Using Artisan with Home Roaster


#1

I’ve put a couple of thermocouples in the roaster to measure environmental and bean temperatures.


And attached them through a digital thermometer to an iBook running Artisan 2.0. Here is a roast profile using Ikawa espresso profile 801 242 on 50g of washed Guatemala:

Dark blue line: bean temp
Red line: environmental temp
Light blue line: rate of rise


#2

I would really like to see more of these and hear more of your findings about what tastes good etc. Great post!


#3

I’ve only just begun to log toasts this way. So far, all I find is that studying the profiles makes me more attentive to timings and temperatures.


#4

We’ll keep them coming! And just a note: make sure you take notes of when some good flavors/aromas happen and label your batches. It sucks to roast a bunch of batches and something smells or tastes good later and you can’t figure out which one it is or what profile you used. Just IMHO


#5

Sorry for my ignorance. I am totally blank here: I’d be very interested in experimenting with these data, but have never worked w. Artisan before.
If you don’t mind I’d love to know what parts are needed to do this, and where they can be bought.
Also how do you manage to get the probes into the roaster?

Thanks :smiley:


#6

Here’s the setup seen whole:


And a close-up of the digital thermometer (Amprobe TMD-56):

As you can see in the photo in my previous email, I’ve just bodged the probe cables between under lid of the roaster and bent them to go where I want. They stay in place when I lift the lid for cleaning.
All of the items I’ve used are easily available on the internet, from e-Bay and Amazon or other sites you can find with Google. Artisan 2.0 is free software you can google and download.


#7

Very helpful - Thank you! These parameters could be interesting to explore.


#8

Very curious if you found a profile that is’t having that drop on ROR finish. According to Rao’s book looks like a baked finish. Any hints in cupping? Thank you for share it!


#9

Thank you for your inquiry. In fact, the profile you refer to made very bad coffee, difficult to extract and not nice to drink. Maybe it was “baked” – I don’t know how that is meant to taste. Here, however, is a profile that worked much better with my Guatamala beans.


#10

Here is that profile:
https://share.ikawa.support/profile_home/?CAESEKMQRb9R00PspnzHVmnd8cQaFkJhc2UgUHJvZmlsZSB8IDk1OS8yNTAiBQgAEPQDIgYIwgUQowYiBgixCRCSCiIGCJURENQPIgYIxR4QghMiBgj7JxDFEyIGCOYuEMQTKgUIABDYASoGCOILELgBKgYI5i4QpgEwAToGCLE4EM4BQgoKABIAGgAiACgA


#11

Very interesting data and intriguing hump of the RoR before first crack but now looks more smooth on descending. The base profile you shared looks very similar with the base profile shared by the gentleman how uploaded the Ykawa Home review on YouTube. Wanted to test it by myself but not had the chance yet. Thanks again!


#12

The profile I shared is indeed an adaptation of the one on YouTube. I’ve just begun to experiment with it. As to rate of rise, according to Patrik of April Roasters it may apply differently to Ikawa roasters. He talks about that near the end of this interesting video:


#13

Wow, you guys have been busy :slight_smile:
Really interesting conversation, load of useful data.
Thank you for the insight, really appreciate it.

Best,

Tamir