Looking at the profiles, it appears that the ‘end by time ratio’ is quite low. This small variation in temperature causes a large variation in roast end time. The profile would benefit from a larger roast end by time ratio, maybe 0.9. This would take away most of the variation in darkness between the roasts. By increasing the ‘end by time ratio’ you increase the window of the end roast temp and make time an important factor in roast end as well.
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