Coffee with April Episode 49: Roasting Consistency

This week, we're pulling out the whiteboard to present our best tips and tricks on how to maximise your consistency when roasting.
Maintaining consistent protocols when roasting directly correlates with the quality and consistency of your roasted coffee. These protocols can include finding an optimal batch size for your specific roast machine and sticking to it, as well as designing efficient yet effective in-between routines to ensure that every production roast falls well within your desired parameters, whilst maintaining your overall production efficiency.
This is the first video we've produced on the subject of roasting consistency, and we're looking forward to following up this video with extended content in the near future.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Podcast: / coffee-with-april
Email: [e-mail] / [e-mail]
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Produced by April Coffee - 2019

[@tonyb83]

Having just watched this excellent episode I'm going to watch the previous 48 episodes to learn more. Thanks Tony

[@Cropstercoffeetechnologies]

Thanks for the shoutout!

[@aboshooshoo]

Thanks, that was awesome

[@bobbywrigs8762]

Right now our batch to batch protocol on the Loring involves cutting the burner off, then waiting to close door and re-light burner when we hit desired inlet temp, usually about 1 min after last batch. Now I am wondering it cutting burner off is shutting down the airflow too much, leaving behind excess smoke or old air.

[@bobbywrigs8762]

I am interested to hear your thoughts on the best way to stabilize the Loring temp in-between batches and chase out any smokey/dirty air.

[@sirjohnpiraan1662]

Is it true that the loring mutes acidity of the beans and is more suited to espresso than say, filter methods? Have you got good results with filter?

[@coffeewithapril]

Not based on our experience.

[@tonycoffee6893]

Mi