Kaffelogic community

GTTT 2000-2700

This was with Ethiopian Yirgacheffe, 100g. Colour change between 160-170degC.

RTD 2000-2700

This was with Ethiopian Yirgacheffe, 100g. Colour change between 160-170degC.

Here are some logs for the GTTT profiles. Only roasted 2020-06-11, so not done any sampling yet, will be doing that from the weekend onwards... GTTT 1500-2000 This was with Columbian Supremo beans, 100g. Colour change between 160-170degC. log0537.klog log0536.klog GTTT 1200-1500 This was with Nicara...

Hi,

Not based on one of the starter profiles, but one I've been working on. Haven't had a chance to do much since Monday, but here's the profile and a log...

Profile:
Log:

Cheers,
Nick

Hi, There's lots to learn! Have a look at the Kaffelogic Cafe part of the community - there are some recorded sessions that are well worth watching, and daily sessions that you can Zoom into. Plenty to listen to and learn from. I'd suggest steering clear of blending until you've got to grips with ro...

Yes, it certainly helps.

I've seen the same with various beans on this profile, to varying levels of deviation as you suggest.

I'll play with tweaking the profile to see what happens.

This is all part of the fun of the Kaffelogic roaster...

Hi, I've been using the Ninja profile for a few roasts recently, and often see that towards the end mean temp tracks above the profile curve. This happens pretty consistently. I don't see this behaviour on other profiles - all tracking pretty well. Any idea what might cause this? Sample log attached...

Yes, 0.7 was early, but working my way through a range of DTRs (20%, 25%, 30%, 35%, 40%) to see what effect that has for a particular bean on the standard Nano7 profile.

First crack picked as the first cluster of cracks, ignoring the first few isolated pops.

Hi, I'm always seeing (on a variety of beans) FC of 200-209degC, with average of about 204. I've had a variety of beans through it while playing to find what I like - Ethopian, Columbian, Ugandan. I generally do a run with the chamber empty first to mitigate any outside temperature (i.e. a freezing ...

Hi, Firstly, brilliant product - well done! My taste buds thank you, my kidneys have packed up and left the building... :D Just a quick question around the roast end time and calculation of development%. During roast I've marked first crack, then stopped roasting process at indicated development% of...