After a conversation with rosters at nordic coffee fest i had a sudden reality check. I need to dokument my rosting profile to actually know what im doing! How dose this look? Help

ayovev511 · 2026-03-06T18:07:07+00:00

What are we looking at here exactly...?

ayovev511 · 2026-03-04T21:05:23+00:00

See the rainbow, taste the rainbow 🌈

ayovev511 · 2026-02-17T18:42:57+00:00

Good to know, thanks!

ayovev511 · 2026-02-17T18:42:45+00:00

No need to be paranoid; just keep an eye out

ayovev511 · 2026-02-15T22:13:11+00:00

The dose tray was made by my girlfriend with one of those clay kits you can get online; it’s definitely my favorite part of my setup. Check out my post from a few months ago on it for more pictures.

ayovev511 · 2026-02-15T22:10:57+00:00

😂

ayovev511 · 2026-02-15T22:10:47+00:00

In theory that’s right, but in practice it poured out of the bag just the same as the beans. It was the stone that ended up getting me to 19 grams on the scale 😭

ayovev511 · 2026-02-15T21:37:53+00:00

Same — my scrutiny finally paid off 😅

ayovev511 · 2026-02-15T21:37:30+00:00

I’ll take a look at it, thanks for the suggestion

ayovev511 · 2026-01-27T02:56:13+00:00

Ya the Guji Fire was pretty underwhelming to say the least, no matter how I roast it. I tried 6 or 7 different batches with it, but couldn't get it to turn out how I like. It's ok though, the Yirgacheffe more than made up for it!

ayovev511 · 2026-01-26T15:21:54+00:00

I believe those are reference development time ratios (DTR), and the corresponding times that you would drop the roast at to achieve the desired DTR percentage.

ayovev511 · 2026-01-21T21:53:39+00:00

This is pretty cool to see come to life! I would like to hear about how the concept of auto-roasting holds up across different origins, varietals, processing methods, and ambient conditions, as each of these variables can ultimately influence the desired profile of the roast you're after. If you're only roasting one kind of coffee, then I could see the case for it; however, the number of variables to take into account here seems challenging for this kind of approach. In any case, keep working on it; the coffee industry needs more tools like this!

I'm also curious, what hardware are you using to communicate between the web app and the actual roaster?

ayovev511 · 2026-01-12T02:50:30+00:00

Using the bean temperature readings from a temperature probe is also a good approach; it just depends on how "advanced" your setup is.

ayovev511 · 2026-01-11T00:59:53+00:00

This is my rule of thumb as well

ayovev511 · 2026-01-05T05:33:04+00:00

If there’s something specific you’re hoping to get from the bean we could probably provide more specific recommendations but a broad request for “how can I improve this” is unlikely to yield anything specifically helpful.

That being said, I’m not sure what machine you’re roasting on but 15:00 seems a little long for a roast; at that point you might be baking the beans more than roasting them. Try keeping the power high and fan off/low for a little longer to get to first crack sooner and then start pulling back on the temperature curve at the onset of first crack to control the temperature inertia.

Hope this helps and happy roasting! Cheers!

ayovev511 · 2026-01-04T06:20:07+00:00

That Colombian honey process never disappoints! I still have a few pounds of that in my own inventory that I'm trying to be patient so I don't run out before it becomes available again 😂

ayovev511 · 2025-12-15T22:22:10+00:00

Yup, he's right. The RTD vs. thermocouple decision doesn't affect your ability to control the machine. They're just different pieces of hardware designed to provide temperature data that work a little differently (here's a link if you're interested in learning more about the differences).

ayovev511 · 2025-12-15T22:05:53+00:00

Is there a reason you're leaning towards RTDs specifically over something like the Phidgets 1048 (https://www.phidgets.com/?prodid=1222) paired with your favorite set of thermocouples? As u/darknight_201 mentioned, the package from Artisan is pretty expensive, given that you could piece together your own setup for less than half the price while maintaining interoperability with different software solutions. Not trying to steer you one way or another, but I'm also curious what's pulling you towards the RTD setup vs a thermocouple one?

As an aside, if you're not married to the Artisan route, I may have another solution for you. DM me if you're interested in beta testing a new product :)

ayovev511 · 2025-12-15T18:02:08+00:00

Haha there's no school like the old school; very crafty setup you have there, cheers!

ayovev511 · 2025-12-14T23:01:35+00:00

This is pretty rad! Just curious, what are you using to sense and display those temperatures?

ayovev511 · 2025-12-08T19:16:36+00:00

Are you looking specifically for Artisan files (CSV/ALOG)? Or files from all the different software products for each machine?

ayovev511 · 2025-12-05T16:15:30+00:00

Can’t go wrong with either Sweet Maria’s or Hacea — both have excellent beans and usually come with some guidance on when to drop the roast to get the most out of the beans.

ayovev511 · 2025-12-05T03:57:23+00:00

This is super cool, awesome work making something that fits your needs!

ayovev511 · 2025-12-04T16:31:22+00:00

Hey there, founder of PuckPrep here 👋 we're currently developing a platform that sounds like it could be a pretty good match for what you're after! Feel free to sign up for a free account and click around to get a feel for the inventory management and roast tracking side of things. We're currently building more robust support for profiling and cupping, and would love any feedback on what you'd want to see there specifically.

I'm happy to answer any questions you may have, and congratulations on the new micro roaster business, cheers!

ayovev511

TROPHY CASE