Maillard Profiles Phase 1
Posted: Thu 25 May, 2023 9:01 am
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 Dry-to-Maillard ratio, while holding other variables constant (e.g., DTR, Dev. Time). The idea is to be able to vary Roast Level (Dev Time, Temp and DTR) independent of the Maillard to Dry phase times and ratio.
I created 5 profiles that:
1. Hit FC at 6:00 (Dry + Maillard always take 6:00)
2. At roast level 3.0 DTR=20% and Dev Time=1:30
3. Support roast levels 1.0 - 5.0 with similar DTR/Dev Time at each roast level
4. I vary the Maillard % from 25%, 30%, 35%, 40%, 45% (Dry=55%, 50%, 45%, 40%, 35%)
Here is a screenshot of the 5 profiles compared: As you can see the profiles converge at FC and at Roast Level 3 (219.5C)
Roast level 1 is usually about 1:00 after FC and roast level 5 is usually about 2:30 after FC
The idea is that this gives me a 5x5 optimization space for new beans
I plan to test a 6 step process for finding the "best" roast for a new bean
M1 = 25% Maillard, M2=30%, M3=35%, M4=40%, M5=45%
R1 = Roast Level 1, R2=2, R3=3, R4=4, R5=5 Sorry for the cryptic labeling, here's what it means:
1. Start with 5 roasts (A, B, C, D, E) and rate them on a scale of 1-10 (based on any criteria I choose)
2. Based on their ordering (best to worst) I roast 1 more for comparison*
* This logic hypothesizes that the search space is convex and does not have local maxima
Example: If A was the best and C,E were tied for second (A CE), I roast M3 at R2 and compare to A
My hypothesis is that by Day 7 (roast 7) I will be confident in the "optimal" roast level and Maillard/Dry ratio for a given bean. At that point I could tinker with roast total length, fan speeds, etc... or just enjoy it until I run out.
I started with Roast A last night and will report back the results here in a week. I wanted to post this to keep myself honest.
I attached the profiles. I wanted to keep them all as simple as "Raost" but had to make some tweaks to shape the high and low maillard roasts. Maybe I can simplify in the future. Also, they all have fan speeds adjusted to Dry Time, Preheat=66% of suggested and they all end with a -3 boost, KD=3, KP=1.73 starting just before FC because I've found it helps with jitter (I suspect these settings may be specific to my machine and environment). I wanted to keep these "adjustments" to a minimum for the test but will inevitably do some tweaking after the test. I'll post bean description with the results
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 Dry-to-Maillard ratio, while holding other variables constant (e.g., DTR, Dev. Time). The idea is to be able to vary Roast Level (Dev Time, Temp and DTR) independent of the Maillard to Dry phase times and ratio.
I created 5 profiles that:
1. Hit FC at 6:00 (Dry + Maillard always take 6:00)
2. At roast level 3.0 DTR=20% and Dev Time=1:30
3. Support roast levels 1.0 - 5.0 with similar DTR/Dev Time at each roast level
4. I vary the Maillard % from 25%, 30%, 35%, 40%, 45% (Dry=55%, 50%, 45%, 40%, 35%)
Here is a screenshot of the 5 profiles compared: As you can see the profiles converge at FC and at Roast Level 3 (219.5C)
Roast level 1 is usually about 1:00 after FC and roast level 5 is usually about 2:30 after FC
The idea is that this gives me a 5x5 optimization space for new beans
I plan to test a 6 step process for finding the "best" roast for a new bean
M1 = 25% Maillard, M2=30%, M3=35%, M4=40%, M5=45%
R1 = Roast Level 1, R2=2, R3=3, R4=4, R5=5 Sorry for the cryptic labeling, here's what it means:
1. Start with 5 roasts (A, B, C, D, E) and rate them on a scale of 1-10 (based on any criteria I choose)
2. Based on their ordering (best to worst) I roast 1 more for comparison*
* This logic hypothesizes that the search space is convex and does not have local maxima
Example: If A was the best and C,E were tied for second (A CE), I roast M3 at R2 and compare to A
My hypothesis is that by Day 7 (roast 7) I will be confident in the "optimal" roast level and Maillard/Dry ratio for a given bean. At that point I could tinker with roast total length, fan speeds, etc... or just enjoy it until I run out.
I started with Roast A last night and will report back the results here in a week. I wanted to post this to keep myself honest.
I attached the profiles. I wanted to keep them all as simple as "Raost" but had to make some tweaks to shape the high and low maillard roasts. Maybe I can simplify in the future. Also, they all have fan speeds adjusted to Dry Time, Preheat=66% of suggested and they all end with a -3 boost, KD=3, KP=1.73 starting just before FC because I've found it helps with jitter (I suspect these settings may be specific to my machine and environment). I wanted to keep these "adjustments" to a minimum for the test but will inevitably do some tweaking after the test. I'll post bean description with the results