Hi, glad you like the video. Increasing or decreasing the Rotations per minute (RPM) influences the way the beans move inside of the drum (Rotational force, also called moment). With a higher RPM the beans can stick to side op the drum, while a low RPM can cause the beans to lay still at the bottom of drum, both can cause scorching. The overall goal is to set the RPM at a rate where the beans constantly move inside the drum.
5% post first crack dev on anaerobic coffees? thats wild.. i might have to try the 9% for a few of our coffees, until recently i have only felt good at 12% .. may i ask for those 9% coffees are you really stretching out maillard into 4 minute territory and then dropping less than a minute in FC? (I of course i understand we are generalizing here)
We asked Manuel for clarification and this was his reply: Hey! I stretch out as much as I can, the Maillard also start with high flame and lower the flame through out certain temp markers. Also i noticed, i measure the crack different to another roaster in Panama. I usually wait 3 consecutive cracks to count it as FC. 6% is for extremely funky anearobics. My usual profile is 9% and if it's for espresso 12%. Manuel also adds that he uses a charge temp of 84C for anearobic. Hope this gives more insight in the roasting process of Manuel, you can reach him at Coffeetopologist on Instagram.
Willam, I'm in Panama City too, Panama City, Florida that is!! Love your podcasts, learning so much, thank you for providing this info!! Ned
Great video, thanks.
Thank you for sharing 🙏.
Nice video, can you explain what it means to increase or decrease the RPMs of the coffee?
Hi, glad you like the video. Increasing or decreasing the Rotations per minute (RPM) influences the way the beans move inside of the drum (Rotational force, also called moment). With a higher RPM the beans can stick to side op the drum, while a low RPM can cause the beans to lay still at the bottom of drum, both can cause scorching. The overall goal is to set the RPM at a rate where the beans constantly move inside the drum.
5% post first crack dev on anaerobic coffees? thats wild.. i might have to try the 9% for a few of our coffees, until recently i have only felt good at 12% .. may i ask for those 9% coffees are you really stretching out maillard into 4 minute territory and then dropping less than a minute in FC? (I of course i understand we are generalizing here)
We asked Manuel for clarification and this was his reply: Hey! I stretch out as much as I can, the Maillard also start with high flame and lower the flame through out certain temp markers. Also i noticed, i measure the crack different to another roaster in Panama. I usually wait 3 consecutive cracks to count it as FC. 6% is for extremely funky anearobics. My usual profile is 9% and if it's for espresso 12%. Manuel also adds that he uses a charge temp of 84C for anearobic. Hope this gives more insight in the roasting process of Manuel, you can reach him at Coffeetopologist on Instagram.
thanks i really appreicate the reply. very helpful @@giesencoffeeroasters
@@giesencoffeeroasters apologies for asking but could you confirm that the charge temperature mentioned is 84°C and not 184°C? 84°C sounds quite low.
so why does scott rao swear by 25% dtr?
Partly because Scot doesnt measure the FC when its heard. Its slightly earlier.