Air roasting (SR800) general theory
Hi, I've been reading this and other resources for a couple years, and have been roasting with an SR800 for the last 1.5 years. My roasts are generally okay, better than buying roasted beans at the grocery store. But in reading/watching several of the roasting theory articles and videos online, I have a basic knowledge of the vocabulary, but where to start improving my roasts still evades me. The suggestions I find online seem all over the place (i.e. you need more time in this phase, you need less time in that phase, you need to use high heat and lower fan, you need to use low heat and higher fan). I think some of the confusions come in a difference in drum roasting vs air roasting. I also realize that there are other important variables like the bean itself, your specific machine, probe location, electrical differences, different desired tastes, and type of brew. All of those are very important. But, there has to be a general, basic starting point from which to start making changes, that produces a good roast to start from, as opposed to bad roasting profiles that just won't produce good roasts no matter what. I've created a template based on the information I've found on here and elsewhere, and I've attached the graph. I'd appreciate some insights on it. If you, hypothetically, produced this exact profile with any average bean, what would you expect? Good? Bad? Baked? Where would you expect to need to make changes, and if you're willing to explain, why would you expect to make those changes? I'd appreciate any insights to get me moving towards improving my coffee. Thanks. (ignore the cooling phase after drop on this profile, I just stopped trying to manipulate the artisan designer tool after drop)
