On Thu, 11 Aug 2022, Tomas Kuchta wrote:
I hope that I am not distracting from the HW. With my question.
Tomas, Nah.
How do you plan to implement temperature control loop? You intend to control the temperature, correct? I am asking because - What would be the point of measuring temperature every few seconds - if not for the perfect roast. I hope that I am not nosy.
For a Full City roast (approx. 440-445F) in the GeneCafe CBR-101 the company recommends setting the roaster's temperature to 482F (250C) and cooking each batch for 19 minutes. Each coffee farm (or cooperative), each country and region within a country, and each year's crop from them varies greatly, Just like wines from different terroirs. My preference is for roasted beans that have a heavy body, full mouthfeel, and moderate acidity so I go for a Full City or Full City+ roast. How the green beans are processed (naturally dried, washed, or otherwise) and the water content of the green beans (target is generally 11.5%) dictates how the beans roast. By measuring the outlet air temperature at small time intervals, and plotting time vs temperature produces what's called a Rate of Rise (RoR) for that bean. The curve tends to start high, dip to an inflection point (when most water has been evaporated), then rises to two indicators (first and second crack) which indicate how the bean chemistry (it's volatile organic compounds) have changed. I'm still learning how to interpret the curves to generate the outcome I want. Of course, grind size and brewing method also affect the flavor and feel of what you drink in the mug/cup. IMO, the effort is worth it, as is preparing all my foods from scratch. Stay healthy, Rich
