The statement you made during the light and medium roasts about preferring the roasted beans to have a more swollen appearance and less dark lines (sometimes referred to as wrinkles) would indicate a more roasted inner part of the bean, was a very thought-provoking statement. It made perfect sense.
Hi Derek! Thanks for the vid! It has been very helpful in lots of ways. The only thing I would suggest is (just as Luke Fisher states), to have a split screen showing the Artisan software, and also a split screen every now and then showing the roast development on the tryer. And also it would be lovely to see the end result (the roasted beans color) while cooling in the cooling tray...
I am re-watching the videos now having just come back from a two day class at Millcity. They make way more sense now that I have roasted on these roasters and experienced the phenomena power and control they have. I was always comparing with my huky 500 roaster and I just couldn't understand how they can produce good tasting coffee. I am so glad I visited and will definitely be going back.
Love it when you all put out videos! Any thoughts on doing the occasional cupping video to accompany these roasting videos? I'd love to hear about the differences.
I would love to see some macro after shots of the beans at the different roast levels. But otherwise Derek does a fantastic job with verbalizing his thoughts the roast. I am an air roaster so the information doesn't translate exactly, but its close enough to make sense for my purposes.
Hello 👋 thanks for this interesting video it helped me a lot. My wish may be if possible next time show us on the profile how it’s moving it would be fantastic 😊
Great resource. I wonder if the general public would taste that 3rd roast as dark, or if it would end up on the darker side of medium? Do you ever find your customer looking for that second crack, sort of pyrolysis thing? Like, nothing is dark enough for some people. I'm sure it's all in the tongue of the beholder (eww.) Thanks for all this work, folks.
We don't show that because it will be very different with different probes, placement of probes, etc. If we show that, people will simply try to repeat the curve we have, and their results will vary GREATLY. Following our transition points, or phases, is a much better way of replicating a roast.
great video ........... i have a question ..... if i use artisan with Celsius and in the video you say that at time 3:00 your ROR was 18 F/min so what it will equal in C/MIN because every time i divide it by 1.8 or that's wrong ?
Quick question: when i roast i hit 2nd crack at 181 Fahrenheit bean temp. during your 2nd roast you where 2 min into the first crack at 390 degrees. is that 390 bean temp or environment? and how where you not in 2nd crack?
We will likely not do this, as our curve will look different than roasting the same way on a different machine will show up on that machine's software. We want to focus you in on times and phases.
wtf! good video BUT!!! .......You kept me spellbound till the end but you should have taken the beans to be cupped so we could see how they turned out!!! :-)
Hello 👋 thanks for this interesting video it helped me a lot. My wish may be if possible next time show us on the profile how it’s moving it would be fantastic 😊
The statement you made during the light and medium roasts about preferring the roasted beans to have a more swollen appearance and less dark lines (sometimes referred to as wrinkles) would indicate a more roasted inner part of the bean, was a very thought-provoking statement. It made perfect sense.
Hi Derek! Thanks for the vid! It has been very helpful in lots of ways. The only thing I would suggest is (just as Luke Fisher states), to have a split screen showing the Artisan software, and also a split screen every now and then showing the roast development on the tryer. And also it would be lovely to see the end result (the roasted beans color) while cooling in the cooling tray...
This was a really great video, you're great Derek. The only thing it lacked was to see the difference in the three roasts.
Wow Mr. Green and Joe ...Derick is the best I've seen !!.These videos are a huge help Thank you fellers !!
Thanks... Derek you did good work man. 👍
Another great video by "The Man". Derek talks so fast and so much that you get soooo much info. Love every minute.
I am re-watching the videos now having just come back from a two day class at Millcity. They make way more sense now that I have roasted on these roasters and experienced the phenomena power and control they have. I was always comparing with my huky 500 roaster and I just couldn't understand how they can produce good tasting coffee. I am so glad I visited and will definitely be going back.
Gotta love Mill City!! They are great in so many ways!!
Excellent video Derek. Very helpful information here concerning 3 distinct levels of roast and profile plans. Thanks for sharing!
Great video Derek! Can’t wait to start roasting in my Mill City Roaster.
Love it when you all put out videos! Any thoughts on doing the occasional cupping video to accompany these roasting videos? I'd love to hear about the differences.
We will try in future videos!
Can’t thank you enough for this wonderful and valuable video
Thank you for these videos. They have been helping a lot!!
I would love to see some macro after shots of the beans at the different roast levels. But otherwise Derek does a fantastic job with verbalizing his thoughts the roast. I am an air roaster so the information doesn't translate exactly, but its close enough to make sense for my purposes.
nice job. ... i appreciate your work
Wouldn't it be great if we have some text showing those fahrenheits into celcius for us international standard users?
We have heard you and on our videos going forward, this will be the case! Sorry for missing that on these.
So 302 degrees on that video are Celsius or Fahrenheits ?
@@andresgil3035 I'm sure it's around 150°C
This video was very helpful, thank you very much. Scandinavian greetings from Veracruz México.
Derek looks like Thomas Shelby grom peaky blinders! He is also so lively and captivating to watch through the roast videos
Like flying the Tardis... great video!
Really appreciate these videos! Thanks, Derek.
You are a great roaster
Thank you
Hello 👋 thanks for this interesting video it helped me a lot. My wish may be if possible next time show us on the profile how it’s moving it would be fantastic 😊
I learned a lot. Thanks. Suggestion...could you show the bean roast that you are describing. I am a visual leaner.
I love these videos! Would love to see what Artisan is doing!?
Great resource. I wonder if the general public would taste that 3rd roast as dark, or if it would end up on the darker side of medium? Do you ever find your customer looking for that second crack, sort of pyrolysis thing? Like, nothing is dark enough for some people. I'm sure it's all in the tongue of the beholder (eww.) Thanks for all this work, folks.
would love to see the ROR curve.
We don't show that because it will be very different with different probes, placement of probes, etc. If we show that, people will simply try to repeat the curve we have, and their results will vary GREATLY. Following our transition points, or phases, is a much better way of replicating a roast.
Thank you! Learned a lot by watching your videos
Thanks, Derek for explaining this process, which is new to me, with so much clarity. Do you recommend an online course for beginner roasters?
millcityroasters.com/shop/education/roasting-101/
@@MillCityRoastersMN Thanks a ton! I live in India so I need to check out the timings but looks exactly like what I'm looking for.
Would have liked to see the beans and heard the cupping notes.
We will try to get this done in future videos!
How can the public get your coffee and it is trade fair or organic? Chiapas is the number one producer of organic coffee
Great video
Hi derek . Thanks for video are also looking to make extra dark roast please
What is Artisan? What is PID?
great video ........... i have a question ..... if i use artisan with Celsius and in the video you say that at time 3:00 your ROR was 18 F/min so what it will equal in C/MIN because every time i divide it by 1.8 or that's wrong ?
Is this what you would typically do when making decisions about what to do for production?
Man, I feel the caffeine content in your blood must be crazy high 😅
Quick question: when i roast i hit 2nd crack at 181 Fahrenheit bean temp. during your 2nd roast you where 2 min into the first crack at 390 degrees. is that 390 bean temp or environment? and how where you not in 2nd crack?
You're probes are misplaced and or reading in celcius.
Bean temp first crack usually falls around 385F and second crack falls around 420F.
Or your thermocouple is damaged.
Or you're data logging thermocouple probe type is set wrong for your thermocouple amplifier.
If you're on a Mill City Roaster, the support guys will help you solve this. If you're not on a Mill City Roaster, you bought the wrong roaster.
this is hard and requires a lot of experience
How can i reach second crack and in same time apply 3 or 4 mins in millard phase ?
So 302 degrees on that video are Celsius or Fahrenheits ?
Fahrenheit
is this hooked on propane?
How many roasts can this I kilo machine do a day?
We build commercial coffee roasters. They are designed to run as long as you want to roast.
Are you going off of BT or PID for charge temp?
PID
Are you going off of BT or PID for DROP temp?
Are you using 30 degree
per mintus for ROR ?
We use 1 minute intervals for RoR
show the computer screen!
We will likely not do this, as our curve will look different than roasting the same way on a different machine will show up on that machine's software. We want to focus you in on times and phases.
They don’t want it on purpose:)
wtf! good video BUT!!! .......You kept me spellbound till the end but you should have taken the beans to be cupped so we could see how they turned out!!! :-)
That's what the classes are for. Info at: millcityroasters.com
☕❤️👍..
Nice video. Thank you. And Joe, perhaps it's better to use up talk intonation much more less.
Hello 👋 thanks for this interesting video it helped me a lot. My wish may be if possible next time show us on the profile how it’s moving it would be fantastic 😊
Watch the new videos and all your dreams will come true.