From a professional and rigorous perspective, most general measurement devices on the market require color card calibration before use as a standard procedure.However, the RSP is equipped with a high-precision professional optical camera and precision sensing chip, paired with our proprietary core algorithm, which inherently ensures long-term stability in color measurement.Calibration is not required before each measurement or every day.Under normal usage, only one regular calibration per month is sufficient. Additional calibration can be performed as needed if minor reading drift is observed.This maintains consistent and accurate roast detection, simplifies tedious operations, and significantly improves overall roasting efficiency and user experience.

Yes. Please use the original standard bean/powder tray as the measuring container. Although the RSP algorithm supports conventional measurements within a reasonable working distance range, extensive experimental data confirms that using the included dedicated container with properly leveled samples unifies the optical measurement reference, ensuring accurate traceability and superior consistency of colorimetric readings.

No. Pressing will increase the compactness of the powder layer, interfere with the optical measurement reference, and affect data accuracy. Please follow the official standard procedure: do not compact the sample. Simply use the included scraper to level and remove excess powder from the tray surface.

Yes. Due to the large gaps between coffee bean particles, natural stacking tends to create voids. Gently press and level the beans using the included scraper, then remove any beans exceeding the tray surface. This unifies the measurement reference and ensures stable and consistent readings.

Yes. Due to the large gaps between coffee bean particles, natural stacking tends to create voids. Gently press and level the beans using the included scraper, then remove any beans exceeding the tray surface. This unifies the measurement reference and ensures stable and consistent readings.

The impact is minimal. RSP's proprietary algorithm automatically filters out sudden abnormal color value data. For a standardized and consistent measurement reference and reliable data, please aim the laser at the sample surface and avoid extending it beyond the sample tray.

A: Coffee beans are affected by multiple factors, including particle size, surface defects, and remaining chaff. In addition, color distribution on the bean surface may be uneven after roasting. Even when tested in the standard sample tray, inconsistent bean sizes create gaps during stacking, leading to insufficient sampling. Variations in scanning frequency and incomplete local area sampling can also cause slight deviations in readings. Therefore, we strongly recommend grinding coffee beans into powder before measurement to ensure highly stable, accurate, and consistent results.

The color transformation of coffee beans from green to roasted takes place entirely inside the roaster, and optical sampling through the observation window introduces inherent refraction loss along the optical path. We first capture the standard reference color value of the same batch of roasted beans outside the machine, then perform matching checks inside the cooled roaster chamber to calculate the optical path compensation coefficient. This corrects the natural optical characteristics of the observation window, standardizes color value detection throughout the entire roasting process, and ensures consistent, unified data across all measurements.

RSP currently supports using only roasted coffee beans as the calibration reference, and the entire procedure must be performed while the roaster is in a cooled state.

Green coffee beans cannot serve as a uniform reference due to their color, reflective properties and internal reaction characteristics. RSP collects color data through the roaster’s observation window during real‑time roasting measurement, and the window introduces consistent optical refraction. We therefore use roasted coffee beans to establish a standardized color reference. After completing calibration outside the roaster, we perform a matching check inside the cooled chamber and account for the optical deviation caused by the window, ensuring consistent data sources for full‑process roasting color monitoring.

At high temperatures, the roaster chamber and observation window are prone to thermal radiation and thermal deformation, which can slightly interfere with laser optical sampling and cause minor shifts in the calibration reference. High temperatures also significantly shorten the effective calibration window. Performing roasted bean calibration under cooled conditions effectively avoids interference from thermal radiation on optical detection, ensuring stable and consistent optical path parameters such as laser projection angle and measurement distance.

Different roasters feature distinct heating structures and temperature control logics. Professional roasting standards require the roaster to be fully preheated and stabilized at the target temperature before loading green beans, ensuring uniform appearance and consistent flavor in the finished product. While RSP supports calibration in high-temperature conditions, heat significantly reduces the effective calibration window. For this reason, calibrated roasted beans must be removed after calibration. The roaster should then be preheated to a stable state before reloading, guaranteeing an accurate and stable measurement baseline for subsequent roasting.

During roaster chamber calibration, the RSP interface displays the real‑time distance and angle between the laser and the observation window, and clearly shows the actual laser projection position via the laser spot. The suitable mounting position depends on the observation window size of your coffee roaster. Ensure the laser spot accurately covers the surface of the tumbling roasted beans, and adjust RSP to an optimal measuring position. A distance of around 30 cm is recommended. Since window specifications vary by roaster model, the measuring distance should generally be kept within 25–45 cm.

When using the real‑time measurement function, the recommended bean load is at least half of the roaster’s rated capacity, or enough to cover at least two‑thirds of the observation window area. This ensures the laser stably illuminates the bean surface and prevents the laser spot from hitting non‑bean areas such as the inner chamber wall due to insufficient beans. A proper bean load keeps the sampling area focused on the beans and ensures stable and consistent color readings.

The external calibration algorithm has precisely matched optical path reference parameters including observation window material, laser angle, and mounting distance. Do not move the equipment after calibration to avoid shifting these optical path parameters, ensuring measurement accuracy and stable real‑time readings.

Minor fluctuations are normal during operation. The RSP algorithm continuously compares multiple sets of parameters and performs multi-level data checks to accurately pinpoint the final, true yellowing point.

Large fluctuations are usually due to insufficient bean load or the laser occasionally hitting the inner wall of the roaster chamber, resulting in unstable readings. The actual roasting bean quantity must not be less than the amount used for pre-calibration. Beans should also fill at least half the roaster’s capacity or cover two-thirds of the observation window. Following standardized bean quantities for calibration and measurement ensures the laser remains stably focused on the bean surface, maintaining a smooth color value curve.

For example, if you end the measurement on the RSP real-time monitoring interface at 07:30, the beans typically finish discharging between 07:31 and 07:34 (depending on batch size and outlet design). During this interval, the beans remain in a high-temperature environment, and slight ongoing Maillard reactions and color development continue on the bean surface. As a result, the Agtron value from the cooled hand-held scan will differ slightly from the final real-time curve reading. We recommend discharging beans immediately after ending measurement to effectively reduce this difference. Note that residual heat may still cause very minor surface color shifts, and this is a normal phenomenon.

We validate the accuracy of our FC/SC crack detection using a high‑sensitivity (−22 dB) omnidirectional digital microphone for real‑world acoustic sampling and analysis.

RSP is engineered with cross‑model adaptive capabilities and is compatible with all major coffee roaster brands. Only standard calibration per our official operating procedure is required before use;

The system maintains exceptional stability even in the presence of smoke, chaff, and sight glass contamination: Real‑time curve color value: ±1.5 units (varies slightly with bean temperature range during discharge) Handheld color measurement: ±1 unit.

Sampling rate: 10 Hz Detection latency: 0.3 seconds This enables near-instantaneous monitoring and response.

The system uses low-power Bluetooth® (BLE) for wireless communication, allowing direct connection to our dedicated app and Artisan roasting software.

We currently do not offer a public API or SDK for third-party integration, but this is under consideration for future development.

Real-time data is fully accessible via our official app and Artisan. Access from other external systems requires establishing a dedicated data communication link.

The unit does not include a wall charger, as charger types vary by country. We only provide a USB‑A to USB‑C power cable rated at 5V 1A, which is compatible with most standard USB power adapters.