Coffee Roasting - 5 Observations/Thoughts
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- Опубликовано: 26 июл 2024
- Five things that were on my mind about coffee roasting. So much of what people do with their roaster is kept under wraps, so hopefully this can add to a bit of the conversation. Even though these nuggets are presented in buckets it's important to remember that nothing operates in a vacuum, and there are always exceptions to the rule. Every coffee is its own unique animal, but these are some solid general principles that work for me. This doesn't even start to come close to everything that needs to be take into consideration, but these were on the tip of my tongue.
As with anything in the coffee world, expression of your own personal style is important. If everyone's coffee tasted the same, the world would be a terrible place. As I said, these are some of the things that work for me - if you employ different techniques I'd love to hear about them. Lets talk roasting in a judgment free zone!
The comment about the farmer eating his cherries is rad. What a great example.
So buttery
You rock. I’ve learned that it’s ok to be intuitive....but science helps intuition. Best teacher ever!
Cool Cat Chris, what a helpful video! I've been roasting for almost a year now in tandem with my cafe job and I've never loved both work environments more. Your tip about the importance of starting each roast on the slow accent of temperature has given me much more consistent and stable temperature through out the roast. Thanks for giving me more understanding on something I love so much. Nice to meet a fellow bean cruncha. 😄 If you're ever in Chicago, hit me up for a roastery tour and clutch cafe recs. Peace from Chi 💫
your best video ! Nice to hear about this I´ve done for years in Ecuador
Catching up on your videos Chris - love everything about them, wish I was in california so I visit you guys (or work for you :) ); the energy and passion is amazing. Couple thoughts of my own as a home roaster (huky) - I've been on a quest of building more sweetness to tame over acidic roasts, and have had alot of luck with trying to shorten maillard (longer dry, hitting FC at 10:00 or so) and carry more heat through development, dropping sooner than I'd thought (like 14-17%). This has resulted in much better developed coffee than my previous methodology of having a lower RoR through dev with more time through dev (trying to hit 20-25% which I was stuck on as a golden rule from Rao's book). For what its worth, your podcast with deaton kickstarted this concept in my head.
Chewing beans - YES! Totally agree its a big "success or fail" indicator - I've gotten jolly rancher flavors from DP ethi's, and also recently experienced the dry/chalky flavor from a bean I hit with too much heat for too long.
Yo, Chris! Dude, thank you for all these crazy rad videos you've been sharing'. Totally diggin' them! So fun and great info. Keep it up man!
+Steve Faull thanks Steve! I'll do my best to keep the dream alove
Yea dawg! killing it, love the videos
Sorry to dredge up comments on an older video, but it was great to hear your thoughts on roasting, especially the last portion.
Every once in a while I'll chew a bean from a new bag of coffee I buy. I feel like it helps me dial in a brew to taste everything that could go into the cup, the good interesting stuff I'm chasing, and the bad, bitter, grassy stuff I'm trying to avoid.
Thanks Chris.
Thank you for the frank Comments regarding Dev't time %age. I was in a conversation with Tim Wendelboe at a conference shortly after Scott's book dropped and he was expressing similar views as you and concerned about establishing a fixed notion of ideal d time ranges
Fantastic that you share your thoughts about roasting. I wanted to say that even before watching 😁 haha. I hope too that there can be an open discussion about roasting out there.
🙏🏼☕️🔥
Haha thanks. I think it's scary to open up as there can be a ton of judgment around this stuff. More open discussion = we all win!
This was a great and helpful video! I actually begun chewing on my beans a while ago I agree it's a super great way to get a feel for how your roast turned out. I currently am just a home roaster working on a Behmor but what I like is these tips can be transferred to any roaster
Awesome! Yeah the bean chew is helpful and also a cool way to get some instant gratification. Keep crushing it.
thank you, all this sounds very sensible.
You are so welcome
Dude!!!! Preach!!!!
P.S. Love your channel, Chris! Keep up the good work :)
Thank you so much!
So helpful. We have been dialing in a new espresso for our shops and have been struggling. We don't like to loose the integrity of the coffee when roasting. Meaning we want the coffee to taste like the coffee, not the roast. Some of our trail espressos have just been too bright and acidic. I think extending the time but dropping at the same temp might be the solution we have been looking for. Thanks a ton!
Awesome. Glad I could help! Good luck with the espresso!
Sweet vid as usual bro. Keep it up. Keen to see you in action more on the roaster in future vids.
Thanks homie. Hopefully when we get ours all dialed in at the space we can do a little more of that!
Yeah boy!
Observation #6 - Airflow. Keep your roaster clean in order to ensure consistent airflow.
Woah! How'd I miss this video? Man, thanks for being so open on roasting thoughts. Fuck all the secrecy with roasters. Also, couldn't agree more on charge rituals and consistency etc. One thing this naturally brings to mind is that if we're getting so specific on charge temp consistency, shouldn't we really (ideally) be having our green beans stored at a consistent temp? No? If so, what might be some cheap ways to achieve this? Lastly, +1 on Rob Hoos book (mentioned above). Read that shit.
I think there would be so many benefits to storing green coffee in a climate controlled setting. I think the reason we don't hear about it more is few people have the means to do it. Coava used to have a room (maybe they still do) that was fully climate controlled - temp and humidity. I'm not sure if there are any cheap ways to achieve this but if you figure some out let me know!
Yesss! agree with everything you've said here, except I don't really chew on beans, maybe the odd one here and there.
I miss production roasting 15 batches a day, can't wait to getting back to that work flow!
At my last roastery, drop temperature was our main indicator for dropping a roast.. for my new start up, I'm much more focused on development percent, roast time, and what's going on at different stages in the roast.
Rob Hoos' book on roast profiles was a really good reference for me... I was already doing and experiencing very similar results but having it all written down was really good to reaffirm my new style.
I really like that you were open about some numbers too, I put my roast curves next to the coffee on my website for people to look at, no hiding here!
It's funny before I roasted I thought that roasting was somehow mundane and boring but there's something oddly zen and exciting about it at the same time.
It's pretty scary to throw numbers out there sometimes but I think we're all after better coffee and the more open conversation we can have, the more we'll learn, and the better everyone's coffee be!
Yeah I agree - I don't see myself in competition with other microroasters - I see myself in competition with the big coffee companies roasting low grade, dark coffee. By educating we increase awareness and raise people's expectations which is great!
If I can piggyback a couple of my soapboxes onto point #4:
I see a lot of drum door holding out in the wild: holding open (or propping) the drum door between batches in an attempt to lower the charge temp. Don't do this!
It's "tricking" the probe (mounted near or on the drum door) into reading lower temps, while your true drum temp is actually Raising with the absence of airflow -- since your airflow is now being short-cycled & drawn by the fan through the open door & not the rear of the drum.
For the same reasons, keep your drum door closed when cooling the machine! Else probes read inaccurately low temps & the short-cycling air cools the front of the drum faster than the rear - exacerbating risks of drum warping.
Thanks Baca (fwiw I agree with all but #5)!
Absolutely. Piggback away. Also we need to get you on the podcast on really crank up the roasting talk.
I find it interesting about your thoughts on bringing your roaster to charge temp by dropping below that point and slowly raising your temp to the charge point. Doesn't this make your drum (metal) very hot, risking scorching the beans ? I've always brought roaster to charge temp by going above shutting off the gas and then slowly coming down, giving the drum time to "cool" so to speak, down to my regular charge temp. I just don't like the idea of charging on a ascending temp drum. I do believe that however you do it you need to be consistent each time! Nice videos! Keep it up!
Chewing on the beans was a method I did from the beginning.
First of all, digging the vlog so far....good energy, fun stuff, and I usually learn something.
So this video was so informative in such a short time..... I have had so much trouble finding information like this out there on the internet to learn from. I'm new to roasting and am learning as much as I can while I save to go to some real roasting classes in the future. Everything I find so far is either completely unhelpful and not at all specific, or just non-existent.
Any suggestions for reading/watching out there to understand the guiding principles of roasting as you started to lay out here in this vid?
Thanks bro...
The Coffee Roasters Companion by Scott Rao is a great place to start. www.scottrao.com/ It's not incredibly specific but has some good guiding principles. Other than that I think search for groups and events (there's a little Bay Area roasters Facebook group with some people I know) and talk to as many people as possible. I feel your pain as the info is hard to come by for sure.
Appreciate it...thanks man.
👍
The number one way to determine coffee taste is eating the bean I have heard this too
Bold move with the 18-22% development range. I'm guessing your average ror is pretty high during drying?
My espresso roasts peak at 28 ror during drying, and average about 23-24, so I need pretty long development, like 22-25%, to keep those sour notes out.
ROR is generally always dropping but yeah depending on the coffee we'll use a lot of heat up front and put a lot of area under the curve to get more overall development without having extremely high percentages.
please on infographic please
chew on your beans ??? :)) is it just me or it sounds hilarious ?thanks chris it was super awesome, would be awesome if you could do some more videos on roasting, it seems like no one really wants to talk about roasting, why is that ???
Roasting is scary and then you have to hear a million people tell you that you're wrong which is also scary! ^__^
:)) fair enough
man, you sound like Mike Johnston from drum lessons.
I don't know him but I gotta check that out
this is my future to roast beans is it need a license ?
i hope you can make a videos how to roast