Fresh Roast SR540 Extension Tube
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- čas přidán 13. 08. 2022
- The Fresh Roast SR540 Extension Tube is an add-on accessory to the stock Fresh Roast SR540 coffee roaster. It addresses one of the biggest weaknesses the coffee roasting device has, namely the lack of air movement in the roasting chamber while roasting. This causes uneven roasts. The Fresh Roast SR540 Extension Tube changes that problem by simply constricting the path of air, causing more velocity as air passes through the roasting chamber. It is kind of like wind blowing between two buildings in a tornado type effect. This causes significant bean movement and virtually eliminates the uneven roast problem. Join me today as we look at the Fresh Roast SR540 Extension Tube, how to put it together, compare the difference in bean movement and roast some coffee along the way.
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Another great video Mike!
I've got the SR800 with a factory extension tube and have been roasting for a couple of months now. I really like it, and it makes a big difference with roast control (it also reduces power draw). I've got the Razzo chaff collector modification which helps a lot with air flow (on ETSY), & prevents the errant bean from getting trapped.
I've also drilled a 4 mm hole through the top of the chaff collector so I have a thermocouple that extends down into the bean mass (it's a long probe). Artisan really helps my roast results.
There's a video on the SR540, setting up the probes, & installing Artisan on CZcams.
I started roasting using the Zen method (be one with the bean) before I got the thermocouples & Artisan set up. Zen roasting is a good thing to practice (recently did 3 roasts that way), but the software really helps.
I'm waiting for my Razzo v5 which has a thermocouple port built in. I've heard from several that say it's a game changer.
Oh, tilt the base unit by ~3 degrees to GREATLY improve bean movement. I use a 4" x4" piece of plywood a 1/4" thick under the front 1/3rd of the base unit. My probe is slightly curved so that it stays in the back part of the chamber solidly in the bean mass.
I'm using a 285g charge, but the extension tube will do more than that.
@DavidTatum has several good videos on the SR800 on CZcams. He shows several different roasts w/ different beans using the factory stock chamber, the extension tube, & the Razzo v5.
Come join us on Facebook at @TheCaptain'sCrew You also might like the Fresh Roast group, and the Fluid Bed Coffee Roasters group.
Thanks for watching and for being a subscriber Scott. I appreciate you sharing your experience with the SR800 and the extension tubes. I have seen David's videos as well as the excellent video on setting up the fresh roast and artisan video here on youtube. I have not heard about leaning the roaster 3 degrees. That is interesting. So, people must really be pushing the capacity (like 285g). All that extra heavy green coffee is restricting bean movement so the tilting helps? I appreciate the invite to the groups. I am part of the fresh roast group but not the others at this point. Thanks for sharing those!
This really helped me. I appreciate the time you spent. Liked and subscribed.
Thanks for the sub John and for watching my videos.
Great video thank you 🥰 just bought a 540 was going to return and get the 800 but they are on back order.
Barbara
Congrats on your new roaster. I’m glad my video was helpful!
With my new SR800 and extension tube, I always roast 226 grams. I have also found out that this machine will burn bean really quickly you don't pay close attention. I try to keep the time long on the drying faze starting with heat at 1. When you come out of the drying faze, you have to be on your game with first crack. You have to keep the heat down or it will jump into second crack quickly. I like darker roast but most time don't allow it to hit second crack. About two days ago I was not paying close enough attention and using a profile from another person and cooked the beans before I could get them out of the tube. I have a vacuum cooler and it will cool beans under a minutes. Tonight I brewed a pot of the over roasted beans and boy, they were horrible. I knew they were going to taste bad but not as bad as a forest fire. lol Roasting beans is always a learning experience. At least for me.
Burning beans is how we learn Jerry!
I have been roasting with the FR540 for six months and just started to use the extension tube after seeing your video. I find the extension tube give me a better roast of the beans. I can see the better air flow which gives me a more completed bean roast. Thanks for the video JOHN
Hi John,
Thanks for watching. Yea, the extension tube really improves bean movement and allows you to roast more beans than would be possible with the stock setup.
Thanks!
Thank you for the "Thanks" donation BB. That was thoughtful and appreciated!
Thanks for the video and the realtime roast info. I just bought an sr540 with extension tube and It will be my first coffee roasting experience! I’ll be rewatching a lot of your videos to prepare!
Hi Dan, thanks for watching and for saying hi. Let me know how it goes!
i've 34 roasts worth of experience now on my sr800 with the stock extension tube. an 8oz charge seems the sweet spot, altho i've gone as low as 6.4 oz, and as high as 9.6 oz. i aim for dry end at 3:30, first crack at 6:30, and drop at 7:45-8:15 depending on roast level i'm after. generally, i like city plus the best. my origins are most often guatemala or ethiopia, but i do works others in. i brew by immersion (nicro vacuum pot) and we like to add some coconut milk and heavy cream, so we are not purists.
to hit my times, i've found the following works for me the best: start at 8/5 (fan and temp), then at 1:00 change to 7/4, then at 2:00 to 6/3, then at 3:00 to 5/2, then at 5 min to 4/1, and at 6 min to 4/2, and at 7 min to 3/2. i write down temps from the built in sensor at 1 min intervals. my percentages average about 45% drying, 37% browning, and 18% development.
Thanks for sharing Paul. I like how you manage your heat and fan. I'll have to give that a try on the 540. I like the phase percentages!
I've got this exact same setup. I bought the refurbished one and I think it was a little under $200 for everything. That was almost 2 years ago and it's still going strong! I added the razo chaff extension and a thermalcouple. I'm using artisan on a raspberry pi to watch the RoR on my roasts. The 540 with extension tube can easily handle 250 g roasts with overhead of fan and heat capacity. I think the chaff basket becomes the limiting factor. But the razo extension solves that.
If I'm trying to have a continual declining rate of rise like Scott Rao suggests in his books then I do end up with short roasts. It cruises through dry and 3 min or less and hits first crack by 5 min. The biggest problem I think is how quickly it heats up from a cold start even on the lowest heat setting and highest fan setting.
After watching your series on roasting sweet and flavorful coffee I started to let it run on the lowest heat and highest fan settings until the end of dry phase. The goal for your video was a 10 minute roast with 5 minute dry, 3 minute maillard and 2 minute or less development. Looking at the RoR it would bottom out in the single digits, but never go negative during the extended dry phase. Then I would hit it pretty hard with heat to get the RoR back up to something like 35f/min then letting it drop to 25f/min by fc. Then let it fall to single digits for drop. The strategy ends up creating a two-stage roast with the RoR constantly declining from charge to end of dry and then constantly declining from the start of maillard to drop. In the cup I felt like it was sweeter and more flavorful than the overly quick roasts. But there's still something that doesn't feel right. I started experimenting trying to control the initial heat by cycling cool function on and off and also trying to leave the roast chamber a jar for the first few minutes. Just trying to get the ideal constant declining RoR and also a 9+ minute roast. I'm thinking about going to the effort to control the voltage to the heat and fan using the raspberry pi, so I can reduce the initial heat with lower voltage or possibly automate the entire roast profile.
Anyways what do you think is the best strategy? It's interesting you didn't experience the issue with rushed roasts.
All in all I love the machine and love roasting! I'm glad I was able to get into it for such little money. I'm happy with the roast volume at 250 g. The only other tips I can think of is to drop one stage sooner than your intended roast level and to not use the cool function. Just like you did, people should get themselves a separate cooling tray or make one.
Agree on the benefit of the Razzo chaff collector. Who knew?
Hi Nick. Great comments and thank you for sharing. You are several steps ahead of me in my fresh roast journey and how this roaster performs as how the dials really influence temperatures.. I am close the point where I will be looking at the affects of heat application as it applies to rate of rise here on the fresh roast. There are a few roasting profile approaches I want to experiment with on this roaster and I would love to hear your thoughts on this other than what you already shared.
One approach is to find a "charge weight" where a fixed temperature and or fan speed will provide a "natural" ROR curve with minor manipulation. Not sure if that is possible with this roaster but i hope to experiment with this.
Another approach is similar to a drum roaster profile. This is kind of the method you and I are using where ROR is building up during the dry phase and then at dry there is a descending ROR as Rao talks about in his book.
The third method is kind of a mix between the first two where a fixed amount of heat is applied during dry (kind of a sideways ET through dry, then ramp up temps slowly, and honestly i'm not sure what that does to ROR. I saw this method used in some ikawa profiles.
Also, I want to address the descending ROR thing for a second. This is my roasting approach on my drum roaster. I view the dry phase as the most important phase for roasting because it helps us setup our overall roast for success. The dry phase itself doesn't have much effect on flavor as it does on the impact on times for the remaining two phases (browning and development). I could be wrong on this point and truthfully don't have any supporting evidence other than my experience, training, from professional roasters who have said similar. Anyway, your point related to a "two stage roast" is where i'm headed here. While I see your point as it appears to be a two stage roast, I can't fully agree with that because the chemical reactions that make a difference in flavor really don't start up until we are close to the end of the dry phase. During the dry phase, endothermic reactions are taking place, not chemical reactions that influence flavor. So, moisture is leaving the bean and that is altering the bean physically but the maillard reactions are not taking place yet. At least that is my understanding. A helpful reference would be Joe Morocco's video here at this starting point where he talks about this. czcams.com/video/U0AYlyYUG_Y/video.html. He also references a scientific study related to this and says "the amount of time in the dry phase has no impact on flavor" as seen at this point. czcams.com/video/U0AYlyYUG_Y/video.html. The ROR does impact momentum and roasting defects. It also provides great info on how the beans respond to heat.
I'm kind of throwing all my cards on the table here in the hopes someone can correct me with some solid factual info. I guess I should dig into my books to double check this. What are your thoughts on this? I'm not saying i'm right or wrong but based on my understanding, i'm not too concerned about the ROR during dry as long as i get to my goal event time without roasting defects.
Last, other than the phase percentages guiding my ROR in a descending direction, because I have not used probes to guide my roast in the SR540, I don't know the overall look of the ROR except for what you have shared. I''m headed in that direction as I learn more about air roasting on the fresh roast. I really appreciate you sharing your experiences and I hope to experiment with some of your suggestions/findings Nick
Another great video. I use the SR800 with extension tube, and really like it. I typically roast around 215 grams of beans which delivers around 180 g of finished product @ 16% shrinkage, good for (3) 60-gram doses. I have roasted as much as 10 ozs with good results. I developed a template for total roasting times of 8:30, 9:00, 9:30, and 10:00, with a 45%, 35%, and 20% breakdown of Dry, Brown, Development to use as a guideline for a roast. This from watching your videos I normally opt for about a 9:30 roast. I do follow temps fairly closely, trying for ~ 20°/minute progression. This gets me to 1st crack at around 7:30/430°, ending at around 460° at 9:30. I never take the extension off for fear of breaking it. I simply wash the upper chamber with a wet rag. Lower (original) chamber never seems to get dirty. Also, a tip for keeping chaff from flying out when you remove the chaff collector: turn the fan down to 3 or 4 before removing.
Thanks for sharing J. Since developing your template roasting with the phase percentages and roast time, have you noticed an improvement in the cup? What type of coffee are you roasting?
Thanks for the tip on the chaff collector!
@@VirtualCoffeeLab I tend to like S. American and Central American coffees. Colombian, Guatemalan, and Mexican Chiapas are my favorites. An occasional Indonesian and Haitian thrown in for good measure. Not so big on African varieties. Not a big fan of the fruity, spicy, earthy ones. And yes, using the phase % guidelines from your videos, my coffee has never been tastier and more consistent. I hit my preferred roast level (City +) almost always.
Yea, I love the South and Central American coffees as well. I'm glad you are getting great results J. Thanks for the feedback and for watching my videos!
@@VirtualCoffeeLab I was just thinking, if you are at all interested in a file copy of the template I came up with, I could send it to you. I completely understand if you're hesitant to give out your E-mail or whatever. Just making the offer...
Sorry about that J Lantz, I was using the wrong youtube account. You can contact me through the "about page" here on my channel.
I just ordered the 540 with the extension tube and 5 lbs of Tanzanian peaberry so this video will give me a starting point, I'm assuming the beans will have a similar outcome. Thanks for putting this up.
Thanks for your comment and watching Ray. Let me know your thoughts on the freshroast with the extension tube once you use it.
I roast using the SR800 and with the newer Razzo extention tube that has a built in thermocouple hole..I monitor both air and bean temp and have added the Roastmaster software to my IPad,,,I find the tube works very well and I have plenty of power both air and heat to spare,,,I usually shoot for 225 grams of beans , ,my roasts usually run 9-10 min with a 15- 20% development …my wife will never buy store boughten coffee again she says ,,
I also use the Razzo extension screen on the chaff collector,,,made a big difference.I now collect 95 % of chaff,,,,
After the roast ends I pour hot beans into a cooler,,,takes a min to cool down
Thanks for watching Ken. Are you roasting 225g because that is what you drink each week OR is it because that is what you have found as a sweet spot for an even roast or roast times? Are you using the screen extension because it simply holds more chaff? I guess the larger volume of coffee being roaster per batch fills up the chaff collector and restricts airflow?
yes, at 225 grams the original chaff collector gets pretty full, with the extension screen it seems to be able to catch most of the chaff,,,, it also has a screen to keep beans from entering the top chamber ,
I also purchased one of those $60 bean coolers on Amazon and it works really well at cooling down the beans and filtering out any remaining chaff,, 225 grams works best for me,As I usually buy in 2-5 lbs quantities and I keep my roasts all at a 1/2 ,lb ,nice even roast too, also the beans move freely in the tube, I start at a 7 air and 8 heat and it takes 4 min to yellow,,then I drop the fan and heat down a notch, usually hitting first crack 3 to 3 1/2 min,,ending with a development of 2 to 2 1/2 min,,,,of course I modify if it’s a natural coffee
I’ve learned so much from watching your videos ,,,thank you so much
Ken Spokane Washington
Excellent video. I wish all you guys would give better shots of the finished beans.... I'm doing about 280 grams in my SR800 with extension tube, amazingly even for med-dark roast.
I am blessed to love decaf and there is about zero chaff, one of the rewards for not needing caffeine. I've heard it said chaff is the limiting factor in how much you roast - up to a point - so I can roast more beans with less issues!
Thanks for sharing Elizabeth. I roast a lot of different coffees in the Fresh Roast and I have never had the chaff overflow/impact my roast. That includes naturals, high density beans etc... As long as i empty the chaff after every roast I'm good to go and chaff isn't an issue. I am using the chaff mod for the SR540 which gives me more room for chaff . I'll try and do a better job of showing the beans after my roasts..... Thanks.
Thanks for doing this demo on the SR540! I like your channel, very informative. I like my SR800. I have the extension tube for it but I went ahead and got the Razzo tube-by the way the guy who makes and sells them is great to deal with! Very helpful. I can do 275 grams which ends up around 230g (8oz) per roast when finished with the Razzo tube (medium roast)which is a perfect amount for retail. The SR800 is a great product! I have done about 200 roasts with it. I always put a fan on the components between roasts to cool it off a little as it isn’t meant for commercial use. All this started by using a popcorn popper originally…🙂. Keep up the good work!
Thanks for sharing your experience with the sr800 with the razzo. So with that weight, what are your phase times look like, just curious. When you move up to your next roaster, what are you considering?
I usually have a drying phase of 25% (approximately 3 minutes) then the next phase is about 50% (approximately 6 minutes or so) for the yellowing and Maillard reaction to first crack starting and the last 25% is 1st crack-I find the cracking seems to drag out but comes out as a pretty even roast. (450 to 475F). Very little tipping too. I am partial to a fluidized coffee roaster due to cleaner roast. I am thinking Coffee Crafters Artisan 3E. I like the ability to see the beans, smell (green right through to Dark roast- I do mostly medium roast) and to hear them during 1st and 2nd crack. I wish there was something in size between SR800 and the Artisan 3E - maybe 2 or 3lb🙂.
I'm doing that on my SR800 with their extension tube. I don't think there that much difference for the cost but Razzo appreciates you!
The extension tube looks like a hurricane shade for a kerosene lamp
Yes, the narrow lower section constricts the airflow down near the bean mass which causes the extra lift. I consider the extension tube an essential add-on for the SR540. It really does help with consistent bean color.
I honestly think roasting is sometimes over complicated. I’m sure my roasts can always improve. I have been using my sr800 with extension for some time and have made some wonderful roasts. Roughly 6-8ounces 7 fan and 9 power to start (ambient temp 75f). I do decrease the power if I see the rise in temp get out of control (I have included some landmarks I use for temps and adjust the power accordingly) As I see the tumbling of the beans I slowly decrease the air as it tumbles out of control. Basically I keep and eye on my tumbling and make sure it’s softer wave pattern like what you see in the ocean. As it drys it gets lighter so I have to decrease the fan so I get the same wave like tumble. I keep and eye on my exhaust temp which I learned is about 100F higher then the actually bean temp. The temps I realized are critical is to have it dry around the 400 f and 435 around after dry and 465f when first crack hits. On a dense Central American I let it rise all the way to 500f (Roughly 400f bean temp drop) similar to my gas roaster. I set it to cool at around 7-8 minutes (I’m listening, smelling and looking at the desired color) and it cools for additional 3 minutes in the chamber. City plus. Keep it simple! But maybe it’s just seems simple because I have gotten the hang of it.
Eugene, great comments. Because you are familiar with your roasters capabilities and you are familiar with the coffee you are roasting you are able to use your senses to help you roast. You also know how to respond to what you see and smell to roast some great coffee. That is a huge advantage because you can change the type of coffee you roast and quickly adapt to make the necessary changes needed to stay on track. Nice job. What type of drum roaster do you have. You mentioned it was gas? Also, are you using probes for your sr800?
I have the SR540 w/ extension tube and have had the issue with roasts moving too quickly, especially the dry phase. It seems like my unit is a little overpowered. I was blown away when you were using the maximum heat setting - I could never imagine that!
I have heard that the voltage of your outlet (or maybe amps?) has an effect on the roasters performance. Not an electrician, but I’ve heard that if you plug the roaster into an extension cord and then into the wall you will get a little less power flowing to the unit which will help decrease the heat output. Interesting thought but I haven’t experimented with it yet.
Thanks for your comment Daniel. Maximum heat setting didn't happen until a little before first crack. I started out on the lowest and moved up incrementally. There are other approaches to heat application with air roasters, this one kind of mimics a drum roaster profile. How long are your roasts?
I'm not using an extension cord, just the stock short cord plugged directly into a 110v outlet. it is an older home from the 60's. I'm curious, are you roasting 140 gram batches? The charge weight really makes a difference in roasting times.
@@VirtualCoffeeLab I’m roasting 170g batches. I usually start the cool cycle between 7:30 and 7:45. DE hits consistently around 3:30 and I can’t seem to extend that. I find that if I keep the settings at 9 Fan and 1 Heat until DE I won’t have enough momentum for the rest of the roast.
@@dreff11 I have the same exact problem (150g batches). DE is very fast at the lowest temp with the highest fan.
I bought a plug-in voltage tester for the power outlet I use. It turns out that my power ranges at different times from 122V down to 117 volts, and that makes a tremendous difference in the power available to the roaster. When it is as low as 117V I will wait awhile as it just doesn't work well.
Wow.
Thanks for watching.
I wonder why the manufacturer decided to use 3 rubber gaskets to seal the lower end of the extension tube rather than provide one thicker gasket? It seems that using a single gasket would not only be easier to install but also more durable and secure.
I’m thinking a thicker rubber gasket might bee too difficult to stretch so they opted for this method?
I’d guess that too many people would be breaking the glass trying to get a thick one piece band on vs. 3 separate bands.
Thank you for terrific videos. I just received my new SR540 with extension tube. I placed the 3 rings over the glass extension, but now it will not slide fully into the end of the extension tube. Is this a common problem? Do you have advise for how to solve this problem? If I take one of the three rings off then it fits too loosely.
Hi Adam. Congrantulations on your new roaster. Let me tell you how i installed my extension tube and how it fits so you can compare.
First, install the rubber piece that seals the tube and chamber together. This is the rubber ring that has a flat top which should face upward towards the "shoulder" (the curve) of the glass extension tube. Slide that all the way up to the shoulder.
Second, I installed the 3 rings. I took the rings and gently stretched them just a little. This seemed to help me get them placed properly on the very bottom edge of the extension tube. I applied one band at a time and I made sure ithey laid flat on the glass and were flush with the bottom edge of the tube.
Next, I assembled the metal base of the roasting chamber to the glass roasting chamber with the handle. Remember, the glass is really fragile. Do not tighten the base to the glass really tight. Just a gentle snug tightness.
Then, I sat the assembled roasting chamber on a flat surface and installed the extension tube. This part is really important. Do not angle these two different pieces. Keep them perfectly straight. If you try and wiggle the extension tube side to side while inserting into the glass. There should be no resistance. They might not even touch. Keep the tube straight or the glass base OR tube could break. There should be some resistance as you gently depress the tube into the base. If it doesn't want to move at all then you will need to lubricate the ring with s little olive oil or something. Depress the tube into the base straight down. When removing the tube, it must be pulled up straight, don't try and wiggle it out.
If none of this makes sense or you want to see more videos how to install the extension tube, check out:
The manufacturers instalation video:
czcams.com/video/IwqtwNsMjf0/video.html
David's video at the captains coffee: czcams.com/video/MlhkU0n_ZxI/video.html
Sweet Marias:
czcams.com/video/nUBZuMWltXo/video.html
I thoroughly enjoyed your latest videos on the SR540. I have a SR800 without extension. After a good deal of experimenting, I've found that I actually roast 5-6 ounces with good results. The coffee roasts evenly with good ultimate flavor. I've hesitated to go for the extension tube because I seem to have good control with this smaller amount. ( They recommend up to 8 ounces) this allows me to do lots of experimenting without ending up with more roasted coffee than I can drink. When I move past the experimenting stage, I may get the tube to allow me to get my roasting done with fewer roasts. My real frustration is that I must wait a few days after a roast in order to evaluate how well it went
Bob Clemons
Hi Bob, thanks for sharing. You don't have to wait. Sure the coffee will taste better in a couple of days as it degasses BUT I've had plenty of great coffee the day after roasting. The coffee I have noticed that needs more time to rest are the Ethiopians high density coffee and especially the naturals. Thanks for watching Bob. Happy roasting!
"My real frustration is that I must wait a few days after a roast in order to evaluate how well it went "
Ignore the myth. Experiment. Grind. Smell. Brew. Taste. Repeat. If something tastes better the longer it sits, it's probably because of an imperfection(and there can be many) introduced earlier. ViD
Hi Mike. I have a couple sr540s and for the last 30 or so roasts I have used my new 9.5” razzo roast chamber. It has a thermo couple port. It is really nice. I think we live pretty close to each other so if you would like to borrow it to review we could arrange something. I live in Troy area.
Thanks for the offer Robert. That is very kind of you. It would be cool to compare the differences. Maybe we can connect in a few weeks. If you don’t mind, can you go to my CZcams homepage, click on the about link and on that page you will see a link to email me your contact info. Again, thanks for the offer.
As usual, I enjoyed your video even though I don't have the Fresh Roast SR540. I could not hear FC or any of the cracking. How long did the rolling crack last? Also, how long after the rolling crack ended did you stop the roast? I guess I'm asking if the end of the development phase coincides with the end of rolling crack or is there a time when there is no cracking.
Chuck, all great questions regarding first crack. Crack started at six minutes and thirty-eight seconds. You can't hear it because i turned down the volume on the roaster. In the past, people complained that the roaster was too loud and it was hard to hear me. So, that is something I will have to figure out for future videos. I did mark the event on the video and you can see that here at this link where crack began 12:56 and lasted for about a minute.
To answer your question regarding ending crack and ending the development phase. Depending on the coffee, roast level, AND the level of development, you might drop the coffee WHILE crack is still happening OR you might have crack complete and still want to take your coffee a little further into development to achieve a moisture loss percentage, a temperature or a color of the coffee. There are a bunch of variables and it comes down to what type of flavor profile you are trying to accomplish. I touch on this a little in this video when I talk about why i am using the phase percentages I am targeting. That is one element of the list i mentioned above. Truthfully, this coffee was a little darker than i had hoped BUT in general, that seems to be happening to me a lot with the fresh roast. This is due to my lack of experience with the roaster. The more I use it the more i will be able to understand how to make it work for my desired roasting profiles. At some point, I'll feel comfortable enough to share how I roast light on the fresh roast sr540.
I hope I answered your question. Thanks for watching and for your question Chuck!
Do you when any thoughts on the combo that I was sold? I have a 540 with the 800 extension tube. Can I treat it like an 800 with the extension as per volume or should
I do less?
You will have to do some testing. The most important test will be bean movement as soon as the roast begins. I’m not sure what the max capacity will be for the air to move the beans enough to get a more even roast.
Next is the time to dry. I would say you would reduce the amount of coffee if your beans are unevenly roasted and/or you can’t set your coffee to be full yellow within 5 minutes for that roaster.
Just been looking into one of these with the extension tube.
Trying to decide whether to get the 800 or 540.
I want good control but the ability to roast 8oz. Not sure either will offer this. I watched a video on the 800 with extension, but he wasn't able to get the heat control over 2 and even at 1 at times he was having difficulties controlling the temperature.
Hmmm, I’ve read from
Some here that they roast 8 ounces with the SR800 and extension tube. Not sure about control. Sorry. Read through some of the comments in my fresh roast videos and you will see some conversations about the 800 . Thanks for watching Jason!
@@VirtualCoffeeLab Yeah! I noticed lots of comments from people using the SR800.
I'll have to dig in a little more and find some other videos too. Maybe someone is having good experiences with it.
Is always a pleasure to watch your videos!
Thanks a bunch for making them!
Just found you, great find. I am going to order a SR800 and begin a coffee roasting journey. I thank you for the beginner help videos, I can see I have much to learn. I noticed as I watched this video that off to the left there was a timer and other information. Is that a program or app or something that can be used with a computer or mobil device? I have seen some info on Artisan but I am not there yet so I have not even tried to get that program. I was hoping to keep this very simple at first and if there is simple program that you are using I would be very interested to know what it is. Great video, very informative, well done. Thank you.
Thanks for your message. I'm glad my videos have been helpful for you. The timer i used is something my son created. It does not connect to anything. He is a software developer. It isn't available online anywhere and is kind of a work in progress. Maybe some day it will be available. There is a free app called the "coffee roasting timer app" found on github . Search for that and you will find it. It runs in a browser. You could also use your phone stopwatch and use the lap button to mark each phase and then take that data and put it into a spreadsheet or on paper.
Artisan will be more of a distraction while learning to roast. I would suggest you start with learning the basics and exercise your sensory abilities (smell, sight, sound, and taste). Then when you are comfortable, experiment with Artisan.
Thanks for the encouraging words. I'm glad my videos have been helpful!
Mike, another great video how do you find this comparable to the hive, what's your favorite besides the obvious Mill City. Maybe do a comparison video of the different kinds.
Hi Marc. Yea, I'm working my way up to a comparison video. I love the hive. It is the best device to roast manual, skillet type roasting. The dome incinerates the chaff, the bottom design reduces roasting defects and the open hole allows me to smell the coffee. The only down side is the visibility of the roast. With some practice and a LED headlamp, visibility is addressed. I've got a few more videos I want to do and then I will probably to the comparison.
I really enjoy the slow pace drum roasting feel of the Behmor. I can't ignore how many great roasts I have gotten from that roaster. Like all roasters, there are weaknesses and I wish the Behmor could roast a little faster.
The Fresh Roast really surprised me. I have not tried a bunch of different roasts because I'm still trying to understand how to get a good ROR with this thing. I've been working on an artisan freshroast video for about 2 months and don't feel comfortable yet. Regardless, I have roasted some great coffee on the fresh roast.
Ultimately the Mill City is my favorite But each roaster has its strengths and I do use each of these roasters depending on my mood and what I need to roast.
Thanks for watching and for your encouraging comments Marc.
Love the videos. Is it possible to send a link for the app that I have heard you mention in other videos. Have not been able to find it. Thank you for any help.
Thanks for your comments Josh. The app is a timer under development by my son and is not available to the public right now. The Fan & Heat settings are not part of the software. It is a graphic that is overlaid onto the timer for the benefit of saving space on the screen while I present this roast. I might have an update on this app later this year. Thanks.
Great video as usual Mike, thank you. One question, what is that timer/software that you are using to track your roast? I have a FreshRoast SR800 and just ordered the extension, and currently I'm manually tracking my roasts. I will probably end modding the SR800 to add a thermocouple, but I haven't done it yet. Thanks again!
Hello Erik. The timer is an app my son is working on. It isn't available to share. The fan and power settings you see on the screen are overlayed by me using my video editing software. if you are looking for an app, I have used this one called "coffee roasting timer app" which is free and loads in your browser. Here is the url to the timer app: coffeeroastingtimer.github.io/
@@VirtualCoffeeLab Thank you for the reply and the link. I'll definitely try it our during my next roast. Love the channel, thanks for all the great content!
What is the software / App you use? I have seen another one online for the apple "Bean Tracker", but not showing the Heat / Fan system yours has? Does it have a memory like the one I saw online. Sorry if it's in the thread, but I can't find it.
Hi Alan, the app you see in this video is something my son is developing for personal use. Not sure it will be available to the public. The "FAN/HEAT" settings you see on the screen are something I overlayed post-production of the video so you could see what my settings were. They are not part of the app. This is not specific to the fresh roast and can be used for all coffee roasting devices. It does not have a memory or connect to anything. It actually runs in a browser.
@@VirtualCoffeeLab Okay that makes sense. The Bean tracker then seems like a great app to use for now, then just "note" my temps and times like you have. I like how that is great for tracking best you can. thank you for letting me know.
I just did my first roast with an extension on my sr540. I will taste in another day. Could you do a video on using the temp readings on the sr540?
Hi John, I do have a video planned dealing with the fresh roast temps using the extension tube but it is going to be a few weeks. Sorry about that. In the mean time, try practicing your event times. Pick a dry end time like 4 minutes and try to mail that and then time the other events like I’ve been doing in my videos. Use your sight and smell.
First off, thanks for awesome tutorial. I followed it and roasted 110 gr of Costa Rica Perez Zeledon El Paramo SHB washed for total of 8 minutes. At the end, it weighed 92.4 gr (That's a loss of 16%). Beans look medium-brown (not dark). All I smell is something burnt (But it's not unpleasant burnt smell). I fully cooled beans within two minutes. I cracked open one bean with fingers and it smelled amazing. I will wait 48 hours before making espresso. I hope I've not burned the beans. Funny how they smell not coffee-like until I break them. Their color matches with Lavazza Super Crema beans (medium light). Did I do anything wrong.
You are very welcome Little Star. At 16% moisture loss, the coffee is on the darker side of flavor notes. I think you are going for espresso with a high density bean right? You want a medium roast? Are you looking for a smoother shot or do you like the darker more intense shot? If you find this roast to be too dark, consider watching my "batch size" video czcams.com/video/QrNd0L1o8Co/video.html and use that technique to experiment with your roast level on the fresh roast. Taste is subjective and it is difficult to give good advice when I can't taste the coffee. So you are going for a particular color of the Crema?
Share your thoughts.
@@VirtualCoffeeLab Thanks for the feedback! I waited for over 100 hours before pulling first shot of espresso. I had to grind more coarser than usual. I prefer medium roast, with balanced smoothness, not very acidic coffee. My first batch was bit more darker, tad bitter (acceptable). It had pronounced milk chocolate aroma, which I liked. I prefer dark chocolate. I watched your batch size video. I am not a regular coffee drinker. Therefore I prefer small batches. I think I am going to keep the same batch size 110g, but tweak power and fan speed. I suspect my beans will run out before I finish experimenting. Too many adjustable variables! I want to try chemex filter in portafilter with current batch. I also want to try waiting for another week and compare taste (someone suggested to wait >10 days for washed beans).
great video. I appreciated seeing the timing of the different roast phases.
I checked out the link to the SR540 and also looked at the 800. On amazon, the 800 is about $80 more than the 540. The extension tube is about $80. So the obvious question is: Why buy the 540 with the extension tube when for the same price you can get the 800? The 800 has a longer roast chamber so if you roast the same weight of coffee in the 800 that you'd roast in the 540 with extension, wouldn't that longer roast chamber in the 800 do the job, and you wouldn't have to fiddle with the gaskets and potential breakage problem of the extension tube?
Great question Pima. The 800 has the same issue as the 540. Not enough bean movement so, you will need to get an extension tube for the 800 as well based on what other 800 owners are saying. So, 80 bucks more plus the extension tube for the 800. The good news is you get to roast a lot more capacity with the 800 and extension tube. Look at the comments section here in this video and hear what 800 owners are saying.
@@VirtualCoffeeLab thanks! I guess what I'm asking is if you roast 120 grams (the standard roasting amount for the 540) in the 800, would the standard glass tube that comes with the 800 be tall enough? I'm thinking that because you'd be roasting a smaller amount, maybe you wouldn't need to extension tube on the 800 as long as you kept the amount you're roasting to 120 grams or less. i'm making an assumption here that the standard roast chamber on the 800 is taller than the one on the 540. If they are the same size, then my suggestion doesn't apply.
Pima, the airflow issue is improved because the width of the roasting chamber is restricted when you use the extension tube. That provides more airflow and gives the beans the extra movement they need. The additional length provides more vertical space so the beans don't fly out. I think their might be more bean movement by using less beans in the 800 BUT have no evidence because I don't have the 800 and can't verify. Sorry about that.
@@VirtualCoffeeLab thanks, I appreciate your taking the time to answer. What you're saying makes sense. I could roll the dice, buy the 800 and hope I'd be happy with it as it, and then if not, I buy the extension. But since you're happy with the 540 plus extension, that's probably the way to go. Keep it simple! (I enjoyed your Brew Ha Ha video, by the way. The new brewer you were using looks interesting.;-)
Yea, the Brew HaHa was lots of fun. Thanks for watching that. You should see a review on the flask soon!
How did you cool the beans. Did I miss that ?
Hi Rick, around the 13:58 mark i talk about how I am going to cool the beans. You will notice i place a round cooling tray. This is the tray that cools my coffee on my drum roaster. So, I dumped the coffee onto the tray and placed it over my cooling fan on the drum roaster.
Nice video Mike! If I ever buy an SR540, I will definitely have to get that extension at the same time - no doubt about that. Which makes me wonder: Is there any advantage(s) to not using the extension tube?
Hi Lou, enjoying your Bullet? I can't think of any reason not to buy an extension tube other than financial constraints.
@@VirtualCoffeeLab Yes Mike, I'm enjoying the Bullet immensely. I had and still have a lot of things to learn about using the Bullet. But with only a couple of exceptions, I can truthfully say that 95% of what I know about roasting came from my first year when using just the Behmor. I still have a lot to learn about roasting, but I will likely learn about it using the Bullet. New things for me that the Behmor could not address are: 1) usage of the fan speed; and 2) usage of the drum speed. But the principles of roasting were all learned on the Behmor (and with your help and the help of this channel!). And that's probably somewhat like your learning about roasting, I would guess.
Yea, that is a really interesting perspective. It makes sense that the Behmor is a great training roaster for those who might consider a larger drum roaster in the future. I think there would be less of a learning curve with that transition compared to going from an air roaster to a larger drum roaster. Glad my videos have been a contributor to your roasting journey Lou. Thanks!
In an earlier video focusing on getting the coffee sweet, you talked a bunch about ROR. In the video about the SR440, you suggest that getting temps every 30 seconds isn't important. Is this perhaps because, unlike a drum roaster, you can watch the bean progression without needing the temps?
That is a great question. My video on sweetness applies to all roasters BUT in reality, it is the drum roasters that are using roasting software and monitor ROR in real-time. Yes, there are some who have modified their air roasters and are using artisan to roast, but mostly it is roasting by senses or attempting to chart temps. The elephant in the room is controlling the Fresh Roast temps to achieve a respectable ror. This is extremely difficult to do as you can see in this video here czcams.com/video/IJTkM4oZOI0/video.html. Trying to chart temps every 30 seconds will work ok using the built-in temp gauge but trying to follow a line in artisan not so much.
My personal opinion for the fresh roast is to first try to control the roast by aiming for event times like dry end, first crack, and drop(total roast time). In these circumstances, roasting by senses and timing events based on a good profile will help accomplish a ROR that does descend overall but the guarantee of a constantly descending ROR isn't likely. This brings up the question of whether the coffee can still taste good with a ROR that isn't pretty. The answer in my experience has been yes. So, as I learn to use the Fresh Roast, I start with my senses and timed events. You are correct, the visual access to the roast is amazing and educational as well. Bean color, size, and lofting height all help monitor the progression of the roast. Timing the events is another skill that every roast should include. Whether you are charting every 30 seconds as I do with the Hive Roaster videos or just the events, the end results are pretty good when you hit your marks. In some cases really good.
Lastly, I did a roast on my drum roaster using no logging software. In that video, I tried to calculate my ROR on the fly and it was challenging. I usually monitor temps on my drum roaster using the BT but with no software being used, I was monitoring my PID temperature (a different probe displaying different temps than I was used to).
You will also notice in that video I share my observations of why my roast isn't hitting the times I wanted. With practice and familiarity with the PID temps during the roast, it would have been better.
Have I answered your question?
@@VirtualCoffeeLab Thanks for your response. After doing some additional reading, I'm learning that color is most important with the timing of the development phase #2. That said, I've tried to allow reasonable time for the drying and mallard phases as you have suggested in your videos. I'm only using the temperature reading that comes with the SR800 (I also have the OEM extension) and work to keep that well above what the bean temps should be. I keep the temp around 395-400 till I get to the end of the dry phase. This usually takes 3.5 to 4 minutes. I have then been moving the temp up to around 425 for a couple of minutes before allowing it to rise more. The first crack comes at around 460 - 480, depending on the bean, and I shoot for that to come between 6.5 and 7.5 minutes. I keep an eye on the color as I approach first crack to help get it there in the good time frame. After that I try to maintain a steady temp, but it does climb due to the exothermic activity. I drop the beans after 1.5 minutes for the lighter roasts, two minutes or so for medium and just as 2nd crack starts for the darker roasts.
That's my current game plan. I've only done a few roasts so far but the roasts seem to come out well. Of course I still have to work at what is the best time for each kind of bean. I have started buying a few pounds of each bean, so I can work out the best plan for each. And I record all this including the tasting and the percent of weight loss after roasting. I feel as though I'm getting better at roasting, but I keep watching your videos and others. It's a good journey.
Bob Clemons
I am new to coffe roasting , today was my first roast with the SR540 and the extension tube. I was roasting 140gms of Ethiopian beans. I followed exactly what you did sequencing fan and heat at exact times you did. I got yellowing, first crack and second crack at exact times you did. Beans were dark brown at the end. They had a slightly burnt scent. I do not know if this is how it should be, or do I have to change the heat and fan a bit??? I am waiting at least a day or two to bring them. Loved your video, and look forward to more of them and your response. Thanks again.
Barry, weigh the roasted beans and determine how much weight loss you experienced. Also, how long after first crack started did you take the roast?
I ended with 113.7gms and stopped roast at 8 min and placed beans spread out on a cookie sheet pan
Sorry total roast time was 8 minutes. Everything was happening exactly like your video, drying, turning pale, then yellow all at the same times as in your video
Hi Barry, thanks for sharing your experience. Your roast sounds darker than mine. Actually, it measures out to be a very dark roast with a 19% moisture loss. My roast never hit 2nd crack. It was a medium-dark roast. Unfortunately I didn't measure the moisture loss here on my roast but I would estimate it to be more like 15% moisture loss and it had no burnt notes. I have another video which roasts a light roast you could look at in my fresh roast playlist. I'm not sure what roast level you like.
One thing I have found is the power/voltage provided can be different from others that are using an electric roaster. It can influence the roast time. For example, using an extension cord can affect your profile, compared to plugging directly into a wall.
Another influence is your environment. I roast in a 65 degree basement while someone else might be roasting outside in 80 degree weather. This can influence the profile and cause darker roasts.
I plug direct;y into an outlet. Room temp about 72. I prefer medium roast. I was trying to give the development stage 4 min. I’m pretty sure it hit second crack. Next roast, I will turn down temp or keep fan higher during this phase.
Curious, why would you get the fresh roaster unit when you already have a better more advanced roaster?
Hi Steven, thanks for your message. What type of roaster do you have?
I got the Fresh Roast as a gift, but it was one I asked for. I wanted to roast smaller amounts of coffee and experiment with different roast profiles. It is more difficult to do this on my drum roaster.
I also wanted to learn more about the fresh roast and how to control the roaster to produce some great coffee. It is one of the most popular home coffee roasters and I wanted to be able to better understand the challenges of roasting with the SR540 so I could relate to and help owners of these roasters.
Lastly, I have a pretty wide audience as far as experience and the type of roasting devices used and I wanted some of my content to related to the air roaster crowd out there. While many of the roasting concepts are the same, air roasting does have some differences.
I love my drum roaster but I have just as much fun with the Hive, Behmore and Fresh Roast devices as well.
Thanks for watching and for your comment.
What brew ratio are you using to brew your coffee?
lately, my brew ratio for filtered coffee has ranged from 1:16 - 1:15 using the Kalita Wave.
Nice video, I’ve been using sr800 with either fresh roast extension …or razzo for 1.5 years. My razzo is original, the new have a thermocouple port I believe. I actually prefer the fresh roast tube, for me allows finer temp control. What software are you using for your timer?
Hi Chuck, thanks for watching and for your comment. The timer is an experiment. I can't really share any info about this right now. sorry about that.
@@VirtualCoffeeLab I can appreciate that. Maybe this will help me write the arduino interface to my ‘popper’ that I like as much as my sr800.
@@chuckv8838 the timer is browser based. Not sure that would be helpful for an interface if that is what you were asking.
@@VirtualCoffeeLab No was just saying understand you don’t want to share and that I need some motivation to get started on project to modify my SM popper with arduino. Like popper but find the ‘stepped’heat control an issue. So adding that kind of timer to this arduino project might help with motivation
I thoroughly enjoyed the video, but my question relates to ROR. I've heard lots about being sure not to stall the roast, and I thought that means to keep the temp rising at least a little. How do you avoid stalling without some temp. Info?
Thanks for watching @Captain Bob. Great question. It is hard to do but there are some things you can do to avoid the stall without monitoring temps.
First, create a roasting plan that includes a total roast time and phase percentages with event times. Doing this will help you have a generally declining rate of rise after dry end. Notice at 6:10 on the video I display my 3 phase percentages. 43% of my roast will be devoted to the dry phase, 38% of the total roast time will be in the browning phase, and 17% of my roast will be spent in the development phase.
Second, when entering first crack, make sure the beans don’t all crack fast but have a nice easy rolling crack. That is usually a good measurement for ror during the development phase. If you stall your roast the crack will usually stop. At least that has been my experience. You want to have enough thermal momentum to keep your roast progressing but not so much you fly through first crack.
I think I would like to try to do some roasts with the SR540 using the built in temp gauge, phase percentages and total roast time to verify my ror numbers.
Did I answer your questions? What do you think?
@@VirtualCoffeeLab Thanks. Quite helpful. I think I've been focusing on the temp from the roaster to be sure it keeps rising. That has resulting in a short maillard phase. The end result has been perhaps under development of the roast. I plan to go back to focusing on a roasting plan and not the temperature. By the way, I've ordered an extension tube, so I'll be back into learning phase. I'm looking forward to it.
I have a video that shows an example of creating a roasting plan using the phase percentages, time, and temperature. I'm not using the SR540 in that video. I'm using the Hive Roaster. Since I can't see the color very well I am tracking my roast progress using temperatures. I know this is different than what we talked about BUT the video shows how I do all of this. Once you are very familiar with your roaster temperatures they can be used as indicators of your roast progression.
This method will also identify when you stall. Here is the video link:
czcams.com/video/shnQf3fsoxg/video.html
I've had the SR 540 for a couple weeks. My only complaint is that the roasting chamber seems too wide (or the fan isn't powerful enough) and give me an uneven roast. I like dry process coffees, which exaggerates an uneven roast. The constriction provided by the extension tube should help fix that.
Agreed. You will be really happy with the result.
@@VirtualCoffeeLab Maybe just out of stubbornness, I am wanting to see how much progress I can make before I invest in the extension tube. I know it's inevitable that I'll get it, but I'll have fun without it for a little while, then see what changes with it
I understand. Even without the tube it is still a nice roaster. You will find you will get a more evel looking roast AND you will be able to roast more (capacity) coffee. with the extension tube.
with the extension tube, what is the max amount of beans you can roast with the 540?
according to the manufacturers website here: www.homeroastingsupplies.com/collections/glass-ext-tube/products/sr800-and-sr540-extension-tube
"4oz of green wet-processed coffee beans. Going above the specified amount of green coffee can run the risk of plugging up the chaff basket and causing a chaff fire. The user must inspect and monitor the chaff basket for fullness and adjust the bean quantity as needed. "
@@VirtualCoffeeLab Thanks again for your help. I just like the idea of roasting at least 8 oz with each roast. I will wait for the 800.
I've just got my roaster. So far I've done about 5 roasts. I've never gone to 2nd crack but all my roasts taste burnt or ashy. I've even tried just stopping the roaster during 1st crack and still I get an ashy taste. What am I doing wrong?
Trusting problem you’re experiencing. How much coffee are you roasting per batch? Are you using the extension tube? And how long is your total roast time?
I’m asking these questions because it sounds like maybe you weren’t getting enough pain movement and you are using high heat settings.
Parabéns, excelente vídeo!
Uma dúvida, se puder responder: qual seria mais vantajoso, o SR800 sem o tubo de extensão ou o SR540 com o tubo de extensão?
Grato.
Obrigado por assistir meu vídeo Edvaldo. Eu realmente não posso responder isso porque não tenho experiência com o SR800. Adicionar o tubo de extensão ao SR540 mudou o torrador de forma positiva. Ele realmente melhorou o movimento do grão e me permite torrar mais café por lote. Eu ouvi o mesmo para o SR800. Então, acho que o fator decisivo será o tamanho do lote de torra desejado. O SR800 torrará lotes maiores.
Thanks for watching my video Edvaldo. I can't really answer that because I have no experience with the SR800. Adding the extension tube to the SR540 changed the roaster in a positive way. It really improved the bean movement and allows me to roast more coffee per batch. I have heard the same for the SR800. So, I think the deciding factor will be your desired roast batch size. The SR800 will roast larger batch.
Muito obrigado, já me ajudou a decidir.
Parabéns pelo seu trabalho.
Você é bem vindo
You are welcome
What brand is the beautiful machine behind you? Looks like a new shinny fire engine. Boy would I love to watch you operate that.
Hi Jerry, thanks for watching and being a subscriber. The roaster in the background is my Mill City 500 gram drum roaster. It is fueled by natural gas and is built like a fire truck! I have quite a few videos roasting with that machine.
I will look for one of the videos of the machine roasting.
@@VirtualCoffeeLab
Jerry, you can see this video czcams.com/video/lZZbVwLkbmQ/video.html which is an intro to drum roasting video where I use the MC500 gram roaster. I also have a playlist for drumroasting that features that roaster as well. czcams.com/play/PLe757VIiQrPYvP86aPWtMfzHWDGvuuuDQ.html
Hey Mike, you share such amazing content for the newbies. I will be purchasing one of the fresh roast roaster with the extension tube. I am really curious about that app you are using, I read one of your other comments that it’s something your son is developing. Are you developing that to sell? It seems like a very intuitive way to develop roast profiles for the Fresh Roast. I also noticed you’ve added in some of the features that you’ve talked about were missing in the previous time or you were using. So anyway I’m just curious, will it be for sale?
Thank you for such wonderful content.
The timer is a project my son is working on. It does have a couple bugs but when it is ready it will be available for home coffee roasters. There might be a small fee, I'm not sure. For now, the free coffee roasting timer might help - coffeeroastingtimer.github.io/
Thanks for your encouraging words. I am glad you are enjoying my content!
@@VirtualCoffeeLab thanks for your reply. When it is ready, I would be happy to pay for it. You and your son deserve something for all the time and effort it takes to develop an app. Will it be compatible with iOS and Android?
The current version is compatible for both phones.
Just got my first Fresh Roast and I'm eager to use it! One question though:
What is that online roasting timer you're using in this video?
Congrats! Here is the link to the coffee roasting timer app - coffeeroastingtimer.github.io/
@@VirtualCoffeeLab Thank you very much!
How are you able to list dry end, fan and heat settings in the roasting timer app?
@@conradcrisafulli8269 the timer app i was using in this video does not list the fan and heat settings. I put those graphics on the video when i did my edititing/production. That would be nice though woudn't it.... So my son is working on a coffee roasting timer app but it is not available to the public yet. This was an early version. Sorry about that.
There is a coffee timer app here coffeeroastingtimer.github.io/ you can try that functions similarly to the one in thie video. It is browser based as well so it will work on any smart phone.
@@VirtualCoffeeLab I have been using coffee timer since I saw it on your Popper roast video's. My Popper fan died so I am looking on getting an SR800. I wish that the SR700 with USB connectivity was available. czcams.com/video/-4zxMu0-1X0/video.html
what app is that?
The app used in this video is a custom app my son is working on. It is still in the development stage and is not available at this time.
My extension tube is longer than this one. I needed to bring my fat rubber ring down the tube to meet the rim of the decanter about 2 inches
Did you notice that making a difference?
43% + 38% + 17% = Not 100%. Am I missing something here?
Hi David, the percentages you see here are target percentages, not the actual phase percentage results. You are correct, the target phase percentages do not add up to the pp and that is because they are manually entered incorrectly and the app does not check for the total, it only compares the target with the actual to display a deviation. This app is currently in development and not available to the public yet for reasons just like we discussed.
Thank you for watching and for your comments.
@@VirtualCoffeeLab so you’ve presented a target you can’t hit? No thanks. I’ll be watching another CZcams channel for advice.
@@DaveGme I wish you the best in your home coffee roasting journey.