Gabor Kormendi's FZ94

There's another FZ94 owner in town! In this case, in Budapest. Gabor Kormendi bought the FZ94 on display at the World of Coffee conference that's happening this week:

It seems that the Coffee-Tech staff themselves are not yet equipped to demonstrate the use of the FZ94 in connection with Artisan on a computer but the hardware configuration of the machine is very similar to others working with Artisan so I do not see a problem there.

Welcome to the FZ94 community of coffee roasters, Gabor, and keep in touch! I will be adding any news below in this blog entry.

First roast by Gabor on his FZ94

Gabor writes:

Its really fantastic to work with this roaster.
Just end my first batch.
What is interesting I didnt see the DeltaBeanTemperature Curve on the graph.
Didnt find on the list. Do you have any advice?

My reply is to check the Tools -> Extras -> Graph menu:

Update 16 June 2017

One of Gabor's Artisan profiles of a 200g batch of Costa Rica beans:

Update 18 June 2017

Gabor asked about the effect of fast/slow drum speed and airspeed during a roast, to help influence the roast profile. 

I answered:

The effect of fast/slow drum can be compared, for clarity, with a massage when you are very cold. If the person giving the massage has very hot hands, it helps if the hands move fast. This way you warm up more quickly than when the hands move very slowly over your cold body. But at a certain moment the hands may cool down after giving off so much energy to warm you up and then it does not make much difference how fast the hands are.
Airflow is much more effective, but mostly so in a situation where there is enough airflow to start with. If the airflow is too slow, then a lot of heat is saved up below the drum and instead of cooling, the first blast of airflow will actually cause a very hot cloud to be pushed through the already hot beans.