Coffee Roasting bryantscannell 2D Probes
@Dan_ACC
Posted in Coffee Roasting
bryantscannell 2D Probes
Hey Bryant, Love following your roasts and thank you for making them public. Great way to learn from your experience and see where you are making changes.
I do have a question for you, are you using the factory probes on the 2D? I'm inclined to think you are not as your ROR curves are skyrocketed. If that is the case can you give any insight why the switch and what you might be testing?
Bryant is always challenged because we experiment constantly with the roasters in the roastery and none of us can keep track of what temp probes are installed at any given moment.
Temp probe diameter is a very big deal if the probe is placed poorly. We do not place probes poorly. Anything 5mm and under will return consistent, repeatable, reliable, and actionable data.
Thinner probes only show a lower turning point and thus a higher ROR. Thinner probes show more "noise". Thicker probes require less software smoothing. Probe diameter is a personal preference, not a prescription.
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