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Hey thanks for watching! I’ve learned a bit more since publishing this. Windex works wonders on coffee oil! But dish soap and frequent cleaning is still recommended.

No. Once your drum is seasoned after the first few roasts, you’re good. You ideally never need to clean your drum unless something that shouldn’t have made its way into your drum has and you have a special circumstance.

Yes! I’ve answered this elsewhere but after this video I switched to just using soapy water and washing more often to make that process less of a hassle. I’ve learned a lot in the last year and this is one nugget I learned but that alone unfortunately doesn’t warrant a new video. Thanks for watching!

@@davidsargentcoffee thanks for the reply, David. I just used an all purpose cleaner made with grapefruit in Germany and it seems to work really well both for the chaff filter and the fan. I'm in South Korea and the bullet distributor recommends the users here to not clean the front panel which I found strange but nonetheless I will try it for the front panel as well. Happy roasting!

@user-js2yk5jv2p oh that is strange. I wonder what their reasoning is there. I did also use citric acid in water, often at a 1:4 ratio or so for some cleaning, but I also switched off of that after talking with other roasters. Windex and Simple Green seem to be popular products for production roaster cleaning.

Thanks for watching!

Back when I was doing markets by myself (now hired as the full time roaster for Dead River Coffee) I was paying about $6.50 avg price per pound. Some I happily paid $9-10 for. Some I paid $4-5 for.

Ha! I’m glad I could offer you something of value. I mostly used cafiza on a paper towel for the IBTS. I was afraid that if there was a coating on the IBTS that alcohol might degrade it as it can do with other coatings on glass elements, but it sounds like you’ve had no issues with that.

@davidsargentcoffee I literally just deep cleaned mine, watching your video along the way. Super helpful. One of the Aillio groups I'm in on Facebook recommends alcohol for the lens so I rolled with that, and everyone uses it so .. Hopefully it works lol. Cheers mate thanks for the walkthrough!

Brazil would be a great start. Find a simple washed Brazil and aim for a medium. I don’t know how much control ikawa gives you, but outside of color, weight loss is an indicator of roast level (relative to that bean). We shed about 14.5% of the weight off of our natural process Brazil. You can shoot for anywhere between 14-16% loss to start. Guatemala is another relatively easy origin to nail. Look for mid to low altitude with little to no complexity. 800-1500 meters with nutty or chocolatey expectations.

I appreciate it David thanks for the insight.

It really depends on the volume needed to satisfy for two in your household. I think for 90% of people, the smaller one is too small for two people. The top line is 300ml which is only about one 12oz cup. If you can each be happy with roughly 6 ounces then it may be fine but if you’re unsure I’d move up to a larger. I use this one for brews just for me. I didn’t necessarily want multiple kalitas so I have a larger chemex for 40 gram brews to make about 600ml for when I’m making for two.

Interesting!

@@davidsargentcoffee yea... it was a nice idea, but that went straight to the cats food for about a week. How was camping? Was it nice to get away? Where do you camp? I roasted some great beans from Honduras. I roasted 2 batches at 200g raw and came out with 171g and 175g.

Oh yes - back down in the Charlevoix area at a cabin family has. It was peaceful - and for the purpose of family reunion so it was nice to see some folks we haven’t seen in too long. Love Honduras! How does it taste?

Yes sorry I don’t operate as self-employed since I was hired on to be a roaster for Dead River Coffee. Feel free to email me or dm me on IG @_davidsargentcoffee

@@davidsargentcoffee I tried ur site, it was down. I don't use ig so I need to email directly

Yes since I was hired I took my site down. You can email me at davidsargentcoffee@gmail.com

@@davidsargentcoffee oh I gotcha now. I'm sorry. I was half asleep when I read your message. I home roast too. Lately I've had these damn beans from Miramar. Washed then sun dried. I used a lower charge temp and did not use a lot of heat but they still tipped n was uneven. Last night I saw a video n dude was showing the new difluid moisture and roast level tester n he said beans can be almost 2 dry such as if they have been left in an open bag too long. I was thinking maybe the beans are still not dry enough. Can you suggest something or you would need to see the actual beans? What are your thoughts? I have enough for 1 batch left. The beans that I have roasted are really good but the roasting and possibly processing defects are noticeable. What are your thoughts? Thanks man. I appreciate it big time.

Yes, this can be difficult. I took a lecture at SCA in Chicago and learned a lot about varying moisture levels in green and seasonality as it relates to taste (not particularly as it relates to roasting) but I did get information to suggest lower and slower through phases for old crop that has lost moisture can help retain taste. However, if you’re finding the beans too susceptible to damage even after adjusting downwards there’s no confident advice I can give. I will ask what you’re roasting on, what your batch size is and what your curves and times look like on your latest roast. I lately have been making use of the heat soak method for 60 seconds to prime the roast, pushing through drying quickly, and then stretching Maillard out with lower heat going into 1C.

Totally. Glacial scraping is basically what shaped our entire state and has left behind lots of other cool things attributed to it. I read glacial scraping is the reason it’s possible to find gemstones on the Great Lakes. I have a Michigan Rock book that claims gold and diamonds are rare but can be found on Great Lakes shorelines due to glaciers depositing them as they moved through.

I roasted for about 3 months initially before I asked anyone for money. For the first 3 months I gave away a lot asking only for feedback. By the time the first farmers market came up I had been roasting for approximately 8 months where I really began making any money.

That can often be a pain in the moment, for sure.

The main point is that the terminology for scoop being a “standard” unit of measurement in coffee is moot. Scoops are all different and it is more reliable standardized your routine using a scale rather than a scoop and to work out what ratios and weights work best for your preferences. I suggest starting with a 1:17 coffee to water ratio which can be easy to do if you use grams and a gram scale. The nice thing about water is, 1ml of water is equal to 1 gram of water. That’s convenient for helping keep everything easy when doing math on your preferred ratios. I like 1:15 so I often brew 40 grams using 600 grams of water. Hope that makes sense!

Sure. This was over a year ago and I’ve come a long way in that time. Thanks for your input.

Please allow me to apologize. This was earlier on in my channel history and editing this footage was new to me then. If I could go back, I would certainly give more care to a more balanced lighting and color profile. Thank you for watching and I hope you can find something of value and I appreciate your feedback.

@@davidsargentcoffee I did not want to be negative. I am still learning now to roast coffee and I watch a ton of videos. You have a very expensive setup but when I say the results, It was terrible with the lighting. Sorry, I will try to find you again and see some better stuff. Thanks. Jerry

Thanks man. Less time for it but I still enjoy it!

I actually did find this some time ago. Since then, my cleaning methods have changed to clean more frequently so that cafiza isn’t necessary. Now I just remove it after every other roast and scrub down with water as things have changed dramatically with how I use the bullet.

You can! Dark roasts can be problematic indoors just off the cooling tray alone. I had multiple fans running in my house to disperse it quickly, but I recommend checking out Etsy. You can find 3D printed attachments including an exhaust adapter for the cooling tray too, but usually the amount of smoke created by anything lighter than true dark roasts was non-consequential.

Feel free to email me at davidsargentcoffee@gmail.com so I can help you out. My website is no longer active as I've been hired in as a roaster for a roastery I love in Michigans upper peninsula. I'm sure I can give you some guidance.

Absolutely you can. You can get 1.5lbs out per batch at 800 grams in so if you can find 6-7 hours inside the week somewhere to do it, you can definitely have 10lbs a week. The bullet is more than capable. I used to put it though 12 hour days multiple days all back to back roasts.

Thank you!

Oh nice! I've heard of Huky but have not used them. The Ambex roasters are workhorses for sure.

Thanks Mike! It's been a heck of a transition but going very well so far. Appreciate your support!

Sorry just seeing your comment now. I had one typical website called Sav-OnBags that I would find got me the best price for the quantities I needed.

I totally would but I recently moved 4.5 hours north into the UP to roast with Dead River Coffee now. Check out my most recent video I Can Explain for details on that. If you're up here ever though, hit me up and we can chat I'm sure.

Thank you!

It is!