Dear Artisan users,
I would like to have your opinions on what is the average bean probe
temperature reading at the dry phase end.
First crack and second crack are easy to determine but I still doesn't
understand what is the clue to determine when the dry phase exactly ends.
I have to inform you know that with my actual 1kg roaster I cannot see
the beans color during the roasting process, thus I hope that the clue
is not visual.
Artisan coffee roaster
I am a recent visitor to the artisan code base -- I am more than happy to help
In the meantime, I have 2 questions:
1) What is the best/recommended probe to attach to a Mac OS X laptop
2) If no great answer for 1) above, have you already reverse engineered the
Omega TJ-USB probes? These seem like the most obvious, straight-up way of
obtaining data to a computer ... well, at least Windows.
I didn't realize that all Omega products appear to be unsupported on OS X
... I see artisan cleverly has figured out how to talk to the 802/806U (not
the W yet though)?
I am aiming to purchased the best (else, cheapest) probe ... that works on OS
Thanks in advance,