Kaffelogic community

Not sure how useful these comparisons will be to others given lighting differences / visual / on screen colours etc, but I will keep adding to this anyway. Pictures are taken on a Samsung phone, natural lighting. The washed Colombian above at 1.3 has quite a lot of the type of drying tea like astrin...

Medium traditional espresso roast for Brazil natural / pulped natural. Final design based on the Rob Hoo's Brazil light roast discussion thread. https://kaffelogic.com/community/viewtopic.php?f=6&t=87 Roast level 1.4 to 1.8 100g batch size Weight loss should be around 14 to 14.5% Espresso ratio ...

Nice one Mark! I seem to know less and less everyday.... Enjoy the WOS, quite approachable for a natural blend. Ive brewed it in Clever dripper as well just to see what its like and still pretty good. Correct, just your standard SS kitchen tea spoon. I am grabbing the tube with glove and quickly lif...

I have been taking samples of the "Classic" profile using a tea spoon as a trier / scoop. Using 100g, 2019 grade 1 washed Colombian, set at 1.3. After doing the same with other slower profiles its quite clear that they never put enough difference between outer and inner bean development an...

Matching a fan profile to desired roast profile for a specific bean is a deep rabbit hole! Still so much to learn and observe.

Thanks Ben, excellent progress. I will add here what I have been playing with tonight. Version 4 of the "Hoo's test" from other thread. Have increased the speed somewhat at the finish giving a much more pronounced first crack. Smoothed out the fan profile. Imported the latest smoothed fan ...

Definitely Ben! The agitation at the start of this profile is excellent with these lower density Brazil. Now I just tried it on some smaller / denser / higher gown Guatemalan beans and there was not enough agitation at the start even with this higher fan. So I did another batch at 90g at that pretty...

Great looking roast on paper straight up, no mods needed really smooth the whole way. This was a Grade 3 commercial Brazil Cerrado, not sure its natural or pulped natural. Observed the roast with tube off until browning started and this gets close enough to all the stipulated markers. turning pale w...

Great Ben thanks for posting the comparison.
Look foward to hearing your thoughts, I will probably give it a crack in the coming days.

Mark I have made some changes to your profile based on my interpretation of the converted temps you posted earlier. I've been asking for a while how a drum roaster profile converts to an air roast. I tried assuming a fixed offset based of the fisrt crack difference but that didn't seem to work over...