Maillard Profiles Phase 2
Posted: Sat 03 Jun, 2023 11:38 am
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 to FC) which was fixed at 6:00 in my first tests.
This test is a 3-dimensional space 5x5x5. The hope is that with only 7 roasts (5.6%) I can narrow in on the optimal roast for a given bean.
Variables:
Maillard %: 30%, 35%, 40%, 45%, 50%* (I dropped the 25% and added the 50%)
Roast Level: 1 (216.5), 2 (218.0), 3 (219.5), 4 (222.0), 5 (224.0)
FC Time: 4:00, 5:00, 6:00, 7:00, 8:00
*The 50% Maillard profiles at 4:00 pushed the limits of the pre-heat levels. I have lower air as I find this allows the heat to transfer more efficiently.
I created 25 roast profiles for each Maillard % and FC Time, with the naming convention M%.FC (e.g., M35.4 for 35% maillard with 4:00 FC time)
This results in all of these roast profiles: The profiles with higher maillard % start on the left together (and the low maillard % on the right) then diverge to the 5 FC times (4-8 min). All hit a 20% DTR at roast level 3.
In order to search this space efficiently I identified a set of 7 different roasts equidistant from one another in the 5x5x5 search space (there is a mirror combination of these that can be used as well):
M40.6 @ Roast Level 3 (center of 5x5x5 space)
M50.5 @ Roast Level 4
M30.7 @ Roast Level 2
M45.8 @ Roast Level 2
M35.4 @ Roast Level 4
M35.7 @ Roast Level 5
M45.5 @ Roast Level 1
It's not easy to visualize this in 3D and I'm still working out the logic/math for calculating the "optimal" combination and will share when I complete the first set.
I'm having my son randomize the order and input the roasts so my daily evaluations are more objective, I will match the roast log info with the evaluations afterward.
I attached the 25 MX.Y roasts here:
Now based on some good feedback I have expanded to a third variable (time to FC) which was fixed at 6:00 in my first tests.
This test is a 3-dimensional space 5x5x5. The hope is that with only 7 roasts (5.6%) I can narrow in on the optimal roast for a given bean.
Variables:
Maillard %: 30%, 35%, 40%, 45%, 50%* (I dropped the 25% and added the 50%)
Roast Level: 1 (216.5), 2 (218.0), 3 (219.5), 4 (222.0), 5 (224.0)
FC Time: 4:00, 5:00, 6:00, 7:00, 8:00
*The 50% Maillard profiles at 4:00 pushed the limits of the pre-heat levels. I have lower air as I find this allows the heat to transfer more efficiently.
I created 25 roast profiles for each Maillard % and FC Time, with the naming convention M%.FC (e.g., M35.4 for 35% maillard with 4:00 FC time)
This results in all of these roast profiles: The profiles with higher maillard % start on the left together (and the low maillard % on the right) then diverge to the 5 FC times (4-8 min). All hit a 20% DTR at roast level 3.
In order to search this space efficiently I identified a set of 7 different roasts equidistant from one another in the 5x5x5 search space (there is a mirror combination of these that can be used as well):
M40.6 @ Roast Level 3 (center of 5x5x5 space)
M50.5 @ Roast Level 4
M30.7 @ Roast Level 2
M45.8 @ Roast Level 2
M35.4 @ Roast Level 4
M35.7 @ Roast Level 5
M45.5 @ Roast Level 1
It's not easy to visualize this in 3D and I'm still working out the logic/math for calculating the "optimal" combination and will share when I complete the first set.
I'm having my son randomize the order and input the roasts so my daily evaluations are more objective, I will match the roast log info with the evaluations afterward.
I attached the 25 MX.Y roasts here: