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.
Thanks.
--
Rubens Gardelli
Caffè artigianale
Artisan coffee roaster
www.rubensgardelli.com
I am a recent visitor to the artisan code base -- I am more than happy to help
out/contribute code.
In the meantime, I have 2 questions:
1) What is the best/recommended probe to attach to a Mac OS X laptop
(Lion/10.7.x)
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
X.
Thanks in advance,
-Daniel
On 2/11/12 1:03 AM, "nico" <wordpress(a)coffeetroupe.com> wrote:
>New comment on your post "Config/Extras - Sensitivity and Filter"
>Author : nico (IP: 175.37.126.103 ,
>pa175-37-126-103.pa.vic.optusnet.com.au)
>E-mail : nicolaskypreos(a)gmail.com
>URL :
>Whois : http://whois.arin.net/rest/ip/175.37.126.103
>Comment:
>I am using V5.5 on a mac, the SENSITVITY adjustment is not available, on
>the FILTER adjustment is, can you help?
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