[Coffee-Roasting8]Fixed damper test

There are various machines on the market with various structures / heat sources / dampers. There are machines that actively use dampers, but there are many machines that lock the damper and adjust it to roast the firepower. Today I tried several tests to use a fixed damper on the Easyster300.

Origin: Brazil Cerrado Natural NY2 Screen 17/18
Input: Green bean 360g
DTR: 1 pop 30-45 seconds end
Damper: Start at 3 -> 2.4 Maintain with fixed damper
Check: Underdevelopment due to lack of calories is expected and intensively checked to what extent
Observe ROR variation by varying firepower timing.

Green: Dempper // Blue: Fire // Red: Green bean temperature // Red under: ROR rate

I tried to extract it regularly according to actual drinking.
Beans: 15g
Water input: 250ml
Water temperature: 97 degrees
Extraction method: Pour over (130ml -> 120ml divided into two)
Extraction time: 2 minutes 10 seconds to 20 seconds

All of the test results showed a distinctive flavor and tasteless flavor. Although it prevented the rapid fall of ROR made before and after the Maiyara reaction, the amount of calories to be added to soybean was somewhat lacking. The total development time was close to three minutes, but the lack of manifestation seemed to make it difficult to roast in the shorter Nordic style. But after the roasting, the flavor was lighter but the feeling of fruit flavor was satisfactory.

We made the damper settings different and tested again.

The Isystar 300 recommends 1.5 fixed dampers. We proceeded to 1.6 and it was stable enough and easy to control. I could not remove the feeling of flatness and flavor, but I felt it was not enough for my desire to increase the rate of hot air as much as possible.

Roasting is somewhat compromised. We started roasting at 180 degrees, which is 20 degrees higher, to avoid underdevelopment while setting at 2.4. The taste and flavor were satisfactory enough and the development seemed to be done well. There are things to note.

2.4 When using the damper, it is necessary to drop a lot of early temperature and to rising a lot of ROR from the beginning.

Roasting is somewhat compromised. We started roasting at 180 degrees, which is 20 degrees higher, to avoid underdevelopment while setting at 2.4. The taste and flavor were satisfactory enough and the development seemed to be done well. There are things to note.

2.4 When using the damper, it is necessary to drop a lot of early temperature and to draw a lot of ROR from the beginning.
When you put the green beans at 160 degrees, the lack of early calories occurs, and you can feel the distinctive flavor of the underdeveloped shoot.
It is judged that it would be advantageous to put fresh seeds at more than 180 degrees. In order to prevent this, the ROR should be increased from the second minute and the descent should be maintained after a certain period from the 4th minute to the end of the drying rather than the rapid descent .