Kaffelogic community

Also, warning - I'm still getting the fast (4-5 min FC) high maillard (50%) roasts to work well. The heat requiurementss is too much butt I think I've been able to fix the curves and will upload at the end.

This is how those 7 test profiles look, you can see how they cover most of the space:

Added roast profiles with FC times from 4 min to 8 min here:
https://kaffelogic.com/community/viewto ... ?f=2&t=482

In phase 1 I convinced myself I could efficiently explore a 2 dimensional space (Maillard % and Roast Level) and via a small subset of the possible roasts (20%) identify the likely optimal combination of those two variables. Now based on some good feedback I have expanded to a third variable (time t...

I like this idea - posting the next phase of my experiments which will vary FC time with Maillard/Dry ratio

Alright, the process seemed to work and brought up more questions than answers I used this coffee: https://www.sweetmarias.com/ethiopia-dry-process-idido-desalegn-hijo-7369.html I rated the coffees on a scale oof 1.0 - 10.0 (1.0-4.0 bad, 5.0-6.0 ok, 7.0-8.0 good, 9.0-10.0 great) I want to spend most...

4-5 min FC profiles put a lot of pressure on the high Maillard curves since they have to start fast to quickly get through the Dry Phase (not impossible, but I wanted flexibility). And longer FC 7-8 usually hadn't tasted as good in the initial tests I did. My goal is to incorporate roast length into...

So 4 roasts in, wanted to share some findings: 1. I understand this varies by coffee, but the long drying phase roasts seem to hit FC up to 30 seconds early (and about 6C lower) than expected while the long maillard (short dry) roasts seem to hit FC late and at a higher temperature. This could be im...

Also wanted to add, I roast ~82G batches (because this usually results in the amount I need for one pot of coffee, I am using the Breville Precision Brewer each day for these tests, not that it really matters as it assumes ratings are decided independently of the test). I will simply be rating them ...

Hi newbie here, got my KL about 2 weeks ago. Thanks so much for the profiles, in particular the Raost profile from which I started making my own. I set out to create a set of profiles I could systematically use to explore certain roasting variables for new beans, in particular: roast level and the D...