Hey fella, I'd be curious to have seen a third attempt where you did a "gas dip" - dropping gas substantially just for 30 secs at about 190°C - ending a least 40 secs before FC, and returning to your previous gas setting. I find this useful on many beans.
Interesting. I will try that. I am currently working through 6kg of an Indonesian wet hullled coffee. I'm putting the roaster through its paces after rebuilding it and so I can do some compare/contrast roasts trying the "gas dip."
Thank you for watching several of my videos! In the first thirty seconds of the first video I did about the flick and crash, I defined them: czcams.com/video/UrvEKCGedts/video.html The flick is a sudden rise in the rate of change and the crash is a steep drop in the rate of change. In the companion article I wrote (linked in the description of the same, first video) I include a visual representation (taken from Artisan software) of the flick and crash: oilslickcoffee.com/roasting/avoid-flick-crash/ I hope that clarifies things!
Surprisingly NOT the same. I hope to do a video comparing the two. Until then, I can tell you this; the second roast of the day was a bit more complex and had a brighter aspect to it (more acidity). My wife, who has a more accurate palate but also who cares less for bright coffees preferred the first roast. All very interesting...
Very teachsome for me. How could I repeat your tests on my 1kg roaster with manual steering only? May be my ET probe is too close to the exhaust, because I never reach 400° ET. Do you still believe in the flick and crash theory? Is there any objective prove?
Thanks for you research and willingness to provide us with the results
Thanks for watching!
Hey fella, I'd be curious to have seen a third attempt where you did a "gas dip" - dropping gas substantially just for 30 secs at about 190°C - ending a least 40 secs before FC, and returning to your previous gas setting. I find this useful on many beans.
Interesting. I will try that. I am currently working through 6kg of an Indonesian wet hullled coffee. I'm putting the roaster through its paces after rebuilding it and so I can do some compare/contrast roasts trying the "gas dip."
I've watched about 6 or 8 of your videos, and I still dont know what you mean by flick and crash....
Thank you for watching several of my videos!
In the first thirty seconds of the first video I did about the flick and crash, I defined them: czcams.com/video/UrvEKCGedts/video.html
The flick is a sudden rise in the rate of change and the crash is a steep drop in the rate of change.
In the companion article I wrote (linked in the description of the same, first video) I include a visual representation (taken from Artisan software) of the flick and crash:
oilslickcoffee.com/roasting/avoid-flick-crash/
I hope that clarifies things!
how did those two coffees cup for you? more or so the same?
Surprisingly NOT the same. I hope to do a video comparing the two. Until then, I can tell you this; the second roast of the day was a bit more complex and had a brighter aspect to it (more acidity). My wife, who has a more accurate palate but also who cares less for bright coffees preferred the first roast.
All very interesting...
That's cool. Just alittle bit of change makes a difference.
Exactly! Case-in-point: czcams.com/video/-OSrqD8EIic/video.html
Very teachsome for me. How could I repeat your tests on my 1kg roaster with manual steering only? May be my ET probe is too close to the exhaust, because I never reach 400° ET. Do you still believe in the flick and crash theory? Is there any objective prove?