I think you mentioned possibly doing a Kaffelogic roasting course. As a new owner of a Nucleus Link (basically same machine but different software) I would love that. For now, roasting is a passion and hobby, but there are plans to maybe specialize in a certain variety of coffee and have a small business of it.
Hi Nicolai, thank you for the video! I am enjoying watching it, and am a happy owner of a Kaffelogic too. I am a complete discord beginner, and would love to join your/Kaffelogic forum. Do I need an invite to join the community? Cheers!
I can only say that the best sentence from the whole video is: "actually we have measured it". There is so much low quality "pseudo science" on YT on coffee (not only on coffee of course) that sometimes you just want to switch it all off. Always a pleasure to listen to Morten :)
Thanks @Marcin. Yes, let's measure a bit more of all the claims out there! If they do a measureable difference at all and if they do, how big is it. And how is it measured in the first place. A lot of stuff to do!
@@CoffeeMindAcademy Totally agree! What brewing method did you use to measure TDS and extraction? cupping bowls? would love to reproduce this at my roastery
If you haven't yet, do try roasting on a conveyor pizza oven ( hot air impingement) and in a Rational combination oven. I've done both, as well as in my cast iron drum. Won't mention results... There are some interesting observations on time to FC and roast color results awaiting you. Try it yourself if you care to
@@CoffeeMindAcademy Thank you… maybe I will mail you my results. I am a student of yours. And your simplicity of roast technique has helped me immensely ( @KoffyKraft)
The RoR-Discussion is based on the meaning of Scott RAO that the best tasting coffees he experienced in his life were roasts with a steady declining RoR curve
If you look for the concept on google and youtube you will see that there are a lot of different trainers who teach this, so I'm not sure where it started. At CoffeeMind we would like to take the people part out of the arguments and just discuss which concepts makes sense and which does not as we assume that everybody - both trainers and students - just wants to use the concepts that makes most sense to use so that we avoid waste of time and confusion. To claim that the shape of a noisy, curveshape-magnifying, confounding and artifact burdened derived parameter such as RoR is a good guideline for optimizing flavour is wrong and misleading for all the arguments I state in the webinar. I don't know who came up with idea first and I don't care who teaches it but we need to address the concepts directly and clarify them and then just assume that we are all in this together when it comes to improve and refine the way we work with concepts when we create concepts for educational and consulting purposes.
I think you mentioned possibly doing a Kaffelogic roasting course. As a new owner of a Nucleus Link (basically same machine but different software) I would love that. For now, roasting is a passion and hobby, but there are plans to maybe specialize in a certain variety of coffee and have a small business of it.
Hi Nicolai, thank you for the video! I am enjoying watching it, and am a happy owner of a Kaffelogic too. I am a complete discord beginner, and would love to join your/Kaffelogic forum. Do I need an invite to join the community? Cheers!
I can only say that the best sentence from the whole video is: "actually we have measured it". There is so much low quality "pseudo science" on YT on coffee (not only on coffee of course) that sometimes you just want to switch it all off. Always a pleasure to listen to Morten :)
Thanks @Marcin. Yes, let's measure a bit more of all the claims out there! If they do a measureable difference at all and if they do, how big is it. And how is it measured in the first place. A lot of stuff to do!
@@CoffeeMindAcademy Totally agree! What brewing method did you use to measure TDS and extraction? cupping bowls? would love to reproduce this at my roastery
@@ewaldcrombach8392 just good old cupping in cupping bowls.
If you haven't yet, do try roasting on a conveyor pizza oven ( hot air impingement) and in a Rational combination oven. I've done both, as well as in my cast iron drum. Won't mention results... There are some interesting observations on time to FC and roast color results awaiting you. Try it yourself if you care to
Sounds like an interesting experiment. I have 50 ideas and not a lot of time, so I'll add this to the queue :-)
@@CoffeeMindAcademy Thank you… maybe I will mail you my results. I am a student of yours. And your simplicity of roast technique has helped me immensely ( @KoffyKraft)
The RoR-Discussion is based on the meaning of Scott RAO that the best tasting coffees he experienced in his life were roasts with a steady declining RoR curve
If you look for the concept on google and youtube you will see that there are a lot of different trainers who teach this, so I'm not sure where it started. At CoffeeMind we would like to take the people part out of the arguments and just discuss which concepts makes sense and which does not as we assume that everybody - both trainers and students - just wants to use the concepts that makes most sense to use so that we avoid waste of time and confusion. To claim that the shape of a noisy, curveshape-magnifying, confounding and artifact burdened derived parameter such as RoR is a good guideline for optimizing flavour is wrong and misleading for all the arguments I state in the webinar. I don't know who came up with idea first and I don't care who teaches it but we need to address the concepts directly and clarify them and then just assume that we are all in this together when it comes to improve and refine the way we work with concepts when we create concepts for educational and consulting purposes.