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........i really had to think about how you described the gas flame was less efficient, with the higher air flow, because it really confused me. i have not roasted on one of these large roasters before. and i know you have roasted many times successfully. however, after thinking about it, i would describe the same set of events a little differently: (before you increase the airflow, the whole thing is at a steady state) - flame, at 6", is......lets say adding 6,000BTU of heat into the whole system - it will have heated up metal and other things around it, as the air takes that heat into the roaster (increase air speed, AND reduce flame ) - roaster heats up faster......why? - flame is at 3".....lets say the gas is now adding 3,000BTU of heat into the whole system - more air coming in, is, AT FIRST, able to draw more heat, out of the area the flame previously heated up - then, after a little bit, the faster air will have cooled it down, and the whole thing is steady state again so essentially, i would think of it as, there is a charge weight, to your flame height. that being said, dang. you pulled it right before 2nd crack. or right as it started to happen. i bet that would be a killer espresso, with great body.

Amazing video, just gained a sub 🤘🏼 As a lover of chocolaty coffee and coffee roaster myself, this is all absolutely true

I just discovered your channel and had to immediately subscribe. I really appreciate your style of videos and your shop set up is very cool as well. Thanks for sharing your knowledge.

Great videos dude. And, love how you are selling each coffee as low temp/high temp. Great idea. Keep it comin'

I learn a lot from you Thanks!

Like it.

Thank you for your efforts in producing these videos. Love your hands on listening feeling approach. There's some art in there. When would you expect 2c on that chocolate roast? You must have been close

Happy 2025! There is a lot of good info to plumb in this short video. In particular, I’d like to hear a deeper dive into point 3 (re: adopting the roast technique to how your customers brew at home). Are you saying you offer different roasts for different brewing methods ? For example, you roast a bean type differently for pour overs than you’d roast the same bean for someone using a French Press. It seems that seems adjusting brewing variables (like grind size, water temperature, time, etc) is more practical. Perhaps I am misunderstanding your point. Anyway, glad I found your channel in 2024 and look forward to seeing more in 2025.

For the first thirty seconds I was sure it's a ship

Love the focus on what the customer is going to taste in the cup and it's their takeaway that is most important.

Good discussion about the elements of brewing the best cup. I also consider water temp as an important variable in a brewing recipe.

Thanks for this video. Didn’t know the relationship between mass and flavor

Great explanation Erik

Hi Erik. I recently found your project, loving it. Newbie roaster here, i have a question on your profile chooses. Do you use density mesures or another physical approaches before roasting your beans and picking one final temperature? Thank you so much for sharing your roasts. Greetings from Mexico

Old School Roasting, This is a man that has & speaks from experience and understands the process. I've been roasting professionally for 5 years now & I'm learning from his "analogy" way of describing his process.

for Drum roaster your beans are already rotating and mostly getting even heat so want to know how air flow plays a role there

Quick Question if you could ans What does air flow do apart from decreasing the temp? I have SR800 roaster and I am beginner to the roasting I basically roast only measuring temperature and only use fan speed(airflow) just to circulate the beans and to be able to allow them even heat Please correct me if this a wrong approach

What was your finished temp 372! I’m curious how this coffee tasted.

Super interesting to see your approach. Never would have thought 50sec DT would have been enough on a long roast

I really appreciate your approach to roasting. Your roast curve is made from your instincts not a digital program. I would love to sit in on one of your roast sessions! Great insight on Nat. processed.

nice one, I have been home roasting for a minute - all the detailed insights you are discussing in your videos are helping me understand some details and get so much more context around the whole process. Hope you keep sharing, thanks.

Adorable

All action results from thought, so it is thoughts that matter.

How wonderful it is that nobody need wait a single moment before starting to improve the world.

It isn't where you come from, it's where you're going that counts.

Your work is to discover your world and then with all your heart give yourself to it.

The journey of a thousand miles begins with one step.

You are the only person on Earth who can use your ability.

Great experiment! I’m curious what were your air adjustments were for each of these roasts?

That was a really interesting experiment, and definitely something I’ll try. Thanks Erik.

❤❤❤

nice

Very fun conversation to hear! Keep it up

I like your philosophy so much!

Thank you for this video!❤

Thank you so much you are amazing gracing us with your knowledge

But what is Environment

Thank you for taking the time and effort to offer this insight to help us home roasters gain some understanding of this challenging hobby of roasting and brewing a memorable cup of this amazing beverage.

Thanks for the video. It helps me understand an issue I have with roasting darker. I typically use same parameters as I do with light roast but just take it to a higher temperature. My issue is I tend to get way darker tastes than the roast should be. I never hit second crack but get French roasty taste notes

Love this 👍🏽😎☕️

Enjoyed your light/dark Guatemala video! As a home roaster for many years, not sure a non-roaster would understand the nuances of your methods other than “the art of coffee roasting”. Well Done 😊

Using your techniques in this video, I just finished roasting probably the best 10lb batch of Ethiopian I have ever roasted. I can’t thank you enough.

Another great video. Thanks for sharing.

So much helpful info in this one. Much appreciated. Thanks Erik.

800 groms of water is about 3 1/4 to 3 1/2 cups? Is that what you have? And 50g of coffee is about 4 to 5 scoops (about 10 to 12 g per scoop). For folks that don't have a small scale or marked water bottle.

If you would have kept it going, what temp would 2nd crack have started?

The best coffee is made in the woods with a percolator!

I am new to the roasting game at a local cafe on a L12 95' probat. I really like how intricate your explanations are! Thank you for all the info you supply

Cool man❤

I like the way you roast dude... Listening, looking, smelling, no ror computer curve