I have to say, the roast alongs have been great, but this one with the follow up analysis and importantly the discussion on adjustments/tweaks was even more beneficial. Thanks Derek, give us more !
++10 for the much improved audio! There's a heatwave in southern California this week. 100F today. I still drink hot coffee, although, I'm holding on the roasting until it cools down again. Thanks for another Roast Along.
I love these roast-alongs. Derek is my favorite roaster whose coffee I've never even drank. I also really appreciate the editing and cuts made to the video this time, as Derek is such an animated person who's already jumping around the frame. Now he's teleporting and It's just wonderful.
@@MillCityRoastersMN If I weren't based in Korea, I would have signed up ages ago! The next time my wife and I are in America, we plan to schedule a visit with you guys! You've been such a huge help to us.
Appreciate your work and the content you make, Derek! Any way you can post the roast profile graph or do picture in picture for us who's trying to replicate or roast coffee at home?
Thanks heaps for that....really love your show. We are endeavouring to roast Yirgacheffe in a very humid location (Asia)...its a challenge for us. We roast 2kg batches and will now endeavour to try 500gm batches after watching your show....once again thanks heaps.
Perceived sweetness is a combination of heat splitting insoluble sugars into soluble sugars (potentially favoring a longer Maillard), overall solubility (potentially favoring a longer overall roast to a lower finish temp) and the conservation of acidity sufficient to magnify sweetness (favoring shorter roasts). There's no answer to your question. You have to do the work with every new coffee.
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
I have to say, the roast alongs have been great, but this one with the follow up analysis and importantly the discussion on adjustments/tweaks was even more beneficial. Thanks Derek, give us more !
Been watching for over a year and have since bought a 1kg roaster. Thanks for keeping these going.
++10 for the much improved audio! There's a heatwave in southern California this week. 100F today. I still drink hot coffee, although, I'm holding on the roasting until it cools down again. Thanks for another Roast Along.
I'm in N. County San Diego...tell me about it!
I love these roast-alongs. Derek is my favorite roaster whose coffee I've never even drank.
I also really appreciate the editing and cuts made to the video this time, as Derek is such an animated person who's already jumping around the frame. Now he's teleporting and It's just wonderful.
Take the Roaster 101 class and you'll taste all kinds of Derek's coffee.
@@MillCityRoastersMN If I weren't based in Korea, I would have signed up ages ago! The next time my wife and I are in America, we plan to schedule a visit with you guys! You've been such a huge help to us.
@@chrisrettig7444 we've been shipping class kits internationally via DHL all summer. Distance is no longer a barrier to craft.
Thank you for including the analysis segment at the end. Very useful.
Thanks a lot for all these videos! Extremely helpful!
Another great roast along.
Very informative and detailed.
You know your craft.
Derek always making it look smooth
Thank you for good educational video! From korean student
Your enthusiasm makes it fun to roast along. Thank you!
Wow! So informative, thanks ❤
great series. im just starting to consider getting into roasting and your videos give some nice insight into the process.
As usual, great video. Any chance you guys will be doing a roast along on the dry process yirg you have too?
Appreciate your work and the content you make, Derek! Any way you can post the roast profile graph or do picture in picture for us who's trying to replicate or roast coffee at home?
Thanks heaps for that....really love your show. We are endeavouring to roast Yirgacheffe in a very humid location (Asia)...its a challenge for us. We roast 2kg batches and will now endeavour to try 500gm batches after watching your show....once again thanks heaps.
Glad I found this!
Enjoying the 'Roast along' very much: fun, informative, and different from my style, thank you :-)
could you start sharing artisan roast profiles?
Derek any chance you'll roast on electric powered one? Thanks.
Unlikely.
You can roast two different beans in one roast? The beans would have to be similar in size and mass, would't it?
Nope. They can be very different and still highly complimentary in the cup.
Do I have to extend the drying phase or the maillard phase to get greater coffee sweetness?
Perceived sweetness is a combination of heat splitting insoluble sugars into soluble sugars (potentially favoring a longer Maillard), overall solubility (potentially favoring a longer overall roast to a lower finish temp) and the conservation of acidity sufficient to magnify sweetness (favoring shorter roasts). There's no answer to your question. You have to do the work with every new coffee.
I’m interested in your profiling workshop or your 102 class. How can I find out more about it?
Email hello@millcityroasteers.com
New to “home” roasting. When you mention time roasting after first crack, does this time start after the first crack seems to stop?
At the start of consecutive pop pop pop 😉
Why would you not roast the yirg and las lajas separately, then blend?
You can or not as you desire.
Love the information. Please stop filming on a phone! Hard to watch.
I really don't think it's matters.. It's not like he's doing anything that requires 8k, high resolution