hi Kat, thank you for this first hand experience on Loring. As a Giesen user, it is very interesting to see how precise Loring can do. Keep it up , i really like this kind of videos. Cheers!!!!
You make this look easy! Awhile back, I was roasting on a FreshRoast SR700 connected to Artisan for logging and controlling the roast. Then my SR700 died 😢. For the short time I had that setup, it was more or less similar for how quickly it could react, just with tiny batches 😅. When I was taking temps by hand, roasting was so stressful - 8-10 minutes is a very short timeframe to be manually checking temps every 30 seconds and then having to react with changes in fan speed and heat. I loved watching you work on a much larger, more impressive machine that could be controlled as accurately (and moreso) as my old setup! It's interesting to see how the larger batch really protected the roast from drops in RoR, for my small batches I would have to be so careful not to over adjust - lots of small, frequent adjustments.
For sure - different machines are super different! There are some coffees I have to be more careful with so they don’t either tank or take off, but this one is pretty even-keeled. I’ve worked on machines where I had to take manual temps too and gosh if that isn’t a pain, and also a panic! Haha. Glad you had the opportunity to experience it. It’s like nothing else
This was awesome! I was looking at the graph and trying to figure out the charge temp you started with on this batch … I don’t use Artisan or Cropster cause I roast analog 😂
I hear you. I’ve started that video a few times and never finished it haha. I’m afraid people will take it as the “only way” to do BBP on Lorings rather than one way. Any ideas on how I can preemptively avoid that?