I'm A café ownee, roaster and barista from Brasil. This type of videos really helps a lot. Please make more of this, congrats and I wish you the best luck.
Thank you for giving me a better understanding. I am a new home roaster with a SR 800, basically I'm roasting in the prehistoric age when dinosaurs were running free. Please don't forget about us small timers!!
Appreciated the simple way of demonstrating. As to tipping point: Must be much lower, ideally below 90 degree. To achieve that means a lower kick off temp and with less heat at beginning. A low TP guarantees a longer development time (not to confuse with development time after first crack) and thus better flavor profile development than a high TP which leaves less time within the critical Maillard Reaction period which begins around 150 degree and (under many others) develops the sweet components within the beans if mastered correctly.
bro this is amazing! I am starting a startup coffee business called Miraclelao Coffee in a small country called Laos. We are known for our coffee and my dream is to make it worldwide so people can appreciate Lao coffee. This video helped me so much and I am really hoping you can get into more detail on the roasting process as it is so complicated, and hard to perfect. There are so many things to consider. I am having problems with the fragrant of my roasted coffee as it is quite weak according to my customers and the body is not strong enough for them. I would like to know how you would normally fix this. I did my research and found that extending the roasting period to around 14-15 mins to get more fragrant and body, but I could not do it as I do not know how to really control the gas burner yet. I try to get the first crack at around 9:30-10:00 mark as I was suggested by many people, but controlling the gas so that it would end at around 14-15 mark is quite difficult. From your video, I see that you said the RoR should be a smooth climb and a smooth down, but how the heck can you control that???? Could you please do another video to go on details on that. I am begging you sir. My problems right now are: Most of my customers are cafes and they get it to do cold drinks which will be mixed with milk etc 1. the scent of the coffee is quite gassy 2. not so much body and aroma and sometimes too much acidity 3. should I extend my roasting time and how to do that? how to play with the burner to get such result? 4.what is the guided duration for each process ex. drying, turning point, etc Thank you in advance sir!!!
In your experience, what range of total roast time between charge and drop for various roast levels should we shoot for. Obviously too short and it will likely be burnt and too long will be baked. What is the thought process is deciding roast times to shoot for?
When you are talking about the temperature, you are talking about the drum temperature and not the bean temperature, right??? And also do you ever pull your coffee out of the drum before the first crack for light profiles?
hey - i am taling about the bean temperature. the probe that gives out the reading is inside the drum sticking in the pile of beans ( that keep rotatin) - there are drum temp probes as well. but i am speaking about bt ( bean temp) i have always let the 1st crack occur.
Can you please explain more deeply the ROR line in the gaph as this is not easy to understand as the temp/time line. what represent this second line / curve ? and how to control it
The rate of rise is recording the speed at which the coffee is gaining heat. Disregard the temperature on the graph when watch ROR. Rate of rise is measured in degrees/time, in many software it looks like degrees/30 or degrees/60. If your ROR is for example, 10°/60s then it’s saying that your bean curve is rising at a rate of 10 degrees every 60 seconds. As for manipulating/managing the ROR, as it declines you’re primarily looking to reduce your gas methodically so that your ROR doesn’t crash or flick. Lets say you were to cut off your gas half way through the roast, your ROR would start crashing meaning that your bean temp is gaining heat dramatically slower, and eventually your bean temp would start declining which means your ROR would be negative, for example -10°/60s. If in another scenario you were to turn your gas way up halfway through your roast, you bean temp would dramatically gain heat very quickly and your ROR would flick. Crashing, especially hard, is known to caused baked flavors in coffee and flicking is known to cause bitter and roasty flavors in coffee.
@@Leapoffaith4 i completely understood thank you bro 🙏🏼 it help to control the speed of beans heat to reach the best temp without burning them. And what if the temp increase too slowly ? " Slow baking " what is the result in the cup with same color of beans than a quicky roasted one ?
That actually helped a lot thanks mate
Pro! Making complex graphs look easy.
Well done. Baseline information is so helpful to use as your protocol guidelines. Thanks.
Hello - need to understand setting up coffee roasting machine - analog - your video is quote Helpful
I'm A café ownee, roaster and barista from Brasil. This type of videos really helps a lot. Please make more of this, congrats and I wish you the best luck.
agree please make an in-depth roasting guide sir.. we will watch it haha
Thank you for giving me a better understanding. I am a new home roaster with a SR 800, basically I'm roasting in the prehistoric age when dinosaurs were running free. Please don't forget about us small timers!!
We can learn more about roasting from your video. keep making like this video sir.
Definitely looking forward to upcoming episodes
I've been waiting for someone to come along and explain this simply, consice, and to the point. Great job.
nice ! glad to hear this:)
Thanks ! You are explaining very well , you need to do more video about roasting
thanks a tonne!
been away for a break , this is kind
on it soon
Helpful for me even as just a home roaster...thanks
Nice video and informative. Thanks for sharing knowledge. Looking forward to your next video on details of roasting.
Appreciated the simple way of demonstrating. As to tipping point: Must be much lower, ideally below 90 degree. To achieve that means a lower kick off temp and with less heat at beginning. A low TP guarantees a longer development time (not to confuse with development time after first crack) and thus better flavor profile development than a high TP which leaves less time within the critical Maillard Reaction period which begins around 150 degree and (under many others) develops the sweet components within the beans if mastered correctly.
point noted , shall ponder and be back with it
also thanks for watching and taking time out to reply:)
bro this is amazing! I am starting a startup coffee business called Miraclelao Coffee in a small country called Laos. We are known for our coffee and my dream is to make it worldwide so people can appreciate Lao coffee. This video helped me so much and I am really hoping you can get into more detail on the roasting process as it is so complicated, and hard to perfect. There are so many things to consider. I am having problems with the fragrant of my roasted coffee as it is quite weak according to my customers and the body is not strong enough for them. I would like to know how you would normally fix this. I did my research and found that extending the roasting period to around 14-15 mins to get more fragrant and body, but I could not do it as I do not know how to really control the gas burner yet. I try to get the first crack at around 9:30-10:00 mark as I was suggested by many people, but controlling the gas so that it would end at around 14-15 mark is quite difficult.
From your video, I see that you said the RoR should be a smooth climb and a smooth down, but how the heck can you control that???? Could you please do another video to go on details on that. I am begging you sir.
My problems right now are: Most of my customers are cafes and they get it to do cold drinks which will be mixed with milk etc
1. the scent of the coffee is quite gassy
2. not so much body and aroma and sometimes too much acidity
3. should I extend my roasting time and how to do that? how to play with the burner to get such result?
4.what is the guided duration for each process ex. drying, turning point, etc
Thank you in advance sir!!!
Wow! That is not easy. I guess I will have to be at the roasting process to understand this better.
Thank you a lot or this video. Well explaned! Suscribed
In your experience, what range of total roast time between charge and drop for various roast levels should we shoot for. Obviously too short and it will likely be burnt and too long will be baked. What is the thought process is deciding roast times to shoot for?
Plz talk about ROR in detail in your next video..
very helpful.. cheers
Super helpful, thanks!
You're welcome!
Well explained
How much time medium and dark roasting
When you are talking about the temperature, you are talking about the drum temperature and not the bean temperature, right??? And also do you ever pull your coffee out of the drum before the first crack for light profiles?
hey - i am taling about the bean temperature. the probe that gives out the reading is inside the drum sticking in the pile of beans ( that keep rotatin) - there are drum temp probes as well.
but i am speaking about bt ( bean temp)
i have always let the 1st crack occur.
@@roasting_hands Thank you for your response!
@@roasting_hands
What is the role of exhaust temperature
We have to give attention or not
Only can we consider beans temperature
Can you please explain more deeply the ROR line in the gaph as this is not easy to understand as the temp/time line. what represent this second line / curve ? and how to control it
The rate of rise is recording the speed at which the coffee is gaining heat. Disregard the temperature on the graph when watch ROR. Rate of rise is measured in degrees/time, in many software it looks like degrees/30 or degrees/60. If your ROR is for example, 10°/60s then it’s saying that your bean curve is rising at a rate of 10 degrees every 60 seconds.
As for manipulating/managing the ROR, as it declines you’re primarily looking to reduce your gas methodically so that your ROR doesn’t crash or flick.
Lets say you were to cut off your gas half way through the roast, your ROR would start crashing meaning that your bean temp is gaining heat dramatically slower, and eventually your bean temp would start declining which means your ROR would be negative, for example -10°/60s.
If in another scenario you were to turn your gas way up halfway through your roast, you bean temp would dramatically gain heat very quickly and your ROR would flick.
Crashing, especially hard, is known to caused baked flavors in coffee and flicking is known to cause bitter and roasty flavors in coffee.
@@Leapoffaith4 i completely understood thank you bro 🙏🏼 it help to control the speed of beans heat to reach the best temp without burning them. And what if the temp increase too slowly ? " Slow baking " what is the result in the cup with same color of beans than a quicky roasted one ?
Where's part 2. Want to hear the rest specially prep before FC so we prevent crashes
on it soon!
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