# General Roasting Guide
|
| **Light**
| **Medium**
| **Medium dark**
|
| Development rate
| 10–18%
| 17–22%
| >25%
|
| Time
| FC to FC+40s
| End of FC to +1:30s
| SC
|
| Temp + FC (125 g)
| 4–8 °C
| 9–12 °C
| +20 °C
|
| Temp + FC (150 g+)
| 5–9 °C
| 11–14 °C
| +20 °C
|
Default setting:
| Start temp
| 183 °C
|
| Power
| 60
|
| Fan
| 30
|
| Drum speed
| 70
|
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.