------ANNOUNCEMENT-------- Hi Friends! This is Adam. Thanks for watching. Please subscribe. Please ask questions in the comments - I reply to them all. First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1 And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee. Second, course launch schedule for 2020. 23 Oct Live: Introduction to Specialty Coffee 09 Nov PreSale: Foundations Roasting + Brewing 01 Dec PreSale: Foundations Green + Sensory + Barista Jan 2021 Release x5 Intermediate Modules Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer. Welcome to the Community, enjoy the Coffee Playground! PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1 -----------------------------
Nice video ❤ In roasting operation ,most of the roasters guy focus on how they can manage air inside the drum , different roaster machine manufacturer have their own technology and explanation . Like diedrich , probat and etc. How does it affects the roasting ?
Hi Dominic thanks for your great question. It affects roasting in every way, but I'll just offer a few points to highlight and perhaps you have a more specific question afterwards. Please let me know. Air inside the drum (convection) is a powerful force. As you say, some roasters focus more heavily on it, because the thermal power transfer (or requirement) differs with various machines and various drum sizes. When we start roasting, on a traditional drum style roaster, we tend to focus heavily on the flame or heat applied to the drum. This is like pushing the heat from underneath - conductive heat. As we roast longer we begin to learn how strong hot air flow through the roasting chamber adds a great boost to roasting by pulling the roast progress from above - convective heat. I use "pushing" and "pulling" because the image works. The heat from flame to drum immediately impacts the bean surface and must transfer to the center of the bean from the small point of contact. The heat flowing through the beans and system by air can more effectively surround and penetrate the bean to the center by convection. Increased drum heat can easily cause scorching or burning. Increased convective (air) heat can speed up the roast and help with drying the coffee while roasting. For simplicity some would say that a large traditional drum roaster takes more time and is conducive to espresso roasts for slow sugar development. Some would say then that air roasting (like a Loring) can take less time and thus do well highlighting coffee nuances in light roasting. That gives a lot to talk about. I welcome your and other questions.
@@CoffeeTraining Most of the roaster now a days put pressure gauge on airflow ,, roasting of coffee is a never ending learnings because of thousands of compound elements on it. Everybody seeks for new flavors,studies and etc. I learned a lot on your videos.Keep it up, By the way I am a technician thats why i have a lot of questions on coffee development. I encountered diedrich, probat,mil city, santoker, bideli , proaster . Most of them differs in technology used, drum metal content and airflow but they all common in one thing .Produces good quality coffee. Thank you very much
Hi there, I'm glad the videos can help you! Everything on UA-cam is free. I also have registered SCA courses for certificates, with exams and everything at: www.howtocoffeepro.com you can checkout the free previews. Good luck with the Allio Bullet. They look great and I hear good things about them (though I've never used one personally).
Your welcome! Glad you found me. Checkout www.sca.training/ for more courses. Sign up for the newsletter and I'll be sending course specials in November! : )
Hey Jethro, I'm so glad to hear that the videos are useful to you. As you study and grow please inform how you are facing challenges or what new questions arise. Coffee is a living subject so it always evolves over time. I look forward to continuing the journey with you.
Let's keep growing and advancing in coffee together!
Adam 黄朋
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
-----------------------------
Nice video ❤ In roasting operation ,most of the roasters guy focus on how they can manage air inside the drum ,
different roaster machine manufacturer have their own technology and explanation .
Like diedrich , probat and etc.
How does it affects the roasting ?
Hi Dominic thanks for your great question. It affects roasting in every way, but I'll just offer a few points to highlight and perhaps you have a more specific question afterwards. Please let me know.
Air inside the drum (convection) is a powerful force. As you say, some roasters focus more heavily on it, because the thermal power transfer (or requirement) differs with various machines and various drum sizes.
When we start roasting, on a traditional drum style roaster, we tend to focus heavily on the flame or heat applied to the drum. This is like pushing the heat from underneath - conductive heat.
As we roast longer we begin to learn how strong hot air flow through the roasting chamber adds a great boost to roasting by pulling the roast progress from above - convective heat.
I use "pushing" and "pulling" because the image works. The heat from flame to drum immediately impacts the bean surface and must transfer to the center of the bean from the small point of contact. The heat flowing through the beans and system by air can more effectively surround and penetrate the bean to the center by convection.
Increased drum heat can easily cause scorching or burning. Increased convective (air) heat can speed up the roast and help with drying the coffee while roasting.
For simplicity some would say that a large traditional drum roaster takes more time and is conducive to espresso roasts for slow sugar development. Some would say then that air roasting (like a Loring) can take less time and thus do well highlighting coffee nuances in light roasting.
That gives a lot to talk about. I welcome your and other questions.
@@CoffeeTraining Most of the roaster now a days put pressure gauge on airflow ,, roasting of coffee is a never ending learnings because of thousands of compound elements on it.
Everybody seeks for new flavors,studies and etc.
I learned a lot on your videos.Keep it up,
By the way I am a technician thats why i have a lot of questions on coffee development.
I encountered diedrich, probat,mil city, santoker, bideli , proaster . Most of them differs in technology used, drum metal content and airflow but they all common in one thing .Produces good quality coffee.
Thank you very much
Thanks for the video! Just ordered the aillio bullet and I have no previous knowledge in roasting. Do you also offer beginner friendly courses?
Hi there, I'm glad the videos can help you! Everything on UA-cam is free. I also have registered SCA courses for certificates, with exams and everything at: www.howtocoffeepro.com you can checkout the free previews.
Good luck with the Allio Bullet. They look great and I hear good things about them (though I've never used one personally).
Thank you so much for this!!!
So glad to share and help in your study! Keep up the great work!
Thankyo
Your welcome! Glad you found me. Checkout www.sca.training/ for more courses. Sign up for the newsletter and I'll be sending course specials in November! : )
Hi sir nice video for us aspirants ☺️
Hey Jethro, I'm so glad to hear that the videos are useful to you. As you study and grow please inform how you are facing challenges or what new questions arise. Coffee is a living subject so it always evolves over time. I look forward to continuing the journey with you.
Thank you sir I am now studying sensory in school