Kostverlorenvaart

Marko Luther wrote this very detailed article about Understanding Roast Colour: https://artisan-roasterscope.blogspot.com/2023/03/understanding-roast-color.html He also announced a new version of the Tonino app and the Tonino firmware which enables the option to measure roast colour in the "Agtron" scale:

 some pictures and video of the group sleeve holes, the inlet hole and the water flow    

 

  See also: https://vk6ysf.com/kw_ezee_match.htm   https://swling.com/blog/2023/02/frans-add-a-decca-manual-antenna-tuner-to-his-urban-listening-post/

 

A friend asked what range of RoR I get after the first "Drying" phase of the roast. It's mostly between 10ºC/min and 4ºC/min, with a slight 'bulge' when the beans start to crack and heat escapes from the 'pressure cooker' hot cells that burst open.  When that bulge happens (around 10mins here) the probe gets hotter but the expanding and bursting bean cells themselves do not get so much hotter. It's like lifting the spout off a hot kettle. You suddenly feel extra heat on your finger tips but that does not mean the kettle just suddenly got hotter.