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SR800/SR540 Fan Current TC4+
dwertz
My bad, I was not clear. The profile above is the designed profile not measurements from a roast. The ROR plot shown is just the derivative of the blue profile curve. The red plot is the original profile you said I should reduce the ROR on near the end. You are looking at the "Profile Designer" if you will.

Trust me, my measured ROR will look much more real :)
 
dwertz
Latest roast. I need to work on the PID tuning. I need to do a little work on the voltage compensation using the ZC pulse width. I think the pulse width is temperature sensitive. I am going to change to using the mean of the last minute or two as the reference pulse width. By the time I finished the second roast, the compensation was adding a lot to both the fan and heater control values. The PID did compensate, but my manual fan control settings were getting pretty skewed.

I will work on getting this data into Artisan for easier digestion for everyone who is not me ThumbsUp

Also going to add markers for the crack beginning and ending.

I also want to try the thermocouple averaging idea. I have stainless steel probes, so I can't try the super cool twisting the thermocouple wire idea. But I have multiple probes and channels.
dwertz attached the following image:
1_23_roast.jpg
 
Gullygossner
That is a nice looking curve, far better than anything I've been able to achieve manually. Are you noticing any better taste from your roasts? If nothing else one would be gaining consistency.
 
dwertz
Thanks! It is a lot better than anything I have done manually as well. Still some work to do tuning things. You can see from the ROR there is still some ringing in the response.

I am not sure I have a refined enough palate to really say the coffee is better than it is from manually controlled roasts with somewhat wobbly curves. It is definitely better than the roasts when I just lost it and everything went south. Which did happen more than I want to admit.

The consistency is much better. For a given coffee, first crack always happens very close to the same time, every time. It is also much easier to pay attention to what is happening with the coffee and when to drop it.

I think it makes it easier to play with development time and final temperature also. All you have to do is watch it and stop when you want to.

I find that development and brewing method both have huge impact on flavor. It seems like the exact shape of the curve has a more subtle effect. But to be honest until now I did not have good enough control over the roast to explore subtle changes in the curve.

I think I kind of just got lucky with the curve I drew to try out the PID, because it is making really good tasting coffee. At least to my liking. I am probably roasting darker than a lot of people on this forum.
 
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