WAEVE82 First Play

 New wavetable synth from AE modular

Thanks to Carsten

Vidirol: Kickstarter VST demo (hands on)

....

Kickstarter link:

https://www.kickstarter.com/projects/synth-bt/vidirol-control-roland-edirol-video-mixers

Moog Labyrinth - initial thoughts

The Moog Labyrinth is a unique parallel generative analog synthesizer and idea machine, blending East Coast (Moog) and West Coast (Buchla-esque) synthesis with two intertwining, evolving 8-step generative sequencers that create polymetric melodies and textures. 

It features decay-only envelopes, a state-variable filter, wavefolding, and parallel signal paths, designed to add unique soundscapes, rhythm, or color to a studio setup, either standalone or within a Eurorack system.  

There are two sequencers, and two sound paths letting you layer sounds.

The wavefolder is a Buchla thing. The filter is very East Coast Moog.

The 2 pole State-Variable Filter is interesting. I think its a new Moog design that blends between low-pass and band-pass, without self-oscillation. 

The sound sources involve two VCOs ... the top produces a sine wave (the main audio).

the lower VCO is mainly for modulation and produces a triangle wave.... its tunes to a lower frequency than the upper oscillator. 

(Its a interesting choice of waveforms ... there are no saw, square or pulse waves on this synth).

This vco  (FM) cross modulation is a common Buchla idea. The 158 for example used a saw-sine waveform

The audio signal passes through a mixer & noise source.

There are level (LVL) controls for each VCO & noise.

The noise has a tone control

There is also a ring-mod level control which controls the loudness

of the ring-modulated product of the two oscillators.

After the mixer, the signal passes to a filter and a wavefolder.

This can be both (parallel) or either.

The Buchla inspired voltage controlled wavefolder (VCW) is a diode-transistor circuit.

It has two parts: VCW Fold & Bias.

VCW sets the amount of wavefolding.

"Normally, when the gain of an input signal exceeds the headroom of a circuit, the tops and bottoms of the waveform are clipped off, causing distortion (such as in the Labyrinth MIXER). A wavefolder, however, folds the sections of the signal exceeding the floor/ceiling back in on the signal itself, creating new harmonics in the process"

(official manual)

The bias applies a DC voltage offset (achieving asymmetrical folding) to the signal entering the wave folder to emphasize even or odd harmonics.

The wavefolder an be modulated by EG1, SEQ1 & BIAS

These are the patches that came with the synth. A great way to start exploring.

These are just quick lo-fi recordings using my phone mic.

Instant techno drums

Myriads of Ivy

Polymetric Parallel voices

Roland PG1000 programmer - connections to use with D-50

Connecting the Roland D-50 with its PG1000 programmer can be a bit confusing.

These are my notes of how I'm using it with my DAW (Abelton)

The midi merge box I'm using is a simple   ... 3 in / 1 out box

It mixes MIDI from the DAW and PG100 & sends this info to the D-50.

There is one final connection from the D50 back to the programmer.

Here is a pick of the rear of the programmer:

The PG 1000 is a brilliant machine

For the record, here is the rear of the D50

Roland D-50 - backing patches and sound banks to computer & from PC , M256e ram card

 To back up sound banks to your PC using D50 Librarian

1. un-protect the memory of the D50.

    Press Tune/function . The display will flash. Change it using the joystick ... move to left.

2. press exit

3. check MIDI settings (default = ch 1)

I'm using DIN 7

4. press exit

5. Press "data Transfer"

   Hold Data Transfer & press "B Dum" simultaneously to select "one way Transfer"

You will see this message.

Press enter

6. press exit ... you should see your sound bank on the computer.

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To transfer a sound bank to the D-50

1. un-protect the memory of the D50.

    Press Tune/function . The display will flash. Change it using the joystick ... move to left.

2. press exit

3. open the sys ex sound bank

4. press the send data tab in the Sound library program

5. on the d50 press Data Transfer

6. hold data transfer and press bulk load

120ms works best for me.

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Using the M256e card

This is a modern replacement for the old Roland soundbank cards

The light must be on when you plug in the card.

Press CARD on the D50 --- display will say "illegal card"

This is only because the card isn't formatted.

Press "DATA Transfer" & then "Int --> crd".

It will still say "illegal card"

ignore this and press "enter"

you will see the sending message and "verify error"

This is OK

press exit

Check the card. your sound bank should have been transferred

Roasting Times & Temp settings for different Cultivars.

 Coffee cultivars don’t come with fixed “roast settings,” but they do behave differently in the roaster because of variations in bean density, size, moisture, sugar content, and structure. Those differences influence how heat is absorbed and how quickly chemical reactions (like caramelization and Maillard reactions) occur.

Here’s how that plays out in practice:

🔥 1. Bean Size & Shape

💧 2. Moisture Content & Processing Method

🌱 3. Density & Bean Structure 

🍬 4. Sugar Content & Chemical Composition

⏱️ 5. Practical Roast Adjustments by Cultivar Type

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

-------------------------------------------------------------

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

🔥 1. Bean Size & Shape

Larger beans (e.g., Maragogipe):

+ this is arguably the most important consideration when Roasting.

+ Heat penetrates more slowly through to the centre of a larger bean

+ Thus there is a need for  longer roast times or more energy input (higher charge temps)

Smaller beans in comparison

+ Heat faster

+ Thus there is a risk of overdevelopment on the outside

This runs contrary to many traditional roasting profiles that prioritize bean density over size.

Often, denser beans are smaller and one would think that more heat is required for such beans when the opposite is often the case.

-------------------------------------------

💧 2 . Moisture Content 

I think moisture is the second most impt consideration when deciding how to roast a bean.

Measuring water content in raw coffee beans is best achieved using specialized capacitance moisture meters (like DiFluid Omix, Roast Rite RM-800, or G-Won) for rapid, accurate, and non-destructive testing, targeting a moisture content of 10%–12%. Alternatively, the oven-drying method involves weighing beans, baking them at 105C for 24 hours, and calculating weight loss.

I use one of these testers:

https://www.youtube.com/watch?v=gOx6Eu_j8qI

Moisture content (ideally 10–12%) dictates the thermal energy needed during coffee roasting, impacting drying time, the rate of rise (RoR), and final flavor development. High moisture (>12%) requires more heat to evaporate water, delaying browning and increasing risk of grassy/uneven roasts, while low moisture (<10%) risks rapid, uneven roasting.

Key Effects of Moisture Content on Roasting:

Thermal Management & Energy: Beans with higher moisture require higher heat input (more gas/energy) in the initial drying phase to overcome the cooling effect of evaporating water.

Roast Timing & Rate (RoR): Drier beans reach higher temperatures more rapidly, often requiring lower charge temperatures to avoid burning. High-moisture beans require longer drying times to avoid underdevelopment.

Physical Changes: Moisture leaves the bean during roasting, causing shrinking and weight loss, which impacts flavor density.

Ideal Ranges & Risks:

10%–12% (Ideal): Provides balanced flavor development.

>12% (High Moisture): Can lead to uneven roasting, stalling (low ROR), and grassy or fermented flavors. If raw coffee was stored in a moist environment, mould can develop.

<10% (Low Moisture): Often found in old-crop coffee or coffee stored in a dry enviroment.

This can lead to brittleness and accelerated roasting, often leading to a "papery" or flat taste. 

Roaster Adjustments

Roasters typically increase charge temperature and heat application early for high-moisture coffees to ensure they transition through the yellowing/browning stage properly. Increased airflow is often necessary to remove the high humidity released in the early stages. 

4. Processing Method

Even within the same cultivar:

Washed coffees → cleaner, more predictable → tolerate higher initial heat

Natural / honey processed → more sugars → need gentler heat ramps to avoid scorching

-----

Washed (or wet-processed) coffee is generally the easiest to roast for beginners because the beans are clean of fruit pulp, resulting in a more uniform, predictable, and less smoky roasting process. Their consistent density makes it easier to achieve an even color throughout the batch compared to natural or honey processed coffees, which can scorch easily. 

Why Washed Coffee is Easiest to Roast:

Lower Chaff/Sugar: With pulp removed, there is less sticky chaff and sugar to burn, reducing smoke and uneven development.

Consistency: The drying process is more uniform, which means heat is absorbed evenly by the beans.

Visual Control: Because of their uniformity, it is easier to see the color change and identify the first crack during the roast. 

Key Considerations for Beginners:

Air Roasters/Popcorn Poppers: These provide even heat and better consistency.

Natural Process: While often sweeter, natural processed beans are more porous and irregular, making them prone to faster, less uniform roasting and more smoke.

(I particularly like Costa Rician washed coffees... really uniform )

-----------------------------------------

🌱 3. Density & Bean Structure 

High-density cultivars (often high-altitude Arabica coffee like Bourbon, Typica, Gesha):

+ Need higher charge temperatures

+ Can handle more heat early

+ Often require slightly longer roast times

+ Benefit from slower development to bring out complexity

Lower-density cultivars (including many Robusta coffee or low-altitude Arabicas):

+ Roast faster

+ Require lower starting temps

+ Can scorch if heat is too aggressive

+ Often shorter overall roast curves

👉 In short: 

denser beans = slower roast, hotter start; 

softer beans = quicker roast, "cooler" start.

General classification of bean density for different cultivars

A. Strictly High Grown (SHG): Above 1500m (5,000+ ft)

Strictly High Grown (SHG) or Strictly Hard Bean (SHB) coffee refers to (mainly) Arabica beans grown above 1,200–1,500 meters (4,000–5,000+ feet).

These denser, slower-developed beans have higher acidity and complex flavors. 

Besides SHG/SHB, look for terms like Altura (Mexico) or High Grown (Colombia)

Top examples include :

Ethiopia:

Yirgacheffe (1,700–2,200m): Known for, bright acidity, tea-like body, and floral or citrus notes.

Guji Wamena (over 2,300 MASL) 

Kenya AA (1,700–2,000m): Grown on high plateaus, known for intense, bright fruit acidity and rich body.

Guatemala SHB (Antigua/Coban) (1,400–1,700m+): Often grown in volcanic soil, producing rich, complex cups with hints of chocolate or smoke.

Costa Rica Tarrazú (1,500–2,000m): Highly sought after for its crisp, clean, and bright flavor profiles.

Tanzania Peaberry (Mt. Kilimanjaro): Known for its intense, wine-like acidity and bright flavors.

Colombia Supremo (up to 2,000m): Known for a well-balanced profile and high altitude acidity.

Papua New Guinea "Mile High" (1,500m+): Often features fruity, tea-like notes

B. High altitude (≈1200–1500 m):

Cooler climate - Slow maturation → tighter cell structure

Smaller, harder beans

Brighter acidity

High flavour complexity - Floral/fruit 

Eg: Ethiopia, Kenya, Central American, Guatemala, Peruvian, Colombian .

Examples of high-density cultivars (often high-altitude adapted) include

Typica

Bourbon

SL28 / SL34 (Kenya)

Geisha

C. Medium (900m–1200m [3,000–4,000 ft])

More acidic than lower elevation coffees.

More nuttiness.

Such beans offer a balanced, easy-drinking profile that acts as a bridge between low-altitude earthy flavors and high-altitude bright acidity. 

This elevation range is highly regarded for producing balanced, dense beans, particularly in South America and parts of Asia.

Regions:

India: mostly in the southern states of Karnataka, Kerala, and Tamil Nadu. High-density shade-grown methods often cause beans to mature slowly, mimicking higher elevation profiles.

Brazil (Alta Mogiana Region): Red Catuai varieties from this area are commonly grown at 900–1200 meters, known for natural fermentation processes that produce notes of chocolate, almonds, and hazelnut.

Vietnam (Son La Province): Arabica trees grown in this northwest region at 900m–1200m thrive due to cold, rainy conditions.

Jamacia: Authentic Jamaica Blue Mountain (JBM) coffee is grown at high altitudes between 3,000 and 5,500 feet (900 to 1,700 metres) above sea level in the Blue Mountains. This specific, misty, and steep environment creates a slow maturation process—up to 10 months—which results in a mild, sweet, and complex flavor profile.

Other Examples: Mexico (Altura), Costa Rica, Java, and Sumatra often produce coffee in this range, delivering nutty, creamy, or earthy profiles.

D. Low Altitude (below 900m - [3000ft]):

Warmer temperatures - faster-growing - less dense.

lower acidity, earthy flavors,

These coffees are often described as having  and a more simple, soft profile compared to high-altitude beans.

Robusta coffees grow abundantly at 600-2,500 feet elevation. 

Unlike Arabica plants, Robusta can handle higher temperatures and pests. 

However, the coffee tastes harsher and more bitter. 

Examples include: 

Brazil: Much of Brazil's high-volume, lower-altitude coffee is popular for its balanced and nutty profile.

(while most Brazilians may be soft beans, some are as dense as Ethiopians).

Santos : (Sao Paulo/Minas Gerais, Brazil). Often grown around 900m or slightly below, typically sweet and smooth.

Hawaiian (Kona): (Arabica), grown between 600-3,200 feet elevation has unique growing conditions, 

with coffee planted along volcanic slopes.

Liberica: A species that grows in hot and wet conditions, commonly found in low-altitude regions of Southeast Asia.

Vietnam: A major producer of Robusta, which often grows in warm, humid conditions below 900m.

Sumatra/Indonesia: Known for wet-hulled robusta that provides an earthy, intense, and low-acid experience.

Jamacia: (not to be confused with J Blue Mountain)

Jamaica High Mountain: 1,500 to 3,000 feet (460m–910m).

Jamaica Supreme/Low Mountain: Below 1,500 feet (460m).

Lower-density cultivars / hybrids

Catuaí

Caturra

Castillo

Catimor hybrids

-----------------

🍬 2. Sugar Content & Chemical Composition

Different cultivars have different sugar levels and precursor compounds, 

which affect how they develop flavor:

High-sugar cultivars (e.g., Gesha, Bourbon):

+ Need careful heat control to avoid burning sugars

+ Often benefit from longer Maillard phase

+ Lower end temps can preserve floral/fruit notes

Lower-sugar cultivars:

+ Reach desired roast level more quickly

+ May need slightly higher end temps to build body

---------------------

⏱️ 5. Practical Roast Adjustments by Cultivar Type

Here’s a simplified comparison:

| Cultivar Type                                    | Charge Temp  | Roast Time  | Heat Application            |

| ----------------------------------                | -----------         | ----------         | --------------------------- |

| High-density Arabica (e.g., Gesha)  | Higher            | Longer         | Strong early, gradual taper |

| Classic Arabica (Typica/Bourbon)   | Medium-high  | Medium        | Balanced curve              |

| Low-density / Robusta                     | Lower             | Shorter         | Gentle, careful heat        |

---------------------------------------------------

🎯 Key Takeaways

There’s no universal temperature/time for a cultivar.

Roasters adjust based on how the bean responds, not just its name.

The biggest drivers are:

Density (altitude-related)

Sugar content

Processing method

======================================

Below are example roast curves for three distinct profiles:

1. a high-density Gesha coffee, 

2. a classic Bourbon coffee, 

3. a lower-density Robusta coffee.

These assume a drum roaster (like a Probat or Diedrich), batch size ~70–80% capacity.

☕ 1. Gesha (High Density, High Sugar, Delicate)

Target: Light - medium roast (filter/espresso, highlight florals for filter)

+ Charge temp: ~205–210°C (commercial roaster)

   Charge temp: ~195–200°C (Home drum roaster)

+ Turning point: ~1:30 at ~95–100°C

+ Dry end (yellow): 4:30–5:30

+ First crack: 8:30–9:30 at ~196–200°C

+ Drop: 9:45–10:30

+ End temp: ~200–203°C

+ If you want to develop further drop @ 10.00-11.00 (202-205C)

How it behaves:

+ Dense → absorbs heat slowly at first

+ Needs strong early heat, then gentle decline

+ Long Maillard phase = better aromatics

  Gradually reduce heat → extend this phase for complexity.

+ Development phase:

  Very controlled, gentle → avoid muting florals

Key adjustments:

+ Avoid rushing post–first crack (can mute florals)

+ Keep development time short (~10–12%)

===================================================================

☕ 2. Bourbon (Balanced, Medium Density)

Target: Medium roast (balanced sweetness + body)

+ Charge temp: ~200–205°C

+ Turning point: ~1:30–1:45

+ Dry end: 4:00–4:30

+ First crack: 8:00–9:00

+ Drop: 10:30–11:30

+ End temp: ~205–210°C

How it behaves:

+ More forgiving than Gesha

+ Even heat transfer

+ Sugars caramelize more easily

Key adjustments:

+ Balanced heat curve (not too aggressive early)

+ Development time ~15–18% for body + sweetness

===============================================================

☕ 3. Robusta (Low Density, High Caffeine, Tougher Structure)

Target: Medium-dark to dark (reduce harshness)

+ Charge temp: ~190–195°C (Commercial roaster)

   Charge temp: ~185–195°C (Home Drum roaster)

+ Turning point: ~1:00–1:30

+ Dry end: 3:30–5:00

+ First crack: 7:00–8:30

+ Drop: 10:00–12:00

+ End temp: ~210–218°C

How it behaves:

+ Lower density → heats quickly

+ Can scorch easily if overheated early

+ Less sugar → needs deeper development

Key adjustments:

+ Gentler initial heat

+ Longer development phase (~20%+)

+ Often pushed closer to second crack for smoothness

=========================================================

🧠 What’s Really Happening

Gesha: You’re protecting fragile aromatics → precision + restraint

Bourbon: You’re balancing sugar + body → classic curve

Robusta: You’re taming bitterness → deeper, slower finish

Cultivars mainly influence how quickly and evenly heat moves through the bean.

Pikocore - Erica Synths