Make this series continue, please. There's an audience out there that is still waiting for you to turn up with next-level content. Because some of us care about coffee, and its future, not about politics.
i always come back here to remember we know nothing, share the disappointment of our job that we so love (and hope for an update) haha! love from brazil, matt
No one mention air humidity either. Hot humid air at any given temperature has more heat to give up cooling 1degree than dry air. So following a temperature time curve accurately does not accurately reproduce heat exchanged to the beans.
Hi Matt! Built my own electrically heated 5Kg/batch roaster from 2013 to 2015. Roasted 1300 batches since then. I am really excited what you will come up with! ;-)
@@MattPerger Here in Austria we have AC230 Volts. I use 3 heating elements on 3 Phases with 3kW each - 9kW in total. I bought it from there: www.at-austria.at/de/produkte/ego/rohrheizkrper-ego/grillheizkrper/2413243020heizkorper-3000w-230v-l360-b3105mm/ I built them into a metal box beneath the drum. For better heat distribution and for a better heat transmission on the passing airflow I mounted some perforated metal sheet on each of the elements. It heats the airflow and also radiates onto the drum which ist from 2mm carbon steel, 40cm in length and 30cm in diameter. I get enough heat for roasting 5Kg of coffee within a minimum of 12 minutes and a pre heating phase between batches for about 5 to 15 minutes. I can roast nearly 3 batches per hour. The heating box reacts highly sluggishly but with some practising and experience however one can roast quite good coffee on it. But the heating thing is one of the weak points in the system. The elements work far beyond their specification and so I had to replace them twice until now.
@@MattPerger Matt, First, seldom listened to someone who put as much thought to this matter. You are spot on. I am building shop roasters since 2017. Built the first roaster in 2003. I went through all issues on my journey to build a roaster avoiding all the problems you have with drums. We build fluid bed roasters of high precision when it comes to the reproducing roasting profiles, the pros are high precision but the cons is small batches. I chose to reply to this thread as I am too an Austrian like Peter but live in Singapore since 30 years. I wish you good luck with your build. You can take a look at my roaster by visiting roastmaxtor.com
A famous Australian once said: it appears your ambition outweighed your talent. Is that the case here too? Waiting for Pt. 2 feels like a lifetime, especially with the additional time at home due to Covid pandemic.
@@Aerouu But then you forget to re-adjust for the next video on autoplay and you get a terrible ear rape and rips your bloody expensive noise cancelling headphones to shreds! 🤬 And many people choose not to use headphones because they're not all that healthy if you value your hearing...
This is fantastic, and it's a conversation I've been somewhat having with myself since shortly after I began roasting. Excited to see what you have to say in future episodes. Thanks for your diligent work in seeking to make everything about and surrounding coffee truly better, Matt!
Matt im glad your working on this subject, i want to hear more, this may amswer some of my long standing questions about drum roasters, i have roasted on both drum and air and am currently roasting on a shop built air roaster with pid control for heat for my consistency but still struggle with the probes like normal. Ill be keeping right up with you in this one to see how you explain it all... thanks!
Hi Matt, all good points that seem to make it even more important to know thy machine. It is amazing that we roast anything that is tasty considering the inherent chaos. Thanks for all that food for thought- I'm gonna try to not choke on the larger chunks... BTW, could you fix the sound level on your video? It is about half as what I normally get Thank you, onward.
Wow I knew you because my coffee teacher in korea said your amazing and scott rao said in a radio podcast that he talks with you about coffee and I thought I had to check this barista and wow now I'm big fan!! Thank you for good information!!
Really interesting, and actually very clearly explained for those of us who don’t know an awful lot about roasting. Thanks, Matt. Couldn’t stop thinking of the Chinese Sci-fi novel by the same name after you mentioned the Three Body Problem, though.
Finally! I’m waiting for so long about some roasting thoughts from you. I was long for a course about roasting from BH, but still haven’t come out yet. Please keep it up!
Hi Matt! I was just watching one of James Hoffman's videos when he was touring through Oz and was very impressed by your scientific approach to distribution. I popped on over to your channel to subscribe (naturally) and was shocked to see the thumbnail of your most recent video. I recognize pretty much everything on your table because I am also designing/building my own roaster in my spare time. I don't want to give away too much since you seem to be keeping everyone in suspense, but I think our designs are converging to similar points. I am also using a regenerative vortex blower and VFD, and the lack of adequate sensing in drum roasters is something I have issues with as well. I would love to get in contact with you to at at least just pick your brain for any issues either of us may run into during the build and test process. However, you and I both seem to be pretty nonexistent on the social medias. Not sure what the best way is, but was getting desperate so you are the proud owner of my first ever youtube comment! Can't wait to see an update!
Hi Matt, very interesting! i'm a coffee loving audio engineer and i want to make your audio louder. ;) Sound quality is very good though but very silent. Which Software did you use? If you still use the same mic / camera / audio settings i'd happily help you adjust this. Cheers!
"The turn" is such a ridiculous and embarrassing thing. The probe should be at the bean temperature when the beans are loaded. Say, a probe that is inserted into the roasting chamber just after the bean are.
If you need any assistance with data analysis or measurements let me know. My forte is more in mechanical design but I have a strong interest in cooking and coffee. I like where you’re headed with this. It would be fun to profile different beans from different origins and get heat transfer coefficients. I’ve also been exploring making my own roaster recently and dissatisfied with the options. I’m subscribing and please let me know if you’re interested in any sort of collaboration.
Hopefully not more of the scientism that plagues the theorising around espresso extraction. (I am not holding my breath!) As a roaster I have had great results with my self designed and built fluid bed roaster, but there is no science or even scientism involved, it just happens that I can easily and consistently roast the flavour profile that I and my customers prefer.
Make this series continue, please. There's an audience out there that is still waiting for you to turn up with next-level content. Because some of us care about coffee, and its future, not about politics.
Man oh man oh man am I excited for this series
Hi there,
We are waiting for the "never endings series"
i always come back here to remember we know nothing, share the disappointment of our job that we so love (and hope for an update) haha! love from brazil, matt
Fascinating stuff Matt and a very ambitious of you! But yes, please keep the content coming. Especially on this topic. ☕️
No one mention air humidity either. Hot humid air at any given temperature has more heat to give up cooling 1degree than dry air. So following a temperature time curve accurately does not accurately reproduce heat exchanged to the beans.
Well what a nice and informative never-ending series that ended after one episode
Why I Built A Roaster - Pt. 42, taking my beans to space for the perfect roast
Hi Matt! Built my own electrically heated 5Kg/batch roaster from 2013 to 2015. Roasted 1300 batches since then. I am really excited what you will come up with! ;-)
Peter Zechmeister nice!!! How many watts does that thing chug? Or volts/amps
@@MattPerger Here in Austria we have AC230 Volts. I use 3 heating elements on 3 Phases with 3kW each - 9kW in total. I bought it from there: www.at-austria.at/de/produkte/ego/rohrheizkrper-ego/grillheizkrper/2413243020heizkorper-3000w-230v-l360-b3105mm/
I built them into a metal box beneath the drum. For better heat distribution and for a better heat transmission on the passing airflow I mounted some perforated metal sheet on each of the elements. It heats the airflow and also radiates onto the drum which ist from 2mm carbon steel, 40cm in length and 30cm in diameter.
I get enough heat for roasting 5Kg of coffee within a minimum of 12 minutes and a pre heating phase between batches for about 5 to 15 minutes. I can roast nearly 3 batches per hour.
The heating box reacts highly sluggishly but with some practising and experience however one can roast quite good coffee on it.
But the heating thing is one of the weak points in the system. The elements work far beyond their specification and so I had to replace them twice until now.
Would love to see it in action! Do you have any videos of it while roasting beans?
@@lacaval Did one today. The quality is somehow crappy but I think someone get an idea what this machine is: ruclips.net/video/Re_Cp_bduD4/видео.html
@@MattPerger Matt,
First, seldom listened to someone who put as much thought to this matter.
You are spot on.
I am building shop roasters since 2017.
Built the first roaster in 2003.
I went through all issues on my journey to build a roaster avoiding all the problems you have with drums.
We build fluid bed roasters of high precision when it comes to the reproducing roasting profiles, the pros are high precision but the cons is small batches.
I chose to reply to this thread as I am too an Austrian like Peter but live in Singapore since 30 years.
I wish you good luck with your build. You can take a look at my roaster by visiting roastmaxtor.com
Woah!!! So great! Thanks for tackling this one Matt! I hear ya!
Keep em coming. Glad we have Master Scott on board for this journey too!
This is exciting! It's 2020 already and coffee roasting machine is still old-fashioned
A famous Australian once said: it appears your ambition outweighed your talent. Is that the case here too?
Waiting for Pt. 2 feels like a lifetime, especially with the additional time at home due to Covid pandemic.
Please do part 2 soon! This is soooo eye opening
The audio is a little bit hard to hear
Khanh Pham noted! Sorry. I’ll sort that out next time.
It's not that bad if you use headphones
@@MattPerger Thanks! We really want to hear what you have to say!. Aroha from Aotearoa.💪
Just make sure it averages -6 db in the preview bar in premiere or whatever you use for editing. :)
@@Aerouu But then you forget to re-adjust for the next video on autoplay and you get a terrible ear rape and rips your bloody expensive noise cancelling headphones to shreds! 🤬 And many people choose not to use headphones because they're not all that healthy if you value your hearing...
Great topic Matt, I look forward for more. Thanks for this series. ;-)
Matt, cool to hear, about time for a roaster revolution. Been working on one too.
He's been shut down by the big coffee roasting companies!
This is super intresting!
Is part 2 coming any time soon?
This is fantastic, and it's a conversation I've been somewhat having with myself since shortly after I began roasting. Excited to see what you have to say in future episodes. Thanks for your diligent work in seeking to make everything about and surrounding coffee truly better, Matt!
Matt im glad your working on this subject, i want to hear more, this may amswer some of my long standing questions about drum roasters, i have roasted on both drum and air and am currently roasting on a shop built air roaster with pid control for heat for my consistency but still struggle with the probes like normal. Ill be keeping right up with you in this one to see how you explain it all... thanks!
please make the part 2 ! can't wait
So excited to see the sequel as if it was a game of throne series.
Great first vid! Roll on the rest
Ending on the Loring crushing my hopes and dreams 😭
It's look very interesting! Thanks for sharing! I'll stay tune!
Hi Matt, all good points that seem to make it even more important to know thy machine. It is amazing that we roast anything that is tasty considering the inherent chaos.
Thanks for all that food for thought- I'm gonna try to not choke on the larger chunks...
BTW, could you fix the sound level on your video? It is about half as what I normally get
Thank you, onward.
This is really interesting. I am far rar down the chain at the consuming-coffee point but this was fascinating to watch.
I really truly love this and I hope you haven't gone insane from this whole process! Looking so much forward to seeing more!
Wow I knew you because my coffee teacher in korea said your amazing and scott rao said in a radio podcast that he talks with you about coffee and I thought I had to check this barista and wow now I'm big fan!! Thank you for good information!!
Really interesting, and actually very clearly explained for those of us who don’t know an awful lot about roasting. Thanks, Matt. Couldn’t stop thinking of the Chinese Sci-fi novel by the same name after you mentioned the Three Body Problem, though.
Finally! I’m waiting for so long about some roasting thoughts from you. I was long for a course about roasting from BH, but still haven’t come out yet. Please keep it up!
Can’t wait to know more
always love your work matt! been a BH fan for years. keep it up!
Great video! The problem now is that I'll never be able to get into roasting without hearing your voice of how all coffee roasters suck in my head XD
Travel Rasmus it’s the worst. I’m so far down this stupid rabbit hole all I can taste is roast faults and I hate it
Matt Perger bloody Scott Rao! He’s ruined bad coffee for all of us!
A true scientist!
Hi Matt! I was just watching one of James Hoffman's videos when he was touring through Oz and was very impressed by your scientific approach to distribution. I popped on over to your channel to subscribe (naturally) and was shocked to see the thumbnail of your most recent video. I recognize pretty much everything on your table because I am also designing/building my own roaster in my spare time. I don't want to give away too much since you seem to be keeping everyone in suspense, but I think our designs are converging to similar points. I am also using a regenerative vortex blower and VFD, and the lack of adequate sensing in drum roasters is something I have issues with as well. I would love to get in contact with you to at at least just pick your brain for any issues either of us may run into during the build and test process. However, you and I both seem to be pretty nonexistent on the social medias. Not sure what the best way is, but was getting desperate so you are the proud owner of my first ever youtube comment! Can't wait to see an update!
Man I so hyped to see what you've come up this.
We are waiting for the rest of this series!!
oh Matt where have you been :p we are here waiting for you. Hope this makes you feel better in the morning :)
Can't wait for the next episode of building coffee roasting machine!
That Like equals self worth thing at the end is a hilarious dig
You’re chasing the impossible dude. Looking fwd to next video.
Alright, you got me interested enough to subscribe. Lookin forward to future vids.
As always very interesting!
Exciting ! some more please ! 💪💪💪
Hi Matt, very interesting! i'm a coffee loving audio engineer and i want to make your audio louder. ;) Sound quality is very good though but very silent. Which Software did you use? If you still use the same mic / camera / audio settings i'd happily help you adjust this. Cheers!
Please make part 2!!!
Sigo esperando la segunda parte de esta serie 😢
Cooling by fan is not fast enough to preserve the flavour, need a freeze to stop the momentum!
Waiting for Pt.2
Come baaaaaaaaack!
Great video on the reality of roasting coffee..
waiting for next video .. thank you for this
"The turn" is such a ridiculous and embarrassing thing. The probe should be at the bean temperature when the beans are loaded. Say, a probe that is inserted into the roasting chamber just after the bean are.
so... what kind of roaster ? some kinda RFB roaster ? with controlled input air temp?
Is there a date for part 2 ?
Perger, you change the game everytime. ALI 2012🤘 so dreamy 🤣
If you need any assistance with data analysis or measurements let me know. My forte is more in mechanical design but I have a strong interest in cooking and coffee. I like where you’re headed with this. It would be fun to profile different beans from different origins and get heat transfer coefficients. I’ve also been exploring making my own roaster recently and dissatisfied with the options. I’m subscribing and please let me know if you’re interested in any sort of collaboration.
Very sexy, Matt. So, have you reinvented the Ethiopian roasting pan with infrared photo measurement?
Where is the 2nd part? 🥲
part 2 plssssss
You're insane, i love it.
Next step, grow you're own coffee :)
What happend to the supposed series of videos about coffee roasting?
has there been any updates on this roaster?
Just curious how this project is going, and if you are doing alright.
Hey Matt! Will you continue this series?
So... No part 2?
Bro I heard cast iron in roasters is a myth. All of them are steel
Any update?
So why only one episode?
Top video but please master the next one at least 10db louder!! Mad stuffs tho
Hopefully not more of the scientism that plagues the theorising around espresso extraction. (I am not holding my breath!) As a roaster I have had great results with my self designed and built fluid bed roaster, but there is no science or even scientism involved, it just happens that I can easily and consistently roast the flavour profile that I and my customers prefer.
How are you measuring consistency?
Part 2? 👀
When are you gonna unveil the roaster you built‽
Spro Bro sooooooon!
Hey Matt! What are your thoughts on the Loring?
What do you think of air roasters?
So quiet
Giff part 2!!
legend
FYI, the sound is very low on this video
hehe, love you :3
You need feedforward control or some advanced control(such as MPC)
Part 2??
I stick to nespresso and try to forget the few times I've had truly great coffee.
"Röstoskop" is a fantastic name :D
Dominik Rodler if I ever make a roaster/killing machine, that’s the name!
Have you given up?
it looks like it....
Does anyone notice why i am here? Hahah😂😂
Roast papa Rao
TL;DR
He likes to roast people