Post by hankua on Dec 24, 2015 19:50:52 GMT -5
Hi Everyone!
I'm a total noob, but been roasting coffee for a few years. My first big decision is to start with a one or two pound charge. The 800n has a cast iron drum with adjustable speeds; also adjustable burners and air flow. I'm also roasting in *C, and might switch to *F in order to follow the "general recommendations"; kind of undecided at this point.
I recently got it set up to data log using an Amprobe TMD-56 bridging to Artisan, and can post graphs if it's allowed.
One of the metrics we follow with coffee is moisture loss between green and roasted; is that something done with cacao?
The first roast on a gas machine runs colder than subsequent ones, 2nd on out are more repeatable. If I'm only doing one batch and shutting down; that's another hurtle to deal with. This is going to be an interesting learning curve.
I'm a total noob, but been roasting coffee for a few years. My first big decision is to start with a one or two pound charge. The 800n has a cast iron drum with adjustable speeds; also adjustable burners and air flow. I'm also roasting in *C, and might switch to *F in order to follow the "general recommendations"; kind of undecided at this point.
I recently got it set up to data log using an Amprobe TMD-56 bridging to Artisan, and can post graphs if it's allowed.
One of the metrics we follow with coffee is moisture loss between green and roasted; is that something done with cacao?
The first roast on a gas machine runs colder than subsequent ones, 2nd on out are more repeatable. If I'm only doing one batch and shutting down; that's another hurtle to deal with. This is going to be an interesting learning curve.
