They have a couple other channels that are pretty good. “Tired Eyes” is good and “Mirror Coffee Roaster” both have some great videos out. Again I truly appreciate you watching. Just finished shooting a video today so hoping to get it out soon. If you have any “topic ideas” let me know and I will put them on my video list.
Haha! Come on now? What is wrong with some Miller! Lol I admit I snob out on coffee but I like any beer hot or cold. Drink anything from PBR to Guinness, natty to local brews. Truly appreciate you watching buddy and thanks for the kind words!
@@RobPirieCedarOtaCoffee LoL I support that, Rob. I just got a kick from a coffee snob drinking what a beer snob (me) would look at as ironic and funny. good times. Chimay Blue Label, Duvel, Repping the South-Good People Brewing Company, Snake Handler. Thanks for your vids, Rob.
1. Charge temperature: increases the turnaround temp + ROR 2. Preheating time: be consistent 3. Density (and type) of coffee: affects evaporative speed 4. Airflow Vs Heat: finding balance affects quality 5. Fuel: more fuel = more heat 6. Duration: short roasts are grassy, acidic. Longer roasts baked. Find happy medium. 7. Ambient temperature (relevant for outdoor roasters) 8. Drop temperature: affects colour 9. Batch size: Have one size (larger is better, for control) 10. Drum size
I am a Beginners roaster. I've roasted 300g. 5 times now 5 diferant types of beans. I am a 2nd crack kind of guy. :-) I enjoy your vids. Peace and Love, Always.
Thanks for the information. I just started roasting at home: on the stove top and with a popcorn popper. I have burned myself twice and my daughter thinks I'm a crazy old dude. She's 14. Right now I'm roasting for my wife and I. The one thing I can say, briefly, is that fresh roasted, fresh ground brewed coffee tastes really good 👍 😋.
Haha yes indeed! Welcome to the roasting journey! It’s a fun one for sure. Fresh coffee is a world of difference form the can stuff in the store. What kind of stove top roaster do you have?
Hey man, keep it up. I labelled the crazy coffee guy but everyone says I killed coffee 4 them bcuz if they drink any other coffee it sucks to them now so... I roast over a gas camping stove with a 200g cube roast. We live in Japan but order beans from many countries at 1kg bags and a 5kg total. Stay well.
That’s a good machine! Like anything the more you roast the better you will get. What’s good about a 1kg is you are not wasting to much coffee if you complete bomb it. But honestly freshly roasted tastes better than anything you will get in the store for sure.
Excellent points Rob. Good work. My experience seems to match most roasters regarding batch size and that is to keep the batch size as close to 80% of your drum capacity for consistent even roasts.
Yep, I would definitely concur with that. So many people ask what’s the minimum you can roast in “x” machine and it’s like you can roast as little as you want but it’s hard to be consistent changing batch sizes around. We all get it once we start roasting and burn through some haha. How long you been roasting?
@@RobPirieCedarOtaCoffee, been roasting 6, almost 7 years here in Thailand on a machine I hand built. Still going strong. 👍🙏 facebook.com/StarbrightCoffeeRoasters
man that little roaster is nice looking! Beefy as heck too. You still roasting in that red white and blue room? Nice little set up you got. I need to get more organized and stuff. How long have you lived in Thailand?
@@RobPirieCedarOtaCoffee The room is my new place, I had a dedicated coffee building in my previous location. It was even more cool but had to change do to landowner changes. I've been in Thailand for 10 years. Japan before that. That roaster is a 5kg machine. Still going strong after 7 years, but nothing automatic about it. Every roast relies on my input.
Great beginner video Rob :) There are so many variables you learn about when starting out and some even seem gimicky at first. But you defo hit the important variables ;) Keep it up man and kudos on the ultra marathon ;)
I cook green coffee on my stove In a cast iron pan in about 20 minutes to city roast and it's fine..now I'm doing it in a oven in about 30 , to city and it's awesome . Trick is actually working it . I mean don't walk away . And have a color chart temp chart, a screen to get rid of chaff and don't buy crap coffee. I find that the end result is what you're after not all the variables . I made some mistakes at the beginning but now I'm as good as the corner shop . And I'm totally competent out camping .. don't over think this. The point being is learn to roast with the worst possible scenario possible will advance your skills the fastest. Great equipment coffee by a button pusher is worst then low equipment coffee made with experience. This is the samee for coffee shops .
Yup roasting in winter sucks!!! I live in Japan where it is just at the freezing level. I tell ya... Oh i saw a chart that showed drum size to rpm. Idk where i saw it but its out there.
You drink high quality coffee, but crappy beer, but Damn this was informative! Been roasting using a stovetop popper, want to buy a roaster but its hard to know which one to choose, any suggestions? Really loving your channel.
you doing wonders with your chanal. I am a fan. Also, which affordable and efficient, and controlled roasting machine that you recommend for a beginner? Thank you
Truly appreciate the kind words buddy. I get this question a lot so I think I’m going to make a video on it. It really depends. What are your goals? Just home roasting or one to start a business with?
Like these points, very good to know. Any chance of making a followup and going through these one by one with concrete recommendations? Might get us started more quickly toward higher quality. I'd guess most of us dont have the time needed to experiment with all these variables, thus roasting just stays in the suboptimal zone. (I'm using a Kaldi) Thanks for making these.
Hey buddy!! Truly appreciate you checking out the videos! I am planning on diving deeper into these and putting out some additional content. Just had a little baby over the weekend but as soon as we get our heads screwed back on strait I will get them going again. How you liking the Kaldi?
Hey brother, do you have any tips for roasting on the stove top in a pot? I don’t have a roaster, so I have just been agitating the beans in a pot with a whisk on the stove. I am using Tanzania beans, and will get the first crack around 13 mins with 460g on high heat. I get that earthy/grassy taste in my beans. I would like to have a nice mellow light roast. Thanks in advance!
That’s a struggle because there is always contact with the bean. I would say maybe try using a thicker strainer basket and twirling it around over the burner. If you look up the “Hive roaster” you can kind of get an idea of how it would look. You don’t have to buy one but just look up the technique they use with it. Are you using a cast iron skillet or like a stainless steel pot?
@@RobPirieCedarOtaCoffee thanks so much. I will check that out. Right now I’m using a “Rock pot”. I think it’s made from ceramic. With the technique that you mentioned, how long should it be before the first crack? Also, should I be cutting my heat right at the first crack and “coasting” into my light roast? Thanks!
I like to hit first crack around 8-9 minutes with about 1-2 min development with less heat. Some beans I may change this up but that is an overall goal i shoot for. It varies some but not much from that.
Hi, can we distinguish the main difference between 1st and 2nd crack? 1. Is there a clear time gap between 1st and 2nd crack such as after 1st crack stopped for some time gap, then follow by 2nd crack? 2. Judging from the smoke level, can we distinguish 1st and 2nd crack by means of the amount of smoke generated? Which means, does 2nd crack generates much more smoke than the 1st crack?
Hey buddy! First of all thanks so much for checking out my video. There usually is a time gap between 1st and 2nd depending on the fuel that is being applied. If you have backed off fuel and coast in to first crack there can be anywhere from 2-3 minutes between 1st and 2nd. If you have fuel still being applied then it can skip this gap all together and over heat quickly. There will be some smoke during first crack but you will notice a much more ample amount during second crack and after. Hope this helps my friend!
This is just my experience on my machine. Air roasters and larger machines may be a different case. But for my 2kg drum roaster. That is my experience.
Your videos are super helpful. Would love for you to talk about about the types of roasters. Drum and all the others. Also, single or double popping stage? Maybe I got that name wrong. But its the stage after the yellowing stage?
I would be happy to. I have a video list I have been putting together so I will add these topics to it. Just got done moving and running a race this Saturday but after that I’m about to go all in on videos again.
Haha I knew what you meant! No worries. 1st crack is a good indicator of how roasted the coffee is. Lighter roasts are usually pulled a little after first crack while second crack is darker roasts. Usually French roasts go into second crack or after.
@@RobPirieCedarOtaCoffee So quick question. How much weight loss is there in a medium roast -> dark roast. 20 lbs of green beans, produces how much? %10 loss due to roasting or more than that?
Really depends on what level you roast at. Obviously lighter roasts will have less water loss than a super dark roast. A darker roast can have as much as 20% weight loss. It also depends on the bean as some beans are more dense than others and that can help hold moisture in. I always plan for 20% loss when doing calculations. So a 100 pound bag will give me 80 pounds of roasted coffee.
Hello Rob, following you on ig and first time stumbling upon your yt. Still learning roasting. Startred using a pan roast technique. Any recom on beginner roasting machine? Thanks!
Ya I think a good one to start out on is the Kaldi. I created a little video on it. It really depends on what your goal is though for roasting. One of my recent video I kind of go through that and talk about a few roasters. Do you plan to just home roast or eventually start a business with it?
That is a 2kg Bideli roaster. Ordered it off of Alibaba. In a great roaster to learn on and I still use it. I have a few older videos where I talk about it and roast on it. Planning to actually do a full roast review on it for my next video.
Thanks for the video and info and congrats on finishing the ultra.Do you have a rough estimate on what is an ideal development time for different beans' processes?
It differs depending on the bean. Indonesia will be different than Kenya. But... to give you answer. 1 minute after first crack is what I consider a good light roast. Anything over that will get into the light/medium and usually after 3 mins after first crack you get into darker flavors.
Hello Rob, I had recently roasted a batch of Brazil beans which produces a grassy smell, but the taste after brewed is OK. Normally I am expecting nice aroma after 1-2 days after degassing,but not the case. My roast is 1.2 minutes after first crack, air chamber temperature maximum up to 230C. Total roasting time is 7 minutes. I use this similar profiles in the past and it is fine until recently, does this related to the beans itself? What is your thought on this?
Hmmm.. how old is the green coffee? Is it happening with any other beans? There could be a few reasons. It almost sounds like you need more development time but if you are doing the same as the pst it may be something else. Have you tried roasting them a tad longer. I’m curious how old the beans are if you know what harvest it is?
Hi Rob, I did another batch of roasting over the stove instead of the earlier hot air roaster, I noticed that the beans roasted over the stove exhibiting nice aroma. This concluded that my hot air roaster is not hot enough. Looks like I have to retire my hot air roaster. Thanks for the help!
@@Presso99 You may not have to retire the hot air roaster. First make sure it’s getting proper power/voltage. Try not to use extension cords and try to roast on a dedicated circuit or at a time nothing else is drawing on that circuit. Hope these easy issues resolve your situation. Good luck! Ps. Great videos, Rob. I hope to visit you some day and buy some of your beans when I’m back in N’awlins. Wishing you the best!
Ya I have heard the hot air roasters can go out pretty quick and stop working. I don’t have much experience with the small air roasters though. I may get one and see how they work eventually. Kind of curious.
Under developed usually occurs when the (rate of rise) ROR dips down real quick after first crack. This means usually there was not enough energy going into first crack casing the ROR to drop suddenly instead of consistently. Under developed may also occur in stalled roasts when the fuel is cut trying to drift into the drop but the temp stops rising well before you want it to. Under developed coffee will have a sour or earthy taste. If you have ever smelled silage/ green hay when it is first bailed it can have that scent. Hope this helps my friend! Best of luck and thanks so much for watching!
@@RobPirieCedarOtaCoffee I am trying to roast Brazil beans, but I am still awaiting my fresh roast to be here anytime soon. Hopefully I can learn something for me to jump start my lesson.
Heck ya! It’s a fun journey my friend! I will say it’s a rabbit hole though. Once you enter it leads you down deeper into the coffee world! Lol hit me up with any other questions when you get to roasting! Happy to help.
I don’t have much experience with other cameras but I love the hell out of the Z6. It’s easy to use. Been super reliable for me. Autofocus is good for what I do. My wife had a ton of Nikon glass so that helped me out with not having to spend so much on additional lenses. Overall though, I really enjoy using it.
Hiii sir namaste am from india and ua information is amazing I need ua help to ma project. No one is there to help me sir please reply ma comment sir so that i can do something from ua information
I'm looking all over RUclips for information about how to roast coffee and starting a roasting business and you're really the only helpful source.
They have a couple other channels that are pretty good. “Tired Eyes” is good and “Mirror Coffee Roaster” both have some great videos out. Again I truly appreciate you watching. Just finished shooting a video today so hoping to get it out soon. If you have any “topic ideas” let me know and I will put them on my video list.
"Bob," you know coffee but you do not know beer.
Great job on the vids. Keep them coming and we will keep on liking.
Haha! Come on now? What is wrong with some Miller! Lol I admit I snob out on coffee but I like any beer hot or cold. Drink anything from PBR to Guinness, natty to local brews. Truly appreciate you watching buddy and thanks for the kind words!
@@RobPirieCedarOtaCoffee LoL
I support that, Rob. I just got a kick from a coffee snob drinking what a beer snob (me) would look at as ironic and funny. good times. Chimay Blue Label, Duvel, Repping the South-Good People Brewing Company, Snake Handler.
Thanks for your vids, Rob.
I am going to have to check those out!
1. Charge temperature: increases the turnaround temp + ROR
2. Preheating time: be consistent
3. Density (and type) of coffee: affects evaporative speed
4. Airflow Vs Heat: finding balance affects quality
5. Fuel: more fuel = more heat
6. Duration: short roasts are grassy, acidic. Longer roasts baked. Find happy medium.
7. Ambient temperature (relevant for outdoor roasters)
8. Drop temperature: affects colour
9. Batch size: Have one size (larger is better, for control)
10. Drum size
Thanks for the break down my friend! Truly appreciate you watching!
I am a Beginners roaster. I've roasted 300g. 5 times now 5 diferant types of beans. I am a 2nd crack kind of guy. :-) I enjoy your vids. Peace and Love, Always.
Heck ya buddy! Roasting is a fun journey!! Truly appreciate you watching and hope all has been well!
Thanks for the information. I just started roasting at home: on the stove top and with a popcorn popper. I have burned myself twice and my daughter thinks I'm a crazy old dude. She's 14. Right now I'm roasting for my wife and I. The one thing I can say, briefly, is that fresh roasted, fresh ground brewed coffee tastes really good 👍 😋.
Haha yes indeed! Welcome to the roasting journey! It’s a fun one for sure. Fresh coffee is a world of difference form the can stuff in the store. What kind of stove top roaster do you have?
Hey man, keep it up. I labelled the crazy coffee guy but everyone says I killed coffee 4 them bcuz if they drink any other coffee it sucks to them now so...
I roast over a gas camping stove with a 200g cube roast. We live in Japan but order beans from many countries at 1kg bags and a 5kg total. Stay well.
This is a very good summary of an experienced roaster. His advice is indeed helpful, but may be discouraging as well. Give it a try!
Thanks for watching Erhard. I truly appreciate you taking the time! Have you been roasting long?
Thanks for the Tips Rob!
No problem at all buddy! Truly glad you found it helpful. Thanks for watching!
You had me until the Miller lite. Come on man your a specialty coffee guy lol. I like you videos. Just started out. Learning alot. Thanks.
Haha I’ve had more comments about my poor beer choice in this video! Will not happen again! I have a local brewery I have switched to. Haha
This was helpful. We just have a small 1k roaster from Mill City. I still am so unsure about EVERYTHING!
That’s a good machine! Like anything the more you roast the better you will get. What’s good about a 1kg is you are not wasting to much coffee if you complete bomb it. But honestly freshly roasted tastes better than anything you will get in the store for sure.
Excellent points Rob. Good work.
My experience seems to match most roasters regarding batch size and that is to keep the batch size as close to 80% of your drum capacity for consistent even roasts.
Yep, I would definitely concur with that. So many people ask what’s the minimum you can roast in “x” machine and it’s like you can roast as little as you want but it’s hard to be consistent changing batch sizes around. We all get it once we start roasting and burn through some haha. How long you been roasting?
@@RobPirieCedarOtaCoffee, been roasting 6, almost 7 years here in Thailand on a machine I hand built. Still going strong. 👍🙏
facebook.com/StarbrightCoffeeRoasters
man that little roaster is nice looking! Beefy as heck too. You still roasting in that red white and blue room? Nice little set up you got. I need to get more organized and stuff. How long have you lived in Thailand?
@@RobPirieCedarOtaCoffee
The room is my new place, I had a dedicated coffee building in my previous location. It was even more cool but had to change do to landowner changes. I've been in Thailand for 10 years. Japan before that. That roaster is a 5kg machine. Still going strong after 7 years, but nothing automatic about it. Every roast relies on my input.
Got ya! 5kg would be a great size.
I had no idea there were so many factors that affected the roasting process! Going to totally make me appreciate my next cup of coffee a lot more :)
Haha! Ya there is a ton that goes into it! Thanks for watching! Truly appreciate it!
Great beginner video Rob :) There are so many variables you learn about when starting out and some even seem gimicky at first. But you defo hit the important variables ;) Keep it up man and kudos on the ultra marathon ;)
Thanks man! Ya I am sure I will learn a ton more in the next year! Thanks for watching buddy!
I cook green coffee on my stove In a cast iron pan in about 20 minutes to city roast and it's fine..now I'm doing it in a oven in about 30 , to city and it's awesome . Trick is actually working it . I mean don't walk away . And have a color chart temp chart, a screen to get rid of chaff and don't buy crap coffee. I find that the end result is what you're after not all the variables . I made some mistakes at the beginning but now I'm as good as the corner shop . And I'm totally competent out camping .. don't over think this. The point being is learn to roast with the worst possible scenario possible will advance your skills the fastest. Great equipment coffee by a button pusher is worst then low equipment coffee made with experience. This is the samee for coffee shops .
Yup roasting in winter sucks!!! I live in Japan where it is just at the freezing level. I tell ya...
Oh i saw a chart that showed drum size to rpm. Idk where i saw it but its out there.
You drink high quality coffee, but crappy beer, but Damn this was informative! Been roasting using a stovetop popper, want to buy a roaster but its hard to know which one to choose, any suggestions? Really loving your channel.
you doing wonders with your chanal. I am a fan. Also, which affordable and efficient, and controlled roasting machine that you recommend for a beginner? Thank you
Truly appreciate the kind words buddy. I get this question a lot so I think I’m going to make a video on it. It really depends. What are your goals? Just home roasting or one to start a business with?
Like these points, very good to know. Any chance of making a followup and going through these one by one with concrete recommendations? Might get us started more quickly toward higher quality. I'd guess most of us dont have the time needed to experiment with all these variables, thus roasting just stays in the suboptimal zone. (I'm using a Kaldi)
Thanks for making these.
Hey buddy!! Truly appreciate you checking out the videos! I am planning on diving deeper into these and putting out some additional content. Just had a little baby over the weekend but as soon as we get our heads screwed back on strait I will get them going again. How you liking the Kaldi?
Hey brother, do you have any tips for roasting on the stove top in a pot? I don’t have a roaster, so I have just been agitating the beans in a pot with a whisk on the stove. I am using Tanzania beans, and will get the first crack around 13 mins with 460g on high heat. I get that earthy/grassy taste in my beans. I would like to have a nice mellow light roast. Thanks in advance!
That’s a struggle because there is always contact with the bean. I would say maybe try using a thicker strainer basket and twirling it around over the burner. If you look up the “Hive roaster” you can kind of get an idea of how it would look. You don’t have to buy one but just look up the technique they use with it. Are you using a cast iron skillet or like a stainless steel pot?
@@RobPirieCedarOtaCoffee thanks so much. I will check that out. Right now I’m using a “Rock pot”. I think it’s made from ceramic. With the technique that you mentioned, how long should it be before the first crack? Also, should I be cutting my heat right at the first crack and “coasting” into my light roast? Thanks!
I like to hit first crack around 8-9 minutes with about 1-2 min development with less heat. Some beans I may change this up but that is an overall goal i shoot for. It varies some but not much from that.
@@RobPirieCedarOtaCoffee thanks a lot. God bless!
No problem buddy!
Hi, can we distinguish the main difference between 1st and 2nd crack?
1. Is there a clear time gap between 1st and 2nd crack such as after 1st crack stopped for some time gap, then follow by 2nd crack?
2. Judging from the smoke level, can we distinguish 1st and 2nd crack by means of the amount of smoke generated? Which means, does 2nd crack generates much more smoke than the 1st crack?
Hey buddy! First of all thanks so much for checking out my video.
There usually is a time gap between 1st and 2nd depending on the fuel that is being applied. If you have backed off fuel and coast in to first crack there can be anywhere from 2-3 minutes between 1st and 2nd. If you have fuel still being applied then it can skip this gap all together and over heat quickly. There will be some smoke during first crack but you will notice a much more ample amount during second crack and after. Hope this helps my friend!
This is just my experience on my machine. Air roasters and larger machines may be a different case. But for my 2kg drum roaster. That is my experience.
Your videos are super helpful. Would love for you to talk about about the types of roasters. Drum and all the others. Also, single or double popping stage? Maybe I got that name wrong. But its the stage after the yellowing stage?
I would be happy to. I have a video list I have been putting together so I will add these topics to it. Just got done moving and running a race this Saturday but after that I’m about to go all in on videos again.
@@RobPirieCedarOtaCoffee dam, didn't mean to say popping. Meant cracking.. omg.
Haha I knew what you meant! No worries. 1st crack is a good indicator of how roasted the coffee is. Lighter roasts are usually pulled a little after first crack while second crack is darker roasts. Usually French roasts go into second crack or after.
@@RobPirieCedarOtaCoffee So quick question. How much weight loss is there in a medium roast -> dark roast. 20 lbs of green beans, produces how much? %10 loss due to roasting or more than that?
Really depends on what level you roast at. Obviously lighter roasts will have less water loss than a super dark roast. A darker roast can have as much as 20% weight loss. It also depends on the bean as some beans are more dense than others and that can help hold moisture in. I always plan for 20% loss when doing calculations. So a 100 pound bag will give me 80 pounds of roasted coffee.
Hello Rob, following you on ig and first time stumbling upon your yt. Still learning roasting. Startred using a pan roast technique. Any recom on beginner roasting machine? Thanks!
Ya I think a good one to start out on is the Kaldi. I created a little video on it. It really depends on what your goal is though for roasting. One of my recent video I kind of go through that and talk about a few roasters. Do you plan to just home roast or eventually start a business with it?
Cool info .
Thanks buddy! Truly hope it was helpful and appreciate you checking out My videos.
What roaster was that in the picture at minute 4:40?
That is a 2kg Bideli roaster. Ordered it off of Alibaba. In a great roaster to learn on and I still use it. I have a few older videos where I talk about it and roast on it. Planning to actually do a full roast review on it for my next video.
Thanks for the video and info and congrats on finishing the ultra.Do you have a rough estimate on what is an ideal development time for different beans' processes?
It differs depending on the bean. Indonesia will be different than Kenya. But... to give you answer. 1 minute after first crack is what I consider a good light roast. Anything over that will get into the light/medium and usually after 3 mins after first crack you get into darker flavors.
@@RobPirieCedarOtaCoffee thanks for the info Rob!
No problem buddy!
Hello Rob,
I had recently roasted a batch of Brazil beans which produces a grassy smell, but the taste after brewed is OK. Normally I am expecting nice aroma after 1-2 days after degassing,but not the case. My roast is 1.2 minutes after first crack, air chamber temperature maximum up to 230C. Total roasting time is 7 minutes. I use this similar profiles in the past and it is fine until recently, does this related to the beans itself? What is your thought on this?
Hmmm.. how old is the green coffee? Is it happening with any other beans? There could be a few reasons. It almost sounds like you need more development time but if you are doing the same as the pst it may be something else. Have you tried roasting them a tad longer. I’m curious how old the beans are if you know what harvest it is?
Hi Rob, I did another batch of roasting over the stove instead of the earlier hot air roaster, I noticed that the beans roasted over the stove exhibiting nice aroma. This concluded that my hot air roaster is not hot enough. Looks like I have to retire my hot air roaster. Thanks for the help!
@@Presso99 You may not have to retire the hot air roaster. First make sure it’s getting proper power/voltage. Try not to use extension cords and try to roast on a dedicated circuit or at a time nothing else is drawing on that circuit. Hope these easy issues resolve your situation. Good luck! Ps. Great videos, Rob. I hope to visit you some day and buy some of your beans when I’m back in N’awlins. Wishing you the best!
Ya I have heard the hot air roasters can go out pretty quick and stop working. I don’t have much experience with the small air roasters though. I may get one and see how they work eventually. Kind of curious.
Hal Roark! Thanks man! I truly appreciate you checking them out. Do you come down to New Orleans often?
Can you give some heads up on some affordable roasting machines and types , natural gas, electric, propane type etc . Thanks .
Sure buddy! What is your goals with roasting. Just personal use or eventually starting a business?
What type of roasting profile that will cause the "under-develop" ?
Under developed usually occurs when the (rate of rise) ROR dips down real quick after first crack. This means usually there was not enough energy going into first crack casing the ROR to drop suddenly instead of consistently. Under developed may also occur in stalled roasts when the fuel is cut trying to drift into the drop but the temp stops rising well before you want it to. Under developed coffee will have a sour or earthy taste. If you have ever smelled silage/ green hay when it is first bailed it can have that scent. Hope this helps my friend! Best of luck and thanks so much for watching!
@@RobPirieCedarOtaCoffee thanks Rob. I am definitely learn something new from you today. That really helps me a lot. Thank you!
Glad to hear buddy! I’m still learning too. What you roasting on?
@@RobPirieCedarOtaCoffee I am trying to roast Brazil beans, but I am still awaiting my fresh roast to be here anytime soon. Hopefully I can learn something for me to jump start my lesson.
Heck ya! It’s a fun journey my friend! I will say it’s a rabbit hole though. Once you enter it leads you down deeper into the coffee world! Lol hit me up with any other questions when you get to roasting! Happy to help.
Dude how’s the z6 been treating you!
I don’t have much experience with other cameras but I love the hell out of the Z6. It’s easy to use. Been super reliable for me. Autofocus is good for what I do. My wife had a ton of Nikon glass so that helped me out with not having to spend so much on additional lenses. Overall though, I really enjoy using it.
Hiii sir namaste am from india and ua information is amazing I need ua help to ma project. No one is there to help me sir please reply ma comment sir so that i can do something from ua information
What questions you have buddy? Happy to help if I can.