Coffee Roasting Explained! One batch, beginning to end
Вставка
- Опубліковано 10 лют 2022
- This is Coffee Roasting Explained! From the beginning of one roast to the end, I talk you through what we are doing and how that is affecting the coffee. From adjusting the heat/burner setting, to using software to read the temperature, to using sensory data (ie: look and smell) to determine when to end the roast, we're talking about the drying phase, development time, first crack, and more. Enjoy this roast-along in the Black & White Coffee Roasters roastery!
Machine: 15k Loring Falcon
Software: Cropster
Coffee: Colombia Santiago Caro, Washed Chiroso
I'm attempting different video/editing methods, so this one is "narrate-as-I-go." Apologies ahead of time for the background noise (roasteries are loud) and my "umms" and "uhhs" while trying to think in the moment. Maybe I should make another similar video and try voiceover narration - what do you think?
Don't forget to like, subscribe, and comment below!
What questions do you still have about roasting? What did you learn that you didn't know before? What do you want to know more about?
This is such a helpful video into the roastery world, thank you so so so much!!! The info is very very clear and straightforward ❤
Glad it was helpful!
I am really enjoying the videos about how my morning cup came to be. Thank you for another great one!
Glad you’re enjoying it!
This was so cool! Thanks so much for sharing this process!!
Glad you enjoyed it!
Very helpful for an aspiring roaster like me. Thanks 🙏
My pleasure 😊
Love how informative this was while staying fairly simple to understand, even for someone who doesn't know a thing about roasting (eg me hah), thank you so much for this
Glad you found it informative and useful! It’s hard to find that balance between not enough/just right/too much info. So I’m glad this worked for you!
Great video! Would love to see what happens after the roast as well (e.g. optical sorting, dividing, packaging) and also what happens after that informs your curve development (e.g. sampling, cupping, and then how that informs what you change on the curve)!
--edit-- nevermind, found some other videos that show the sorting and packaging! Would still love know (broadly speaking) how you choose to adjust your curves/ROR etc based on what you taste!
Great feedback and ideas - thanks! I've tried to make some of those videos before but it gets so complicated and difficult to explain without going so far into the weeds. But maybe I'll try again!
Great video.
You could really explain the roasting process in a way we could even understand the graphics. Thanks.
Glad you liked it! Maybe I'll go deeper into the graphics in a video later on...
Amazing
Thanks much!
Watching this while im roasting!
Yayyyy friend!
Fun to watch. Not sure you are using much on the sensory side. The roaster smelled the coffee for the first time just before dropping the batch. We train to smell at every color change and many times between as much as they want to learn the smells of every coffee origin going through the roaster. Looking and smelling the beans as much as needed to keep sharp. We are mostly a manual roaster. Small batch. Very hands on, no computers. Hand data logging - a lost art these days. Thanks for the video.
Good to hear how you do things. And I agree - there are many ways to roast coffee. Some like to go fully manual. At the place I work now, we have found the most success with a combo of sensory and computer tracking. As a production roaster, my job is to carry out the roast as I've been trained to do at this company. So that's what I do! If you find success other ways, good on you, and keep doing what works.
Nice work
Thank you! Cheers!
Love the video KaT! Thanks for allowing us to follow along. I'd love to see a video of the packaging area and get a full BTS of what happens after roasting. Do you guys bag it right away? What's that look like?
Great idea!! I'll have to pitch that to the team and see if they'll let me catch them on camera.
@@roasterkat I back that, would love to see the packaging side to the whole process… super interesting!
Yes, you need to make another similar video and try voiceover narration later. Don't let your passion to seriously roast good coffee got disturbed by your passion to share. We need focus, don't we.
That is true! Luckily I had Hailey to help me roast to make sure the coffee still came out okay ;)
@@roasterkat I think I can do the roast along with the explanating style, but definitely not with my production roaster
Good stuff, love your channel :)
If your roast profile is specific to the bean, why do you have to manually adjust the burner percent to match the target, can it not be preprogrammed? Or would that be inaccurate because of ambient temp influence?
Great question! Some people do what’s called a “Power Profile” where they roast with the same control every time. But for most of us using the temperature, each batch changes, even just slightly every roast. You can program it with this machine, though most machines don’t have that capability. We do roast on automatic for some coffees and not for others - depends on how well the automatic control works with the beans. It’s not perfect for every coffee.
very intesresting explanation and thanks to you. Could you please tell me the roasting machine supplier or its availability .
Thank you
I love the olive work jump suit. What brand is it?
Dickies!
Great video, where do you source your beans from. What origins do you use.
All of them... haha jk
I'm not in charge of green coffee sourcing, but we work with a few importers and get lots of coffees from all around the world. Check out Black & White Coffee Roasters if you want to see what we have to offer!
Ok 👌
Thanks!
Is there any difference in taste between convection and conductive systems?
That depends. There are many other factors that go into the flavor than just the type of roasting system, so yes and no. If you sung know how to use them correctly, yes. But you can also get them to taste [nearly] identical if you know what you’re doing.
So i just started roasting on a loring and i know the air cool feature is one of the things theyre proud of but i never heard yall turn it on. And Im Also struggling with my coffee hitting first crack at around 410F and then the RoR just sky rockets but i have my burner at 20 (lowest) im pulling my hair out and would love some friendly advice.
Welcome to the lovely world of Loring! We don't use the air cool feature - you're correct. We have found we don't need it for our coffees. For FC at 410 and RoR taking off, here are a few questions:
- how long are your roasts?
- how big are your batch sizes?
- are you trying to roast to light/medium/dark?
- what processing method are most of your coffees?
A few things to try:
- less energy in the system earlier on
- lower charge temp
- cut burner to 20 earlier (before FC)
- use bigger batch sizes
It also seems strange that your FC is happening at 410. How confident are you that FC is actually happening at that moment and not earlier? How are you determining FC?
@@roasterkat Hey Kat thank you for commenting back! Sorry for my late response!
-I'm trying to get my roasts down to 9-11 min for single origin
--in our 7 kilo I'm trying to keep it 3.5-4 kilo batch sizes
-im trying to keep it light-medium so you can taste the origin characteristics
-right now I have a washed Colombia and a natural Ethiopia
-for 410 that comes from the loring tech that installed it for me. I'm finding out he didn't really know anything about roasting coffee.
How did you see from the graph that you got to first crack?
You can either hear it or mark it based on temperature of the beans
What is the temperature used during the roast? Is it constant temp or it varies during the roast ?
The temperature increases during the roast, from a low point of around 200 degrees F to 410-420 degrees F
You deserve like and subscribe
Thank you so much!
Very nicely explained the process.
Can you please tell us what is quantity of one batch and how much time does it take to roast ?
Thanks! Depends on the machine but this one is about 10-20lbs per batch and around 10 mins each
@@roasterkat Thank you!
Really enjoy this style of delivery, and I think the real sounds add to the experience. Also appreciate your explanation of using sensory queues to determine when to drop the batch. Can you describe some of the things you look for to determine if development is high enough? Does a particular scent show up and then go away? Another somewhat related comment: sometimes I smell fruit in the trier, and I wonder if that means I just volatilized that flavor and sent it out the exhaust. Is that crazy talk? 😅 Thank you for a great roast-along!
Thanks for the notes!
As far as "what" I smell... it depends on the coffee. I don't think that if you smell fruit that means you just destroyed it and got rid of it. If that was the case no coffees would taste fruity, know what I mean? It's more the change in smells to "toasty" more or less for me. Some people say they detect acetic acid (vinegar) aroma at First Crack but I haven't smelled that consistently (maybe I'm not a super smeller). It's more getting used to the smell of each particular coffee and how it corresponds to the development that you're after. Haha sorry that's not too helpful!
@@roasterkat Wow, yes. I do get it! ..I've also heard of looking out for vinegar/acetic acid aroma, and that tip is one that has left me wondering whether I just miss the moment to really notice it, if roasting
Sooou, the ROR marks are better indicatives of how similar the batches will be ?...
There is more nuance and complication than that but… yes the closer your RoR curves are (everything else being the same) the closer the batches would have roasted
any stage Gas required for roasting operations.?
Depends on the machine, I believe. But we've had natural gas and propane in this facility.
Great video kat
Thanks much :)
that's more than one roasting machine and roaster and they do roasting at the same time, I wonder are they working with the same beans or different?
We usually split the batches up so each person is roasting different coffee each day.
@@roasterkat ahh I see, that's cool, I wish I could work in that kinda place 🤩🤩😁😁
Is this a fluid bed roaster? Surprised heat was all you could control
It's a hybrid between fluid bed and drum. And yes, heat application is tied to airflow so you only have one variable to control. (Though you can consider batch size and charge temp variables as well.)
Coffee good.viet nam robusta
I haven't roasted it but would love to try. Thanks for the feedback!
Thanks for such a wanderful theory,and sorry but am also a coffee roaster and i need a job i will applicaite if u help me mss roaster kat God bless you
Good luck out there! I can't really help with jobs, but I hope you find something!
Redo your video without the mask, you're all muffled terrible
Thanks for the idea! Yeah, I was doing this during the days when I wore a mask to work daily so I didn't have much of a choice. But I'd be down to re-do. What else would you like to see in the roastery? Did I miss anything else?