Thank you for breaking this down Kat! B&W was one of the first roasters to take a chance on SOVDA and incorporate color sorting and it's so awesome to see the ins and outs explained in Raleigh!
Oh wow! I’m close to Nashville! Hello state neighbor lol. I’m excited to see you post again. I’m probably getting my first grinder and aeropress to make my first real cup of coffee this Christmas. I’m really excited to retire my Folgers tub 😅.
Awesome! Welcome to the wide world of Specialty Coffee. But be warned - there is no turning back when you start down this road. This Christmas it'll be a grinder and AeroPress and next year you'll be asking for a dual boiler espresso machine, WDT tools, and your life back ;P
Very insightful. I didn't know this existed. Do you have an idea of the volume of quakers present in washed / natural coffees in like a 250g bag? If it's like 10%, I may be inclined to look for roasters that have this sort of equipment.
I'm curious if you have any thoughts on how to more efficiently color sort coffee by hand? For the roasteries who can't quite afford these kinds of machines.
#1. NEVER pick out quakers in the cooling tray when the arm is spinning. NEVER. And I suppose practice makes perfect? Try your best - do little bits at a time if you’re trying to be very thorough. Lay it out on a dark background so you can see the quakers more easily?
Thanks! A very interesting insight. What happen to all the "Bad" beans are they just composted or are they used for something else, making caffeine tablets for example?
Neat but if all the beans are that consistent, wouldn't it sacrafice some complexity in the cup? Update : ah neat you did mention you can adjust how picky it is. Nice. Also was curious about how much coffee it would waste seeing the big pile! It looked like it threw out a lot but I'm guessing that bin hasn't been emptied after just one roast. Doesn't seem too bad if it's just like 1%
Yes, totally. If you want more complexity, you can leave a wider range. If you want clarity, you can narrow the range. And yeah, that bucket is about a week's worth of quakers - maybe more. On average I see about 1% of the coffee get kicked out, so it really isn't that much volume loss. Good questions, and looks like you answered it yourself :)
Thank you for breaking this down Kat! B&W was one of the first roasters to take a chance on SOVDA and incorporate color sorting and it's so awesome to see the ins and outs explained in Raleigh!
90% of what I've learned in the last year about specialty coffee is thanks to Roaster Kat! Thanks Roaster Kat!
Aww, thank YOU for watching :)
Oh wow! I’m close to Nashville! Hello state neighbor lol. I’m excited to see you post again. I’m probably getting my first grinder and aeropress to make my first real cup of coffee this Christmas. I’m really excited to retire my Folgers tub 😅.
You will not be disappointed with Black & White. IMO, they’re the best in the business!
Awesome! Welcome to the wide world of Specialty Coffee. But be warned - there is no turning back when you start down this road. This Christmas it'll be a grinder and AeroPress and next year you'll be asking for a dual boiler espresso machine, WDT tools, and your life back ;P
They do a good job, for sure!
@@roasterkatlol I’m ready! Thank you for engaging with us. I really enjoy your channel.
Hi from Raleigh! so cool to see all this cool stuff going on here
Hello neighbor! Thanks for watching :)
thank you
You're welcome!
P.S. My favorite B&W effort is always going to be a variation of The Future. I just love that funky stuff!
It's good funk, for sure ;)
11:03 RIP little fly
😬
Kat, any chance you could show your process of fulfilling an order, from receiving an order to roasting, to packing and shipping?
Next week's video will be the whole packaging line, so check back next Friday ;)
@@roasterkat Awesome! Thank you! ❤️
Very insightful. I didn't know this existed. Do you have an idea of the volume of quakers present in washed / natural coffees in like a 250g bag? If it's like 10%, I may be inclined to look for roasters that have this sort of equipment.
It really depends on the lots that roasters are buying. For the coffees Black & White purchases, I've seen
I'm curious if you have any thoughts on how to more efficiently color sort coffee by hand? For the roasteries who can't quite afford these kinds of machines.
#1. NEVER pick out quakers in the cooling tray when the arm is spinning. NEVER.
And I suppose practice makes perfect? Try your best - do little bits at a time if you’re trying to be very thorough. Lay it out on a dark background so you can see the quakers more easily?
Thanks! A very interesting insight. What happen to all the "Bad" beans are they just composted or are they used for something else, making caffeine tablets for example?
Great question - at this point these are all put into the compost.
This is amazing. Does this also work as a de-stoner or do you still need that machine in addition to this one?
It kicks some foreign material out, yes, but it doesn’t catch metals like a destoner does
Neat but if all the beans are that consistent, wouldn't it sacrafice some complexity in the cup?
Update : ah neat you did mention you can adjust how picky it is. Nice. Also was curious about how much coffee it would waste seeing the big pile! It looked like it threw out a lot but I'm guessing that bin hasn't been emptied after just one roast. Doesn't seem too bad if it's just like 1%
Yes, totally. If you want more complexity, you can leave a wider range. If you want clarity, you can narrow the range. And yeah, that bucket is about a week's worth of quakers - maybe more. On average I see about 1% of the coffee get kicked out, so it really isn't that much volume loss. Good questions, and looks like you answered it yourself :)
Can u give me pls contact we need to buy
www.sovdacoffee.com/