I love your content. It's really nice seeing a small roaster share their experience. I love coffee and am always seeking the best. I've been buying from Dak recently because they roast on the lighter and brighter end of the spectrum. They use the IMF, which is convection, but not exactly like what you have. I'm interested in your method and how you'd think you roast compared to Dak or Prodigal.
Thanks for watching! I'll try and explain my roasts and how they compare the best that I can. First off, Dak and Prodigal are some of the best roasters in the world. I look up to them. IMF roasters are interesting because they're similar to the roaster I'm using, in that they're pushing air through the drum during the roasting process. So, they're categorized as "air roasters". I like that. The difference with my roaster is that it has a fluid bed, which is the method that distributes the heat, air and agitation at the same time. If I were to move away from fluid bed roasters, I'd probably get a IMF or Loring. Now, the question about roast level, which is longer than I'm going to state here, but our roast levels are similar in that we focus on light and bright roasts. Our difference is that I take a slow roast approach. I send low heat (~330 - 360f) during the first couple of mins, then push it to high heat. I'm sure both Dak and Prodigal are pushing relatively high heat in the beginning of the roast (400+ f). My roasts develop a lot of the inner bean, which leads to a less acidic cup (usually).
@@StraitCoffeeRoasters I'm very new to roasting and only know what I've read and watched. But I'm in the 1% apparently based on Scott Rao (loving 10-15% DTR Nordic roasts). This constant desire for more has driven me into pursuing roasting. I've been watching your videos and noticed you're 100% manual controlled. You are hitting markers based on prior experience, but you're not controlling it on a curve. Is there a reason you don't track your ROR, or is the data sources not reliable? I have seen there are some automation hardware available for the Artisan 3e to connect it to Artisan scope / PID. Based on the videos it appears you have an inlet sensor and a hopper bean probe?
Great stuff! Glad I found your channel. Have you heard of JavaMaster Coffee Roasters? If so, any thoughts on? I just began my journey in specialty coffee roasting and learning a lot from your videos.
Thanks for watching! Never heard of the Java Master roasters. I just looked them up. Seems to be a similar concept to the Artisan 3e I'm using. Very cool!
Awesome video with lots of information!!! Thank you for your transparency!! From the time you communicate with producers to the actual greens being roasted, how long does the whole process take??
It really depends on the time of the year. For example, if a producer harvests their coffee in the early part of the year then the earliest I would receive a sample is around spring/summer. If the producer already has their coffee packed and ready to go, then I will receive it within a few weeks. Every situation is different at the producer level though. I'd say on average between my first communication and when I have the coffee in my possession and roasted, it's 3-4 weeks.
Interesting video. Question: what is your approach to roasting a sample coffee? Do you roast 1/2 pound to a light and another 1/2 pound to a medium or dark roast and then compare the two? How do you determine whether a sample meets what you want when you have such a limited amount to roast?
Great question. You bring up a good point about the small amount of coffee we receive to determine the likelihood of purchasing a large amount from that producer. It's tough. There's some pressure to get the sample roast correct because you're only given one shot. To answer your question, sample coffee is always a small amount (usually between 50g & 350g). For my operations I roast every sample coffee to the same degree, which is a lighter roast. This is the best way to obtain the notes closest to the location, terrior, processing methods used, etc. After I've taken note of the different characteristics of each coffee I determine if it fits within my lineup. I never want to offer two coffees that have similar notes and characteristics. Sample roasting isn't perfect, but this process works best with what we have.
Thanks for another interesting and informative video. I just followed you over on Insta and will send you a message in regards to a trick that might help you out.
Awesome video. Really appreciate your content!
Drinking that exact Sudan Rume natural from las Margaritas while watching the video. Excellent coffee. From La Cabra.
Las Margaritas is a wonderful farm!
I love your content. It's really nice seeing a small roaster share their experience. I love coffee and am always seeking the best. I've been buying from Dak recently because they roast on the lighter and brighter end of the spectrum. They use the IMF, which is convection, but not exactly like what you have. I'm interested in your method and how you'd think you roast compared to Dak or Prodigal.
Thanks for watching! I'll try and explain my roasts and how they compare the best that I can. First off, Dak and Prodigal are some of the best roasters in the world. I look up to them. IMF roasters are interesting because they're similar to the roaster I'm using, in that they're pushing air through the drum during the roasting process. So, they're categorized as "air roasters". I like that. The difference with my roaster is that it has a fluid bed, which is the method that distributes the heat, air and agitation at the same time. If I were to move away from fluid bed roasters, I'd probably get a IMF or Loring.
Now, the question about roast level, which is longer than I'm going to state here, but our roast levels are similar in that we focus on light and bright roasts. Our difference is that I take a slow roast approach. I send low heat (~330 - 360f) during the first couple of mins, then push it to high heat. I'm sure both Dak and Prodigal are pushing relatively high heat in the beginning of the roast (400+ f). My roasts develop a lot of the inner bean, which leads to a less acidic cup (usually).
@@StraitCoffeeRoasters I'm very new to roasting and only know what I've read and watched. But I'm in the 1% apparently based on Scott Rao (loving 10-15% DTR Nordic roasts). This constant desire for more has driven me into pursuing roasting. I've been watching your videos and noticed you're 100% manual controlled. You are hitting markers based on prior experience, but you're not controlling it on a curve. Is there a reason you don't track your ROR, or is the data sources not reliable? I have seen there are some automation hardware available for the Artisan 3e to connect it to Artisan scope / PID. Based on the videos it appears you have an inlet sensor and a hopper bean probe?
Great stuff! Glad I found your channel.
Have you heard of JavaMaster Coffee Roasters? If so, any thoughts on?
I just began my journey in specialty coffee roasting and learning a lot from your videos.
Thanks for watching!
Never heard of the Java Master roasters. I just looked them up. Seems to be a similar concept to the Artisan 3e I'm using. Very cool!
Awesome video with lots of information!!! Thank you for your transparency!! From the time you communicate with producers to the actual greens being roasted, how long does the whole process take??
It really depends on the time of the year. For example, if a producer harvests their coffee in the early part of the year then the earliest I would receive a sample is around spring/summer.
If the producer already has their coffee packed and ready to go, then I will receive it within a few weeks. Every situation is different at the producer level though.
I'd say on average between my first communication and when I have the coffee in my possession and roasted, it's 3-4 weeks.
@StraitCoffeeRoasters okay makes sense!! Thank youuuu!
Interesting video. Question: what is your approach to roasting a sample coffee? Do you roast 1/2 pound to a light and another 1/2 pound to a medium or dark roast and then compare the two? How do you determine whether a sample meets what you want when you have such a limited amount to roast?
Great question. You bring up a good point about the small amount of coffee we receive to determine the likelihood of purchasing a large amount from that producer. It's tough. There's some pressure to get the sample roast correct because you're only given one shot.
To answer your question, sample coffee is always a small amount (usually between 50g & 350g). For my operations I roast every sample coffee to the same degree, which is a lighter roast. This is the best way to obtain the notes closest to the location, terrior, processing methods used, etc.
After I've taken note of the different characteristics of each coffee I determine if it fits within my lineup. I never want to offer two coffees that have similar notes and characteristics.
Sample roasting isn't perfect, but this process works best with what we have.
POV: Enjoying this video with excellent aged Columbia Pacamara. :)
🙌🙌
Thanks for another interesting and informative video. I just followed you over on Insta and will send you a message in regards to a trick that might help you out.
Thanks for watching!