Hi! I'm new to the forum.
I've had a M3 for a few months. Mine is the newer model with 2 thermometers and an insulated drum. I had a Freshroast and Behmor before this and I'm liking the Quest much more!
I've been doing 200g charges and am experimenting with 250g and 300g charges and finding that it's working out ok. It took me a few tries before I was able to figure out how to get a strong 1st crack and not have it stall out but now that I've gotten the hang of it I've been able to get pretty consistent roasts. I usually get to 1C at between 9:30 and 10:00, and will pull after 2 mins of development which is usually before any 2C happens. I try to have all 1C done within 1:30 but sometimes it lingers.
I've noticed a few quirks that maybe you guys can help me with:
1) the BT thermometer seems off: depending on the coffee the very first 1C pops don't come until between 410 and 425F, so I'm judging where I'm at based on how much rise I've gotten from 1C rather than what temp I *should* be at. I've calibrated the thermometer with ice water and boiling water and it seems fine. I guess it's not a big deal, but it's irritating to my brains.
2) I haven't really been able to figure out airflow really factors in to things. My brains say that more airflow should slow down the rate of rise, and less airflow should speed it up but i can't really tell much of a difference if any. My machine is a newer one that supposedly is different in that a 0 on the fan dial still allows some airflow whereas in older models a 0 was litterally no fan at all.
3) my ROR is typically starts around 30F/min in the drying phase, gets down to 20F for yellowing/browning, and then I hope to hit 1C at about 15F/min. It can really stall in the browning phase if I don't push the heat up. Does that sound about right to you guys? I like the cup I end up with, but I get so stuck on wanting to be DOING IT RIGHT