Behind the roast with Willem Boot - Optimizing roasting profiles with the Giesen Roast Profiler

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[@RonronSRR]

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!

[@nevermindft8930]

Dont you mark color change? How do you mark end of drying and beginning of Maillard (browning)?

[@jeanfxjeanfx]

🎉🎉🎉

[@asketienne8684]

Negative RoR?

[@giesencoffeeroasters]

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.

[@dylankennedy8140]

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?