At 9:53, the negative Rate of Rise (RoR) occurs when the beans are charged into the drum. This happens because the beans are colder then the preheated machine, and the sensor detects the temperature difference between the beans and the preheated air as a negative RoR.
But there is also a negative RoR at the end of your roast, your roast drops from 391 to 389. The RoR is reading -2.7 before you drop the beans. Is that how you normally roast?
Thanks for making this video! I’m using artisan with my roast and it’s great to see other roasters share what platforms they use and adjustments being made! Nicely done sir!
Helpful advice
It would be better if there were only speech in your videos, because the music in the background distracts us.
Thank you for your feedback! We will definitely take this into account when we are making future videos.
Negative RoR?
At 9:53, the negative Rate of Rise (RoR) occurs when the beans are charged into the drum. This happens because the beans are colder then the preheated machine, and the sensor detects the temperature difference between the beans and the preheated air as a negative RoR.
But there is also a negative RoR at the end of your roast, your roast drops from 391 to 389. The RoR is reading -2.7 before you drop the beans. Is that how you normally roast?
Dont you mark color change? How do you mark end of drying and beginning of Maillard (browning)?
Thanks for making this video! I’m using artisan with my roast and it’s great to see other roasters share what platforms they use and adjustments being made! Nicely done sir!
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