Hi Patrik, great video. Green to brew companies are very valuable to the industry in terms of helping to calibrate the entire chain. I have a couple questions: 1) Are there any other manufacturing processes that have solved this problem? I imagine there must be some other industry out there that has figured this stuff out that coffee roasters can learn from 2) What variables have the largest impact on the ROR curve? 3) Have there been any surprising insights that roasting has brought to the cupping table? Thank you.
Hi April thanks for the video. I have a question. Is there a fix rules or guidance where or when you can develop body, flavor etc? For example I used to hear post/during first crack is the time for developing flavour, mailard is for developing body.... some other said it’s not a like that all the time... what is your thought on that? Thanks
Just found this video. Do you have any examples of an ROR profile that corresponds to a roast that you found particularly delicious? That perfectly descending curve…that’s something that all home roasters are chasing…and to your point, maybe we don’t need to. I’ve discovered that a flick at FC and on or near drop imparts a nice nuttiness and body to lighter to medium roasts. I think these questions are indexing against Scott Rao’s discussion of ROR…call it a hunch.
Basically almost completely avoided the question. What RoR do you recommend going into, through, FC and then RoR during development post FC. Yes all depends on coffees roasted and results desired. Got that. But the question asked what RoR during and after FC. No examples given. Maybe try 6c or 7c going into FC slowing to 5 and maybe even decreasing to 3c per minute during development phase until desired end roast colour or time. Then cup and also test as espresso. Not so hard to explain.
Hey Patrik, thanks for this video. You've mentioned that after roasting, coffee changes its color with time. Is it due to a very slow maillard reaction? or perhaps some sort of oxidation? maybe none? Thank you!
I suspect that this viewer is coming in not knowing a whole lot and therefore doesn’t know how much information is actually being imparted here. Call it a hunch.
Hi Patrik, great video. Green to brew companies are very valuable to the industry in terms of helping to calibrate the entire chain. I have a couple questions:
1) Are there any other manufacturing processes that have solved this problem? I imagine there must be some other industry out there that has figured this stuff out that coffee roasters can learn from
2) What variables have the largest impact on the ROR curve?
3) Have there been any surprising insights that roasting has brought to the cupping table?
Thank you.
Thank you for watching. We will see if we can turn your questions into our next Q&A session as we believe others would be interested in those as well.
Thanks for the video, from Panamá, hope you guys enjoy some of our coffees 🇵🇦
Good 👍☺️
Hi April thanks for the video. I have a question. Is there a fix rules or guidance where or when you can develop body, flavor etc? For example I used to hear post/during first crack is the time for developing flavour, mailard is for developing body.... some other said it’s not a like that all the time... what is your thought on that? Thanks
Just found this video. Do you have any examples of an ROR profile that corresponds to a roast that you found particularly delicious? That perfectly descending curve…that’s something that all home roasters are chasing…and to your point, maybe we don’t need to. I’ve discovered that a flick at FC and on or near drop imparts a nice nuttiness and body to lighter to medium roasts. I think these questions are indexing against Scott Rao’s discussion of ROR…call it a hunch.
Basically almost completely avoided the question. What RoR do you recommend going into, through, FC and then RoR during development post FC. Yes all depends on coffees roasted and results desired. Got that. But the question asked what RoR during and after FC. No examples given.
Maybe try 6c or 7c going into FC slowing to 5 and maybe even decreasing to 3c per minute during development phase until desired end roast colour or time. Then cup and also test as espresso. Not so hard to explain.
Hey Patrik, thanks for this video. You've mentioned that after roasting, coffee changes its color with time. Is it due to a very slow maillard reaction? or perhaps some sort of oxidation? maybe none?
Thank you!
We are currently not 100% sure why this happens. We are working on a few different theories. But will keep you updated when we have a proper answer.
Yes?
Waffle; the Dunning-Kruger effect.
Peter Foster I bought a bag of his coffee to see whether what he was after pleased me. In fact, the coffee was wonderful.
Nobody:
Stupid people: FIRST!!!!!!!
I want to like it but so much talking with actually providing little to no information.
Thank you for watching
I suspect that this viewer is coming in not knowing a whole lot and therefore doesn’t know how much information is actually being imparted here. Call it a hunch.
@@zenadventurer69 right