Drum Speed in relation to batch weight?


I’m very interested in trying this pre-soak method as I’ve noted baked notes in many of my roasts and this could be why. Would you mind sharing a representative roast profile to help solidify in at least my mind how your adjustments through that first stage are being done? I was going to go search through the online profiles, but last time I checked one has to scroll through hundreds of profiles to find the user of interest.


I’m curious what version roaster you have? I’ve the V2 and there is a very definitive change in every level of drum speed selection.