24 different profiles of the same coffee on four different roasters.

  • Different probe thickness, length and placement (will relay heat differently, therefore create different curves)
  • Lack of dual probes on certain models (Some profiles will only have bean temperature reading)
  • Restrictions on flame addition (two of the machines had only 30%-60%-100% flame)
  • Piping to the roaster that manipulated airflow
  • Lack of ability to manually manipulate airflow (some machines had full control whereas some had none)
  • Speed of the cooling function in the tray (some were very fast, others slow)
  • Different drum thickness or lack of drum
  • Different drum speed
  • Some models made it very difficult to hear first crack so development time could be slightly off on those roasters
  • Different generations of machine and different configurations/options on each machine

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Coffee roaster, maker and writer. Born down under but living on the Norwegian fjords.

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Talor Browne

Talor Browne

192 Followers

Coffee roaster, maker and writer. Born down under but living on the Norwegian fjords.