You guys are absolutely underrated. No, seriously. There's so much knowledge in this channel. But why most videos had low views.. It's almost frustrating to see the number
Thanks for the sentiment, Ed. We're water dripping on the granite boulder of specialty coffee confusion. It's a long process, but the water is winning.
Wanted to ask about the drum speed. Ideally we should be changing the drum speed when we have lower charge weight right? Or is importer sample roasting is just meant to be fast so not much adjustments needed? This is for the 500g roaster.
Drum speed affects heat transfer. In most cases, it's a good idea to run max drum speed with maxed size charges. This will mechanically fluidize the green coffee to maintain 70-75% convective heat. Drum speed is reduced for smaller charges to maintain the same conductive contact time resulting in the same 25-30% conductive heating as the larger charge.
Is it fair to say that something like the small barrel sample roasters are primarily for green quality control sample roasting, while something like the Mill City 500g is more equipped for both kinds of sample roasting (including the production sample roasting)? Also, I saw your recent Ikawa video. Is that product well equipped for both types of sample roasting (but for very small samples of course)? For the barrel roasters and the Ikawa, I don't mean is it possible to do a sample production roast in the same way that it's possible for an expert pilot to land a plane after the engines blow out if he's carrying his lucky charm and the stars properly allign. I mean taking Derek, for example, could he reasonably expect to get desireable results for both kinds of sample roasting mentioned in the video on a traditional barrel sample roaster and/or on an Ikawa?
Our 500 gram roaster is designed for both greens exploration and profiling roasts. The Ikawa is a good tool for greens evaluation and a heck of a lot of fun to boot.
You guys are absolutely underrated. No, seriously. There's so much knowledge in this channel. But why most videos had low views.. It's almost frustrating to see the number
Thanks for the sentiment, Ed. We're water dripping on the granite boulder of specialty coffee confusion. It's a long process, but the water is winning.
Hi Derek is it possible in the future to also show the roast curve in the screen? Thanks and more power
Wanted to ask about the drum speed. Ideally we should be changing the drum speed when we have lower charge weight right? Or is importer sample roasting is just meant to be fast so not much adjustments needed? This is for the 500g roaster.
Drum speed affects heat transfer. In most cases, it's a good idea to run max drum speed with maxed size charges. This will mechanically fluidize the green coffee to maintain 70-75% convective heat. Drum speed is reduced for smaller charges to maintain the same conductive contact time resulting in the same 25-30% conductive heating as the larger charge.
Is it fair to say that something like the small barrel sample roasters are primarily for green quality control sample roasting, while something like the Mill City 500g is more equipped for both kinds of sample roasting (including the production sample roasting)?
Also, I saw your recent Ikawa video. Is that product well equipped for both types of sample roasting (but for very small samples of course)?
For the barrel roasters and the Ikawa, I don't mean is it possible to do a sample production roast in the same way that it's possible for an expert pilot to land a plane after the engines blow out if he's carrying his lucky charm and the stars properly allign. I mean taking Derek, for example, could he reasonably expect to get desireable results for both kinds of sample roasting mentioned in the video on a traditional barrel sample roaster and/or on an Ikawa?
Our 500 gram roaster is designed for both greens exploration and profiling roasts. The Ikawa is a good tool for greens evaluation and a heck of a lot of fun to boot.