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Thanks for the video. It helps me understand an issue I have with roasting darker. I typically use same parameters as I do with light roast but just take it to a higher temperature. My issue is I tend to get way darker tastes than the roast should be. I never hit second crack but get French roasty taste notes

Love this 👍🏽😎☕️

Enjoyed your light/dark Guatemala video! As a home roaster for many years, not sure a non-roaster would understand the nuances of your methods other than “the art of coffee roasting”. Well Done 😊

Using your techniques in this video, I just finished roasting probably the best 10lb batch of Ethiopian I have ever roasted. I can’t thank you enough.

Another great video. Thanks for sharing.

So much helpful info in this one. Much appreciated. Thanks Erik.

800 groms of water is about 3 1/4 to 3 1/2 cups? Is that what you have? And 50g of coffee is about 4 to 5 scoops (about 10 to 12 g per scoop). For folks that don't have a small scale or marked water bottle.

If you would have kept it going, what temp would 2nd crack have started?

The best coffee is made in the woods with a percolator!

I am new to the roasting game at a local cafe on a L12 95' probat. I really like how intricate your explanations are! Thank you for all the info you supply

Cool man❤

I like the way you roast dude... Listening, looking, smelling, no ror computer curve

We do Perc coffee for our school and church events- the big electric ones. I always start with good brew water, great beans, right grind, and making sure the bed is level, the right ratio…. With all those takin into account, you can make a great cup of coffee.

This channel is dope. Great work! I’m gearing up to launch my YT channel. And I love seeing new coffee channels pop up!

Cowboy coffee. I use my stove top percolator once a month, or when I’m camping. Yeah, course enough, that it doesn’t go through the holes… Although I do see some people using a paper filter. Nice video. )

I like that little scale. Perfect for travel

Whoa, I’ve totally been doing this all wrong, thanks for the hot tips!

You mean F degree right

Good stuff. I recently bought a fresh roast air roaster. I am having trouble with tipping and internal scorching with Brazilian beans. I think I will lower the heat and try to extend the roast.

SUBSCRIBED! I love learning how to roast coffee.

Awesome roast. I hope I’m not too late to grab a bag.

Good stuff, good stuff! I absolutely love and appreciate the info.

I have never drank coffee and could care less

This is so stupid. The best cup of coffee at home can be made however the fuck you prefer to make it. You are the one drinking it. no matter what kind of coffee you like not everyone else likes that kind. So, your claim of "best" is as entirely subjective as what is the "best" color of car or "best" type of earrings. Ridiculous. Which is also completely subjective. This guy talks like he needs a cup of coffee. Thats a fact.

Melitta user here. I have been for many, many years. I use the #6 filter cones. The bad thing about being the ONLY #6 user in the state is that I have bought all of the filters for sale within 20 miles of me an no one carries them any more. That said - I took delivery of a FULL CASE of 40ct boxes of filters yesterday from the Jungle Site. That's a happy feeling to have enough filters for a year and not having to drive all over the countryside to find them. There was that one tragic week in 2020 where I had to resort to using paper towels for filters. Savage.

I'll never get that 12 min back. i'm sad about that!

Definitely couldn’t do this first thing in the morning. Bro give me my freaking coffee!!!!😂

This is sooo convoluted. It’s just coffee for crying out loud. Trying too hard.

👏🏽🤎☕️

Nice roast! Appreciate being able to learn from these videos. Thank you for sharing.

Great looking roast! Question for you. I’m wondering if environmental temperature drops below your bean temperature just at the end of the roast, will that show up in the cup? I find it challenging, (only when I’m roasting light) to keep the environmental temperature higher than the bean temperature right at the end of my roast. Perhaps charging higher? Or staying on the heat a little longer into the Maillard? Any suggestions would be appreciated. Thanks for another great roasting video. )

I don't know how the hell I got here but I'm glad I did. This scratches the same itch as James Hoffmann but without having to hang in there for a chemistry lesson every time.

I live in Nebraska but you make me want to come visit you in Waverly just for your coffee.

Nice job not being pretentious about the process. Coffee nerds usually would chastise him for not knowing how to do it properly.

Love it, thanks for sharing. Now I want to try Rwanda coffee.

Enjoying a conversation with a good friend, while drinking a tasty cup of Rwandan coffee. Showing that a little education goes a long way both in coffee and life. It really doesn’t get more enjoyable or simple. Love this Thinkwell Coffee.

Hey! Is that Brazil pulped natural, or semi washed?

Great info.

I love your approach to roasting, and share your philosophy. I'm almost finished building a 7 kilo drum roaster and have gotten so much inspiration from your great videos. You are as unique as your coffee, keep doing what you’re doing and think well brother.

Love it

☕️ 👏

Hi Erik, I am fairly new to roasting, and learning tons from your roast along series. I wanted to say thanks for taking the time to do these, very helpful roasts. Also, looking forward to the next video.

I roasted my Yirgacheffe natural at drop temp 215c and there this nice milk chocolate fruit cake aroma. I also tasted earl grey tea with winey acidity notes too! Lately price jumped significantly from 15 dollars per pound 16.50! That’s insane! Roasting natural beans could be very tricky! I usually find them reaching FC pretty late like around 210c. So for development time, I will stretch it out to 213c-216c. It’s almost impossible to roast natural beans light roast around 200c-208c because FC comes out late. However washed beans reach FC like super on time around 199c to 205c. So I can easily finish it off around 208c-212c for dropping the beans!

Love your style.

Your coffee is delicious!! So glad Darin introduced me to your coffee. Love your story and love your coffee!

Love this video!

👍☕

This was fantastic! I loved this so much. ❤️‍🔥

I like to say your video are great and I like to thank you for all the information you are giving .do you go into the dark roast temp up over 430f

thank you for your video, it help me to understand a little more about roasting , i roast on a hot top and Guatemala is the bean i been roasting for about a month now