Roasting Concepts ep. 3 - Machine

Roasting Concepts episode 3 of 8
For more coffee education visit cafeimports.com/education
Roasting Concepts was produced in-house at Cafe Imports. Written by Joe Marrocco, with animations and video production by Andy Reiland.
Roasting is a subjective craft, and as yet there is little recorded scientific analysis of coffee roasting, with few hard-and-fast facts, figures, or universal guidelines. (In other words, your mileage may vary.) In order to ensure general accuracy and gain perspective we consulted experts in the field for their feedback and suggestions about the material covered in this series; while the views and opinions presented in Roasting Concepts do not necessarily reflect the views of the panel, we are grateful for their insight and input.
Thanks to Anne Cooper, Nolan Dutton, Ian Fretheim, Rob Hoos, and O.M. Miles for their assistance, contributions, and constructive criticism.

[@khazel1969]

This guy is great at taking a very complex subject and breaking it down so anyone can understand it - without dumbing it down so much it oversimplifies the process. Really talented teacher.

[@mohammeds5605]

One of the best videos I've ever seen that explains the concept of coffee roasting..your hard work guys is much appreciated

[@reigncoffeecompany7170]

Brand new to roasting, and couldn’t have been more blessed to find this video; this entire series! So thankful.

[@user-yv9wt8yu8g]

Roaster Company, which manufactures international coffee roasting machines. I wish you good luck and lasting success

[@1984fang]

sorry first for my poor English. Thank you so much, Mr. Joe. These series really teach me so much, about roasting. All of this are the best for me. thank you so much.

[@ramsesm]

Guys, thank you so much for these series and yes, please, keep producing content...

[@MD-wk3gj]

Awesome information and great presentation but did anyone else notice they even made sure to have the animated coffee bean change from green to yellow to brown during the roast? 👍

[@NoahMauer]

What a fantastic video! Thanks for making this series!

[@eshetuandarge1981]

a very nice explanations. thank you so much

[@01logan75]

Brilliant explanation! Thank you

[@ericdahlberg238]

I'm new to roasting, and thrilled to find this company is just down the road from me!

[@adofauzi9666]

Thank you...hope you get more than you gave

[@1cupcoffeeroasters203]

Super nice Joe. Great explanations of the roasting requirements. Thanks!

[@balalalala13]

Thank you. Excellent explanations. How does infrared roasting work? Thank you

[@Sirsonia]

i can't thank you guys enough

[@hassanbilal7393]

Really an informative video. ❤️

[@MisioratorPL]

So when my air curve is slicing my bean curve somewhere in the middle of the roast I can assume i have to much airflow going through my machine? My coffee is tasting baked despite Perfect bean curve

[@jonathanfoofoo7665]

Adamski your bean temp can only follow the enviro temp you supply. Thusly your enviro temp should always exceed your bean temp, the amount depending on your profile. You might crash your enviro supply at the end of your roast, but not halfway. If you’re giving it all the supply you can and it’s not enough, try a higher charge temp. Or if you have a damper, close it up at the start. Does that help?

[@kg-Whatthehelliseventhat]

Omg!!! That is an amazing statement! Exactly what I needed to hear. Hell yea! Thank you

[@alihosseini8791]

That was amazing

[@danielstewart3507]

I have a feeling you have a background in Mechanical Engineering.

[@Coffee_Djuna_04]

👍☕

[@muthi_hib]

Omg, god bless you

[@isaacmilton3567]

Excellent 👍

[@ayashelestial1199]

is gas leaking can affect the coffee taste??

[@sparkblack77]

It could...

[@JaymesWebbs]

Can you please make videos about Scolari 240kg and 360kg?