Roaster School Online #17 - Sizing Up Your Batches
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- Опубликовано: 19 июл 2024
- Joe and Eliza will discuss how to size up to a larger machine after working on smaller ones.
Check out all the different roaster sizes we offer on our website millcityroasters.com/ 
Хобби
Eliza and Joe = GREAT team!
Enjoyed it as always. Thanks. On my 1k I typically charge at roughly 400 and then an initial gas setting of 2.4-2.6 for a particular coffee. For a 500g of the same coffee I charge at 340 and have an initial gas setting of 1.3-1.5. Interesting, to me anyway, is that I will have to throttle back the 1k to a setting that is nearly the same as the 500g between drying and first crack in order to match the profiles. Even a 1.45k load will have nearly the same setting within a couple minutes of approaching first crack. It takes proportionally more gas to build momentum in the mass of coffee, but once moving, keeping it going seems to take a very similar amount of gas. This way I can get nearly identical profiles. I use the same air and drum speed settings for all. Not saying that's ideal, I simply haven't taken the time to explore what altering the air and drum might do.
Charge temp per size and density may have a problem in this video. Logically if you think about the lower density as an insulator, you would lower the charge temp so that the outside of the bean doesn't roast too fast because it is more of an insulator, so be gentle with the charge temp allowing inner temps to catch up. In the case of the same density small bean and large bean, again the smaller bean needs a more gentle roast so that the great taste reactions happen at the same timing as your larger high density bean (think size of cookies in the oven). If I am all messed up please let me have it. The cup and mile stones will always tell you the truth. Just roasting this way on my Modded out 80's D-IR-12.
My North 1kg gas roaster from MCR is just great. Full charge (plus a little from time to time based on weight loss to net 2 lbs sellable) roast development is just fine. Even color pre/post grinding and simply DELICIOUS! Yep, when roasting 1/2 batches (1.1 pounds to net 1 lb sellable), I back the heat off 30% at start. So, 2kpa for full charge is 1.6 to 1.7 with half-batch. Overall, just watch your heat to target a DTR (Development Time Ratio [Scott Rao]) of 20% to 23% of total roast time. If the ramp is too steep at the beginning of the roast, then the DTR blows up and you end up with "baked beans" that taste baggy or cereal-like.
Isn't the Scott Rao DTR 20% to 25%.
😃😀😄🙂👍💪👏
In the previous lesson you said that higher density beans require high charge temperature because even though it observes heat quickly the moisture which evaporates moderate the heating effect but in this lecture you making a vice-versa statement which will be the correct explanation????
Hello Joe, Great Content. I can't thank you enough. You have helped me lot take a decision to start a roasting business. I am opening up my first Coffee Shop and Roasters (currently in the construction phase) in November, 2020 and I have ordered a 3.5kg roaster with double walled stainless steel drum, which has roast capacity from 300g to 3.5kg.
Now I am wondering if I should be also investing in a sample roaster or use the 3.5kg machine for making sample roast?
For sample roaster I considering options:
1. Single wall carbon steel drum or in the range of 50g-300g or 100-500g
2. Single wall stainless steel drum in the range of 100g-600g
Can you please shed some light of experience in this regard?
Best Regards
Well duh, Pizza Guy. If you like our videos and our instruction, you'll love our roasters. We ship worldwide everywhere coffee is consumed. Email hello@millcityroasters.com for information.
On your website, Roasting Lesson 101, you wrote that higher density/elevation requires higher charge temp.. but on your youtube channel you tell us otherwise.. how come?
Mo2Smoke I would appreciate an explanation for this as well!
It depends of the process, if is a natural or honey you going to need more energy, yes, but you have to go slowly because the amount of sugars that they have are bigger than a washed processed, and that could be over-caramelized and results in bitter flavors. Is different if you have a high density whased process, probably is gonna resist more temperature.
So if we’re making changes and judging the changes through taste, how long are we suppose to wait, or rest the beans, before cupping the roasted beans
For roast profile cupping, best practice is something like a minimum of 8 hours rest. When that's not practical, grind the coffee and wait 15-20 minutes to degas before brewing.
Please I like to ask you few questions about mill city roaster I hope I will be looking forward from you kind reply.
• Is it okay to roast another batch while cooling fan is still on and cooling the bean?
Like : we finished the 1 batch of the coffee and still cooling this batch
( cooling fan is still on) now can you jump to new roast while these beans are still cooling?
••If yes dose it have a repercussions on the machine efficiency
••If no, why is it not possible
•What could be the major reason for extreme noice from the fan motor, and how to avoid it.
If your venting is set up correctly, you can roast and cool at the same time. If your fan is noisy, it's probably dirty. Remove and clean it.
@@MillCityRoastersMN thank you for your response