I have a friend who will be in Qatar in the next few days on business, he was there with his Russian wife back in December, her name is Alla, and when he introduced her, it raised a bit of anxiety amongst the locals in the bazaar they were at!
I can imagine the confusion people would get when hearing such a name. That possibility never came to mind before though.
Having been in Houston the past couple of months I'm starting to miss Qatar myself..
@hankua, the learning curve will definitely be there as I'm graduating from a more or less single-variable (heat gun temp) system where I used to keep charge size to 500g as well.
I'm really looking forward to the additional levels of control and faster response time I should be getting. The lack of those in the corretto was frustrating at times, especially when things nosedived into a stall or uncontrollably ramped beyond 1C. A controlled 6 degree ramp over 2 minutes is something I can barely imagine.
Thanks for sharing those parameters, they should still be handy as a general reference even if control points don't transfer.
My guess is that I'm probably also going to want to hand chart the input variables as even though output should be directly linked with Artisan (something else I want to learn ASAP, I used to use RoastLogger), the inputs are not captured anywhere. Somewhere down the road I might find a way to automate capture of inputs somehow.
Might be worth mentioning that for an automatic control version of the Santoker I was quoted approximately double (!) the going price of this model and it was supposedly going to be ready in a few months. Reason stated for such difference in price was that automatic gas control systems were expensive. I generally have my doubts but who am I to argue.
I just received Kenneth Davids' Home Roasting book today, and much more reading material to go with it. Long way ahead of me but I see loads of fun in the horizon!
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