Roaster School - Season 2 - Episode 1
Вставка
- Опубліковано 14 лис 2018
- Welcome back for Season 2 of Roaster School! Joe Marrocco is starting things up by revisiting some of the material in our past season and adding some clarity, hearing some new perspective, and going back over some basics.
In Episode 1, Joe is joined by Steve Green, the Owner, Founder and President of Mill City Roasters. They go over how the roasting machine works, some engineering, how thermocouples work, why they are placed where they are, and some general guidelines on how to use the machine.
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Want to learn more about roasting? Visit: millcityroasters.com/coffee-r...
Want to learn more about roasters? Visit: millcityroasters.com/
CONNECT WITH US:
▸ Instagram: @millcityroasters / millcityroasters
▸ Facebook: / millcityroasters
CONTACT US:
▸ Call: 612-886-2089
▸ Email: info@millcityroasters.com
▸ Website: millcityroasters.com
Music: "Osaka" by Birocratic (birocratic.lnk.to/allYL)
Video by Kylee and Christian Creative
Wow! Super stoked you guys are back. The quality of the video (cam, sound, effect, editing) has improved so much. All the MC videos were already great, now they're even better. Can't wait for the ones to come!
i'm so happy u came back, guys!
thx for your big work, please, keep going!
one of the most useful source of information about roasting, thanks a lot from Ukraine!
Thank you for sharing these! I come back to your vids often. I find you are an excellent communicator and honestly simplify the process so well for me and many I send here who are either starting up or wanting to understand better why we love this art of roasting so much LOL :
Glad to see you guys again, so exciting for this season
Stoked to see you back! Season one got me started, but I’m ready to dive deeper! Keep it up gents!
Nice job on upping the production value going from season 1 to season 2! Improvements in lighting and audio quality are noticed and appreciated! Really love the channel and all the great information that is provided!
So excited for this. Thank you so much for doing this!
Glad you guys are back! Def upping your game.
Thanks for this video. I just ordered one of your roasters, it will be delivered in March. So I am trying to learn as much as I can before I get it and these videos are really great.
Steve casually drops a link to trepanning 🤣
Great vid and Mill City is so amazing to do the vids. You guys have the best info out there!
great vid! We home roasters rely on people like you to perfect our coffee! Thanks!
Hey Steve, great watch!
Wonderful, please keep them coming. Greetings from Veracruz México.
Super stoked for this!
doin what you love... that's a great life!
OMG!!!!! FINALLY!!!!
Thank youu so much gentlemen!
Wao!! Been waiting for this. Thanks Guys =)
Welcome back 😍
Love the nerdy details !!!
Thank you for Season 2 and educating us on how to maximize our creative roasting potential.
BTW, Derek’s programs, and tips are great!
Several Questions and Comments
1. Sensory roasting. For newcomers, and existing customers who have not quite got it, please place more “in-the-face” (but not offensive) emphasis on the importance of sensory roasting, the creative process, and real-time roasting response. Derek’s “One Green, Three Roasts…” program is an excellent example. Wouldn’t it be nice to distribute sample sensory “scratch and sniff” cards for a particular roast with sales of green beans! :)
I have been home roasting for over 10 years, and over this time, seldom find anyone with the slightest knowledge in this area, all cookbook roast, or for those with some knowledge, prefer to “follow-the-curve” for everything they roast. Maybe they have tried, but there seems to be some barrier, or fear inhibiting them.
2. Prosumer home roasters. I have a Quest M3 electric drum roaster using Mill City thermocouples and a Phidget to Artisan. My skills have outgrown an electric roaster. Will Mill City consider adding a gas Prosumer roaster for the home roaster - the upgrade path - who have no business intention? Sort of a scaled down 500g model (maybe 250g) in the $2,000 - $2,500 price range.
There would seem to be a market, considering the growth of home roasting, and the inability of well-intentioned “boutique” machine designers to offer a quality engineered and sustainable product. A reliable, reputable manufacturer is needed.
3. Yunnan coffee bean information. Does anyone know of a source for purchasing Yunnan green coffee beans? I have been wanting to try.
Tidbit. I read a while back in a coffee industry publication, that Starbucks buys about 50% of the annual Yunnan bean production for use in their blends. Snicker, snicker, are you drinking Chinese beans in your SB?
Thank you all for your kindness. Joe, the 500 gram roaster started out as a "prosumer" design, but users demanded more and once we started that refinement process, the roaster became what we think is the best profiling sample roaster in existence today. In the end, "prosumer" machines demand compromise and we're not compromising on anything that affects performance. We will, however, be expanding into sensory exploration and education this coming spring. Stay tuned!
great idea! first set of videos is great, but this opportunity for more clarity and instruction. for us novices. Please show us how you plan the roast based on type of seed, density and processing method and then what the decision process is to judge when to make adjustments during the roast.in response to what the seeds are doing. What does it mean when a coffee never really gives a clear yellow moment but sometimes slides into browning from green? what went wrong? how do you adjust for the heat spike right before 1st crack and the plunge in temp after first crack? What is a good ROR at the beginning of the roast before it starts declining? How do know when you have applied enough energy to roast the seeds rather than a long bake. What ROR is your goal at each phase? thanks so much for doing this!!!
This is all fodder for further exploration, Ted. If you're in a hurry to learn all of this stuff, attend one of the classes in Minneapolis. All of this and more will be revealed, utilized, and cupped over the course of a couple of days.
Great video, it was very helpful information 👍
Thanks for sharing guys...salute from indonesia
Season 2! That's great :) Thanks and congrats for your good work!
Woww.. all lov from Nepal bro..
Hey Guys! Love that you are redoing the videos!! will these come out weekly?
HA! I wish!! More like... monthly. We are doing the writing, directing, and production in-house. This requires a lot of time. Thanks for your patience.
@@roasterjoe Awesome, was just curious so i could clear my schedule and make sure i have plenty of popcorn on hand for each release!
Thank you guys!
늘, 아주 유익한 영상 감사합니다! 조 형님!
너는 대단히 환영한다.
보고 주셔서 대단히 감사합니다! 향후 질문이 있으면 알려주십시오.
Thanks your warmest 🔥
these vids are sooooooooooooooooooo much better than S1
Could I ask you a question?. if other factors are not change (roaster, coffee, charge temp, BTU...), thiner thermocuple is higher ROR than thicker wth the first part of roast. Is it right?. Thank you very much.
Yes, exactly.
Don't mind me, just making some timestamps and notes for reference later on.
@8:00
What is a VFD?
A variable frequency drive (VFD) is a type of motor controller that drives an electric motor by varying the frequency and voltage of its power supply. The VFD also has the capacity to control ramp-up and ramp-down of the motor during start or stop, respectively.
In the video it is explained that the VFD's are used to manipulate air fan speed which in turn controls airflow through the drum.
@08:34
Drum Chamber Pressure Gauge (Magnehelic) - a visual indicator of airflow which once calibrated displays a
@08:55
Variable drum speed control, note an increase in drum speed can result in a decrease but also an increase in heat.
@09:36
Bean temperature
@09:55
Bean temperature control, using a thermocouple and what a thermocouple is, also the placement of the thermocouple on a clockwise rotating drum.
@11:56
Environmental Temperature probe, probe placement both on smaller and larger Mill City coffee roasters and other coffee roster designs.
@12:53
#Protip! Roast progression speed correlation to the BT (Bean Temperature) Curve and the ET (Environmental Temperature) curve (side note, reference made specifically to the 2 minute mark where a third as yet unknown curve intersects with the ET curve) TBC!
Also note, where BT curve steeper results from a wider gap between BT and ET curves
@14:00
Inlet Temperature probe, and its part in achieving max convection = ( max gas + max air)
@15:37
PID controller, purpose and placement
Somebody got a budget.
HA!! More importantly, we were able to invest more time. Now that I am here full time I can focus more energy on making these ever better!
Я також прихильник сорочок в квадрат, які присутні майже на всіх відео. Вітання з України. Дякую за зміст !
14:30 he (Steve?) meant to say "... 70% convective" ?
I was wondering when someone was going to catch that. SG
We planning several videos each month.
Yup. We are usually infallible, but every now and then our brains are faster than our tongues. ;)
@@roasterjoe Ahahaha, the whole world is watching yet its okay
Heru Lesmana Syafei, we wish the whole world was watching! And yes.... mistakes are ok. Its how we learn!