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"<p><a href=\"https://coffeetime.freeflarum.com/u/Gagaryn\" class=\"UserMention\" rel=\"\" target=\"\">@Gagaryn</a></p> \n\n<blockquote class=\"uncited\"><div><p>Price difference between the Sandbox (with cooler) and Ikawa is not that huge really - £970 vs £695. If the Ikawa offers similar results then the extra cost is worth the convenience to me - smaller, neater, all-in one with no external cooling and no chaff flying around the room etc.</p></div></blockquote>\n\n<p>I don’t think you get chaff flying around the room with the Sandbox. The Ikawa is an air roaster and without saying one will be better than the other the results will be different.</p> \n\n<p><a href=\"https://coffeetime.freeflarum.com/u/CoffeePhilE\" class=\"UserMention\" rel=\"\" target=\"\">@CoffeePhilE</a></p> \n\n<blockquote class=\"uncited\"><div><p>The Pro versions have much more control, for instance over both inlet and exhaust vent air temps, and apparently, either by inference or sensor (not sure which) bean mass temp. The idea is to test/develop rost profiles on the Ikawa that can then be transferred to commercial roasters that do have bean mass temp probes.</p></div></blockquote>\n\n<p>You can’t transfer profiles from the Ikawa or any other air roaster to a larger drum roaster. It might be somewhat possible to transfer to a larger batch air roaster but I think even that would be unlikely to be an exact transfer as batch size, temp control and airflow will mean you need to make changes. These are ‘sample’ roasters for cupping. Excellent for roasters and importers to assess green beans and very useful in that they are portable so can be taken to farms to sample coffee. Not really good for exploring what flavours you can get when you roast at a larger scale (though you’d at least get an idea) but good for cupping, assessing defects and coming up with some flavour notes.</p> \n\n<p>I think when you buy these air roasters you’re paying mostly for the software, and in the case of professional portable options the use case for importers and roasters make it valuable.</p>\n\n<blockquote class=\"uncited\"><div><p><a href=\"https://coffeetime.freeflarum.com/d/34-behmor-roaster/18\" class=\"PostMention\" data-id=\"322\" rel=\"\" target=\"\">CoffeePhilE</a> Again, due to circumstances, getting more roasts done in a short period of time accelerates the learning curve. For me, doing two or three a week is a good thing, compared to doing two or three a month, for larger batches. I agree that usually those small batches would be a negative, but for me, I think they’re actually a positive. Maybe I need to explain why. Let me think about that a bit.</p></div></blockquote>\n\n<p>I’m not sure it will accelerate the learning curve the way you think it will. You will learn how not to get terrible results quickly but you could very easily just end up in confusion especially when you’re just learning if you try to do things more complex to alter flavour notes. When you’ve been roasting a bit maybe four small batches would be good and then you can run a final one that should hopefully be the one you use over and over again. The problem is coffee will change and it can be quite a substantial and unpredictable change over a period of time, and not even necessarily linear i.e. flavours evolve over time and don’t just go from not there (needs resting) - there (rested) - losing notes on the way to going stale. I’ve noticed significant changes in roasts from week 1 all the way to week 6-8 before the changes become predictable (i.e tailing off on the way to going stale) with some really being at their very best right up to the end of that window. If you’re making 100g batches you’re not going to taste them for 6 weeks…..though I guess you could make the argument that you would only be interested in roasting coffee in such a way that it’s ready to drink within a week even if that means it’s not the best you could get out of it. Of course, you can still do repeatable small batches and let some rest for long periods. My point is you aren’t necessarily going to be learning faster doing 3 or 4 roasts a week compared to 1 a week once you get past the initial few batches and can get something approximating a decent roast, which should happen fairly quickly if you use good coffee and don’t make the mistake of buying something cheap to learn with.</p>  "
<https://coffeetime.freeflarum.com/d/34-behmor-roaster/1>