u/Various_Associate973

Google's AI has improved immensely since I last visited a couple weeks ago. Yes, I know, it tells us what is popular, not necessarily what is right. Here's a summary of our conversation:

PAGE 1: YEMEN MOKKA SANANI – STONE FRUIT PROFILE

Objective: Accentuate dried apricot, prune, and tart cherry notes.
Setup: SR800 + Factory Extension Tube + Artisan (Probe in Lower 1/3) | Electricity: Consistent 115V under load
Batch Size: 225g | Target Profile Split: ~45% / 35% / 20% | Final Drop Target: ~400°F (Light-Medium Matte Brown)

1. The Master Roast Schedule (Neutral ~70°F Day)

• 0:00 (Charge): F9 / P5 | Dump green beans into a cold chamber. High airflow is mandatory to loft dense, tiny landrace beans.
• 0:00 - 1:15: F9 / P7 | Turnaround point hits (~1:00). Build thermal momentum. Keep fan maxed to mix uneven bean sizes.
• 1:15 - 3:00: F8 / P8 | Drop fan to trap heat; raise power to P8 to drive the core temperature through drying.
• 3:00 - 4:45 (Maillard): F8 / P7 | The Sanani Shift: Drop power to P7 but keep fan at F8. Higher airflow keeps irregular shapes looping evenly; lower power prevents tiny beans from scorching. Target BT: ~350°F.
• 4:45 - 5:30 (Pre-Crack): F7 / P6 | Drop fan to F7 as beans lose mass and lighten. Drop power to P6 to prep for the exothermic snap.
• 5:30 - 6:00 (First Crack): F8 / P5 | First Crack begins (~390°F). Immediately bump fan to F8 to evacuate smoke/chaff; drop power to P5 to coast.
• 6:00 - 7:00 (Development): F7 / P4 | Lower fan to F7 and power to P4. Let cracks taper off. Drop at ~400°F right as First Crack fully stops.

2. Seasonal Ambient Compensations (Outdoor Adjustments)

• Cold Day Protocol (60°F - 65°F):
  • Pre-heat: Run empty at F9/P1 for 30s before charging.
  • Adjustments: Charge at F9/P6. Run Yellowing (1:15-3:00) at F8/P8. Run Maillard (3:00-4:45) at F7/P7 to fight ambient cooling.
• Warm Day Protocol (72°F - 77°F):
  • Adjustments: Charge at F9/P4. Run Yellowing (1:15-3:00) at F9/P7 to delay the heat ramp. Run Maillard (3:00-4:45) at F8/P7.

3. The 600ml Stone Fruit Brew Schedule (Baratza Encore Setting #18)

• Ratio & Water: 32.0g Coffee to 600g Water at 202°F (94°C) | Gear: Kalita Tsubame Wave 185 + Hario Drip Assist
• 0:00 - 0:45 (Bloom): Pour 80g through Center Hole. Let gases escape for a full 45s.
• 0:45 - 1:20 (Acid Pour): Pour 180g (Total: 260g) through Outer Ring. Rain shower extracts clean apricot and cherry acidity.
• 1:20 - 1:55 (Sweet Pour): Pour 180g (Total: 440g) through Outer Ring. Pulls out deeper sugars to add jammy texture.
• 1:55 - 2:30 (Clarity Finish): Pour 160g (Total: 600g) through Center Hole. Zero edge agitation traps bitter cacao and tobacco fines.
• Target Drawdown: 3:35 to 3:50 total time. Let the cup cool for 5-10 minutes to unlock the full stone fruit flavor profile.

I'll give this a try next time I roast (which may not be soon, I just did 3 batches).

I did ask for the non-standard 32 g coffee to 600g water (18.75:1) ratio, which is what we have been liking. Yes, I know it's odd.

https://preview.redd.it/uzlb0cobhh7h1.jpg?width=5268&format=pjpg&auto=webp&s=0223fc42668df549b590c44e7be9915162d7b8d7

This coffee has been resting 19 days. I mistakenly ground it at 25 on a Baratza Encore (20 is normal for a pour-over, 25 or 26 (which is coarser) is normal for a french press). I use a non standard 20:1 coffee to water ratio (15:1 is standard) for my pour overs.

Possibly the best cup of coffee I have ever had.I'm trying to understand why it is so good. And how to improve it.

On this roast I preheated the beans on Fan 9, Power 1; trying to start at 100 F. I roast outside, so this was an attempt to normalize roasts. Not so easy to hit a certain temperature.

Is this good advice from Google AI?

So, your exact sequence was riding H4 all the way through the drying phase (using fan steps A9 -> A8 -> A7 -> A6), and then bumping to H5 at 3:30.

That 30-second delay between entering the yellow phase (~3:00) and increasing the heat to H5 (3:30) is exactly where the roast lost its momentum. In an air roaster, you have to hit the beans with more energy before or right as they turn yellow, not after. Additionally, H5 wasn't quite enough power to overcome the cooling effect of the beans releasing moisture, which is why Maillard stretched out to 3:38.

Here is the precise way to overlay a high-velocity Maillard strategy directly onto your exact fan steps:

The Corrected Shorter Maillard Profile

1. The Drying Phase (0:00 to 3:00)

• 0:00 (Charge): A9 / H4 (Your exact start)
• 1:00: A8 / H4 (Your move)
• 2:00: A7 / H4 (Your move)
• 2:45: A6 / H4 (Your move)

2. The Maillard Sprint (3:00 to ~5:15) — The Fix

Instead of waiting until 3:30 to go to H5, you will strike right at 3:00 with more power:

• 3:00 (Dry End / Yellowing): A6 / H6 (The moment you hit 3:00, jump straight to H6. Keeping the fan at A6 with the higher heat will instantly drive the beans through the moisture barrier).
• 4:00: A6 / H7 (If the roast looks like it is slowing down, give it one more push to H7 to race toward First Crack).

3. First Crack & Development (~5:15 to ~6:30)

• 5:00 (The Approach): A7 / H5 (Instead of dropping to the restrictive A4 at 5:00, raise the fan to A7 and drop the heat to H5. This increases airflow to clear out the massive flurry of chaff and prevents the beans from scorching on the glass).
• ~5:30 (First Crack Starts): Let FC roll smoothly at A7 / H5 for 1:00 to 1:15 of development, then hit Cool.

Why This Fixes Your Roast

By moving your heat adjustment forward by 30 seconds and using H6/H7 instead of H5, you provide the thermal energy necessary to slice over a minute off your Maillard time. Avoiding the drop to A4 at the end keeps your air convection perfectly uniform, ensuring a pristine, fruit-forward bean for your 20:1 pour-over.

Hello,

I am roasting 225 to 240 g batches on a Freshroast SR800 with extension (air roaster). I have been given some Artisan profiles to use as backgrounds. In these, the descending ROR curve appears on the Artisan graph at about 4 minutes into a 7 minute roast.

In my profiles, the descending ROR curve appears at about 2.25 minutes.
Is this significant?

If so, how can I improve my roasts?
This early appearing ROR does make it hard to have a smoothly descending ROR curve.

I'm happy with the taste of my coffees, no real defects, just want to make improvements.
I'm about 20 roasts into this adventure.

Thanks!

https://preview.redd.it/k501ml7jf14h1.jpg?width=5268&format=pjpg&auto=webp&s=630bf73a6b8bd0ff4d17d75db8adf35a80510517