Suppose you could own a single profile, non-midifiable, non-adjustable roaster. What would you want, and why? Especially, "why." Of course, such a roaster would not do at all for real-world roasting. In order to do this thought experiment you might have to keep in mind a single bean or blend that would represent all of your future roasting.
Here are some baseline parameters: The roaster must roast at its full capacity of 8 oz. The roaster has a single control switch that carries the roast from start through cooling.
1. Drum or air-flow? If a combination, what proportion of heat from each--when in the cycle?
2. Time to first crack? (might have to be combined with next question)
3. Heat ramp to first crack--straight line or curve? (in general terms rather than degree-by degree.)
4. Answer Questions 2 and 3 for the second crack (if that far).
In every case, please explain in some detail.
Here's why I ask: Prompted by the recent roasting dissertation, there was some discussion of the combined and relative merits of the real-world, empirical explorations of home roasters alongside the more controlled experimentation of the researchers. I surely don't want to pit one against the other, but I was taken by the willingness of the researcher to offer his limited findings and reasons (however correct or incorrect) in terms of principles that I could keep in mind for my own roasting. If possible I'd like to learn of similar principles drawn from home roasters' experiences. I am also mindful that seemingly contradictory experiences and principles can be equally valid.
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