Given the nonlinearity of the overall roasting process (and the use of a PID to work through this), I'm intrigued that the elevation based profiles include relatively sharp changes in T vs t (in contrast to the default profile).
What is the motivation of adding such quick changes in RoR / temperature profile? Further, is the intent to correlate these, somehow, to different roast stages (e.g. CC or FC)?
Thank you in advance and sorry if this has been addressed elsewhere (and please provide a reference if so)!
Why do elevation based profiles have relatively sharp changes in T profile?
Re: Why do elevation based profiles have relatively sharp changes in T profile?
The profile designer selected that shape in order to control the level of CO2 in the roasted beans. Profiles have different shapes when designers have different priorities.
Compared to a traditional roaster our system can adapt quite rapidly and thus allows for more experimentation in the roast curves.
Compared to a traditional roaster our system can adapt quite rapidly and thus allows for more experimentation in the roast curves.