Great content! I'm a home roaster thinking of giving a go professionally. This information makes so much more logical sense to my scientific brain than all the other mumbo jumbo from internet "experts". A short development time not giving time for the heat to fully penetrate the bean giving a more acidic and complex flavor makes so much sense. Just like cooking a steak!
Thanks for the post. I learned quite a lot. I have a question about starting up a roaster and the first batch. Is it important to let the roaster stay at charge temperature for a while so that all the metal parts achieve a sort of steady state or is it ok to put in the first batch as soon as the probes show that charge temperature has been reached? If it needs to stay at charge temperature for a whlie, then how do we decide that the ideal conditions for the first batch has been reached?
I love this seminar because it calms my obsessive side. This is good news! Great coffee is still a lot of work, but we can put in that work where it makes a bigger difference.
Yes, we need to be specific with the goal we have in order to make decisions without wasting too much effort on areas that does not matter so that we can spend the limited time and ressources we have on the things that mattes in the context we have choosen to provide value. Happy it helps 🙂
36:20 no... colour "intensity" would be the SATURATION of the colour... what I think you are getting at is, as you say, it's about a grey scale... A grey scale is only about luminocity... how bright or dark it is. So you are measuring degree of darkness, not intensity of colour.
Great content!
I'm a home roaster thinking of giving a go professionally. This information makes so much more logical sense to my scientific brain than all the other mumbo jumbo from internet "experts".
A short development time not giving time for the heat to fully penetrate the bean giving a more acidic and complex flavor makes so much sense. Just like cooking a steak!
Thanks for the post. I learned quite a lot. I have a question about starting up a roaster and the first batch. Is it important to let the roaster stay at charge temperature for a while so that all the metal parts achieve a sort of steady state or is it ok to put in the first batch as soon as the probes show that charge temperature has been reached? If it needs to stay at charge temperature for a whlie, then how do we decide that the ideal conditions for the first batch has been reached?
I love this seminar because it calms my obsessive side. This is good news! Great coffee is still a lot of work, but we can put in that work where it makes a bigger difference.
Yes, we need to be specific with the goal we have in order to make decisions without wasting too much effort on areas that does not matter so that we can spend the limited time and ressources we have on the things that mattes in the context we have choosen to provide value. Happy it helps 🙂
this is a really good talk, that was more objective and reasoned about coffee roasting very well!
got the bundle, thank you for the knowledge and sharing, all the best, Denis
Fabulous content!
Finally! Somebody is making sense.
Thanks for a great webinar! Question: When you aim for agtron 75 at 3 minutes, are you meassuring whole beans or ground beans?
36:20 no... colour "intensity" would be the SATURATION of the colour... what I think you are getting at is, as you say, it's about a grey scale... A grey scale is only about luminocity... how bright or dark it is. So you are measuring degree of darkness, not intensity of colour.