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That sounds like what you've observed agrees with what I'm seeing. You said good roasts reach 150 between 90-120 seconds. It takes about 20-40 more seconds to get to 170 - so the time I would see at 170 would be 110 - 160 seconds. While I did see good coffees a bit slower than that, most of the rang...

Phase 4 will explore fan profiles in relation to dev time and dev % staying within the sweet spot for Dry/Mai ratio from the last tests. This is what the test profiles look like (temp and fan profiles):

The optimal profile was indeed better at a higher fan speed, more developed, darker, sweeter and more body. Hi.LosNaran3.6.kpro On the next test I will have a fan speed variable, potentially a start and finish speed. I noted that by the end of the roast an 8% increase in fan speed required 7% more p...

At this point calling it "Maillard Profiles" is a bit of a misnomer as I'm testing many variables in tandem. I did this test using Columbia Los Naranjos Heirloom Caturra Summary: In phase 1 I convinced myself I could test multiple variables systematically (maillard% and Roast Level). In ph...

Probably two more sets of tests, Phase 3 will generalize the process to absolute times and temps for Dry, Maillard, and Development. Phase 4 will probably tighten up the search space (to avoid wasting time on variables sure not to work). The goal is to have a small set of test profiles (7) that can ...

Also interesting, should have included the correlations between the objective variables:

Fruit being minimal correlated with overall very low (9% r^2)
Chocolate correlated more (48% r^2)
But "sweetness" correlated the most (77% r^2)

After a few of these phases, hopefully the methodology with be somewhat stable and mature - then I plan to share a step by step guide, with test profiles and google spreadsheet to calculate your own optimum.

A few notes on methodology: 1. Although some input variables are obvious to detect in the coffee (e.g., lighter vs. darker roasts). The variables were randomized enough that having someone else enter the roast was enough that I didn't find myself trying to identify the input variables while evaluati...

RESULTS: Ethiopia Dry Process Mansur Aba Hikam Not what I expected, but maybe that keeps me honest I rated Fruit, Chocolate, Sweetness, and Overall on 10.0 point scales as my objective variables Screen Shot 2023-06-12 at 10.07.48 AM.png I then compared the input variables (Maillard %, Roast Level, T...

finding a bean and a KL profile that has been recommended around your style ( honestly KL classic was a good starting point for me and the preference stated) and hopefully get a GOOD coffee quite quickly. Roasting feverishly, cross testing etc for weeks and only scoring a max 7 /10 will get tiring ...