Op 16 sep. 2014, om 15:41 heeft Fred B <fbacher1(a)san.rr.com> het volgende
I will be doing a better warm-up now even though it
wastes some gas after reading Rao’s book.
The book inspired me to program and execute a careful decrease of ROR in my little
fluid bed roaster:
3 minute of 45ºC/minute
1 minute of 35ºC/min
1 minute of 20ºC/min
1 minute of 15ºC/min
1 minute of 9ºC/min
1 minute of 4ºC/min
205g in -> 175g out
So in a week or so I can try & taste it!
Because Tonino #90 might be a tiny bit darker than what I prefer, I will try a little
lighter roast next, snipping a degree of the PID target points here and there along the
profile. Still, a reference pack of fresh roasted beans roasted by a pro that I like a
lot, has #90 as well so it is not that bad.
Rao admits he can’t explain the why of some of his
conclusions and he is honest about that.
But his conclusions are based on the tens of thousands of roasts that he has seen and
I respect that tremendously, but when he talks about having tried a few
instruments to measure roast color, he gives his opinion based on very little in depth
Online I see that Rao is giving a master class in Berlin this weekend and a roaster just
around the corner from here is attending, wish I was there too!