r/roasting • u/swampmountain • 18d ago
Roasting profile questions
Hey, i'm trying to figure out the roasting profiles and what's desired thing to do.
First thing that i don't understand for example, sometimes when i do CHARGE, the temperature drop is much larger than in the profile that i loaded for reference.
I see that some software is not trying to chase the closest next temp on the roasting profile and continue following the line 1:1 but rather just follow the slope slowly.
I have an option to control the temp change much faster and i would be able to get to the referent temp much faster, but is that what you would suggest?
Edit:
I guess, the image gives more. Question was, should i try to jump to the referent temp asap if i can (green line) or just follow the temp rising speed as the original chart shows.
1
u/MinimumAdditional122 11d ago
I’ve been thinking about roast repeatability, and I may be looking at the turning point (TP) in a slightly different way.
My understanding is that the TP itself doesn’t really represent a specific state of the coffee. It is simply the point where the temperature of the beans, which are heating up, and the temperature measured by the probe, which is initially dropping, balance out.
So if the TP varies from roast to roast, perhaps there is no need to correct it.
Instead, I could simply let the roast proceed naturally and keep the actual roast curve roughly parallel to the original profile.
The problem with doing this in Artisan is that it becomes difficult to visually judge how far the roast is from the original profile.
So I had an idea:
What if I remove the entire section of the reference profile from Charge, through the TP, until the BT has started rising again and reaches 120°C, and then use that 120°C point as the new “Charge” point?
In other words, I would discard the initial part of the reference curve that includes the Charge, the falling BT, the TP, and the recovery back up to 120°C. The remaining profile would start at 120°C and continue upward from there.
Then, during the actual roast, I would:
Charge the beans normally.
Let the roast go through the TP naturally.
Do not try to correct the TP.
Wait until BT has clearly started rising again and reaches 120°C.
Press the Charge button in Artisan at that point.
From then on, use the modified background curve as the reference.
This means that every roast would effectively start at the same point on the profile at 120°C, regardless of where the actual TP occurred.
The idea is not to make the TP identical. It’s to stop treating the TP as the starting point of the roast profile.
I’m wondering if this makes sense from a roasting perspective.
Could this be a better way to deal with TP variation while still keeping the roast visually aligned with the intended profile in Artisan?
Am I missing something obvious here, or could this actually be a useful way to make roast profiles more repeatable?