Help with my Giesen W6E #901

MNCS2022 · 2022-06-18T09:24:50Z

MNCS2022
Jun 18, 2022

Hi everyone,

Who could help me to conncet my IMac to to the roast machine, please?

Best regards,

MAKOMO · 2022-06-18T12:12:34Z

MAKOMO
Jun 18, 2022
Maintainer

Basic instructions are here: https://artisan-scope.org/machines/giesen/

Best to add a new network location on your Mac (System Preferences >> Network Control Panel) with an Ethernet entry set to "Manually". Assuming your roasters IP address is 172.30.30.10, put as IP address of the computer 172.30.30.42 and as network mask 255.255.255.0. Connect computer and roaster using an ethernet cable. Start Artisan, choose menu Config >> Giesen >> WxA, verify or correct the IP address of the roaster when asked by Artisan, click ON and check if you see the data in the LCDs. In case you have a Cropster enabled Giesen (an add-on to be payed to Giesen) you can use the WxA+ entry. In case your machine has an IR sensor, choose WxA-IR. In case your machine has an IR and Environmental temperature probe, choose WxA-IR-ENV.

Report!

1 reply

MAKOMO Jun 18, 2022
Maintainer

The roasters IP machine might as well be 172.30.30.50 or slightly different. Report.

MNCS2022 · 2022-06-18T15:30:48Z

MNCS2022
Jun 18, 2022
Author

Hi Marko, Many thanks for your quick answer. How can I know if my Giesen has an IR sensor or an IR an Environment temperature probe? Best, [image: Mailtrack] <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> Sender notified by Mailtrack <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> 18/06/22, 17:28:20 El sáb, 18 jun 2022 a las 14:13, Marko Luther ***@***.***>) escribió:

…

The roasters IP machine might as well be 172.30.30.50 or slightly different. Report. — Reply to this email directly, view it on GitHub <#901 (reply in thread)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AZWCCCX6JVYHCT7YQQR5Y4TVPW4PRANCNFSM5ZEPI34Q> . You are receiving this because you authored the thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2976451@ github.com>

0 replies

aqdennis · 2022-06-18T15:35:57Z

aqdennis
Jun 18, 2022

Hi, An IR sensor is not standard on a W6E, you have to buy it separately. So if you bought your W6E new from Giesen and didn't ask for it...you don't have it. Otherwise I guess you should be able to choose and monitor it from the consol of the roaster. So if the consol doesn't show anything related to IR readings it's safe to assume you don't have an IR sensor. Cheers

…

On Sat, 18 Jun 2022, 17:31 MNCS2022, ***@***.***> wrote: Hi Marko, Many thanks for your quick answer. How can I know if my Giesen has an IR sensor or an IR an Environment temperature probe? Best, [image: Mailtrack] < https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11& > Sender notified by Mailtrack < https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11& > 18/06/22, 17:28:20 El sáb, 18 jun 2022 a las 14:13, Marko Luther ***@***.***>) escribió: > The roasters IP machine might as well be 172.30.30.50 or slightly > different. Report. > > — > Reply to this email directly, view it on GitHub > < #901 (reply in thread) >, > or unsubscribe > < https://github.com/notifications/unsubscribe-auth/AZWCCCX6JVYHCT7YQQR5Y4TVPW4PRANCNFSM5ZEPI34Q > > . > You are receiving this because you authored the thread.Message ID: > <artisan-roaster-scope/artisan/repo-discussions/901/comments/2976451@ > github.com> > — Reply to this email directly, view it on GitHub <#901 (comment)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/ALOKCIJBFZ2NLK3TOZEBNHTVPXTTHANCNFSM5ZEPI34Q> . You are receiving this because you are subscribed to this thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2977085@ github.com>

0 replies

MNCS2022 · 2022-06-18T15:45:37Z

MNCS2022
Jun 18, 2022
Author

Hi Marko It makes enough sense. And what about the Environment probe? It's an internal probe to measure the drum temperature, right? Best, [image: Mailtrack] <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> Sender notified by Mailtrack <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> 18/06/22, 17:43:43 El sáb, 18 jun 2022 a las 17:36, aqdennis ***@***.***>) escribió:

…

Hi, An IR sensor is not standard on a W6E, you have to buy it separately. So if you bought your W6E new from Giesen and didn't ask for it...you don't have it. Otherwise I guess you should be able to choose and monitor it from the consol of the roaster. So if the consol doesn't show anything related to IR readings it's safe to assume you don't have an IR sensor. Cheers On Sat, 18 Jun 2022, 17:31 MNCS2022, ***@***.***> wrote: > Hi Marko, > > Many thanks for your quick answer. > > How can I know if my Giesen has an IR sensor or an IR an > Environment temperature probe? > > Best, > > > > > > > [image: Mailtrack] > < > https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11& > > > Sender > notified by > Mailtrack > < > https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11& > > > 18/06/22, > 17:28:20 > > > > El sáb, 18 jun 2022 a las 14:13, Marko Luther ***@***.***>) > escribió: > > > The roasters IP machine might as well be 172.30.30.50 or slightly > > different. Report. > > > > — > > Reply to this email directly, view it on GitHub > > < > #901 (reply in thread) > >, > > or unsubscribe > > < > https://github.com/notifications/unsubscribe-auth/AZWCCCX6JVYHCT7YQQR5Y4TVPW4PRANCNFSM5ZEPI34Q > > > > . > > You are receiving this because you authored the thread.Message ID: > > <artisan-roaster-scope/artisan/repo-discussions/901/comments/2976451@ > > github.com> > > > > — > Reply to this email directly, view it on GitHub > < #901 (comment) >, > or unsubscribe > < https://github.com/notifications/unsubscribe-auth/ALOKCIJBFZ2NLK3TOZEBNHTVPXTTHANCNFSM5ZEPI34Q > > . > You are receiving this because you are subscribed to this thread.Message > ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2977085@ > github.com> > — Reply to this email directly, view it on GitHub <#901 (comment)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AZWCCCSNBUGC4IQHOG2Y6HLVPXUGRANCNFSM5ZEPI34Q> . You are receiving this because you authored the thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2977098@ github.com>

1 reply

aqdennis Jun 18, 2022

I presume you're answering to me?
The ET probe is located at the front top. The BT probe is in the coffee outlet door on the front.

Cheers,
Dennis
(Also a W6E user)

MNCS2022 · 2022-06-18T16:15:26Z

MNCS2022
Jun 18, 2022
Author

LoL. Thanks for the info, mate. Are you going to the WOC in Milan? Nice to meet a W6E user. Any tip that I have in mind Dennis. Cheers, [image: Mailtrack] <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> Sender notified by Mailtrack <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> 18/06/22, 18:13:06 El sáb, 18 jun 2022 a las 18:03, aqdennis ***@***.***>) escribió:

…

I presume you're answering to me? The ET probe is located at the front top. The BT probe is in the coffee outlet door on the front. Cheers, Dennis (Also a W6E user) — Reply to this email directly, view it on GitHub <#901 (reply in thread)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AZWCCCQC7AWASEXONHDCJO3VPXXOLANCNFSM5ZEPI34Q> . You are receiving this because you authored the thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2977203@ github.com>

1 reply

aqdennis Jun 18, 2022

No problem ☺️
We have our W6E since November 2020. It's a great roaster. We had a Toper before and we noticed that the Giesen blows out a lot of chaff through the exhaust pipe which the Toper didn't. So I don't know which one of the two is "normal"...but cleaning the pipes from the exhaust outside is something to regularly do. If not, you'll hear that the ventilator needs to go higher to maintain the underpressure in the drum. If the ventilator goes over 50% the whole machine starts seriously vibrating which can't be good. So keeping exhaust pipe and any external filters clean is the key...

We're not going to WOC Milan as we have other obligations. But usually we only go to the Amsterdam Coffee Festival as that is nearby. We can't afford being away too much time as so far 2022 is like coffeegeddon. Which after 2 not so good years with restaurant lockdowns is nice of course.

Cheers,
Dennis
Engrano Coffee Roasters
The Netherlands

MNCS2022 · 2022-06-18T17:56:41Z

MNCS2022
Jun 18, 2022
Author

Ok. I'll take in count. I roast in a placer which doesn't have an exhaust way. So I had to purchase an electrostatic filter for the hume. I'm going to check the pipes once per month. I'm starting and I usually roast 4 batches per week. I usually use an Aillio Bullet. Well. If you have the opportunity of visit Cartagena ( south eastern coast of Spain) you can find me there roasting magic seeds in Mundo Novo Coffee Shop. Best, Pedro Ros [image: Mailtrack] <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> Sender notified by Mailtrack <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> 18/06/22, 19:49:26 El sáb, 18 jun 2022 a las 18:32, aqdennis ***@***.***>) escribió:

…

No problem ☺️ We have our W6E since November 2020. It's a great roaster. We had a Toper before and we noticed that the Giesen blows out a lot of chaff through the exhaust pipe which the Toper didn't. So I don't know which one of the two is "normal"...but cleaning the pipes from the exhaust outside is something to regularly do. If not, you'll hear that the ventilator needs to go higher to maintain the underpressure in the drum. If the ventilator goes over 50% the whole machine starts seriously vibrating which can't be good. So keeping exhaust pipe and any external filters clean is the key... We're not going to WOC Milan as we have other obligations. But usually we only go to the Amsterdam Coffee Festival as that is nearby. We can't afford being away too much time as so far 2022 is like coffeegeddon. Which after 2 not so good years with restaurant lockdowns is nice of course. Cheers, Dennis Engrano Coffee Roasters The Netherlands — Reply to this email directly, view it on GitHub <#901 (reply in thread)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AZWCCCQ6PZSGFZ5UTRCCPZTVPX23FANCNFSM5ZEPI34Q> . You are receiving this because you authored the thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/2977300@ github.com>

0 replies

MNCS2022 · 2022-06-29T14:53:59Z

MNCS2022
Jun 29, 2022
Author

Hi mate,

I've tried to connect my MacBook to Artisan and the programe show me this message

Any though?

1 reply

poundy Jun 29, 2022

Hi,

That error means you can't talk to the roaster over TCP/IP. The most likely reason is you didn't follow the setup guide for the Giesen that Marko linked earlier, and didn't confirm the roaster IP is correct. Please tell us the steps you went through to confirm that things should work (ie what you verified was communicating, what settings you entered in the machine setup process etc) and how you confirmed the roaster's IP address and what your Mac's IP address is.

MNCS2022 · 2022-06-30T16:05:45Z

MNCS2022
Jun 30, 2022
Author

Hi, The IP of the Mac is 172.30.30.200, I've tried configuring in WxA IR ENV and WxA IR plus ENV using an IP 172.30.30.30 and the I press the button START and the program show the message of Recording but anything else. [image: Mailtrack] <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> Remitente notificado con Mailtrack <https://mailtrack.io?utm_source=gmail&utm_medium=signature&utm_campaign=signaturevirality11&> 30/06/22, 17:52:59 El mié, 29 jun 2022 a las 23:48, poundy ***@***.***>) escribió:

…

Hi, That error means you can't talk to the roaster over TCP/IP. The most likely reason is you didn't follow the setup guide for the Giesen that Marko linked earlier, and didn't confirm the roaster IP is correct. Please tell us the steps you went through to confirm that things should work (ie what you verified was communicating, what settings you entered in the machine setup process etc) and how you confirmed the roaster's IP address and what your Mac's IP address is. — Reply to this email directly, view it on GitHub <#901 (reply in thread)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/AZWCCCVUJNBM33BO722KQMTVRTACBANCNFSM5ZEPI34Q> . You are receiving this because you authored the thread.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/3051683@ github.com>

1 reply

poundy Jun 30, 2022

I know you get these updates via email, and your replies (sort of) make it into here, but if you could come into Github and reply in the proper box it would help keep the conversation better structured.

So you did no validation on what IP address is valid for your roaster? To me it seems obvious that you need to identify the correct IP to enter that in the software setup, and you haven't done so yet. There are a few ways that you can be certain: you can call Giesen and ask them what the correct default value is (and hope it wasn't overridden by someone, if this machine isn't new), or you could see if it can be set or changed on the control panel for the roaster, or you could use network analysis tools to identify the machine IP address (PING a bunch of different IPs on that range and look at the ARP table to see if any register), or you could just step through the setup in Artisan trying different options. Just possibly @aqdennis might have information that could shortcut this, if your machine is sufficiently similar to his and Giesen haven't changed a default, but I think it won't take too long to step through at least all the values that are listed for different modesl on the Artisan instruction page Marko sent earlier, they would be a great starting point in my view...

MNCS2022 · 2022-07-18T13:12:41Z

MNCS2022
Jul 18, 2022
Author

Hello everyone,

I've already install properly Artisan.

I roasted a few of batch and I've noticed that the dry fase ( from charge to fellow) lasts around 4:50 and 5 and the Maillard reaction and the FC go very fast.

@aqdennis. could you share with me a protocol to a full bact, please?

My Charge temperature is 210C, Power 100%, RP80 and the Pa 120 and the first stage of roasting. Once I get the yellow I get down the power and rise the Pa.

May should I have a higher CT?

Thanks in advance

0 replies

aqdennis · 2022-07-18T20:30:18Z

aqdennis
Jul 18, 2022

Hi, Don't know how large your batch is, but 100% we really only use for 6kg batches. For for instance a 1kg batch we won't go higher than 30%. But we start scaling down the power shortly after TP, if you wait all the way to DE it will go too fast, especially if you keep temperature at 210 degrees. How fast your coffee heats up (hence roasts) depends on the temperature difference ET-BT and with the power at 100% by the time you're at DE the ET is already at your max of 210 degrees....from that point on it doesn't make a difference anymore what you power setting is ... ET will remain at the max temp even when power is set to 10%, and the only way to modify the curve is bij changing the max temperature, not by power. We usually load the batch at 190 degrees and keep the temperature to that to get a more prolonged maillard and development (since ET is lower, ET-BT is lower and thus coffee heats up slower). Only for a few coffees that we know have a flattening curve in the end we increase the temperature a few degrees at FC to avoid an RoR crash. Be aware that increasing air flow speeds up maillard and development even more ...so more reasons to have your max temperature lower than 210 degrees. Hope that helps, Dennis

…

On Mon, 18 Jul 2022, 15:12 MNCS2022, ***@***.***> wrote: Hello everyone, I've already install properly Artisan. I roasted a few of batch and I've noticed that the dry fase ( from charge to fellow) lasts around 4:50 and 5 and the Maillard reaction and the FC go very fast. @aqdennis <https://github.com/aqdennis>. could you share with me a protocol to a full bact, please? My Charge temperature is 210C, Power 100%, RP80 and the Pa 120 and the first stage of roasting. Once I get the yellow I get down the power and rise the Pa. May should I have a higher CT? Thanks in advance — Reply to this email directly, view it on GitHub <#901 (comment)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/ALOKCIM4BH7ISEKJWWWYAMTVUVJ5LANCNFSM5ZEPI34Q> . You are receiving this because you were mentioned.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/3171655@ github.com>

1 reply

MNCS2022 Jul 19, 2022
Author

Hi Dennis,

My weight of batch changes. I was talking about a protocol to roast 6kilos. In fact I use even a little more weight 6,30 totally to compensate the lost by the roasting process.

Maybe I'm applying as a high charge temperature as a fast RP of the drum looking for a roast by convection. I used a Aillio Bullet and I still thinking that the W6E works in the same way.

I'm going to lower the CT and the RP and keep the Pa and just change the power.

My goal usually be to get the beginning of the yellow phase a round 3:30 to 4:00 min, starts the FC at 9:00 around 190C and finisnh the roast at 11:30 to 11:45 at 204C.

Do you think that 80RP is too much fast?

Best
Pedro

aqdennis · 2022-07-19T08:32:02Z

aqdennis
Jul 19, 2022

Hi Pedro, If have the feeling you're roasting a lot darker than we do :) We roast until we just before or about at second crack. Anyway, you're doing several things to speed up the roasting process like high air flow and high drum RPM combined with rather high charge temperature so it's not really a surprise your roasting times are short. We achieve DE at around 4:00 - 4:30 and FC at around 9:00, finishing roasting at 11:30-12:00 at 192C using 65 RPM drum speed and 120 Pa under pressure throughout the roast. Only for a few coffees that tend to get smokey we increase the under pressure to 140 Pa when we reach FC (so not already at DE to avoid the maillard phase going too fast). If you want to roast until 204 degrees I would recommend when charging to set the temperature to let's say 190 degrees and leave it like that until at least ET reaches that temperature. After FC you could slowly increase the temperature so that the ET will also slowly increase. After dropping at the next charge you can set the machine temperature back to 190 degrees again and repeat the same cycle. If you keep the machine at 210 the BT will just go up too fast.... Good luck, Dennis

…

On Tue, 19 Jul 2022 at 10:06, MNCS2022 ***@***.***> wrote: Hi Dennis, My weight of batch changes. I was talking about a protocol to roast 6kilos. In fact I use even a little more weight 6,30 totally to compensate the lost by the roasting process. Maybe I'm applying as a high charge temperature as a fast RP of the drum looking for a roast by convection. I used a Aillio Bullet and I still thinking that the W6E works in the same way. I'm going to lower the CT and the RP and keep the Pa and just change the power. My goal usually be to get the beginning of the yellow phase a round 3:30 to 4:00 min, starts the FC at 9:00 around 190C and finisnh the roast at 11:30 to 11:45 at 204C. Do you think that 80RP is too much fast? Best Pedro — Reply to this email directly, view it on GitHub <#901 (reply in thread)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/ALOKCINM6WWMNJ2X34X76XDVUZOZ7ANCNFSM5ZEPI34Q> . You are receiving this because you were mentioned.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/3178341@ github.com>

0 replies

MNCS2022 · 2022-07-19T09:43:41Z

MNCS2022
Jul 19, 2022
Author

Hi Dennis,

Thanks so much for your tips. I'll take in count and do them in the next session.

I have other question maybe you can solve them.

When do you load the beans into the drum? I mean how is your protocol between batchs?

And how much time last the coffee to be enough cool in the cooling try?

Kinds,
Pedro

0 replies

aqdennis · 2022-07-19T11:18:41Z

aqdennis
Jul 19, 2022

Hi Pedro, Well, since we only roast until 190-195 degrees we can immediately charge the next batch after dropping the current batch. But if we have to increase the temperature after FC then after dropping we set the temperature back to 190C and keep the drop door open for 30s or so for the ET to drop before charging again. We leave a batch in the cooling tray until the next batch reaches DE. That gives us just over 4 minutes to empty the cooling tray in a bucket and store the bucket before the next batch reaches FC, from which point we want to fully focus on the roasting again. Cheers, Dennis

…

On Tue, 19 Jul 2022, 11:44 MNCS2022, ***@***.***> wrote: Hi Dennis, Thanks so much for your tips. I'll take in count and do them in the next session. I have other question maybe you can solve them. When do you load the beans into the drum? I mean how is your protocol between batchs? And how much time last the coffee to be enough cool in the cooling try? Kinds, Pedro — Reply to this email directly, view it on GitHub <#901 (comment)>, or unsubscribe <https://github.com/notifications/unsubscribe-auth/ALOKCIPHKWCRH7ERHHEJLSTVUZ2FTANCNFSM5ZEPI34Q> . You are receiving this because you were mentioned.Message ID: <artisan-roaster-scope/artisan/repo-discussions/901/comments/3179135@ github.com>

1 reply

MNCS2022 Jul 19, 2022
Author

Hello Dennis,

Thanks one more time.

I'll tell you how is going with the new tips.

Cheers,
Pedro

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