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About tonescout

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  1. So any tactics for approaching FC and preventing a small crash and soft flick? Roast 12 I tried a softer start with a soak, and this does not taste as good - I was trying to slow the approach in to FC. I know the logic on a gas machine of not putting more gas in to compensate for the crash and the logic of letting the roast run into FC without any gas or major air changes within 1m-45s. Apart from that I can't seem to find any techniques or advice that explains some tactics or approaches for managing this aspect? Thoughts? [ note ET on roast 11 and 12 is actually a 3mm RTD in the original probe location, and Drum temp is the K type in this location to RHS of drum ] I use a bean temp probe location lower down - stealing a lower mounting hole in the sight glass.
  2. 1kg in about 880 out (but beans are old and no idea of moisture content)
  3. This is interesting extraction results from the cupping 11.5g / 180g water. EK43 grind at 10 on 3fe scale. roast 4 23.1% roast 6 22.62% roast 7 21.22% supporting the theory better extraction is desirable 9and better developed coffee R
  4. so Delta span is 5s, sampling is 1s and after cupping (actually all fairly similar with not particularly nice Congo old beans): 4 best, followed by 6 then 7 4 some lemon acidity and not as bitter finish as 6. 7 is just a bit soft and a weaker flavour overall. Image showing 4 (on top) vs 6 as direct comparison as FYI. What is AUC? (area under curve?) and how do you make use? Wj
  5. Hello everyone, comments welcome, cupping tomorrow BUT these are very old beans that I am using to understand how the software and hardware work - not for real profile development. I am still struggling to find a strategy to manage crash + flick, and wanted anyone's thoughts / POV as I play around with old beans. As you can see I am opening air Damper (slowly) approaching and after FC and decreasing heat as FC approaches (I have a variable heat adjuster). Cooling always at 80mm fully open. Roast 4 and 6 pretty similar. Roast 7 was an attempt to slow roast down and enter FC without the same thermal inertia. (Note BT probe is deeper (lower) in bean pile than the original location (in fact Roast 7 shows ET in the original BT probe location as current ET reading to have a look/compare) Rich
  6. Quick question, I was doing a roast yesterday and after about 6 mins (projected FC at about 9,30) I had a power cut...... I got the Co2 extinguisher ready nearby, and hopefully checked the consumer unit for a tripped RCD, but it was the supply into the property. I turned off the power switch in case it came back on. got going again after about 1 minute, and no drama (apart from a spoiled batch of beans)...... WHAT SHOULD/COULD YOU DO IN CASE OF POWER CUT?? R
  7. noted - you can tell I am bored before I get the green delivered.....
  8. Anyone know what this is? I was thinking it might be possible to use this as a tap for drum pressure reading? Any ideas? R
  9. Hasi, Yes it will be useful - thanks. For everyone also, here is my set up with variable heater control following Dave's guidelines - I put mine on the front panel as you can see. The packaging (just) works to provide free clearance to the CA and SD mechanisms. R
  10. 10minutes at CA fully open and SD closed 15 minutes CA fully open and SD 2cm resulting in RT = 180, AT = 235. mine is RT=197, AT=195 I only want to confirm that everything is OK based upon an apparent temperature difference from the guide of 40 Deg C for the AT. Could it be the new vents in the bottom plate....? R
  11. or does AT simply just not matter, it just seems a lot of difference to the guidelines. R
  12. Dave, Thanks for advice - all sorted at 100mm (images attached) I have just followed the warm up process in the quick start guide and this is what I end up with as temperatures (I have also connected the K type to a fluke, and swapped this to the left hand location with the PT100 now in RHS hole so that when I next roast the K-Type is in the bean mass. I am not roasting with this yet in this position as i want to save the trial beans until I have connected everything in Artisan. I end up with the following as it cycles in and out of Heat from RT-PT100 sensor: I can't get anywhere near the guidelines in the quick start guide (180 / 235 ) I know this was in a low ambient temp. 21 Deg C ambient and 2550 W for power draw. Thoughts? minutes KType RT AT 0 24 24 24 3 41 36 37 6 85 77 68 9 148 129 110 10 165 145 123 13 219 199 180 16 209 201 191 19 199 193 189 22 204 196 194 25 205 197 195 28 202 193 193 31 208 198 196 34 203 193 191
  13. ok - thanks. The heat proofing was just a way of supporting the pipe through the oversize hole, and I have not cut it off and tidied it up yet, so agreed and noted. Do you think I need to re engineer with 100mm throughout or will this 80mm be fine to begin with. Your Quickstart guide suggests 235 Deg C for AT with RT at 180 - I just can't get anything like that? R
  14. Just taking this vent exit off (which is to stop critters entering...) and having another look at temp on 2cmSD 8cmCA. Nope... cutting at RT=195, and AT just 198 now, once heater cuts thermal inertia takes this to RT=196 AT=201 Any suggestions? R
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