I think this is one of the best videos you have done. I haven't seen them all but I've seen a large percentage of them. So much of what we have learned so far is culminated in this video and answers a lot of questions that I had in the back of my mind about just about everything coffee roasting. Thank you.
Great video. Having the ability to access this type of information is invaluable....not to mention the content is free! Thanks so much for these videos, without them, I don't know how I would have started roasting on my North at home. Keep up the great work.
Don't sure if more helpful videos exist. Thanks for your work! This wrap up of previous episodes opens new information, especially air temperature concept (exhaust).
just a note here regarding how we deal with "left over beans" . These are coffees that may be left over from a larger batch that we didn't bag, or some of the test beans I've done in a day of testing samples. I put them all together, grind them and sell as a blend. Plus I let customers know that's what it is and that my next "blend" - which we call a meritage - which we stole from the wine world, will never taste the same.
I have questions, the first question is when Joe said faster roast and slower roast, does he mean the whole roasting process or the degree of the roast which we can measure with agtron colour? The 2nd question is, which gives more significant effect to the flavour of the coffee, the roasting technique (slow roast, fast roast) or the roasting degree (light, medium, dark)?
Roast degree is generally considered to be about 70% of what your customers taste, but how you get there (technique) is what will determine if they'll buy your coffee again.
hi , at 11.45 MR DAVE ask about three approach of roasting ( slow - medium - fast ) but the answer not clear please can you help in explaining is that three approach mean total roast time ? or mean drop time ? or it mean stretching or shrinking the FC & SC time ?
Generally speaking, better coffee is a bigger target. We teach this kind of stuff in our actual classes. Register for Roaster 101 at millcityroasters.com and we'll show you how it's done.
Hi I have a question, what is the result of re-roasting, meaning I had a light coffee during roasting and I want to give it more color so the question is can I reintroduce this coffee to the roaster and roast it to a darker color. thanks
3 months late but I would highly not recommend this because all you'd be doing is charring the coffee, the chemical process within has already happened. Better off just roasting a little longer for the next batch especially if youre just looking for darkening the color of the bean.
So good.watched second time now that I’ve roasted 64 batches and realized how i can use the exhaust air TC on my SR540. Learning how to roast without help is very hard. Also very frustrating when all you have is fan and heat, no drum etc. Also very hard when you have very high residual heat from the previous roast. PSYour lighting director gets a D- but you guys get a solid A. Tell the guy doing the video that he’s way over exposed and he needs to cut the lighting. I don’t know how you could not loose your train of thought.
I know it's been a year but use a roast you know. For example fresh roasted company sells both roasted and u roasted beans of the same type. Buy both and try and match the taste or try to improve on it. Personally I prefer ethipionan yirgacheff coffee and I can pick up the flavors better so that would be my starting area.
Hello Dave, Joe, I have a question. I have a roaster similar to TJ-067 gas. I always get on Brazil natural and Tanzania PB washed tipping. Some figures: Charge temp~350-360F , Initial air flow setting (according the lighter test is even lower barely move the flame inside but there is some suction,some breathing inside). What should I try next ? Thanks !
Hello Teacher. there are turning point, yellow point, first crack when roasting coffee. how many temperature of turning point, yellow point and first crack point?
Generally, green/yellow(w/ scent change) at around 330F, first crack around 385F, and second crack around 420F and all may read +/- 30F differently depending on thermocouple placement on your machine.
I think this is one of the best videos you have done. I haven't seen them all but I've seen a large percentage of them. So much of what we have learned so far is culminated in this video and answers a lot of questions that I had in the back of my mind about just about everything coffee roasting. Thank you.
Great video. Having the ability to access this type of information is invaluable....not to mention the content is free! Thanks so much for these videos, without them, I don't know how I would have started roasting on my North at home. Keep up the great work.
Don't sure if more helpful videos exist. Thanks for your work! This wrap up of previous episodes opens new information, especially air temperature concept (exhaust).
Thank you for the videos! Watched them all
just a note here regarding how we deal with "left over beans" . These are coffees that may be left over from a larger batch that we didn't bag, or some of the test beans I've done in a day of testing samples. I put them all together, grind them and sell as a blend. Plus I let customers know that's what it is and that my next "blend" - which we call a meritage - which we stole from the wine world, will never taste the same.
Great episode. I love you . Is this information really free? You are great
Please, active your Close Caption for translate subtitles. Thanks 🙏🏼
I have questions, the first question is when Joe said faster roast and slower roast, does he mean the whole roasting process or the degree of the roast which we can measure with agtron colour? The 2nd question is, which gives more significant effect to the flavour of the coffee, the roasting technique (slow roast, fast roast) or the roasting degree (light, medium, dark)?
Roast degree is generally considered to be about 70% of what your customers taste, but how you get there (technique) is what will determine if they'll buy your coffee again.
hi , at 11.45 MR DAVE ask about three approach of roasting ( slow - medium - fast ) but the answer not clear please can you help in explaining is that three approach mean total roast time ? or mean drop time ? or it mean stretching or shrinking the FC & SC time ?
Hi, I am all new to roasting, can you tell which coffee has a large room for errors ?
Thanks
Generally speaking, better coffee is a bigger target. We teach this kind of stuff in our actual classes. Register for Roaster 101 at millcityroasters.com and we'll show you how it's done.
Hi I have a question, what is the result of re-roasting, meaning I had a light coffee during roasting and I want to give it more color so the question is can I reintroduce this coffee to the roaster and roast it to a darker color. thanks
3 months late but I would highly not recommend this because all you'd be doing is charring the coffee, the chemical process within has already happened. Better off just roasting a little longer for the next batch especially if youre just looking for darkening the color of the bean.
ur channel is the best , i keep waiting for ur videos 😊
Thank you for watching! Make sure to visit RoasterSchool.com for more information on upcoming videos, video transcripts, and more coming soon.
So good.watched second time now that I’ve roasted 64 batches and realized how i can use the exhaust air TC on my SR540. Learning how to roast without help is very hard. Also very frustrating when all you have is fan and heat, no drum etc. Also very hard when you have very high residual heat from the previous roast.
PSYour lighting director gets a D- but you guys get a solid A. Tell the guy doing the video that he’s way over exposed and he needs to cut the lighting. I don’t know how you could not loose your train of thought.
Can you recommend a good coffee for learning?
I know it's been a year but use a roast you know. For example fresh roasted company sells both roasted and u roasted beans of the same type. Buy both and try and match the taste or try to improve on it. Personally I prefer ethipionan yirgacheff coffee and I can pick up the flavors better so that would be my starting area.
Hello Dave, Joe, I have a question. I have a roaster similar to TJ-067 gas. I always get on Brazil natural and Tanzania PB washed tipping. Some figures: Charge temp~350-360F , Initial air flow setting (according the lighter test is even lower barely move the flame inside but there is some suction,some breathing inside). What should I try next ? Thanks !
It sounds like your drum speed is too low or your drum is too thin. All you can do is decrease the batch size and the charge temp.
@@MillCityRoastersMN why decreasing batch size would prevent tipping?
@@osmanakkose2606 because you need less heat to move the batch. Lower heat eliminates tipping.
Hello Teacher. there are turning point, yellow point, first crack when roasting coffee. how many temperature of turning point, yellow point and first crack point?
Generally, green/yellow(w/ scent change) at around 330F, first crack around 385F, and second crack around 420F and all may read +/- 30F differently depending on thermocouple placement on your machine.
@@MillCityRoastersMN . I got it. Thank you so much.