u/Daddy_Day_Trader1303

I've been waiting for this to come out, thought you guys might like a peak at it.

This morning I opened the very last bag of beans that was roasted on my SR800 before selling it. I had combined all of the leftover beans I had in my stockpile to create a frankenroast of sorts. If I had to guess, there were at least 6 different origins in that batch. I threw them in my espresso machine today and it turned out absolutely fantastic. Syrupy body as there were some Brazilian and Indonesian beans in there, as well as ample fruitiness from from several Ethiopian beans. I wish I had made a list of all the beans that went into this batch so I could give you more details. I'm glad this was a big bag so I can drink on it for awhile.

Just wanted to report back after my attempt at double roasting some Rwanda Bourbon Natural. My initial roast was much too light and resulted in a vegetal taste that wasn't enjoyable at all. After reading Rob Hoos' *Exploring the Dark Side* I decided to try to roast it again as an experiment.

I had 5 roasts to play with and so I did them all a little differently in the sense of roast curves and drop temps. As far as roast curves, I tried some hotter fast curves finishing around 7:30 as well as some extended curves finishing around 10:00 and a few in between. As for drop temps my lowest was 412° and my highest was 433°.

Here's what I found: You will certainly mute the origin flavors, I suppose that's because you are evaporating and/or destroying the delicate flavanoid-containing oils that still remain from the first roast. That being said, hotter water temps and a finer grind help to pull out whatever stubborn flavors are still left. But don't expect it to be near as good as a proper single roast would be. You can also aim for higher drop temps and make a pretty generic dark roast which is how I would describe the batch that I dropped at 433°. Not my style of coffee but I think we all know someone who likes a dark smokey cup, probably because that's what they're used to buying at the grocery store.

I'm still experimenting with my Nucleus Link when I can find the time. It's a slow process when you have a toddler and an infant at home. That being said I have collected a lot of good data and at some point I will write up a post for you all hoping that all of my experimentation can benefit you in some way.

Roast on!

This crew removed a diseased dying oak and then immediately pruned on a massive healthy oak near the house. They are even doubling down on it after several people called them out in the comments.

I am seeking professional insight into optimizing sample roasting workflows using the Nucleus Link or Kaffeelogic Nano systems. After transitioning from an SR800 to implement more rigorous data collection, my objective is to establish an efficient protocol for evaluating new green coffee. I am specifically interested in whether established roasters utilize the machine’s auto-generated profiles (A–E) to establish an initial baseline or if a manual, custom-profile approach is preferred for sample analysis.

I initially started with the recommended dial in process but was not necessarily pleased with my results. Currently, my process involves running profile C with various development times to get an initial baseline. From there I can get an idea of the development I am looking for as well as the beans potential. Then I can start to branch out into other profiles using the data I collected as good starting points.

However, I still feel like I'm missing something and I'm hoping one of you can help me refine this sequence. I would value information on the most direct path to identifying a bean's peak flavor profile, while minimizing batch redundancy, and maximizing the utility of the Link’s precision controls.