Thanks! Really enjoy these master level classes on RUclips. Will need to watch this again and take notes. I have a Kaffelogic in Mexico, lots more to learn!
Great video as always! I just can’t believe all the amazing and valuable information you keep putting out, this is so helpful for wannabe homeroasters like me. Thank you!
That was a real pleasure! I hobby roast twice a week and your conversation got my wheels turning. I am nearing the end of my green bag which was an April '22 crop. Chris & Ingo, if that harvest was appealing (it was!) would you still buy it (12 mos old) or would you wait for the '23? I assume that even with good storage technique, there is some staleness in 12 month storage. thanks!
depends also a bit the coffee. For competition level light roasts you will be a bit more strict on freshness, the more you go into a classic or even commercial grade coffee, the less strict you will be. Also it depends on how the coffee is stored - in burlap bags, in grainpro / ecotact bags or vacuum. And then of course on how long your bag will last. If the fresh harvest will come soon, I would recommend you to wait and if it's not in grainpro or vacuum, I would immediately repack it.
28:25 Maillard starting temp. is based on PH-Level - for coffee it should be around 135°C and it fading out as Caramel starts (burning sugars and therefore taking them away for Maillard) staring around 160°C (for all sugars aside Fructose and Maltose) so now you can choose: Believe in a thermoreading-number or chemical-pysical-based numbers.
Yes thanks! True bean temperature will not represent accurately on our so-called "bean" thermocouples. When we talk in these terms in coffee roasting, usually the practice is "observed" start of Maillard, acknowledging that it precedes our ability to detect it visibly.
I am really sorry, I don't fully understand your question. If you say, you have not much chaff, there can be several reasons - e.g. washed coffee has much less chaffs than naturals, decafs even no chaffs. Or if it has chaffs and they are not released, it could be that you are roasting too slow and are baking your coffee.
Thanks for your feedback. Having various sizes on beans in one bag could either come from having a blend in the bag or of less strictly sorted beans. There are always slight differences even in carefully sorted coffees but it should not be too big in difference.
Thanks!
Really enjoy these master level classes on RUclips.
Will need to watch this again and take notes.
I have a Kaffelogic in Mexico, lots more to learn!
Thanks for your feedback. I also learned so much from talking to Chris.
Great video as always! I just can’t believe all the amazing and valuable information you keep putting out, this is so helpful for wannabe homeroasters like me. Thank you!
Thanks you for your nice feedback. In also really enjoyed talking to Chris. He knows so much about green coffee.
That was a real pleasure! I hobby roast twice a week and your conversation got my wheels turning. I am nearing the end of my green bag which was an April '22
crop. Chris & Ingo, if that harvest was appealing (it was!) would you still buy it (12 mos old) or would you wait for the '23? I assume that even with good storage technique,
there is some staleness in 12 month storage. thanks!
I watched your newer interview with Chris and I see that he answered this question nicely! thanks (12 mos seems to be the max)
depends also a bit the coffee. For competition level light roasts you will be a bit more strict on freshness, the more you go into a classic or even commercial grade coffee, the less strict you will be. Also it depends on how the coffee is stored - in burlap bags, in grainpro / ecotact bags or vacuum. And then of course on how long your bag will last. If the fresh harvest will come soon, I would recommend you to wait and if it's not in grainpro or vacuum, I would immediately repack it.
Thank you for all the great content Roast Rebels!
Thank you for your kind feedback, Nick. I am very happy to hear that it helps.
Thanks for the great interview, it was a pleasure to talk coffee with you!
Thanks a lot, Chris for sharing all your knowledge and experience. That's super helpful 🙏
28:25 Maillard starting temp. is based on PH-Level - for coffee it should be around 135°C and it fading out as Caramel starts (burning sugars and therefore taking them away for Maillard) staring around 160°C (for all sugars aside Fructose and Maltose)
so now you can choose: Believe in a thermoreading-number or chemical-pysical-based numbers.
Thank you for sharing 🙏
Yes thanks! True bean temperature will not represent accurately on our so-called "bean" thermocouples. When we talk in these terms in coffee roasting, usually the practice is "observed" start of Maillard, acknowledging that it precedes our ability to detect it visibly.
Thank you for sharing 🙏 your knowledge.
Thanks a lot for your kind Feedback!
At 36:58 he mentions the preferred moisture meter he uses. ....beam pro? Hard to catch how that first part was spelled?
Hi. He's talking about the Sinar Beanpro. Kind regards Ingo
Hey has anyone ever had issue roasting green coffee such as very little 1st or 2nd crack? And not much chaff?
I am really sorry, I don't fully understand your question. If you say, you have not much chaff, there can be several reasons - e.g. washed coffee has much less chaffs than naturals, decafs even no chaffs. Or if it has chaffs and they are not released, it could be that you are roasting too slow and are baking your coffee.
I sifted roasted beans and tasted them. Interesting that there are roasteries with a range of sizes in one bag of roasted coffee.
P.S. 65°F = 18°C
Thanks for your feedback. Having various sizes on beans in one bag could either come from having a blend in the bag or of less strictly sorted beans. There are always slight differences even in carefully sorted coffees but it should not be too big in difference.
Thx
Thank you!