Would love to see a built-in color analyzer in the Bullet. Not sure how difficult it would be (probably very difficult or everyone would be doing it), but I believe this would be an amazing feature to have for any roaster. Imagine being able to program the roast to end or change parameters based on the roast color. Not sure if anyone has implemented something like this but it seems like it would be a game changer.
3 Likes
If I remember there is a version for large roasters but expensive and with a monthly fee RealTime ColorTrack. Also right now Roest is trying to implement something similar with the P3000.
You can build a simple color analyzer for your coffee (post roast on bench top) You may have seen the thread on this community. I believe it is a search for Color Analyzer. I built one following the instructions at GitHub and it works great. For that analyzer the color values really depend on a fine (espresso) grind to give you an accurate/precise color reading. I built a couple of extra 3D printed cases but havenât used them yet.
Here is the link to the DIY color analyzer.
RT 4.3.2 addition to Color Meter dropdown - #16 by billc.
I built one and calibrated it using some beans that I bought that had Agtron values associated with them.
I really like having the battery in it so that I donât have to deal with the cable getting in the way when I am tapping the analyzer on the counter to settle the extra fine grounds.
I use the finest grind setting that I can with my Baratza Sette.
Edit: I have deleted a portion of this post because I am re-thinking my Roast Color Chart. I believe that it has too many errors.
I donât roast much past the beginning of 2nd crack and that has Skewed my data
Sweet Marias has one that looks nice but the temperatures are different than what I experience. As an example, they are calling out first crack at 405F. 90% of the time, the first crack with my bullet is 393F.
The SCA has a very interesting read on Roasted coffee color analysis:
Guidelines - Roast World Community
Iâll just limit myself to removing the content of this post. I want to reassure everyone that none of the things written in the guidelines were violated, except maybe on a very subjective level, which I cannot myself imagine. Iâm OK with that. Different people and so on. If youâre happy that the post has been removed, then so am I. I just donât want people to think that there was some hate speech or any intention to insult, but a lot of things can be interpreted in infinite ways.
Mr. Braca,
Thompson used his 12 kilo Probat for those numbers from a traditional sheathed bean probe. We have no way of knowing how much lag there is in his probat. I had a HotTop and the lag was close to 20F. I used to look at Thompsonâs numbers and compare them to what I was getting on my HoTop and wonder what I was doing wrong. Eventually, I stopped worrying about the difference between SMâs numbers and would adjust my roasts for so many seconds from the start of first crack
In theory, first crack should happen at the same temperature and ROR regardless of measuring device for a given bean and crop year and moisture content and, and ,and.
As for the automation thing, I donât have a problem with being more automated for now. Maybe as I get better and my cupping skills get better, then I will try to dial in better roasts. The automation thing also allows me to make one variable change and run another roast and compare the differences.
I believe that there are a lot of people on here (myself included) that are basically beginners and learning what we can. I am lucky enough to be able to afford to run several batches of the same coffee only changing one variable and then observe the results if my taste buds and olfactory senses are working well which is not always the case. When my taste buds are âonâ Coffee is truly magical. Especially sipping it as it cools.
Perhaps I am approaching this backwards and should be working on my brewing skills. LOL I love my rabbit holes. Better than watching TVâŚ
Guidelines - Roast World Community
Iâll just limit myself to removing the content of this post. I want to reassure everyone that none of the things written in the guidelines were violated, except maybe on a very subjective level, which I cannot myself imagine. Iâm OK with that. Different people and so on. If youâre happy that the post has been removed, then so am I. I just donât want people to think that there was some hate speech or any intention to insult, but a lot of things can be interpreted in infinite ways.
I donât believe that automation is a bad thing in roasting, though this post wasnât at all about automation, but about integrating a tool that is already used by many roasters earlier into the process to help streamline and make roasts more consistent. Even with a built in color analyzer you would still have the choice on whether to automate or not. Automation is a big positive for commercial roasters, but you can also choose to do things manually just as you can currently with the Bullet. Working more efficiently does not equal laziness. In business, time equals money, so finding ways to work more efficiently frees one up to work on other things.
If youâre roasting purely for the art of it then it makes sense that you may want to do everything as hands-on as possible, though even artists work in many different ways.
Guidelines - Roast World Community
Iâll just limit myself to removing the content of this post. I want to reassure everyone that none of the things written in the guidelines were violated, except maybe on a very subjective level, which I cannot myself imagine. Iâm OK with that. Different people and so on. If youâre happy that the post has been removed, then so am I. I just donât want people to think that there was some hate speech or any intention to insult, but a lot of things can be interpreted in infinite ways.