Ultra low variance.
Finding the perfect roasting profile for a specific taste needs experience.
Being able to detect even slightest differences below human perception, is a helpful addition to your toolbox.
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xade doesn't only reach common precision numbers reached by far more expensive spectrophotometers, xade even supersedes those in terms of repeatability.
This is a highly debated topic. We have found that the most important aspect is the use of equally, slightly finer than espresso, ground coffee samples and the equally performed tamping.
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Yes, you know it, you've seen it by yourself every day you made your espresso. You should hence put special care into the milling and tamping process.
Although only a small amount of coffee is needed for a sample, make sure it contains the whole milling distribution, ie mill more and create a homogeneous mixture.
Mill slightly finer than espresso, tamper for a flat surface, swipe in one direction and do it the same way for every sample. Take note of the swiping direction and measure each sample accordingly in the same direction. This will decide if close roastings can be distinguished correctly or not.
Every bean is special. Different amount of sugars and other chemical components which make the flavour so special have influence on the roast level.
Hence take care to only compare the same kind of bean. You wouldn't compare green apples with red ones, would you?
Hence you want to make sure, that your measurement takes place after the same amount of time after having roasted the beans.
The process even speeds up after having milled the coffee.
Think of it as an experiment. Keep things the same: same storage, same storage time.