I just discovered your channel and had to immediately subscribe. I really appreciate your style of videos and your shop set up is very cool as well. Thanks for sharing your knowledge.
Think about how a convection oven works. The air flow changes the way in which the beans are roasted the same way the fan in a convection oven changes the way a loaf of bread bakes.
Quick Question if you could ans What does air flow do apart from decreasing the temp? I have SR800 roaster and I am beginner to the roasting I basically roast only measuring temperature and only use fan speed(airflow) just to circulate the beans and to be able to allow them even heat Please correct me if this a wrong approach
Airflow! Roasters have been known to get lost in days-long conversations about the subject. It’s intricately connected to speed of roast, development of acidity and sweetness, energy used by the machine. All of it. The pleasure and the pain. What I would encourage you to do is to use it, vary your use, and make adjustments that allow you to understand it. That means you’ve got to just observe what it does to your cup as you make changes from roast to roast. But in general: more airflow is brighter flavors, less airflow heavy flavors. More air is lighter body, less is heavier body.
I just discovered your channel and had to immediately subscribe. I really appreciate your style of videos and your shop set up is very cool as well. Thanks for sharing your knowledge.
for Drum roaster your beans are already rotating and mostly getting even heat so want to know how air flow plays a role there
The beans are moving a consistent speed in the drum, but the SPEED of the air and the pressure in the drum environment changes from airflow.
Think about how a convection oven works. The air flow changes the way in which the beans are roasted the same way the fan in a convection oven changes the way a loaf of bread bakes.
Quick Question if you could ans
What does air flow do apart from decreasing the temp?
I have SR800 roaster and I am beginner to the roasting
I basically roast only measuring temperature and only use fan speed(airflow) just to circulate the beans and to be able to allow them even heat
Please correct me if this a wrong approach
Airflow! Roasters have been known to get lost in days-long conversations about the subject.
It’s intricately connected to speed of roast, development of acidity and sweetness, energy used by the machine. All of it. The pleasure and the pain.
What I would encourage you to do is to use it, vary your use, and make adjustments that allow you to understand it. That means you’ve got to just observe what it does to your cup as you make changes from roast to roast.
But in general: more airflow is brighter flavors, less airflow heavy flavors. More air is lighter body, less is heavier body.
@ got it
Glad I asked it , Thank you for the info
Looking forward to more insights from this channel