If you're roasting now, chime in here!

[Johnny4lsu]

That coffee tastes like perfume in a cup.

Can't wait to try that...

oh yeaaaa

[Chert]

Wish I was roasting :/

+1

[Daave]

Roasting some Costa Rica Geisha beans right now. Hope they'll be great 

Edit: Here's the graph! Interesting how Artisan shows that fake flick at the end. It must be due to the sampling size it uses when calculating the smooth curve. It looks like it's taking some data after the drop.

[rodraguirre]

Roasting some Costa Rica Geisha beans right now. Hope they'll be great 

Edit: Here's the graph! Interesting how Artisan shows that fake flick at the end. It must be due to the sampling size it uses when calculating the smooth curve. It looks like it's taking some data after the drop.

Yes, that's exactly what is happening. Marko will have it corrected in the next release:
http://lists.mokelbu.de/pipermail/artisan-user/2016-January/000821.html

[Chert]

Roasting some Costa Rica Geisha beans right now. Hope they'll be great 

Edit: Here's the graph! Interesting how Artisan shows that fake flick at the end. It must be due to the sampling size it uses when calculating the smooth curve. It looks like it's taking some data after the drop.

Great fun to be roasting.  I don't have the flick, but my flame is usually out at the end of the roast.  Maybe that is why or my settings.  I'll be updating my Artisan shortly after the next release.

[rodraguirre]

just finished the 3 roasts below. Everything went exactly as planned except the small flick in the Costa Rica.

The 2 Colombians will be a good comparison, as the curves are almost the same but I've drop the first one right after end of FC.

Let's see how they cup

[Chert]

Beautiful.  Mouth-watering.

I roasted a Colombian bean tonight too. 

[brew]

just finished the 3 roasts below. Everything went exactly as planned except the small flick in the Costa Rica.

The 2 Colombians will be a good comparison, as the curves are almost the same but I've drop the first one right after end of FC.

Let's see how they cup

Are those your typical charge temps?

[rodraguirre]

Beautiful.  Mouth-watering.

I roasted a Colombian bean tonight too.

I think I'm electing these Colombians as my everyday coffee. Easy to roast, easy to drink

[rodraguirre]

Are those your typical charge temps?

I don't think I have a typical charge temp yet

I just had a background profile and figured this charge temp would be the best for me to follow it.

Notice this is for small batches (227g). I've reduced the batch sizes so I can train for my Gesha roasting...

[Chert]

Anyone?

I want to, but other scheduled tasks demand I put off another day.

[archgetty]

My plan was to combine Rao (high heat at start, never raise heat, declining ROR avoiding upticks) with Hoos (stretch Maillard phase which is where body really builds, don't stretch development phase which he says is more about acidity than body.)

As others have noted, there is no perfect solution and it's good to play with different times and temps while holding others constant in order to learn something!  "There's more than one way to skin a cat" as they say in my native Oklahoma.  Or as Deng Xiaoping put it, "Many cats catch mice." 

Charged 440 grams @ 430 f. at heat 4.0 kPa.
(I always charge 440g. to prevent green beans from sticking in the input pipe)

Heat 4.0 kPa to 300 f.
Fan 30% throughout.
Heat 3.0 kPa at 300 f.
Heat 2.5 kPa from 340 f. through roughly middle of 1st crack.
Heat OFF at 1 min. of 1st crack.

Very tasty! 

~ Arch

[Chert]

My plan was to combine Rao (high heat at start, never raise heat, declining ROR avoiding upticks) with Hoos (stretch Maillard phase which is where body really builds, don't stretch development phase which he says is more about acidity than body.)

As others have noted, there is no perfect solution and it's good to play with different times and temps while holding others constant in order to learn something!  "There's more than one way to skin a cat" as they say in my native Oklahoma.  Or as Deng Xiaoping put it, "Many cats catch mice." 

Charged 440 grams @ 430 f. at heat 4.0 kPa.
(I always charge 440g. to prevent green beans from sticking in the input pipe)

Nice plan.

I'm chiming in. because i'm aroasting
Heat 4.0 kPa to 300 f.
Fan 30% throughout.
Heat 3.0 kPa at 300 f.
Heat 2.5 kPa from 340 f. through roughly middle of 1st crack.
Heat OFF at 1 min. of 1st crack.

Very tasty! 

~ Arch

[kctremel]

Roasting up some Ethiopian gedeo zone gedeb asasa. Was my favorite bean last year and am having trouble mimicking it. Didn't have the huky or artisan tho, was just on a popper so I'm playing around with it. hopefully this roast will be it.  Kinda would like to go lighter and am having trouble with it. Might have to cut heat off midway through first crack like Arch said.

[Chert]

How about start with P50 like you did and at the same times cut to P30 P20 and P10 without using P40?  And when to drop heat altogether, sometime before drop?