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It was a horrible day, but I'm a traditional retailer and have a duty to be there!

On the most part, I use my iPhone for Shorts and a Sony a6400 for the new product videos. However, I've dropped my phone twice whilst doing vlogs and it's now smashed, so I must get a more rugged camera!

@ what kind of camera are you looking for? 😂

@ also I'm really surprise you’re running the business and also doing TH-cam at this same time How do you manage your time for your each day

Probably a GoPro or something that won't break if I drop it! 😂

I get up at 04:15 and work to 21:00 - just do more in your day 🚀

That's good to know and a very similar experience to what I saw. Thanks for your feedback! 🙏😀

I'm glad you're enjoying the videos! I'll do more of the history of the industry here in Yorkshire in the coming months. 😀

Amazing, thank you very much for the feedback and letting me know what your recipe was. Consistent is one of the attributes that I'm after 🥳

Good show! I'm hopeful that I'll be able to do good work that will mean no disappointment on Christmas Day 🙂

Can you share a profile somehow and show me what phase you're looking at, or let me know what temperature spans you're marking?

@rjameswilkins brilliant thank you, when I get home I'll trying and get a good picture of a recent roast.

Good show.

This is great, thank you! You're right, the coffee needs to perform 'out of the box' along with equipment 😀

What part of the grinder do you want to open up?

@@rjameswilkins the whole grinder

I'm not sure where to start with this. You can access the inner parts of the grinder by unscrewing the feet.

@@rjameswilkins I hope that's enough, it is a second-hand grinder I suspect, and it has a kilo of coffee inside I can see the vents are dirty like hell...deep cleaning is a must...i might do a video about that :)

The body is quite difficult to disassemble. However, you can access a lot of it by removing the base by using the method described. Use a vacuum cleaner with a bristle brush end to agitate coffee grinds stuck in obscure places. Good luck 👍

Thanks! Do you know what your yield was? (Yield = weight of liquid espresso in the cup).

93g. 29 seconds

93g liquid espresso?

Apologies i was on the 2 cup setting and allowed it to run through for a while. This time, Grind setting 5, 18g coffee. 27g yield. 12 seconds. That was on the pre set 1 cup program. Looked like there would have been more brown liquid to come through if I'd left a little longer. Syrupy brown sugar. Didn't taste over extracted at this concentration... This is a learning experience for me. These fandangled machines make you very lazy!😂

Okie dokie - it seems like you need to grind finer to push the extraction time from 12 seconds to 28-32 seconds at that same yield. More time to get to the same result. However, you may need to run the shot manually (not yet knowing how the volumetrics work on these machines).

That's excellent. You should come and do one of these tasting videos! 😀

Absolutely! Especially when we got a glimpse of blue sky toward the end of the day ☀️

The company account is @theblendingroom and personal @rjaneswilkins (I don't really post on my personal IG).

Well I've got my fingers crossed for you that adjusting in the inner burr solves your problem 🤞Good luck!

It's a bit above my head too! 🤣 I'll keep them coming, mind.

Good to see you at the market today. Thank you for the trial bag. Enjoyjng the bean to cup series so far. I've got exactly the same machine so this is invaluable. Looking forward to trying it out😊❤

Good show. Send me some feedback - positive or negative. It all counts!

When you increase the burner 7 to 10% for 20 to 30 sec you need to make sure to take the burner down a lot too Lets say 200 to 202 Up to 25 % to 35 % 204 down to 35% to 25% to 23% Otherwise over development

I totally agree with you - everyone will have an opinion! It's always difficult doing your first production roast. It's tough to know what's going to happen next. Your methods are exactly what I'll do, well probably a combination of both reducing the momentum into FC and increasing the burner at the crash point. I'll see what happens next time! Thanks for your tips 😎

What roastery are you at in what country?

@ Melbourne ~

@ and Inglewood coffee roasters

It's mostly to do with their weight. I'm used to glass cupping bowls that have enough weight to them that they stay still on the cupping table. Whenever I use the Barista Hustle ones, I end up pushing them over/around. I'm obviously too heavy handed. The concept of them, mind is great.

@@rjameswilkins I agree.. easy to tip and spill. But easy to clean and store and don't break. Maybe I need to pick up some more solid bowls!

Stick with what you know. I'm heavy handed when cupping, so couldn't get the hang of them. It's a neat concept, just not practical for my style 👍

I'll try and discuss the roast profile - although I've no idea what I'm doing yet! 🤣

The profile will come in the next instalment. I lost my train of thought in this and it was only supposed to be 3 minutes long. 7 minutes later and I was still waffling!

@ if you’re waffling, I’m listening! 👂 keep them coming, thanks again!

Thanks! 🙏

Welcome on board 😎

No problemo!

Love your channel, only just found it and as new to home roasting I'm watching all your videos, so intresting and informative. I have for many years enjoyed milk based drinks up to flatwhites brewed with 1:1.75 for myself and 1:1.25 for the wife so looking forward to how the 1.1.55 ratio turns out.

Those sort of ratios are a positive reminder of times gone by. That's the reason I wanted to try this whole experiment..

Good to see you at the market today. Thank you for the trial bag. Enjoyjng the bean to cup series so far. I've got exactly the same machine so this is invaluable. Looking forward to trying it out😊❤

You too and no problem at all. Let me know how you get along with the coffee - honest feedback 👍

No problem at all! I hope you enjoy the journey 😎

Yes, I thought that the issue had resolved itself last week. However, it's back! I'm working it out with UK tech support and hopefully we will come up with a solution.

Me too! 😅

I'm hopeful it will provide a guide for those people who wish to buy coffee from us within the week of release. I'll try and keep the videos short and precise too! I don't have a sample roaster. Although, I'm saving up for a Roest. I rely on roasted samples from our import partners and when profiling, I do a full size trial batch and go from there.

@@rjameswilkins Im sure if you keep this going and get the ball rolling on youtube it can only get better! Have you taken a look at the Aillio Bullet? Cheers

I've seen that brand, but not ever had any time on one. Any good?

@@rjameswilkins I haven't either. Seems like they are well made. Hesitating between the Roest and the Bullet. Both seem like good options. Cheers!

The Roest looks great, but is pretty expensive! However, I'll maybe stump for an IKAWA for ease. Who knows! 🙃

Well I had a fault the following day which was related to the ignition sequence. 😣

@ did you guys fix it?

Yep. The water leak is now an open support ticket, but with a work around for next week's production. The ignition issue is resolved (somewhat), but I won't know absolute certain until I turn the machine on at 05:30 next Tuesday.. 🤞

@@rjameswilkins normally issues with the pipe that holds the moisture It’s happened to us a lot when it’s raining days or humidity We just need to get that little pipe out and use an air gun to dry it inside The main issues when it holds moisture that’s going to affect and interrupt when the machine’s trying to ignite

I think that is the case with me..

It's probably more of an 'in joke'.

​@@rjameswilkinsdoesn't make it any less funny

😀

I'm cool with a low view count.

@@rjameswilkins Analyzing your channel I found some problems if you want I can share this problem & solution with you.

I'm fine with problems, thanks.

Thank you 😃

Thank you 👍

Welcome aboard! Thanks for the feedback too 😊

It's quite a specialist subject and one that's difficult to prescribe. I'll talk about concepts and ideas as time progresses.

It's a specific approach used in air roasting systems. This is a fantastic article that will explain in great detail. 👇 christopherferan.com/2021/04/21/trains-teslas-and-coffee-roasting/

No problem at all, thanks for watching. I'll happily answer any questions you have. James.

No problemo 👍

No problem. I'll do a deep dive into each machine in time. There's a lot of history to tell with them!

Thank you for your kind words!

Thanks for your insight! I've been spending quite a bit of time trying to figure out how to make the colour range narrower and therefore more even. I seem to be making good inroads with this on our Loring. However, I've still got a lot of learning to do. James.

I'll take that as a compliment. New glasses incoming, mind. It'll possibly spoil the strong look. 😎

The wonders of paracetamol and cayenne pepper 🌶️

@ there lush innit boyo. Just ordered more of the coffee choccy from Bare Bones. Crikey it’s good. Challenges a Lyon based choccy man I think is a genius - Bernachon. Nos da

I might have to order some too..

I'll do my best to explain my way through this project 👍

Isn't it just! 😍

I'm looking forward to hearing the feedback 😀

I thought that I was going to use our Probat and Loring concurrently. However, I haven't roasted a batch on the Probat since February this year. The Loring has a much easier workflow and yields flavours that I much prefer.

I have used our Probat for 10 years, so feel most comfortable on that. However, I'm challenging myself to learn how to roast for espresso on the Loring - I much prefer its workflow during production day!

@@rjameswilkins what’s your espresso profile on the probat on your Brazils?

I'll have to dig out my Cropster plan. Roughly speaking, lots of heat upfront and taper off throughout the roast after 160 Celsius. 10:30 total roast time and 2 minute development.

There'll be more, for sure! It'll be aimed at a roaster's approach as well as a little bit of how to brew too.

No problem at all. I hope the series proves useful.

I once roasted on a 3kg Diedrich which had a single wall drum. I very often tipped and scorched the coffee. My charge weight for that machine was 1kg 😰. I should have tried the 'soak' method, but this was 15 years ago.

@@rjameswilkins in single wall drum roasters the best way is to have fixed high fan speed + high drum speed + low temp charge and apply all the heat you can in process and turn down heat before frist crack. the only problem with this method is you need very stong burner and high gas pressure

Sounds like you have good plan for single wall roasting. I tried using a different gearing to increase the drum speed and high airflow. I ended up buying a Probat - double walled drum solved those issues! 😅

@@rjameswilkins yes that's the ultimate solutions 😂 But when you have a 15 kg only 5000 dollar worth roaster you need to level up your skills to maximum to bring out 60 percent of probat coffee 🥹

Sure. Whatever skills you learn on your machine will be transferable to a new one, so well worth the effort 😊

We have a gentleman collect it from the roastery on a weekly basis. He digs it into his allotment and also composts it. Although it looks a mess, it smells lovely - very sweet!

In what regard?