Kaffelogic community

Hi Mark, I'm also new to home roasting and sharing the little I've learnt so far. Much more to learn. Firstly, there is a steep learning curve, be patient. So many variables to consider. A single bean may be roasted using a number of different profiles and at bracketed levels for each profile. Resti...

Can I ask if the Nano 7 has the capacity to store profiles internally? When a profile is loaded from USB, is the profile stored permanently in internal memory or is it only held until the Nano is powered down? I'm asking because having overwritten the K-logic Classic profile, I realised I didn't hav...

Hi Angela, I'm with you. I don't like to waste beans. I'm slowly making my was through the Harrar I roasted earlier. I was surprised how well the Harrar performed as an espresso between Classic levels 2.2 and 2.8. Very drinkable both as an espresso and with milk. I'm not getting as much complexity w...

Hi Angela, Thank you for the profile. I do have some Yirgacheffe greens waiting for my next roast. Good to know that I'm not alone being challenged by Ethiopians. Definitely lessons to be learnt from difficult roasts. What do you do with your "less than satisfactory" roasts. I don't like b...

Dear All, The Harrar I've roasted and is very drinkable at day 8 post roast with sweetness and balance as an espresso. I've attached pics of my roasts using the Classic profile at 2.5, 2.2 and 1.6. Will be interesting to see how the Harrar develops over the next few days. So much to learn about coff...

Hi Steve, I'm looking for a medium roast for espresso and milk coffee. I'm comparing my roasted bean colour with professionally roasted beans from my favourite roasters. Generally, I'm roasting darker than the roasted beans I had been buying previously. I'm trying to get closer to the medium roast f...

Hi All, I had a difficult time roasting an Ethiopian Harrar. I used the Klogic Classic profile starting at 2.8 all the way down to 1.6 but wasn't able to achieve an even roast. I loaded 100gm of green beans into the chamber and at the end of the roast had about 86 gm out. First crack was about 6:30 ...

Thanks Chris.

Good to know. I will put it down to "seasoning" and leave well enough alone.

Sam

Hi Chris,

I have some discolouration in the roasting chamber in the side wall near some of the vents. Is this to be expected?

Should I attempt a clean of the chamber? If so, what would you recommend so as to avoid damaging the temperature probe.

Thanks,

Sam

PS: I will try to upload a photo.

Excellent explanation of how to use DTR.

It's nice to have a DTR to aim for and then experiment from there.

Will give it a go on my next roast.

Thanks,

Sam