Drum Temperature and Inlet Profile Control

In air roasters like the ROEST, drum temperature is less central than it is on traditional drum roasters because there is limited conductive heat transfer from the drum to the coffee. Air temperature and airflow-driven convection play a larger role, so drum temperature should not be treated as the primary heat-transfer variable in the same way it might be on a conventional drum roaster. source

Using Drum Temperature for Consistency

A consistent drum temperature is still useful as an operational reference. It can help indicate whether the machine is properly warmed up and whether the between-batch protocol is producing repeatable starting conditions. source

The specific drum temperature target depends on roast style. Rather than chasing one universal number, the recommendation was to focus on consistency for the chosen style and workflow. source

Combining Inlet Profiles with Drum Temperature

Inlet profiles combined with drum temperature were described as an excellent combination for controlling the machine. This approach uses inlet-temperature profiling as the active control strategy while drum temperature provides an additional consistency reference. source

P3000 Note

ROEST was reported to be controlling the new P3000 using inlet profiles combined with drum temperature. The approach was described as very consistent and easy to use. source

Outdoor Roasting and Ambient Disturbances

When roasting outside, changing ambient conditions can affect temperature stability. One user reported that wind sometimes caused temperature drops during outdoor roasting, requiring them to adjust the roast accordingly. Treat outdoor wind as a possible external disturbance when evaluating unexpected temperature movement or profile inconsistency. source