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You need to also add in the DNS and preferred Gateway. Very important aspect left out of this video when it tells you to add the IP and Subnet mask. Subnet mask is also value 24 instead of 255.255.255.0 This was my experience in attempting to use this video.

Very good video. Is 140pa of W1A the same as 140pa of W6A?

question not related to the video topic: what number of drum revolutions do you recommend to set on Giesen w15?

Do we need to do any cleaning for the back bearing? where does all the grease we put in the back go?

your calculation is clear up to the roaster size , when you say 667 12oz bags per month it 222kg per month and if you do 48 batches per week it is 192 batches per month so where did you get 13 kg per batch from?120 batches X5kg =600 kg but it is in a week not a month and 13X2X4X6 is also 624 kg in a week not a month so your plan is for a month and your roaster calculation is for a week

Wow my new teacher ❤️❤️❤️❤️

you make it see so easy, i have roasted for little over 2 md and been roasting Naturel Arabica Sul De Minas, that what we have at the school, but, i have been slow roasting those but does every Naturel fermentation beans have a fruity taste ? reason i aske is, i have not tastet that in a 200g batch with high heat or low range from 6,45 m to 12,24 m ....love your vids and i´m trying to make it roast as you explain in here, keep up the good work and i need more vids like this to make my roast better ....:) i hope

Will there be a fully automation available soon on W15 and i think that will be great

Would you recommend 55Hz drum speed on most W6A profiles?

The music over the audio is a bit too much. Hard to focus on what is being said

Hi ,Were you roasting 500g of coffee in the first roast or more? Thanks

Can I ask were you roasting 500g of Coffee in the first roast? Thanks.

Thanks for sharing. But who are your whole sale customers. Does this include coffee shops etc. And what is your sales ratio for 12oz single customer sales to whole sale customers. When opening a Roastery, who do you sell the most to.

Hi can you pls share the excel sheet, thank you

Great video!

What model roaster is this one? Thank you!

Helpful advice

you are at your session limit how to set this

Thanks Willem! It's like being in school of roasting again. I did graduate from Boot coffee way back 2006. And you did all the teaching back then.

It would be better if there were only speech in your videos, because the music in the background distracts us.

very interesting. What are the names of the water activity meter and moisture meter?

Hi can you pls attach the excel sheet

Hello, Thanks for what you are doing, it helps us to inprove our roasting style, you said at the and of the video : for washed coffee ; more heat than natural coffee ; can we concider that like a general rules for al sorts of coffee even for robustas ? thks

amazing video, truly a lovely place and tremendous informative video, hope for other videos !!!

Location

Thanks for the info

Very interesting video and some beautiful shots

I love it!

Tolle arbei

Merci !

Great video, thanks.

Negative RoR?

Such a wonderful film, filled with incredibly patient people, growing the world's best Geisha coffee! Thank you to the good people at Finca La Cabra. And of course to Giesen Coffee Roasters, and the Giesen resource centre.

Thank you for sharing. When tasting the beans at the different stage's, what are you looking for?

Thus is a good tutorial, although your going back and forth with your technical difficulties with the video took a lot away from the process.

22;09 lá huila

Hi Mr. Willem I recently subscribed to your channel and enjoyed your videos. I have questions. How can I enhance flavor during roasting, and what temperature range do you recommend for optimal results?

I would like to know which side The drum of the roster rotates And is common for all models like w15, 30,60

5% post first crack dev on anaerobic coffees? thats wild.. i might have to try the 9% for a few of our coffees, until recently i have only felt good at 12% .. may i ask for those 9% coffees are you really stretching out maillard into 4 minute territory and then dropping less than a minute in FC? (I of course i understand we are generalizing here)

Nice❤

Fantastico! Muy bien!!

Hello Willem! Thanks for the roasting presentation. I'm one of your student way back in 2006. Glad you are doing well and still very much involved. Best wishes in 2024.

How can i save my roasting record in profile

Hello sir i need help

interesting

great video thanks!

I have seen many Roasters start their roast at 195 Degree. Is this too high Compared to how you roasted the Ethiopian coffee

Great. Thank you Sir!

Dont you mark color change? How do you mark end of drying and beginning of Maillard (browning)?