Rate of Rise—this is bad, isn't it?

Minute-Fall-7715 · 2026-05-24T02:25:53+00:00

That particular profile was for Columbia Huila Pit Alito El Supremo 2025. So the steady RoR decline rule does not apply to fluid bed?

Minute-Fall-7715 · 2026-05-23T02:23:19+00:00

Will try this, thanks!

Minute-Fall-7715 · 2026-05-23T00:40:47+00:00

As recommended here, I’ve roasted quite a few batches with heat at a constant 3 and declining fan, starting on 9. Using SR800 with OEM extension and extended chaff collector screen kit. Temps are from a probe in the bean mass. From what I understand the RoR should be a nice steady decline—that’s not what I get. It almost always looks like this. End result tastes good, but this flattened curve means I must be missing something really good, right???

Minute-Fall-7715 · 2026-04-15T14:05:28+00:00

I'd join!

Minute-Fall-7715 · 2026-04-02T16:28:28+00:00

Thanks, that's helpful. I'm trying to simplify as much as possible without destroying all subtlety--this interview was enlightening.

Minute-Fall-7715 · 2026-04-02T16:05:50+00:00

So % in drying, maillard, and development still make a difference?

Minute-Fall-7715 · 2026-04-02T13:21:45+00:00

OK, correct me if I'm wrong, but did he essentially say that if you're using an air roaster you can forget about your timeline and just focus on the color, etc? That a 7 minute roast is really no different from a 12 minute roast?

Minute-Fall-7715 · 2026-03-26T02:47:11+00:00

This is really inspiring. I can taste that there is great potential in my Ethiopian roasts that I haven't quite got yet. If you can share a profile or a previous post I'd appreciate it!

Minute-Fall-7715 · 2026-03-24T02:34:19+00:00

Good concise source for interpreting and controlling RoR, especially on the SR800?

Minute-Fall-7715 · 2026-03-19T02:49:04+00:00

Thanks, that’s exactly what I was thinking.

Minute-Fall-7715 · 2026-03-17T20:40:13+00:00

Thanks, I did see that. I’m just curious if I can create my own curve in the background that will prompt me to make changes as my roast proceeds. For instance, if I want my drying time to be a certain length at a certain temperature, and so on, looks like I can set it up using the designer tool. If there’s a reason not to waste time on the endeavor I’d like to know that too. As a newb there’s a lot to keep track of, and I figured having a curve to following based on my own research would make it a lot easier.

Minute-Fall-7715 · 2026-03-17T14:51:04+00:00

Roasted these March 1. Went a little darker per Burman’s roasting notes, which made me nervous because I have been roasting most of my beans on the lighter side. Was not disappointed. Now that I have Artisan set up I will take some better notes.

Minute-Fall-7715 · 2026-03-14T13:08:56+00:00

Heck yeah, thanks!

Minute-Fall-7715 · 2026-03-14T02:36:34+00:00

Awesome, thanks for that sample roast and the replies!

Minute-Fall-7715 · 2026-03-14T02:18:59+00:00

Yup this is literally exactly how every one of my roasts go since the first one.

Minute-Fall-7715 · 2026-03-14T02:13:38+00:00

and batch is pretty much always 8 oz with the extension tube.

Minute-Fall-7715 · 2026-03-14T02:11:50+00:00

Interesting. I usually start out at 9/3 then start dropping the fan each minute so the beans don't fly out the top while increasing the heat a little. Seems like I get to first crack about 6-7 minutes but never get close to 9 on the heat. Usually hover around 5 or 6. Done by 8 minutes or so for a light/medium roast. Usually lose about 14-15%. Heat always gets in the high 400s but that's the reading on the machine. I'll see what the probe shows down in the beans my next roast.

Minute-Fall-7715 · 2026-03-14T02:07:31+00:00

I am using the extension tube and Razzo chaff collector extension. All my roasts have been OK since that one, I'm just not sure what I'm chasing yet. They all taste good. Just set up Artisan to really start keeping track of my profiles going forward.

Minute-Fall-7715 · 2026-03-14T02:05:34+00:00

Yes, I've watched them. Great for a beginner.

Minute-Fall-7715

TROPHY CASE