An Introduction To The Coffee Roasting Profile
HTML-код
- Опубликовано: 6 июн 2024
- This is an introduction to the coffee roasting profile series. Together we will begin to understand what a coffee roasting profile is. We will also look at all of the variables that influence a coffee roasting profile. This is not a simple topic with a singular answer. We will be asking "how do I know what profile to use to roast great coffee?" in this series. We will equip ourselves to answer that question and roast some great coffee. Please join me as we begin the peel the onion and have fun as we work through this together.
Download the FREE Coffee Roasting Profile Worksheet here:
www.buymeacoffee.com/virtualc...
Have my videos been helpful for you? Consider buying me a coffee here - www.buymeacoffee.com/virtualc...
Share your comments or questions in the comments are below the video.
Video Timeline
0:00 An Introduction To The Coffee Roasting Profile
0:10 What is a coffee roasting profile?
0:55 How do I know what profile to use when I roast coffee at home?
1:23 The Biggest influence on our profile is the coffee-roasting equipment
3:15 The type of coffee beans we roast will influence our profile
3:35 Coffee Bean Density influences the profile
5:22 Coffee Bean Process
5:33 Bean Size
5:36 Batch Size
6:25 The Roasting Environment temperatures will influence the roasting profile
6:46 The Roast Ending Temperature / Roast Level (How Dark We Roast) will influence the roasting profile
8:15 The Beginnings of a Coffee Roasting Plan
What type of questions do you have about home coffee roasting. Comment below OR go to my community tab and answer my post!
- CHECK OUT MY COMMUNITY TAB! -
What type of coffee roaster device are you using to roast coffee at home? TAKE THE POLL!
Here are some really helpful resources:
Coffee Roasting Timer
coffeeroastingtimer.github.io/
Color Is King - • Color Is King - Roasti...
Roasting with Sight & Smell - • Roasting Coffee With S...
Identifying Coffee Roasting Events - • Identify Coffee Roasti...
What type of questions do you have about home coffee roasting. Comment below OR go to my community tab and answer my post!
What topics would you like to see on my channel?
Comment in my community post
/ virtualcoffeelab
I have an Amazon store featuring home coffee roasters and brewing supplies. You can shop through my store without any extra cost, and I will earn a commission that supports this channel.. - www.amazon.com/shop/virtualco...
Here are some direct links to the various coffee supplies I use:
If you click on these links I may receive a commission that helps support this channel
If you are looking for a decent everyday coffee to get started roasting coffee at home, consider this 3 LB Nicaragua fresh green coffee beans (Amazon’s Choice) - amzn.to/3odS4dL
Kettle
Fellow Stagg EKG Electric Goose-neck Kettle - amzn.to/3GRoLKE
Bonavita 1 Liter Kettle - amzn.to/3pvGsUZ
Bonavita 1.7 Liter Kettle - amzn.to/2KOhtgr
Grinder
Fellow Ode Burr Grinder (Gen 1) - amzn.to/3GqkQmr
Fellow Ode Burr Grinder (Gen 2) - amzn.to/3vN2s2d
Baratza Encore Burr Grinder amzn.to/2YgfJQe
Scale
Coffee Scale With Timer - amzn.to/2M2Pvhv
Better Scale (OXO Brand) - amzn.to/3qXqxPz
Immersion Brewers
Clever Dripper - amzn.to/3iIxVva
French Press - amzn.to/39e9ti6
Percolation/Pour-Over Brewers & Supplies
Kalita 155 Stainless Steel Dripper - amzn.to/2N29SLR
Kalita 155 Stainless Paper Filters - amzn.to/2MLRzuu
Kalita 185 Stainless Steel Dripper - amzn.to/2N1F12a
Kalita 185 Paper Filters - amzn.to/3rwRppH
I roast coffee on my Mill City 500-gram commercial coffee roaster every week. I also use a Behmor and a hot-air popcorn popper to roast some great coffee. Join me as we roast, brew, and cup coffee every week at home.
Do you roast coffee at home? Do you craft single-serve coffee and if so, what brewing method do you like? Please share your comments and be sure to like this video!
About Me:
I am a coffee enthusiast who roasts coffee from home on my sample-size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.
Supplies to Build Your Coffee Cart & Organize
24x48x63 wire rack (wheels not included) - amzn.to/3sQGPLP
Wheels (set of 4) - amzn.to/39ebvi9
Hefty 15 Quart Storage Bins - amzn.to/2MsOYFh
Music:
Jazzeton - Quincas Moreira
#HomeCoffeeRoaster #HowToRoastCoffee #CoffeeBrewingMethods 
Хобби
This was a great intro into roast profiles. I can't wait to see the rest of this series and will eagerly follow them. I always have a hard time figuring out how to account for density and bean type when it comes to figuring out my profile and also keeping my RoR from looking like a roller coaster up and down. Thanks for the great stuff!
Thanks for watching Larry. I'm hoping to be inclusive as far as how I approach all of this. We all have different situations and that is what makes it challenging for us when we seek help or read a blog to get advice. So, we will get specific but I am hoping that each of us can take the examples and results I share and then adapt that to their roaster, environment, etc.. Are you using logging software? Remind me of what roaster you are using?
I am using Kaleido M2 and playing with Artisan trying to smooth out my RoR. Each bean presents a different roast and getting the curves smooth has been a challenge to say the least. Your universal approach is good because anyone using Artisan can apply the principles to their specific roaster, environment and bean. It's impossible to give one specific roast profile to cover everyone. I do like that these videos are shorter also. Thanks for your efforts!
Thanks for the reply Larry. I am glad you noticed the shorter format. It is really really hard for me to be concise. I'm trying to do that as much as I can. Fortunately I can edit to help with my deficiency. Also, thank you for the encouraging response. I'm glad my videos are helping you, an M2 owner as well as many others. Thank you !
I really learn so many new stuff with you,thank you very very much for your videos.
You are very welcome. Thank you for the encouragement.
Mike, many thanks - love your work, from Down Under, Sydney
Thank you Peter for the encouragement. Thanks for watching.
Came across your page and I’m looking to start roasting! This is great information and I’m looking forward to learning more. Especially on different roasters. I see you have a vid on different roasters so I’m going to check that out. Thank you!!! 😊
Thanks for watching. I’m glad you found my channel. Let me know if you have any questions. I did a livestream “ what is the best home coffee roaster?” Found here:
ruclips.net/user/livee4q6rC6k3AQ
That video highlights some of the popular home coffee roasting machines out there.
Keep going.....I love this. I need to learn more! I have a M2 and am still learning how to use it properly!!
The M2 is a nice roaster Ken. Hang in there and enjoy the journey learning to roast.
This is a great video and very relevant to me right now. I can’t wait for future videos. I just started my roasting adventure on an SR 540 with ext tube and I plan on making a quick look up table of target profiles based on the specs of the different coffee beans I roast. I also bought a graduated cylinder so I can get density as well.
This is exactly what I was hoping others would do. The foundational info like density will help us understand how we will design our profile and execute it. This is what I am hoping we can work through together in this series. In the end, we can buy a coffee knowing how me might want to roast it and then when it comes to the roast, we will know how to setup our roasters and manage our heat/air to hit our target event times and temps. :-)
Great video Mike
Thank you for watching Shane!
I’ve learned so much from watching. Thanks.
Thanks for watching Joseph. What are you using to roast coffee?
This was good, looking forward to seeing future videos. I took a stab at amending a few of my link profiles to get more sweetness. I’ll do a taste test tomorrow. I really need to start doing cuppings. I’ve tried a couple times recently but have a hard time tasting nuances between coffees.
The LINK will be part of my series Edward. Tasting is challenging. We all have different "taste" experiences and abilities. My taster is nowhere near some people. My son has a wonderful palate and he can explain vividly what he is tasting. It is fun to listen to him describe what he is tasting.
Thank you so much! I am playing with my Gene Cafe, its inspiring what you show here. Best of luck!
Thanks for watching and for sharing. Not sure if you saw this video of a light roast with the Gene ruclips.net/video/PX71fo2MPRA/видео.html
@@VirtualCoffeeLab I did! and it was great new knowledge for me. I was too long attached to idea of roasting 230g batches and not always happy with outcome. Hats off for your brilliant channel. Best wishes from Gdansk, Poland. I will be a frequent visitor as I dream of running small local coffee roastery. Looking towards bigger machine like Typhoon Roaster from Czech Republic sometime in future.
Thank you Maciej. Glad the video was helpful. I hope your dream becomes a reality.
Thanks for this video! I've been roasting for over 15 years using a popcorn popper and Behmor, only recently have I decided to step up my game and get a Bullet R1 and dove in deep with Scott Rao's books. I haven't roasted a batch yet with my Bullet, and trying to apply my years of hands on w/ the Behmor to a more advanced roaster is a bit intimidating to be honest.
I’ve got a recipe I’m making for the bullet. I’ll be sure to share it when it’s available. Congratulations on your new roaster!
The bullet is friendly and easy to use. I should have a few videos with the bullet in the coming months. Thanks for sharing and watching.
I’ve used the roasting sheet for every roast I’ve done,,,I also note the finish wt and starting wt,along with temp outside and also the % development and chaff level,
You are a better note taker than I am Ken. Chaff Level? Wow. Has using the worksheet helped you. How are you using the worksheet to execute your roast plan?
once ive roasted I depend on that sheet to tell me facts about the coffee,,If we liked it, how it was processed, if we want to buy it again,,,comparing dev time on different roast of same bean
Another great video. I find many events in roasting can be objectively measured except green/ yellow transition. Tired eyes, tired brain, lighting, etc, all can create variables in judging color. Formal classes and instructional videos all say the same thing, “your eyes, your decision, be consistent.” Very subjective and difficult when your measuring seconds and degrees. I roast on a Mill City 500, any thoughts?
@@user-hj7wj7yx4r Rickie, I've been listening to the experts talk about topics like this. One notable instructor/trainer/consultant (Rob Hoos) has modified his teaching approach to focus on first crack and drop events. His reasoning was it was easier for his students to comprehend and apply the roasting principles. I thought this was really interesting that he is taking that approach. I really value Rob's opinions. He is kind of a mentor to me. So, my point is, don't sweat it I guess. I believe marking the dry event is important. I also think that you you can get pretty close (within 10 seconds) calling the dry event. I wouldn't focus on temperature as much as color. I know people talk about the dry event taking place at a specific temperature but I don't agree with that thinking. I have experienced the dry event taking place at different temperatures when my energy settings are more aggressive, my batch size is bigger or smaller, and of course the bean I am roasting. That is one reason why I don't rely on temperatures for a precise event. I use my senses and be as consistent with color as possible.
The Mill City has a trier and visual inspection is straightforward. I would recommend an LED light (4700k) over the trier area so you can have consistent lighting when you inspect. What model/year MC500 do you have? Are you using Artisan or RoastPATH?
@@VirtualCoffeeLab Thanks for the reply, my 500 is a 2021. I used the included RoastPATH until user fees kicked in and tried,unsuccessfully, Artisan. Obviously MC wasn’t overly anxious to promote “brand X”, but did help with RoastPATH’s no fee version. The free version is basic, but being a belt and suspender kind of guy I already keep pen and paper logs. The 500 is a fine machine, l just find the smaller bean mass creates variables peculiar to this roaster. Still looking for a MC 500 user group interested in sharing thoughts.
Hi, after i watch your INFORMATIVE video about HIVE roaster i want to order that.
My hard question is what kind of green coffee beans are good to roast for brewing Pour over ? (I don’t use dark roast).
And where to get these ?
Thanks again.
Any of the specialty coffee greens sellers like the Captains Coffee, Burman Coffee, Sweet Maria’s, Coffee Bean Corral, and several others. I did a video about how to find great green coffee beans ruclips.net/video/kx79K9BMvVU/видео.html which will help you understand what to look for when finding greens.
I hope my answer was helpful.
Thanks Mike ,
So helpful. As usual
Is it possible to minimize acidity during an espresso roast. Or is it only the length of development?
Great video!
In my experience you can minimize the acidity. I lengthen the middle phase to mute the acidity. I might also lengthen the development a little BUT I am careful to keep the temp increase to only a couple degrees extra for that additional time in the final stage of development. What type of coffee are you roasting? How long is your roast and what roast level/temp/color are you at?
Hey Mike, Love your videos. I am new to coffee roasting and thinking about starting a roasting business. I wanted to ask you opinion on Mill city Roasting class. I am thinking about going in May. I looked at a google map and they are in an industrial area. where did you stay and did you rent a car to get back and forth from your hotel. My main question is did you get a lot out of the class? I'm in Florida so the $1100 cost plus hotel and airfare. Just trying to get an honest opinion before making the investment. Thanks just got my Gene Cafe yesterday!
I attended the class back in 2017. It’s been a while. I made it a dudes trip and took my sons with me. We hit some coffee shops, ate some great food, and ….. oh yea, attended the roasters class. :-)
It is a lot of money, airfare, hotel, car rental, food, mill city class but the whole experience was worth it. Prior to the trip, I watched the roasting school videos several times to prep for the class.
I think there were two important take aways from my trip. I met other roasting enthusiasts and got to hear about their plans. I also got some hands on time with the roaster. When my roaster arrived a month later I was more prepared to burn some beans. 8-|. Honestly, I’m not sure what they are teaching in their class . I think they have combined level 1 with some cupping,, sensory, the teaching and then some roasting. Is that what you are doing?
I stayed at the Fairfield Inn & Suites Minneapolis St. Paul/Roseville 3045 Centre Pointe Dr. N Roseville Minnesota 55113 USA . I don’t know if the hotel is still there. Yes, I rented a car, Alamo I think.
Congrats on the Gene Cafe
@@VirtualCoffeeLab Hi Mike, thanks for the reply. I'm still up in the air about going to Mill City for training. SCA has a foundation roasting class in Miami in June that i might consider. plus it's about a 3 hour drive from me. I got my Gene Cafe and was not to happy with the roaster. I decided to just buy and Aillio Bullet and learn on something that is close to a commercial roaster. it should be here next week so I'm prepping my garage for it and installing a venting system. Do you attend any of the expos. i know SCA has one next month in Chicago and there is Coffee fest in New Orleans in June. Keep up the good work on the videos they are very helpful for newbies like myself.
I just started roasting on a bullet a couple of weeks ago. I should have a couple videos on this in the near future. A roasting friend let me borrow his bullet. I'm not sure if I will be at the SCA. It is a schedule thing. I live in Michigan, so Chicago is close enough to drive. If I go I will put out a community post. I think you made a good decision about moving to a drum roaster to prepare you for commercial roasting. The Gene Cafe is fine for a home roaster but a drum roaster like the Bullet or Kaleido is a better option.
If you are looking for certifications and want them to get a job then the SCA is a good path. If that isn't important and you want to save money, I would watch the Mill City Roasting School videos, some of Derek's roasts on that channel and my stuff as you practice with your bullet. I would be careful not to simply replay someone's roast on the bullet in the beginning. YOu want to make mistakes and learn from them. Watching those videos, roasting your coffee, and sharing it is a good path. You might want to get to know your local coffee shop people and have them taste your coffee. This will give you some validation your coffee is ok and they may have some suggestions.
I attended a SCA workshop last year and it was about profiling. I was disappointed because they used IKAWA machines and I had to share it with 7 other people doing three roasts together. It was not what I expected. If you go to mill city and take their advanced course, you will be roasting on one of their machines, which is a great experience. You will go through the cupping, sensory analysis as well. That would be really helpful.
Back to the SCA courses. I don't know what type of roasting machine you would use if you did roasting through the SCA course. There are certified consultants that teach their courses and I have no idea what type of machine you would use, if any.....
Best tasting profile for me is by applying low heat at the beginning and slowly gradually applying high heat in the end right after first crack. Then lower the heat by braking off to a complete stop then discharge the beans! Reason for that is to soak the beans in low heat will somewhat extend the development stage throughout the process. Maintain steady heat all the way through will develop better tasting coffee! This method makes wonderful medium light roasts coffee. High heat in shorter period makes medium to dark roast coffee!
Thanks for sharing, watching and being a subscriber. What type of coffee roaster are you using with the roasting method you do. What is your total roast time and roast level?
@@VirtualCoffeeLab Ailio Bullet Roaster: 600g Preheat charge: 250Cc 10-13 minutes
i would love to see what that profile looks like. I've been roasting on the bullet for about a month now and for 600 grams 250c is a fairly hot charge temp but it makes total sense, especially if you are using low heat settings earlier in the roast. That is what I would love to see. Can you share the user to look for on roastworld?
I have a line for how much heat a use
Anders, you are recording your temperatures and then plotting a line? Temperature over time..... that is a profile.
Do you change your profile based on the different types of coffees you are roasting?
My Mill City MCR500 roaster should be arriving in the next couple of weeks. A
Is it difficult to set up Artisan software for the MCR500? Artisan does not list Mill City Roasters. They say that the Modbus selection should work but you might need to select certain parameters from a menu in Artisan. I can’t find any information on how to select the right settings.
I use the "Phidget" as my machine selection and choose the type of phidget you are using (VINT or the 1048). Try reaching out to Artisan for support with this question. I'm not familiar with the newer MCR Roasters. My machine is a 2017 model. Sorry about that.
@@VirtualCoffeeLab So the newer MCR roaster does not use phidgits. Artisan does not support Mill City roasters because Mill City roasters does not support Artisan. Mill City has their own software which I had lots of trouble downloading. Artisan says that for I can use the Modus selection but will probably have to go into a settings page with a ton of selections to tell artisan how to respond to the mill city roaster. There is no way I would know how to do that. I guess I will have to try and find someone who can tell me. I’m going to call mill City and see if they can get me going on Roast Path, don’t like having to enter password every time I roast. I like Artisan, just click on it and it’s ready to go, don’t need internet connection to use it. Thanks for your reply. You said in this video that you do personal consultations on roasting, how does one arrange that and how much do you charge. I might need a little assistance when the roaster comes in.
@@VirtualCoffeeLabThe new Mill City MCR 500 does not use phidigits anymore, it uses MODBUS. Modbus is a selection in Artisan but it requires one so select a whole bunch of settings which I would have no idea about. I may have just found on Coffee Geek where someone posted the settings for the 500kg roaster. Not absooutley sure that is what it is but Can't do anything until the roaster comes. You said in your video that you do personal consultations. How is that arranged and how much do you charge. I may need a little boost when I get my roaster.
i offer a "one-on-one" zoom for an hour. When you buy the time you are directed to a questionnaire to complete. You let me know what you want to talk about prior to the meeting and I try and prepare an outline. I ask you for a handful of times you are available and We agree together on a time to meet. I send you the zoon link. Here is the link to the page where you can select the zoom meeting. My Artisan expertise is limited but I will be glad to share any setting you like when we meet.
Had similar issues with my newer mc500. Mill City offers a simplified free version of their RoastPATH. Would love to get 500 users together and share experience with the peculiarities of this little machine.