Kaffelogic community

Hey @nrdlnd ! Thanks for your post, I was about to post about that! Regarding the D-Raost profile, I actually just tried it and came across the same problem some people were having with the original D-Roast (i.e: not enough power, and having to adjust the fan speed to avoid a stall). I had only tri...

I am just throwing around suggestions here..... no information or experience to back it up- just guesswork. You could pull the batch size down to say 70 gms? - I think i have read in this forum somewhere that trials of down to 60 gms seem to still allow profile following????? Will try and let know ...

Good day Kaffelogic users This topic has been created to allow us the opportunity to place all the Kaffelogic Core Profile feedback in one place . I found that the Core Profile gives a “charred” aromas - the same was mentioned to me by other users. Not sure, if this was intended to be “charred”… MA...

fnq wrote: ↑Wed 18 Aug, 2021 3:46 pm Hi

You could try the robusta profile , they are large beans also

I've tried it but not much movement either: it looks like Robusta profile has the same fan speed as others (1470rpm).

Geronimo wrote: ↑Wed 18 Aug, 2021 3:10 pm Hi

As an aside I wonder if you could try increasing your fan speed to keep the same weight of beans and get adequate circulation.

Cheers
G

What fan speed would you recommend? BTW, is there any a shortcut to increase the fan speed without changing the profile file? Cheers.

Hi KL fellows, I've got Nicaragua Mombacho AAA (20 screen size) beans which quite large to start with then double in size during the roasting. Because they're so large and heavy, they barely move inside the KL, especially few minutes into a roasting. What roasting profile would you recommend to use ...

Hi @SniffCoffee, it’s been a while since you’ve started roasting coffee so you’re now a pro while I’m a newbie… I’m having the same “charred” aromas you had at the beginning- how did you manage to overcome it? I’ve tried different levels of roasting, from 2.1 to 4.2, but the “charred” aroma always ...

Many thanks for your advise - definitely going to try MASL profiles!

Hi @SniffCoffee, it’s been a while since you’ve started roasting coffee so you’re now a pro while I’m a newbie… I’m having the same “charred” aromas you had at the beginning- how did you manage to overcome it? I’ve tried different levels of roasting, from 2.1 to 4.2, but the “charred” aroma always t...