3#12oz per batch. Same gauge. Where are you on the tank gauge ? I’ve been running it at 1 # of pressure. I zeroed out the gauge and I can’t get any higher than 1.5 as it would melt down the roaster. I think that the front bearing should be bronze. The replacement is double sealed as the original and dries out after a session of roasting. I drip 3 and 1 oil onto a 5” piece of light gauge mechanics wire to get the oil past the end of the drum shaft onto the side of the bearing. I’ve picked pieces of the failing bearing seal as it works it way out of the housing as it would obviously end up in the bean basket.
Okay there's so much happening here I don't thing is good. Can you send me a video of your set up and what you're using to lubricate your bearing? Are you removing the housing for the bearing, cleaning it and lubricating before returning it? As for the regulator. I'm around 2 PSI. Did you try the protocol I used in the gas regulator video? I misspoke in that video, but mentioned in the comments around 2 PSI is recommended. Are you saying you max out at 1.5 kPa? I'm not sure why your roaster would "melt down" if it was any higher. You should not be using 3and1 oil. It's not food grade. Pick up some Super Lube High Temp Food Grade lubricant. Email me your set up. Something is off. rob@ocdcoffeeclub.com
That's a bit of a tough question because it depends on a few factors. The probe milimeters, probe placement, FC temp, End FC temp, development time, etc. A very general number would be between 405 and 420. Keep in mind, I generally don't go past medium roast, even for my espresso beans. I'm just not a fan of dark roast. I'll never go to Second Crack. But that's just me.
What are your typical charge temps and how do you decide where to start? I almost always charge between 400-415F. I’m thinking maybe I should try lower after seeing your roast. Do you decide typically based off of processing method?
@@matthewtoeneboehn7784 I’ve migrated lower over the years. I used to charge at 400 almost every roast, but now I range from 340-375 at the most. It depends on size of the batch as well. For my 2kg I’m not almost exclusively roasting 3.2lbs. I find it to be more manageable. I’m also experimenting with different air flows that are more aggressive. I plan to make new videos soon with that strategy.
thanks for the quick reply! How have you noticed lowering the charge temp affecting the cup? is this something you do with most beans? I might have to give this a try next time and see what happens.
@@matthewtoeneboehn7784 I found that the lower the temperature and the more I played with the airflow, the less roasty the coffee would taste. Would have more nuance.
Oh that’s interesting. Makes sense. Will definitely give that a try. On a separate note, your artisan game is on point! Do you think you could possibly make a video on how you set up artisan with all of your preset gas/airflow buttons and how you overlap pasts roasts to track along with a live roast? I’m not the most tech saavy. Maybe you have a video like this already? I looked through your videos and I may have missed it.
I use the same regulator 30#. I did not set it up as you showed. I have no manual to go by. I’m not having a problem reaching second crack and I don’t think I would want it any hotter. After a low long warm up from cold, I’ll drop beans at 400 f, running 1-1.3 kpa
Wow wonderful Cordillera de Fuego Coffee is produced by some locals. Proud 🇨🇷
I'm curious - how did the coffee taste from this roast???
Glad your back I just got my Yoshan... would you share some of your configuration settings in artisan after 2 or so years of having one???
Sure. Shoot me an email and i"ll fire it over to you.
3#12oz per batch. Same gauge. Where are you on the tank gauge ? I’ve been running it at 1 # of pressure. I zeroed out the gauge and I can’t get any higher than 1.5 as it would melt down the roaster. I think that the front bearing should be bronze. The replacement is double sealed as the original and dries out after a session of roasting. I drip 3 and 1 oil onto a 5” piece of light gauge mechanics wire to get the oil past the end of the drum shaft onto the side of the bearing. I’ve picked pieces of the failing bearing seal as it works it way out of the housing as it would obviously end up in the bean basket.
Okay there's so much happening here I don't thing is good. Can you send me a video of your set up and what you're using to lubricate your bearing? Are you removing the housing for the bearing, cleaning it and lubricating before returning it?
As for the regulator. I'm around 2 PSI. Did you try the protocol I used in the gas regulator video? I misspoke in that video, but mentioned in the comments around 2 PSI is recommended.
Are you saying you max out at 1.5 kPa? I'm not sure why your roaster would "melt down" if it was any higher. You should not be using 3and1 oil. It's not food grade. Pick up some Super Lube High Temp Food Grade lubricant.
Email me your set up. Something is off. rob@ocdcoffeeclub.com
Great work!
Whats youre typical end temperature for espresso?
That's a bit of a tough question because it depends on a few factors. The probe milimeters, probe placement, FC temp, End FC temp, development time, etc. A very general number would be between 405 and 420. Keep in mind, I generally don't go past medium roast, even for my espresso beans. I'm just not a fan of dark roast. I'll never go to Second Crack. But that's just me.
9:30ish on 1c start, 12-14ish midway into 2c
That’s pretty good. Surprised you get there that quick at 1.3kpa. How much green are you rotating per batch? Is your KPA gauge the same as mine, 6kpa?
What are your typical charge temps and how do you decide where to start? I almost always charge between 400-415F. I’m thinking maybe I should try lower after seeing your roast. Do you decide typically based off of processing method?
@@matthewtoeneboehn7784 I’ve migrated lower over the years. I used to charge at 400 almost every roast, but now I range from 340-375 at the most. It depends on size of the batch as well. For my 2kg I’m not almost exclusively roasting 3.2lbs. I find it to be more manageable. I’m also experimenting with different air flows that are more aggressive. I plan to make new videos soon with that strategy.
thanks for the quick reply! How have you noticed lowering the charge temp affecting the cup? is this something you do with most beans? I might have to give this a try next time and see what happens.
@@matthewtoeneboehn7784 I found that the lower the temperature and the more I played with the airflow, the less roasty the coffee would taste. Would have more nuance.
Oh that’s interesting. Makes sense. Will definitely give that a try.
On a separate note, your artisan game is on point! Do you think you could possibly make a video on how you set up artisan with all of your preset gas/airflow buttons and how you overlap pasts roasts to track along with a live roast?
I’m not the most tech saavy. Maybe you have a video like this already? I looked through your videos and I may have missed it.
@@matthewtoeneboehn7784 I don’t have an artisan set up video yet, so I’ll add that to the line up.
Is your roaster on natural gas ? As I’m roasting on the same Yoshan with propane at 1 - 1.3 kpa
I use propane too. I think you have the wrong regulator on your propane tank. Watch my other video about hooking up your propane tank.
I use the same regulator 30#. I did not set it up as you showed. I have no manual to go by. I’m not having a problem reaching second crack and I don’t think I would want it any hotter. After a low long warm up from cold, I’ll drop beans at 400 f, running 1-1.3 kpa
@@kas7660 how long does it take you to finish a roast? At that KPa it seems like it would take forever.
Good day Sir. I have decided to get a 1kg roaster. Hope you could help me to get a discount from Yoshan.
Have you tried emailing me? I can help you out.
rob@ocdcoffeeclub.com