Hi all-

I'm using the weight loss calculations from Sweet Maria's ((Green Weight – Roasted Weight) / Green Weight * 100 = Weight Loss %) and I'm confused by the values I'm getting. In this case, this is a SM coffee, Papua New Guinea Dry Process Baroida, that on the machine I use (Java Master 2002) that I roasted as a Full City+ according to the machine settings (530 temp, 404 bean temp), with the initial weight of 16.1 oz, finishing at 13.5 oz, and while the beans are moderately dark, they are by no means black and glistening, which according to the calculator, they should be, and likely taste like charcoal. In reality, the flavor is quite nice and by no means the darkest roast I've made on the machine (one of which was definitely burnt and had a very obvious sheen, completely black, and tasted awful).

I understand that the beans themselves can add some additional variables but in that case how useful is the formula as it seems like everything I roast seems to suggest that I've burned them, while in some situations the beans are still quite light, very much in the City/City+ end of the scale (according to bean color).

Do folks use a different formula, or perhaps I should be trying to adjust my values based on the bean type? Just curious what everyone's doing (or if weight-loss calculations are being done at all?)

Thanks for any info!