I do! All of the roasts are done manually, so I'm entering all of the data around temp, RoR, 1st crack, etc. onto a spreadsheet, then populating that onto a graph. I'll probably get a video posted where I go into details about the graphs soon. Thanks for letting me know that you're interested!
I just roasted (drum) my first batch of Ethiopia Yirgacheffe yesterday and experienced the exact same profile characteristics. My turning point was long due to insufficient early heat... I'll correct next time. BTW, have you considered the metric system?
That's awesome. I hope you enjoy the coffee! As an American, we're taught imperial unfortunately, so most references will be imperial. With that being said, all my ordering at the farm level and how I weigh the coffee is done via metric. Confusing, I know.
@@StraitCoffeeRoasters .... I sympathize. I grew up on the Imperial system, then Canada switched over to metric. So I'm basically illiterate in both measurement systems. :) BTW, what roaster is that? Thinking of switching over to air roasting.
Artisan is great for tracking your roasts and ensuring consistency. For my current setup, I enjoy the aspect of controlling every bit of the roast manually. I can make adjustments based on ambient temp, too much/little loft, length of roast, etc. I might use it in the future, mainly for tracking purposes though.
I agree, I use artisan on my 11 pound air roaster to see my roast percentages and to see the rate of rise. I plan on testing to see if automatically controlling the bean temp will have a decent effect on taste.
Do you graph your roasts? Would love to see/share since you are one of the few air roasters on UA-cam
I do! All of the roasts are done manually, so I'm entering all of the data around temp, RoR, 1st crack, etc. onto a spreadsheet, then populating that onto a graph.
I'll probably get a video posted where I go into details about the graphs soon. Thanks for letting me know that you're interested!
I just roasted (drum) my first batch of Ethiopia Yirgacheffe yesterday and experienced the exact same profile characteristics. My turning point was long due to insufficient early heat... I'll correct next time. BTW, have you considered the metric system?
That's awesome. I hope you enjoy the coffee!
As an American, we're taught imperial unfortunately, so most references will be imperial. With that being said, all my ordering at the farm level and how I weigh the coffee is done via metric. Confusing, I know.
@@StraitCoffeeRoasters .... I sympathize. I grew up on the Imperial system, then Canada switched over to metric. So I'm basically illiterate in both measurement systems. :) BTW, what roaster is that? Thinking of switching over to air roasting.
It's the Artisan 3e by Coffee Crafters. They no longer make this specific model, but replaced it with the Valenta 3. Check it out!
How do you feel about artisan scope controlling your roast for a perfect profile?
Artisan is great for tracking your roasts and ensuring consistency. For my current setup, I enjoy the aspect of controlling every bit of the roast manually. I can make adjustments based on ambient temp, too much/little loft, length of roast, etc. I might use it in the future, mainly for tracking purposes though.
I agree, I use artisan on my 11 pound air roaster to see my roast percentages and to see the rate of rise. I plan on testing to see if automatically controlling the bean temp will have a decent effect on taste.