The international roaster community is the greatest most supportive and kindest community i was ever allowed to be part of! Cheers to all ya roasters out there! Keep the light of knowlege ignitet! And thank you Ingo and Mr. Hoos.
This is amazingly helpful and Im shocked more people havent watched this! Fantastic flow of questions and concise, clear answers with just the right amount of analogies to paint a perfect picture. If i imagine myself teaching this one day, I may lean more on my baking background as I think coffee roasting lingo is... pretentious. Neither of these people are so phew. Learning was had. Bravo.
Thanks a lot for your kind feedback. Rob really is a great teacher on coffee roasting. If you ever want to dive deeper, he also offers online and offline workshops.
High quality Q&A with really to-the-point no-fancy-theory-but-practical sharing. Thank you so much for the great job on both the host and guest! I just wish Rob could share a little more on the none traditional side of Aillio Bullet setting, such as fan speed.
Thanks a lot for your feedback. Rob offers great resources on the Aillio Bullet like an online course. Just visit his website. You will find more specific information on the Aillio Bullet as well if you watch the Q&As with Steffen Lav on our channel. Kind regards Ingo
I would like to join online classes of coffee Roasting and also to beang satisfied as a coffee itanational in the world have been in the coffee shop industry for avery long time since 2009
Ingo and Roast Rebels have had the biggest impact on my home roasting, and for that I am forever grateful. This interview is amazing (and I’ve ordered Rob’s book). But it’s just the tip of the iceberg of what Roast Rebels has to offer. I base most of my Hot Top roasts on Roast Rebel profiles. Adapting them to the idiosyncrasies of my particular roaster has been both a challenge and an adventure. But I couldn’t have done any of it without these guys.
Thanks a lot for your super kind feedback. I'm really happy to hear, that we could help you with your home roasting. I always try to prepare information in a way that would help me or would have helped me get started. But I am also always happy to hear from you and others what information or tools would help you to find a way to make this available. Kind regards Ingo
Thanks a lot for your feedback. At the end, there is always so much to ask so that a UA-cam video cannot cover everything. But Rob also offers training, on and offline workshops, consulting,...
Thanks for this great video Ingo. Rob is a wealth of knowledge and explains complicated thoughts in a straightforward and understandable way. I thought his conversation about moisture was very interesting. Thank you for putting this video together!
Thank you for your kind feedback. That's great to have people that are so open and supportive to the community by sharing all that information like Rob or also you with all your great videos. Kind regards Ingo
The information was very dense (there was lots of good questions and responses) in this interview, I thank you for asking the questions. I have books by Hoos and Rao, and so it was good to see an interview with Hoos. I am pleased that Hoos is using the Aillio Bullet in some of his roasting. It was going to be the next roaster purchased in a few months. It is good to have a confirmation from one of the icons in roasting. Thank you very much for producing this interview. Although I have watched your videos in the past, this one made me hit the "subscribe" button.
Thanks a lot for your kind feedback. In fact, most of the academies and roasting teachers I know, also work and teach on the Aillio Bullet since it's perfect to show what's happening in a professional roasting machine on a small scale.
Thanks a lot, I appreciate your feedback. I was just never satisfied with the idea of coffee roasting being an "art" which is told so often. Talking to people like Rob, Morten,... just shows that there is so much knowledge around that is worth sharing. I can promise you there will be much more coming (e.g. one great interview about green coffee is already on my hard disk ☺️)
@@CoffeeRoasting I’ve been confused for so long until I first found you guys, Rob, Morten! A treasure trove for home roasters! All your content has been top class so I’m very excited about the green bean talk! I’m subscribed and waiting 😆👍
Thanks so much. We talked a bit about the Bullet, but it was more about roasting in general. If you are looking particularly for information about the Bullet, you can watch the Q&A with Steffen Lav which is only about that machine. Also in the Q&A with Morten Münchow we talked a bit about the Aillio Bullet. Kind regards Ingo
Excellent video. I got more from this than lots of other videos on roasting. I find it interesting that Hoos mentions ground and whole bean color. I measure both to check the delta, but when I took Morten's roasting class he says ground is enough for him. I also found the defect discussion interesting. I have a Costa Rican honey process coffee that always comes out with facing on my Bullet, no matter the batch size (500g or 1kg). I've tried lower preheat settings and different fan settings, but finally just stopped using the Bullet in favor of my Artisan 3e fluid bed air roaster. That roaster can roast 1kg with no facing, scorching at all. Every other bean that I have roasts the same with similar end color (and taste wise) on the 3e and the Bullet.
Thank you very much for your feedback. And on the colour - I can't speak for the others, but in general Morten was referring more to the impact on taste, emphasising that colour has the biggest impact on taste, which he measures as the overall colour of the roasted bean. Rob spoke of the uniformity of the roast, which increases with the length of the development phase, and which can be seen when comparing the outer colour with the inner colour (or overall colour). Hope this helps Ingo
Thanks. Wonderful talk. I'm a home roaster and enjoy when Rob addresses home vs pros and how to handle criteria. I typically use weight loss but recently added the basic color card @sweetmarias created.
Color cards are a simple and nice reference. You can also use samples of previous roasts. Morten / coffee mind e.g. has a plate with compartments where you can add various colour samples.
@@CoffeeRoasting Rob's emphasis that the final colour is the biggest driver of the flavour. It also reassured me because I recently bought a Gene Cafe, so it might be a bit of confirmation bias for me :) Also cool to hear he started with home roasting because he could not do enough experimentation in his professional setting. In that light, I look forward to more of your interviews with professional roasters ;)
Thank you Ingo for the video and thank you Rob for the knowledge. Would be great to add the humidity content to your beans on the shop Ingo. Would that be possible?
Thanks for your question. If you search on Google or UA-cam you will find a lot of information and tutorials. I personally don't recommend to roast in a skillet. Roasts will be uneven and there will be a lot of scorching. If you want to try it at home, I recommend pop-corn machines or hot air fryer.
Not correct. My Ethiopian friends have grown up with skillet roasting which they've learned from their parents and grandparents and which is the Ethiopian tradition since the discovery of coffee there in the birthplace of coffee. Not to mention that I've been roasting coffee this way for more than a year . . . and my cup is delicious (usually). : )
I'm an IBTS believer - mainly because it's much quicker than the traditional probe. But still, it's new and the industry is used to the traditional probes.
8:18 Here's the problem. How does the home roaster know if we are getting a quality coffee? We try every possible roasting method, but it seems to come down to the quality of the bean.
When people are asking me about courses / workshops,... on coffee, I always recommend to do a sensory course first. If you want to roast nice coffee, you first need to understand, what is a nice coffee for you. Taste preferences are different, therefore you cannot rely on any other opinion. I also recommend anyone to start buying single origin beans from smaller roastery or coffee shops where you will get information on the beans you are drinking. Buying a cup of coffee in a local coffee shop and reflecting if you like this coffee or not and why is super easy and will give you a lot of information when looking for your beans. Also to mention, that you usually get beans of good quality when buying them from dedicated shops for home roasters. You should in first instance concentrate on finding the beans that match your taste preference. Once you've found your beans (origin, processing, varietals,...) you can compare different sources.
Yes. Take any roaster from Alibaba, where you get support from a team with expertise in coffee roasting and with a local support team to make sure, you are not running in too long down times once you have built your customer basis and customers are placing their first large orders for christmas. I hope, this helps.
Interesting paradox... if you decrease time to First Crack to get more clarity and florals, you will also have less consistency of roast colour from the outside to inside of the bean, due to faster roasting... So wouldn't that decrease clarity, due to having various degrees of roasting on each bean!?
@@CoffeeRoasting Yes, that is correct. But he also said that clarity is greater when you have a shorter development time and a shorter development time would mean less uniformity through the depth of the bean.
Question for Rob, I’m using an air roast machine and first crack comes at about 8 minutes and I try to keep dev between 18-21 %,,,,10 min total ,,,does this sound about right ?
The international roaster community is the greatest most supportive and kindest community i was ever allowed to be part of! Cheers to all ya roasters out there! Keep the light of knowlege ignitet! And thank you Ingo and Mr. Hoos.
Thanks a lot for your kind feedback!
This is amazingly helpful and Im shocked more people havent watched this! Fantastic flow of questions and concise, clear answers with just the right amount of analogies to paint a perfect picture. If i imagine myself teaching this one day, I may lean more on my baking background as I think coffee roasting lingo is... pretentious. Neither of these people are so phew. Learning was had. Bravo.
Thanks a lot for your kind feedback. Rob really is a great teacher on coffee roasting. If you ever want to dive deeper, he also offers online and offline workshops.
Rob, you are an international treasure. So thankful for your willingness to share such a wealth of information.
High quality Q&A with really to-the-point no-fancy-theory-but-practical sharing. Thank you so much for the great job on both the host and guest! I just wish Rob could share a little more on the none traditional side of Aillio Bullet setting, such as fan speed.
Thanks a lot for your feedback. Rob offers great resources on the Aillio Bullet like an online course. Just visit his website.
You will find more specific information on the Aillio Bullet as well if you watch the Q&As with Steffen Lav on our channel.
Kind regards
Ingo
Agreed
I would like to join online classes of coffee Roasting and also to beang satisfied as a coffee itanational in the world have been in the coffee shop industry for avery long time since 2009
Just found this, thank you all so much for hosting/joining/sharing!
Thank you for your kind feedback!
Ingo and Roast Rebels have had the biggest impact on my home roasting, and for that I am forever grateful. This interview is amazing (and I’ve ordered Rob’s book). But it’s just the tip of the iceberg of what Roast Rebels has to offer. I base most of my Hot Top roasts on Roast Rebel profiles. Adapting them to the idiosyncrasies of my particular roaster has been both a challenge and an adventure. But I couldn’t have done any of it without these guys.
Thanks a lot for your super kind feedback. I'm really happy to hear, that we could help you with your home roasting. I always try to prepare information in a way that would help me or would have helped me get started. But I am also always happy to hear from you and others what information or tools would help you to find a way to make this available.
Kind regards
Ingo
Such great questions asked to this guy. I was hoping you would ask a few of them like the "development time" clarification question. Thank you!
Thanks a lot for your feedback. At the end, there is always so much to ask so that a UA-cam video cannot cover everything. But Rob also offers training, on and offline workshops, consulting,...
This is gold! Thank you for the amazing content.
I just got a coffee roaster from you without having an idea who you are and now I accidentally found your channel. Nice :)
I am the one with the longer hair. The other one is Rob 😄
Thanks for this great video Ingo. Rob is a wealth of knowledge and explains complicated thoughts in a straightforward and understandable way. I thought his conversation about moisture was very interesting. Thank you for putting this video together!
Thank you for your kind feedback. That's great to have people that are so open and supportive to the community by sharing all that information like Rob or also you with all your great videos.
Kind regards
Ingo
Thank you so much!
Thank you for your kind feedback.
The information was very dense (there was lots of good questions and responses) in this interview, I thank you for asking the questions. I have books by Hoos and Rao, and so it was good to see an interview with Hoos. I am pleased that Hoos is using the Aillio Bullet in some of his roasting. It was going to be the next roaster purchased in a few months. It is good to have a confirmation from one of the icons in roasting.
Thank you very much for producing this interview. Although I have watched your videos in the past, this one made me hit the "subscribe" button.
Thanks a lot for your kind feedback. In fact, most of the academies and roasting teachers I know, also work and teach on the Aillio Bullet since it's perfect to show what's happening in a professional roasting machine on a small scale.
Thank you so much, this is one of the most informative interviews about coffee roasting that I've seen. Really great info! Well done both!
Thank you, Jim. I really appreciate your feedback!
Thank you Ingo! And thanks to Rob as well! This is one of the best coffee roasting conversations I've been privileged to watch.
Thank you Peter 🙏
Thank you very much for sharing this amazing interview! You guys are doing so much for the Home roasting world it’s just incredible!
Cheers!
Thanks a lot, I appreciate your feedback. I was just never satisfied with the idea of coffee roasting being an "art" which is told so often. Talking to people like Rob, Morten,... just shows that there is so much knowledge around that is worth sharing.
I can promise you there will be much more coming (e.g. one great interview about green coffee is already on my hard disk ☺️)
@@CoffeeRoasting I’ve been confused for so long until I first found you guys, Rob, Morten! A treasure trove for home roasters!
All your content has been top class so I’m very excited about the green bean talk! I’m subscribed and waiting 😆👍
Excellent interview, really curious about all the Bullet specific questions.
Thanks so much. We talked a bit about the Bullet, but it was more about roasting in general. If you are looking particularly for information about the Bullet, you can watch the Q&A with Steffen Lav which is only about that machine. Also in the Q&A with Morten Münchow we talked a bit about the Aillio Bullet.
Kind regards
Ingo
ITBS? What is that?
Now to go back and watch the interview again with a notepad in hand. So much to learn here. Thank you!
IBTS is the infrared bean temperature sensor on the Aillio Bullet. A fantastic tool that unfortunately so far is only being used with the Bullet.
An excellent interview; I learned so much. Thank you.
Thank you for your kind feedback! So happy to hear, that it helped you.
Thank you so much - This will help me inch closer to some of the elusive flavours I've been chasing!
I'm so happy to hear, it helped. All I recommend when learning things like in this video is to immediately go and give it a try.
I’ve watched a lot of your content in the last few days, terrific stuff… I’m inspired to find my way as a roaster!!!
Thank you for your kind feedback! So happy to hear that! All the best wishes on your way as a roaster.
What a delightful video!
I'm loving my Aillio btw!
Thank you, Leonardo!
Excellent video. I got more from this than lots of other videos on roasting. I find it interesting that Hoos mentions ground and whole bean color. I measure both to check the delta, but when I took Morten's roasting class he says ground is enough for him. I also found the defect discussion interesting. I have a Costa Rican honey process coffee that always comes out with facing on my Bullet, no matter the batch size (500g or 1kg). I've tried lower preheat settings and different fan settings, but finally just stopped using the Bullet in favor of my Artisan 3e fluid bed air roaster. That roaster can roast 1kg with no facing, scorching at all. Every other bean that I have roasts the same with similar end color (and taste wise) on the 3e and the Bullet.
Thank you very much for your feedback. And on the colour - I can't speak for the others, but in general Morten was referring more to the impact on taste, emphasising that colour has the biggest impact on taste, which he measures as the overall colour of the roasted bean. Rob spoke of the uniformity of the roast, which increases with the length of the development phase, and which can be seen when comparing the outer colour with the inner colour (or overall colour).
Hope this helps
Ingo
Thanks. Wonderful talk. I'm a home roaster and enjoy when Rob addresses home vs pros and how to handle criteria. I typically use weight loss but recently added the basic color card @sweetmarias created.
Color cards are a simple and nice reference. You can also use samples of previous roasts. Morten / coffee mind e.g. has a plate with compartments where you can add various colour samples.
Very informative and enjoyable Video! Thank's very much for Posting :-)
Thanks a lot, Patrick! I appreciate your feedback. Indeed, I was watching it several times as well 💡
Kind regards
Ingo
Thanks for all the shared insights! Many things to think about
Thanks a lot for your kind feedback. What is the piece of information that stuck with you the most?
@@CoffeeRoasting Rob's emphasis that the final colour is the biggest driver of the flavour. It also reassured me because I recently bought a Gene Cafe, so it might be a bit of confirmation bias for me :) Also cool to hear he started with home roasting because he could not do enough experimentation in his professional setting. In that light, I look forward to more of your interviews with professional roasters ;)
Thank you Ingo for the video and thank you Rob for the knowledge. Would be great to add the humidity content to your beans on the shop Ingo. Would that be possible?
Thanks a lot for this great idea. That indeed would be a benefit. I'll put it on my task list.
Thanks for sharing
Thank you for your kind feedback!
So GOOD video!
Thank you, Zvonimir 🙏
Thanks for this. Question: Why is there no substantive, in-depth coffee roasting-in-a-skillet information online?
Thanks for your question. If you search on Google or UA-cam you will find a lot of information and tutorials. I personally don't recommend to roast in a skillet. Roasts will be uneven and there will be a lot of scorching. If you want to try it at home, I recommend pop-corn machines or hot air fryer.
Not correct. My Ethiopian friends have grown up with skillet roasting which they've learned from their parents and grandparents and which is the Ethiopian tradition since the discovery of coffee there in the birthplace of coffee. Not to mention that I've been roasting coffee this way for more than a year . . . and my cup is delicious (usually). : )
Thank you
thank you for your kind feedback!
17:20 - isn't this why the IBTS temp reading that Aillio Bullet uses is much better than the (crude) metal dipstick thermometer?
I'm an IBTS believer - mainly because it's much quicker than the traditional probe. But still, it's new and the industry is used to the traditional probes.
So to "push the first cracking faster," means to use higher temperatures?
yes. faster hotter roasting pre first crack
8:18 Here's the problem. How does the home roaster know if we are getting a quality coffee? We try every possible roasting method, but it seems to come down to the quality of the bean.
When people are asking me about courses / workshops,... on coffee, I always recommend to do a sensory course first.
If you want to roast nice coffee, you first need to understand, what is a nice coffee for you. Taste preferences are different, therefore you cannot rely on any other opinion.
I also recommend anyone to start buying single origin beans from smaller roastery or coffee shops where you will get information on the beans you are drinking. Buying a cup of coffee in a local coffee shop and reflecting if you like this coffee or not and why is super easy and will give you a lot of information when looking for your beans.
Also to mention, that you usually get beans of good quality when buying them from dedicated shops for home roasters. You should in first instance concentrate on finding the beans that match your taste preference. Once you've found your beans (origin, processing, varietals,...) you can compare different sources.
I wonder if you had any advice on ordering a roaster from alibaba ?
Yes. Take any roaster from Alibaba, where you get support from a team with expertise in coffee roasting and with a local support team to make sure, you are not running in too long down times once you have built your customer basis and customers are placing their first large orders for christmas.
I hope, this helps.
Interesting paradox... if you decrease time to First Crack to get more clarity and florals, you will also have less consistency of roast colour from the outside to inside of the bean, due to faster roasting... So wouldn't that decrease clarity, due to having various degrees of roasting on each bean!?
As I remember, he said, uniformity increases with the development time. Correct me if I'm wrong.
@@CoffeeRoasting Yes, that is correct. But he also said that clarity is greater when you have a shorter development time and a shorter development time would mean less uniformity through the depth of the bean.
Question for Rob, I’m using an air roast machine and first crack comes at about 8 minutes and I try to keep dev between 18-21 %,,,,10 min total ,,,does this sound about right ?
Rob will not answer here, but he is offering online and offline workshops, consulting,... On his website, you will find all links.
Do you sell coffee on line
yes, we do: roastrebels.com/en/green-coffee
Frustrating
Why? Do you have any particular question, I can help you with?
Thx from Thailand.
Thank you!