Let's Talk Coffee Roasting: Managing Rate of Rise

Roaster Dutch discusses thing to consider when trying to manage a roast's rate of rise (RoR). Machines discussed include the Aillio, the Loring, and the San Franciscan.
The first part of the video deals with the nature of RoR as it's communicated from the machine to the operator. At 8:19 in the video, Dutch discusses how to approach interpreting the RoR and how best to make adjustments.
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[@shivsagarraut5494]

I learnt alot, Thanks for uploading 🙏🏻🙏🏻🙏🏻🙏🏻

[@hillary7261]

Great information! Do you use RoastTime? Would you consider making a video doing a roast and explaining the ROR curve on RoastTime? I just started roasting on my new Bullet and have so much to learn. Thank you!

[@lienKelly]

well explained, thanks. I'll try your tips

[@foggymtn]

Welcome back Dutch. I have finally received my R1 (V1.5) from SM, ran off five very oily and smoky seasoning roasts and have begun the interesting journey into higher end roasting. Having fun!! This video was exactly what I needed at this point because I already found myself obsessing over every twitch of the ROR line. LOL! Actually, I have already had some success at controlling the overall trend to a Scott Rao standard with only a little flick and not much crash after FC. I have also been working on development times and have tried to stay within the 15 - 25% range regardless of the roast level. I do both drip and espresso. Unfortunately, or maybe fortunately depending on your point of view, there are very few profiles using the IBTS temperature sensor, so I have had to put my head around something entirely new. I have put more effort into the appearance and aroma during the roast....maybe a good thing....and try to minimize my dependence on the graph. My only real observation at this point of the V1.5 is that all the old numbers need to be thrown out and a new reality observed. TP is mostly gone and the IR sensor leads the older probe with a higher temp. I understand that Aillio is going to use the new sensor to calculate ROR sometime in the future, requiring a new learning curve. Just what I need. Anyway, I don't think that you need to be in any hurry to add the IBTS to your R1. Let Aillio catch up with all new firmware and retune to the new temp ranges after all is available. Keep up the fine videos and, over time, I hope to add to the conversation after gaining more experience on this awesome machine.

[@RubesGoodBrainCoffee]

Thanks, Gordon! I'm glad you're getting to enjoy playing around with your new Aillio. The more roasting I get to do, the better.
I'm not in too much of a hurry to get the new sensor precisely for that reason. When one has gotten used to a roaster, not much more is needed to produce great coffee. On the first Loring I roasted on, the bean probe was up to the side. On the newer Lorings, they were at the bottom of the door. The new ones were probably more accurate in their readings -- especially with smaller batches -- but that doesn't mean that it was essential that we moved the bean probe in the older machine to match that of the newer one. Still, we moved it anyway -- just for consistency's sake, I guess.
Thanks for the input, Gordon, and happy roasting!

[@snjspring]

Thanks for the video. Roasting on a 1kg Mill City and relatively new - trying to tame the flick and crash

[@RubesGoodBrainCoffee]

These days, I'm trying to do the same with as little intervention from me as possible. I heard from Rao that's part of his method, which is something we didn't do when I was roasting at my last professional gig. It can be challenging doing this on the Aillio because the burner is not a dial with increments from 20-100 (like the Loring) but a button which you can click between 0 and 9. I intend to do more videos in the future, but things have been so busy since the lockdown began. (I find myself sharing my workspace with my wife a lot since she has to do a lot of her teaching online, so we end up working on top of each other a lot.)
Thanks for the comment!

[@erharddinges8855]

So you believe in the worthyness of S.R findings about flick and crash!? And you try to
smoothen the curve by aggressivly changing energy?1! = full in full out

[@RubesGoodBrainCoffee]

That's the way we had to do it when I was roasting on a Loring. If we didn't send the burner up to 100%, your profile would be completely shot.

[@erharddinges8855]

Thank you ,I will give it a try on my Turkish ASK1 Gas roaster. Timing is always tricky. One must think and act in advance.

[@RubesGoodBrainCoffee]

@@erharddinges8855 Yes, indeed -- take good notes of where these events occur and then *anticipate* and respond. That's where your data really comes in handy the most -- along with helping you to put your numbers into context. Otherwise, I tend to roast based on sensory perceptions.