Have a close look at the black power profile line on Luke's screen shots above. This line will never be as smooth as my examples because of the probe difference. Even so Luke's power profile looks quite different to the overall trend of yours which makes me think that fan calibration may need to be the same 0.91 if you want to use this fan profile.
The "Cupping" roast or very light filter roast I posted screenshot of in first post is tasting pretty amazing.
Using that same profile on a new washed Ethiopian Yirgacheffe and washed Colombian is not working and producing some green astringency / underdevelopment. The 1270W starts off under the profile line and shoots through the initial corner of the profile like Luke's Kenya above then slows down too late after yellow when the roast should not be slowing down. The initial response I had here and I am guessing others as well is to use less power so it follows the curve better. But what if it actually needs slightly more power say 1300W for a shorter amount of time like 45 seconds to 1:00 then hand over to PID. This initial faster rise to around 150C will allow the corner to be less sharp and slow down sooner producing a lower ROR going into and through colour change.
I have not tried it yet but these 2 screen shots illustrate what happened with Yirg and what I am thinking of trying. I really think the key is to not muck around getting to 150C so that the profile direction / ROR can be established well before colour change.
- YirgUnderdone.JPG (134.71 KiB) Viewed 4453 times
- NewColom.JPG (133.38 KiB) Viewed 4453 times
