SR800 Medium Roasting Washed Coffee | Beginner's Guide
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- Опубликовано: 4 июл 2024
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Hey everybody! Today we're sharing out tutorial on how to roast Fully Washed coffee to Full Medium with the Fresh Roast SR800! In this guide we'll be breaking down what Fully Washed processed coffee is, why we like to roast it to full medium (usually) and we'll walk you through a sample roast which you can use as a template to get you started at home!
For more SR800 (and SR540) guides, check out our playlist here: • Fresh Roast SR800 & SR540
More on roast levels:
thecaptainscoffee.com/pages/r...
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Time Stamps:
00:00 Intro
01:10 Fully Washed Explained
03:41 Full Medium Roasting
08:20 Sample Roast
15:34 Outro 
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Thanks, Cap! Bout to fire up my SR800 and roast my first batch ever. Feeling much more confident after watching your video! 🍻
Everyone that buys an FR roaster needs to watch this video. Sweet Maria's needs to at least *Iink* to it in their roasting library. Good stuff, Captain, thank you.
Whoa that's high praise, thanks so much!
I like the inset of the display and timer !
Very helpful videos for us new to the process. Thank you
Yes, echo liking the insert of timer, and F/P parameters!!
Hi David, video was extremely helpful. Thanks so much. Best ever!!
David, your work does not go unnoticed. The way you communicate, and make sure this is friendly to all users is brilliant. Always excited to check out the videos you upload! thank you. have a great week!
I forgot to ask, have you ever tried to utilize a software to track the roast in any way? It is complicated to keep results consistent with the SRs :/
Thanks Wesley, made my whole friggin' week!
@@wesleybaquero6414 I'm about to start experimenting with artisan and thermocouple. Once i feel good about it, I'll make a video!
@@TheCaptainsCoffee wow that would literally be so cool! And it will make the sr roasting game skyrocket man! Lol looking forward to it, don’t leave me hanging 😂
@@wesleybaquero6414 It might be a while since I want to be thorough with the video and that'll require a lot of research and experimentation, but I promise it's coming eventually!
Another awesome video David just what I needed to get motivated into roasting this week
I just started roasting coffee a few months ago. Your videos are the MOST helpful and easy to follow! Thank you!
I am a Newbie at this , Just found the Roaster you have in your Video at a Amazon Return Bin store for 15$.
Thank you so much for your Videos, they help so much more than reading paper instructions.
I tried my first Roast last night! The only depressing thing about Roasting your own beans is the wait time after.
I am so excited, and can hardly wait.
Thanks, this video was very helpful to me!
I'm getting better and better with it, it's so fun .
Very valuable content, thanks.
Wow, I learned so much from your videos! And the narrator has such great facial expressions during his narration that really make you lean into what he is saying...and selling. Ha, ha. Seriously, his expressions exude kindness and thoughtfulness, though I never knew that could be expressed as plainly as he does in this and other videos.
Aww shucks, thanks! I'm the narrator, owner and....well most everything else around here 😂. I really enjoy talking about roasting with folks and I'm glad you are enjoying the vids! Hopefully I can make time to put some more out soon
I just ordered first time coffee from Captain's coffee, i am waiting for an SR800 that will be arriving soon, so i got in contact with Captain's coffee and i spoke to the nicest person, i think he's David, well i explained my situation and he graciously and very politely helped above and beyond, he changed my order according to my experience..., which is none...🥺, but he explained that with the coffee that he will send me, i will have for the most part an easier time roasting while savoring Captain's coffee's variety pack, i can't wait and i am totally happy and desiring my first time roasting on the SR800 those
Medium Roasts, thanks again Captain's Coffee, God bless always...
You did indeed speak with me, David! My voice probably sounds a bit different over the phone haha. Happy to help Stacey!
Thank you for this series! I have another popper-style roaster with temp control, and these guides have been the basis for my own profiles. Unlike other roast guides, your remarks on thought process and what to look for at each phase are so helpful. And I've successfully gotten sweet, flavorful city and full city roasts from washed beans. I just tried my first natural roast with incrementally increasing drying heat per that video, and hope it turns out similarly. Cheers!
That's awesome to hear! I'm curious which roaster?
Excellent!
Good job on the videos, It really inspired me to get me the SR800 and yesterday I did my first roast ( I did get a coffee from Amazon, since was not sure how the coffee was going to come up) I did follow similar template of this video and I am amazed for my first roast, thanks for this it really made it easier ofcourse need to learn and really understand the process, but definetly it really help. Now going to start searching for all the coffees I can get :). Not sure why in forums or orther videos people start with Speed 9 and power 9 and leave the power liket hat for the entire roast, for a while it made me think taht roasting at lower powers was not optimal, but after watching this it gave me a good starting point.
Glad the vids got you into roasting, hope you have a blast! I've seen the whole 9/9 recommendation as well, I think it started as something really simple and easy to remember and maybe leaving the power setting that high works for some folks under certain conditions, but I've never understood it. But hey, if it works for someone, who am I to say?
You explain it well, and focus on important stuff and points. Still having to re-watch videos because I thought I understood but results tell me I missed something
Thanks very much! Keep in mind, I'm operating here under ideal conditions (room temperature, plugged straight into the wall w/ good power source). If any of these things are different for you, you may have to use different settings than me for the same results! Be sure to pay attention to the "why" of my choices when changing settings less than the exact settings I use. Use those settings as a baseline and change them for your roasts using the same logic I discuss during the roast. Best of luck and happy roasting!
Man great work getting the time/temp/settings view on a heads up display, I personally would love to see your roast in real time without the fast forward clips so that I could roast right along with you in live time
Hey that's a great idea! I'll have to make a video or two like that. Instead of a "sing-a-long" it'll be a "roast-a-long"!
@@TheCaptainsCoffee while I got you, would also love to see your take on an "espresso roast" in the sr800
@@RamonMartinez-jz9uv a have a third-wave modern approach to espresso: it's not something you roast for, it's just a method of brewing. So I roast exactly the same way! I sometimes create espresso blends but again, I'm still roasting them just like I would for drip coffee.
This is great content. Best advice next to Sweet Maria’s on how to roast with the Freshroast roasters! I have an SR540 w/ extension tube and your commentary will really help me improve my roasts.
That's high praise, thanks so much! I'm planning to do more extension tube videos eventually!
@@TheCaptainsCoffee and one on the best way to clean the setup too ?
@@imthebeeps coming soonish 😉 it's on the never ending to do list 😂
I have roasted like 100 batches on a SR540 and have developed a pretty good understanding of the machine and how to get the desired results whether light or dark roasting coffee, some beans are difficult I have one nicaraguan coffee i roast a lot of that if you under roast it its bitter and not very good and super vegetal, if you overroast it its flat and tastes like cardboard and its super easy to over and or under roast the beans so its a finicky coffee to get right but get it right and its nutty and sweet with mild acidity and rich creamy texture to it.
Greatly appreciate this recent find! Your videos and demonstrations have been very beneficial in taking my roasting to higher levels and bringing out the best of the beans. One trick I do, regarding chaff, is to initially clean the collector and then turn back on the cooling cycle to collect remaining chaff for about 30 seconds. This prevents chaff from being sucked into the bottom of the machine and potentially causing bigger issues.
That is a good tip! Just make sure you're wearing gloves cause that collector is gonna be spicy!
@@TheCaptainsCoffee yes, I learned that fairly quickly.. 🔥 Thank you sir!
@@kaseycarter230 🤣🤣
As a new 540 owner your videos are invaluable. Thanks for sharing this. Much better than Burmans and Sweet Marias imho.
That's high praise, thanks so much!
Thanks SO MUCH for the display information window! This one small thing puts these videos in a different category.
Hi, love your full detail, i would like to know, what are "ALL" the best coffees for me to buy when all I want and love is "Medium full Roast" i want to have a good variety of flavorful coffees to choose from, thanks again
Thanks so much! Best is so different from person to person! In my experience, the coffees that perform best for me in the range are usually Central or South American (Colombia/Honduras/Guatemala etc) and some African (Rwanda, Uganda and occasionally Kenya). Always fully washed since naturals tend to dull out as they come out of 1st crack, tho there are exceptions! Some folks also like wet-hulled coffees at medium (Indonesian like Sumatran and Java) but I usually like them edging into 2nd crack
You sir, have completely convinced me in buying the SR800, I’m looking forward to what I can do with it. However, I do have a few questions. How do you achieve every roast level (light, medium, medium-dark, dark) with and without the extension tube? How does the origin and way it was harvested effect roast time? What settings do I have to for an espresso roast?
Whoa that's way more than one question hahaha! I've got a video on the extension tube and the effects it has on time to roast etc. As far as origins, I've found the processing method has a bigger effect than the origin, that's why i did one each on the three most popular: washed, natural and wet-hulled (Indonesian). Check all those out, get a few roasts with the machine under your belt and then your questions will get more specific!
@TheCaptainsCoffee Love your videos, they helped a ton with my first two roasts. I did a natural Ethiopian Yirgacheffe with your light roast profile and a medium roast washed Columbian with this pofile 👆, but with my stock SR800 I found that even having the fan on 9 doesn't move 8 oz. of beans nearly as well as I see in your videos, even well into the roast. I realize there are bean differences, but my temps and times were way behind with your settings... I'm not sure I could *finish* a light roast in 7-8 mins. Did they reduce the motor power on the SR800? Do I need to preheat/charge the heater, or just be resigned to roasting 6 oz. batches?
My short answer is: get the extension tube, it's gonna save you a ton of frustration 😂 My slightly longer answer is that this video was filmed under "perfect" conditions: room temp environment, excellent power supply, no extension cord. The extension tube makes up for all those shortcomings if your roasting environment isn't as perfect! Otherwise, yes, down sizing to 6 or 7 oz per batch is the easiest fix
🙏🏼
Captain...thanks for this! Trying to get acclimated to my SR800. Two roasts so far. I used this as a template on a washed Panama Bouquet. I seemed to be about a minute behind on everything, including first crack. So, I should probably up the heat a bit more towards the beginning. Anxious to try this coffee. (do you have a recommendation for how long one should wait after roasting to grind?) Thanks!
Yeah, I'm guessing it's your voltage or ambient temp putting you behind! Just up the settings I use a couple notches and you should be close. I recommend resting 72 hours or more if you have the self control to wait haha
i suggest try your coffee right after roasting, 24hr, and 48 hrs.... so you will know the taste differences.
Great video, David! Wondering if you would mind sharing the weight in and the weight out from your roast? I've noticed that there's quite a difference in result when using different batch sizes - wondering if you have any tips/guidance on how batch size affects the roast and how to choose a batch size? Do you take in account the %-loss in weight at all when determining how you will roast a certain coffee?
Yes! Sorry this was a 225g batch. I should share weight loss as I do always log it! Was planning a whole video dedicated to that actually. I think it's useful information
I don't have my notes in front of me but with that coffee and roast level (which I've done several times) it usually lands in the 14-15% range
How soon do you put the beans into airtight container after cooling cycle? And is it ok if they are still a little warm? Just did my first batch!
Warm to the touch (but cool enough to handle) is fine! If you're placing them into an airtight container, be sure to crack the container once a day or so to allow CO2 to escape from the off gassing beans. They release the most during the first few days
For cool down how would removing them into a colander compare to the cool down cycle?
You can definitely do this! I'd recommend setting up a fan pointed towards the colander to help. The key is to get them to 150F or less as quickly as possible, ideally under 5 mins
@@TheCaptainsCoffee Thanks so much for the quick response and genuinely useful info, much appreciated!
I think less adjustment will still give a good result. Just let the roaster go to 1st crack and turn down after 1 min
Whatever works for you is the best way to go!
Your videos are super helpful! There are a lot of people who say to just turn the settings all the way up and leave them, but this method is obviously better. Question: you always aim between 6-7 minutes for first crack. If you were using the 540, would you aim for quicker? I find that it's hard to roast slow enough, without risking stalling the roast. Any insight would be great!
Yeah, I've seen the 9/9 thing, maybe it's ideal for some people under certain conditions? It definitely didn't work for me. But hey, if it works for someone, who am I to say? As for the 540, yes! Definitely you'll see faster roast times at lower batch sizes. That target is what I aim for when roasting 8-9oz batches. When I use the extension tube and chaff collector extension, I add 30secs to those targets and when I roast 12oz with the razzo chamber, I add at least a min. It definitely stands to reason if you're using the stock 540, I'd expect to subtract a minute from that range!
@@TheCaptainsCoffee Thanks for the answer! I tried the 9/9 method once, and the roast ended up very uneven. I've been able to roast a washed Yirgacheffe and a couple of naturals quite well with your method, but there are lots of varieties that I haven't gotten right yet, so I think I've been slowing the roasts down too much. I'll try for a faster roast and see what happens!
@@BloodthirstyMelon awesome! I always recommend airing on the side of two fast/hot since I think it's easier to pull heat out of the system than to add it once it's too late. You can always up the fan a notch if you need to cool things back down in a pinch
@@TheCaptainsCoffee Very good point. I hadn't thought about it that way. Thanks!
Captain! is there any specific product/ way you clean the SR800 if you use the machine a few times a week? thank you!!!
The base and lid I just wipe down with a damp cloth. Sometimes I'll put my shop vac on reverse and blow any excess chaff out of the base as needed. The chamber I wipe down with a damp cloth to keep the coffee oils at bay after each roasting session. After 10 or so roasts, I'll soak the chamber in Cafiza and warm water overnight, then rinse and air dry. Cafiza can be found at espresso parts dot com, it's specifically for breaking down coffee oils!
I roasted my first batch of beans with an SR300 which is pre-programmed to 5.9 min. (no manual heat or power adjuster). The beans went into 2nd crack (I believe, since I was unaware of the ventilation issue and was busy trying to shut of a smoke detector!) but the brewed coffee still turned out weak. I used my normal amount of coffee so should I increase the roasting time or use more coffee in the coffee maker? I'm still a little confused with the timing process. The beans I used are from Nicaragua. Any advice?
It's been a VERY long time since I've seen one of those! I don't think I can give you any specific advice with that machine, but I would increase the time as far as it goes and hit the cool button manually instead of depending on the timer. Hit cool as first crack is ending but definitely before 2nd crack begins. The most important thing is going to be getting your ventilation worked out tho! If you can't hear the cracks, there's not much you can do
During your video you mentioned that you made some "errors" while roasting. Based on that, what would have been the ideal roast? In other words, give me the Fan & Power settings and the time for each setting that you wished you would have roasted. I am new to using the SR-800 and really enjoy your videos. Thanks.
The reason behind pointing out the minor error was to show that there isn't really a template that works in all cases for all coffees. At around 13:14 I talk about what I adjusted in follow up roasts and why. It's more important to understand why you make adjustments than to follow a template all the time! I use templates as a starting point then make adjustments depending on the coffee. Check the description of this video for my go-to starting template for washed coffees: ruclips.net/video/Ck5XUPlRPh8/видео.html. From there, it's minor adjustments depending on the coffee
Can you fit a FR800 roasting camber on a FR540?
I think so but I've never tested the roasting out to see how it goes! I know the extension tube fits on both chambers. If you're looking to expand your roasting capabilities, I'd just buy an extension tube and put it on your 540 chamber! You'd see much better performance than swapping a 800 chamber onto it
Another great video. So development % doesn’t necessarily equate to roast level? I was thinking 13-16% development % would be the range for medium roast.
It doesn't equate to roast level universally (across roasting systems and curve shapes). But it can give you an idea! Under most circumstances I think of 15% as light-medium and 20% as medium. But again, this is a gross estimate, big changes in roasting setup or roast style can push this one way or the other a bit :)
@@TheCaptainsCoffee thanks. I live in Canada and my hands are a little tied so I just purchased my new Link from Eight Ounce Coffee. It will arrive Friday. On your Link Studio video you were very briefly showing how profiles can be imported. Eight Ounce Coffee provides Kaffelogic profiles with their greens and so I would like to see more details on how to actually convert a KL profile to a Link Profile. I’m not sure I saw that on your website but that would be a good video (hint hint 😀). I’ve rewatched some of your videos quite a few times in coming to my decision.
@@LivingTheLifeRetired you can import Kaffelogic profiles straight into Link Studio! I cover that in this video in section 3, Importing and Exporting: ruclips.net/video/pixIK8xbjr0/видео.html
I'm wondering what I might be doing wrong that I'm still getting more of the ashy "roast" flavor, or maybe even burning the beans? Until my razzo tube/chaff upgrade comes in, I'm test roasting washed beans 100g in the stock tube:
0-2:30 at F9 P2
2:30-4:00 at F9 P4
4:00-5:30 at F8 P6
5:30-6:30 at F7 P7
6:30-7:30 at F6 P7 (usually FC happens here)
Pull at 8:00-8:15.
I'd be happy to help troubleshoot with you! It'd be helpful to have some pictures as well, shoot me an email through out contact page if you'd like: thecaptainscoffee.com/pages/contact-us
I have pulled my older SR-800 out of its storage location because I am in a new place and I am quite tired of paying for old ground coffee. I lost the sheets I made for my previous roasts, so I came looking for some help. While it is nice to witness a much-better roaster doing the job, following along and trying to write down basic times from this presentation is very difficult. I wish it hadn't been so or that you would have included a document of some kind showing the times and temps for one of your future "good" roasts. Such is life...
Hi James! If you look in the description of our SR800 Beginners Guide video (ruclips.net/video/Ck5XUPlRPh8/видео.html) I've got a times/adjustment starter template there! Again, those worked for me under my conditions, so be aware they may not work for you under your conditions (different power supply/ambient temperature/coffee roasted)
@@TheCaptainsCoffee Thanks! Since I watch RUclips on a television, scrolling down to the description and comments isn't possible. So for this one, I will do it here on my Mac!
What voltage is the SR800, I’m in Australia so I need at least 220V.
The version I am using is the 120V, I'm not sure if the manufacturer makes a 220V version. You can reach out to em here and ask! homeroastingsupplies.com/
SR 800 roaster here. I've done about 25-75 8 oz batches maybe 20 lbs of beans over about 2 years. Blower motor has burned up, sounds like bearings are going/gone, screaches and howels with reduced airflow, trips a 15 amp braker.
So actual use life expectancy seems around ~50 batches over 1 1/2 to 2 years.
I like the unit, I was able to get beans roasted to my tastes, mostly to just the begining of second crack, quite repeatably. But I really don't think I am inclined to get a new unit (now around $300) which I strongly suspect will just die in another 1 1/2 years/50 batches.
And the CBR101 @ $650 and again a one year warrenty like the SR 800 which kinda tells me it wont last much longer than that is a non-started.
I guess I will just have to cobble something together for myself.
Have you tried reaching out to fresh roast? They have a really inexpensive repair/renewal program! Absolutely amazing folks and incredible customer service: homeroastingsupplies.com/repair. I've had my current SR800 for over 2 years and have roasted well over 50lbs with it, no issues whatsoever and I haven't sent it in for repairs. Careful storage and basic maintenance go a long way! Hoping to put out a maintenance procedure video soon, hopefully that'll be helpful to folks in extending their service life! I'm also careful not to run it on circuits under 20amps if I can help it and it's best to avoid long extension cords, especially those that are high gauge. This can wreak havoc on the lifespan of the roaster
@@TheCaptainsCoffee Interesting, I will contact them and see what can be done. I have been using it on a 30 amp circuit with a switchable power strip with 15 amp braker. Maybe the strip is less than its rated.
Thanks Larry
@@LGH666 I always encourage avoiding power strips and extension cords whenever possible, these little roasters are greedy! If you use an extension cord, try to stick with 10 to 12 gauge and keep it as short as possible (6 to 10ish feet)
If you know someone that likes dark roast you never have a bad or missed timing on your roast just let it go dark and your Buddy thinks you’re awesome and then you go back and roast it right for yourself or other friends who enjoy something more out of there coffee
Yup! I don't have bad batches, I have batches that are now gifts for my neighbors or mailman 🤣
I’ve been roasting a while, but still am always looking for helpful videos. I am not sure I’m understanding this. You have one temperature posted, yet the temperature on your roaster is not the same. And the time doesn’t make sense to me either. Am I missing something? Thanks!
Maybe you're mixing up the bean temperature vs the temperature displayed on the roaster! I talk about the assumed bean temperature often based on the color and smell from the roaster, but that should always be significantly lower than the readout on the machine which is displaying the air temperature as it enters the chamber. I might not have been clear about which one I was talking about! Do you have a timestamp where it was confusing?
@@TheCaptainsCoffee hey thanks for getting back to me! Maybe I’m not understanding your verbiage 🤷🏻♀️. At around the 3 minute mark, you indicate the temperature of the beans should be around 300°, yet the readout on the roaster is around 385°. So….does this mean that the roaster is 385° but the beans themselves are around 300°? I was trying to follow your roast, and you were saying one thing, the roaster was saying another thing, and mine was all together different 😂. (Actually, I think there is something wrong with my roaster…not producing good results anymore, which is why I looked at your video again). Any info will hopefully help, and thanks!
@@mwgpgh No problem! Yup, the bean temperature and the displayed temperature are two different things! For bean temperature I'm going off my experience roasting with a bean probe. You can estimate the bean temperature by the color (yellow point, 300F) and by the cracks (1C usually around ~380F). But your air temperature (displayed temp) should always be well ahead of estimated bean temperature. Does that make more sense?
@@TheCaptainsCoffee yes, it does! And thank you again!
Hi, i have 2 questions :
1. At which stage (Drying, Millard and Development) of the roasting help to reduce astringent taste?
2. What is the difference in temperature between 1st crack and the end of roasting? I need to determine what should be the rate of change.
1. If you're experiencing astringency, (assuming it's not your brewing process, which is possible), it's usually due to under development. This can happen because of roasting too quickly (outside of bean is brown, inside is still green to yellow) or roasting too slowly, which we call "baking".
2. Depends on if you're asking for bean temp or chamber temp. Bean temp: Varies by bean but 1C usually starts around 380F and a full medium roast would end around 410-425F. Chamber temp: depends on setup, how quickly heat was ramped, voltage, ambient temp, too many variables haha! Best to trust your eyes, ears and nose and use the chamber temperature as a guide. For my setup (stock chamber) I run about 50F or so above estimated bean temp. When I use the extension, I run about 100F above estimated bean temp. Bean temp is estimated using bean color, smell and cracks
@@TheCaptainsCoffee Thank you for the very clear explanation.
I am waiting on the new stocking of the Fresh Roast sr800. 4.18.24. At the same time I am building a coffee roasting area in my wood shop for the roasting. I can't find the dimensions for the 800, mainly the hight including extending tube. Anyone know?
It's 20inches tall with the extension tube installed. If you modify the lid with a themocouple, that'll stick up a couple inches so I'd just go ahead and leave yourself 24 to be safe 😉
@@TheCaptainsCoffee Thank you very much. Now, If I can be one of the lucky ones to get the 800 when they are re-stocked. I will love to get it from you if that is possible.
@@jerryhubbard4461 We've been told they will be available for restock in early May, we'll keep our fingers crossed! Thanks a ton for the support!
@@TheCaptainsCoffee Just keep me on your list. I have been doing my best not to buy some other machine. Just hope I can get one before they run out again. Must be the shipping problem since it is made in CHINA
I am wondering how to bring up the temperature read out. I have seen it on several videos yet can not figure out how to see it myself. I keep asking the manufacturer yet no response what so ever on this seemingly simple question. I have also noticed I cannot hear any crack sound due to the extremely noisy motor of this roaster. My one of these roasters only lasted 9 months and the company sent me another used one to replace it. I asked about how long they generally last and was told usually at least a year which means it can cost nearly $1.00 a day to roast my own coffee. I suppose some people like the ritual enough to happily pay it.. My old poppery II pop corn popper has lasted 20 years and luckily I have it every time a new roaster bites the bullet which keeps happening with these pricey fancy ones.
Rotate the knob quickly clockwise while the roaster is running to see the chamber temp. Despite the noise of the motor, I've found this roaster to be one of the easiest to hear cracks! If you're not hearing them, you've crashed the roast - feed more heat. As for lifespan, I've used the same SR800 since before making this video, it's nearly 5 years old. You might have some electrical issues causing problems , but I'd need more info on your setup to properly diagnose. Feel free to shoot me an email!
@@TheCaptainsCoffee Really this is a noisy roaster which covers up that sound of cracking beans. Since we are on that subject I have to ask , How many beans have to crack to call it first crack? One or all of them? Same question for second crack. Do you hear all of them crack twice or just one or some and how many?
I hear the crack on all of the other roasters I have used so know the sound quite well just not sure how many must crack to consider it done. I usually just go by the color of the bean. The reason I started roasting my own was most coffee shops burn the beans which appears to yield more coffee or dark water but lacks the nutty flavor I can get with a lighter roast. I think more people would like coffee if it was burned less. The smell of my fresh ground coffee is incredible! Most people find the flavor to be very good and something they have never tasted before.
Thanks for the tip on bringing up the temp. readout. It is a secret, not in the instructions.
@@OhmSteader Studies have shown that the majority of the beans don't even produce an audible crack, so the academic jury is out. Traditionally, roasters mark 1st crack when we hear 2 to 5 cracks in quick succession (in under a second or two). Do keep in mind that coffee can turn brown without properly reaching 1st crack - we colloquially call this "baking" the beans - that's why it's important to hear and note first crack since not entering the crack will result in brown beans that are acrid, sour and empty. Again, I'll assert this machine is loud but cracks are typically very audible despite this because they occupy a different frequency range (the machine when fan is below 5 or so is a lower frequency hum). Also if you're reaching development with enough thermal momentum, the cracks are energetic and louder than the machine. I know this because when I edit the audio for these videos, I can see where first crack actually happened on the waveform! If you aren't hearing 1st crack with this roaster, you likely haven't gotten the roast hot enough or you might have electrical issues
@@TheCaptainsCoffee I appreciate the feedback. I do run the fan high to keep the beans on the move so they brown more evenly. I never thought to use a sound graph to identify the actual cracking sound. When I first heard the term crack I thought it had something to do with the druggies terminology so never liked it. And since I liked living in the country I was not keene on the term city roast either. Who thinks of this stuff? I just like good coffee and wished I could grow it here in the North Carolina Mountains. Glad I got on the green bean wagon as there are so many varieties to choose from. Thanks and be well
The roast is not very even at all, as clearly evident. as such, I'd suggest having a higher fan power for better circulation.
I agree with your assessment! But disagree with the conclusion: the goal of this roast template was to create balanced and bright roasts of washed coffee. Even appearance and a bright, flavorful cup are 2 goals which are difficult to pull off in the same roast in an sr800. The stock sr800 is not the ideal setup for achieving both goals (that's why I 100% recommend the extension tube these days), so I focused on the more important goal of a tasty cup! A duller cup and even roast? Different approach 😉 Just go slow and low, keeping the fan higher throughout the roast. If that suits your palette, rock on! That's why I always give the disclaimer: this is the method that works for me. I endorse whatever method gives you the cup you want!