I'm very new to the roasting game and loving my explorations so far.
I've got me a new Behmor 2020 and while all the roasting is pretty much governed by my sigh/sound/smell senses I've been capturing the 'A' 'B' temp outputs more or less because they are there and not as any particular guidance for my roasting.
But given the data is there I've been dutifully plotting it and pondering what the hell it means and what I should actually do as a consequence.
In isolation the plot data for 'A' and 'B' dont make much sense to me BUT I've formulated an idea that in combination the temps might actually approximate what is happening in the bean mass (insert hysterical laughter now!)
I don't have enough data to really prove it up but in my roast spreadsheet if I plot (A + B) * 0.75 I get something that seems to make sense with regards roast progression and first crack occurring more or less when it should temperature wise.
Would be interested to hear what other more experienced folks do with their 'A' 'B' temp data.
Cheers
I've got me a new Behmor 2020 and while all the roasting is pretty much governed by my sigh/sound/smell senses I've been capturing the 'A' 'B' temp outputs more or less because they are there and not as any particular guidance for my roasting.
But given the data is there I've been dutifully plotting it and pondering what the hell it means and what I should actually do as a consequence.
In isolation the plot data for 'A' and 'B' dont make much sense to me BUT I've formulated an idea that in combination the temps might actually approximate what is happening in the bean mass (insert hysterical laughter now!)
I don't have enough data to really prove it up but in my roast spreadsheet if I plot (A + B) * 0.75 I get something that seems to make sense with regards roast progression and first crack occurring more or less when it should temperature wise.
Would be interested to hear what other more experienced folks do with their 'A' 'B' temp data.
Cheers



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