correct. To make things a bit more complicated, the affect change slightly when the gas is at High (25-35 mbar) of low (below 15 mbar). The amount of air drawn also effect the result.