HI Chris Lee,
One again, many thanks for your feedback.
You're right with the ROR, I try to copy the curves from Scott Rao's books about Gas-Drum Roasters.
But most of all, the cupping is the judge !
And when I cup the curves with very low ROR at the crack, it is underdeveloped.
Regards,
Nicolas
Yeah, I am definitely a big Fan of Rao's work but I suspect that the optimal Roast on the the ROEST is not going to be as directly determined by the ROR as Rao's research (note that RAO also specifically mentions differences to btROR and etROR - the ROR we get from the ROEST is, to my limited knowledge acting more closely to an etROR - correct me if I'm wrong here, people), purely because the roast on a ROEST is not being singularly or even primarily driven by the drum as an ambient heat source.
Metaphorically think of the ROR in RAOs book and the ROR on the ROEST something like comparing the speed of a Car with the Speed of a boat. Both objects' have measurement devices that are showing you a measurement of speed/velocity, which in both cases are the same thing, but Kilometres/Miles per hour is not exactly the same thing as Knots. The mistake that is often made is the assumption that because in both cases we are talking about measure the same thing, that the number we are shown is in the same kind of Unit. does that make sense? readings vary from roaster to roaster way more than you'd think and we aren't even talking about the same technology here, because the ROEST is not a strictly traditional drum roaster (and even with the drum roasters there are heaps of subtle variations...)
