General Roasting Guide

Default setting:

Rule of thumb (normally):

Turning point should be around 25–40 s.

Begin – yellowing (“stage A”): 4:30–5:00

Yellowing – FC (“stage B”): stage A + 3:00

FC – finish (“stage C”): check table above

Procedures:

1. Warm up at 202°C for 1 min.

2. Set to 185 °C, let it reduce until 183–185 °C, hold for 1 min. Check if the air temperature is steady too.

3. Insert beans and adjust power to 60

4. When ROR = positive, adjust power to 90 to 100 (light roast = 100, medium roast = 95, dark roast = 90) OR the earlier the turning point, the lower the power is (e.g., 25s = turning point, power = 90)

5. From 2:00 to 2:30, reduce power by 5

6. When ROR begins to decrease, increase fan speed by 10 to make sure ROR steadily decrease (NOTE: increase fan speed may also increase ROR, keep an eye on ROR trend, reduce power by 5 if needed). Do this before yellowing (“stage A”).

7. After yellowing (“Stage B”) + 20s, reduce power (by a step of 5) for steadily decrease in ROR (e.g., from 90 to 60 gradually). Reduce only if there is an upward trend >10 s. DON’T LET ROR TO CRASH

8. Before FC (FC minus 10°C, typically ranged from 185–195°C):

   • Reduce power by 5 or 10, if there is any sign of ROR increase (=exothermic stage). However, don’t let power goes below 60.

   • Increase fan speed twice by 5 (total = 10).

9. When FC is in progress:
   • reduce power (reduce by 5). For washed bean: During FC, ROR may drop drastically. To fix this, increase power and rotation to 70+. 
   • If it still increases, drum speed = 70+.
   • If it still increases, fan = 50+.
   • Then, reduce power stepwise by 5 until it’s finished.
10. For medium and dark roast, final fan speed = [medium: 55, dark:60] + drum speed (70–80).
11. Check table above for ideal roasting levels.