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how do you manage a airflow to make coffee with no smoke?

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every time roasting, there's a bad taste of smoke.

Been trying to get roast shorter but there's still a taste of that smoke. Dude said it might be airflow, but I don't understand how to handle it

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the coffee smoke usually comes from a chaff that burns inside a drum or smoke that doesn't come out fast enough. That's enough airflow to bring chaff and smoke out of the drum before they can be deposited back into the seeds.

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diagnostic step: try opening damper / airflow greater in phase after yellowing phase (about 150 degrees up). If there are immediate repairs, that's confirmation of the problem at airflow. If there's no improvement, there might be a cyclone or a full chaff Collector.

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check also the physical condition of the machine: is chaff collector clean or is it full? there's a stack of chaffs in the drum area or burner? the chaff that burns at these points is a classic source of smoke.

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question: if airflow is too big does it affect taste? I'm afraid most of it will be less coffee.

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yes, airflow is too large to give you a thin "or underdeveloped on some profile because the heat came out too fast. It's about Zbalance between enough to bring out the smoke and the chaff but not too big so steal the heat.

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safe starting point: Zairflow medium-high before charging, lower a little bit in drying phases to help the heat in, raise it after Zyellowing phase to the end of ZCF003Z.

how do you manage a airflow to make coffee with no smoke?

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