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A Day in the Life of a Coffee Roaster (at Black & White Coffee Roasters)
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- Опубліковано 9 гру 2021
- Join me for a day in the life of a coffee roaster! I started a new job at Black & White Coffee in Raleigh, North Carolina. So this is what I do Monday, Tuesday, Thursday, and Friday. From 6am to 6pm, I'll show you what I get up to at work. We're roasting on a 15k Loring machine, which is a type of roaster I am most familiar with.
Have you roasted? What questions do you have about the process?
Like, subscribe, and comment below! Let me know what you liked and what other videos you'd be interested to see.
Thanks for watching!
Cheers,
Kat
Outstanding video. As a newbie to roasting i look forward to more of these types of videos. Thanks.
Glad it was entertaining. Thanks for watching!
lol i use a super chill song as my alarm in the morning too, waking up is already 'alarming' enough for me i dont actually want to wake up stressed out
Haha I hear that!
cool job🎉
Thanks!
So cool!
Yeah! Glad you like it :)
Wow, that was fascinating. I buy my coffee from a local roaster here in Oregon, I've watched them roasting a few times while purchasing my weekly bag and it's a very small operation. The place you were at looks huge. It's great to see how it's done. I'm learning more about coffee every day.
Yeah, roasteries come in a variety of sizes. And really, we are still considered "small guys" - even in this big warehouse! And believe it or not, we're getting another BIGGER roaster installed very soon. Maybe I'll make a video on that, too. Hmm...
@@roasterkat will it be the peregrine?
thanx for sharing, i also enjoy roasting.
Awesome!
This video really helped me see what a big roasting production is like. Been roasting coffee in a pan for a while and fantasize about getting into professional roasting. I forget there's also sourcing, selling, packing and shipping. Kinda takes away the romanticism I guess.. I need to wake up and smell the coffee. Feel the body aches. lol. Thanks so much for posting this. I will def stop by in Raleigh for a bag the next time I'm there.
Thanks for that feedback. Yes, professional roasting is great but it's also not glamorous! I personally love it, but it's not everyone's cup of... coffee ;)
Definitely stop into our cafés next time you're in Raleigh. Cheers!
Loving your content, thanks for posting Kat! Would be really interested to see what goes on in the roastery with QC and determining roasting profiles. As a cafe owner who wants to start roasting soon, these are the kinds of processes that I’m super interested in. Thanks again and keep it up!
Awesome - thanks for the idea! I'll see if I can get my camera into the QC a bit. That would be helpful, I'm sure. And good for you! Good luck with the roasting :)
Fascinating video Kat, thanks for sharing. It must smell amazing in there! 😋
It does! Well... mostly. Half coffee dust, half roasted coffee. Depends on which side of the roastery you're on haha
Thanks so much! I’m very interested in learning how to become a roaster👍🏽
It’s a great time!
We can't wait to get our Loring S-15! Great video!
Enjoy once you get it! We now have the 15, 35, and 70 so it's a full blown showroom in the warehouse haha
@@roasterkat that's awesome.
Awesome! How did black and white start out? We’re they just someone home roasting and grew from there? Quite the production!
Two of the owners won the US Barista Championship back-to-back (2016 & 2017) and decided to go into business together after that.
Check out the "About Us" on their website: www.blackwhiteroasters.com/blogs/about-1/about
Here at work we use a Probat type R1500 ,5 bags each roast 150 lbs each bag 28 roast per day, Petaluma California,
Woahhhh that's a LOT of coffee! I bet that'd make an interesting video haha
Nice content! More of this :)
Thanks! Will do!
I always wondering that I can work with that mechine someday in future
Love the Loring! Go for it
6am to 6pm!?! long day! holy cannoli . but when do u get to work and when do u leave work? ive done enough factory work, i dont know if i'd ever want to have such a long of a day unless it truly is interesting and fun.
Usually working 7a-5pm depending on the volume of coffee we have to roast, package, and ship. We do 4x 10-hour days, so it's actually a wonderful work/life balance for me.
Really interesting video ! To be honest seems like its harder work than I imagined.
If you feel like it, I would be super interested in a full "dialing in" roasting.
By that i mean beans you dont know yet, how do you guess the first roast and how do you modify your process along every roast.
I only roast with a pan so your stuff looks like rocket science and i guess such a video would be so much work tho.
Also any reviewing or brew along video would always be a pleasure to watch anyway :)
That's a great idea, Nicolas! I was thinking about doing a "how to create a roast profile" video. And luckily I am introduced to plenty of new coffees really frequently, so that should be an easy enough video to do! Coming up someday soon.
Can you do a video on manipulating the graphs on cropster. How to avoid dip,Crash,bake notes.How to improvise and get the sweetness, How to make Millard reaction/ caramelisation longer to get out the sweet. If you could make some of these will be helpful😊😅
That's a lot of videos! But I'm glad you have interest in more technical roasting videos. I'll see what I can do (cuz I would love to make some of these types of videos!)
👏👏👏😍😍😍
:) Thank you thank you!
Thanks for sharing! During the roasting process, do you do any adjustments (based on what you smell), or do you just leave it to the computer program? Thanks!
Thanks for watching, and great question! I do make adjustments throughout the process. Sometimes the beans need to drop early and sometimes they need a bit more time in the roaster, depending on the smell toward the end of the roast. I don't usually roast on the fully automatic setting (at least when I'm working in this roastery) so it's definitely more about decisions I'm making based on what I'm seeing/smelling. Thank you for asking!
@@roasterkat Nice! Sounds fun! What's the hardest varietal to roast?
did you have to become a q grader before you could be a roaster?
Nope, not at all. In fact I’d venture to say that most roasters are not Q graders and most Q graders don’t work as roasters.