วีดีโอ

Amazing as aways. Thank you so much Rob

Thanks for your work Appreciate

Sounds like this would be very informative if we could understand. Can you post a link to the study? Is it published?

Cannot understand at all. 😢

Thanks a lot for sharing your experience. This session is packed with so much practical information that it could easily fill a book!

Just starting out production roasting on a 20kg machine I'd like to thank you Rob for making my life just that tiny bit easier, you've confirmed a lot of my theories and introduced metrics that'll help me along the way. Striving for perfection has always been difficult, but it's because of resources like these we get to stand on the shoulders of giants.

Thanks!

We need subtitle!

Yes!

Why is it that the person you want to hear the most has mic issues 😭. Is there any way to clean up the audio? -Great stuff btw thanks for sharing and doing all you all do!

Thank you so much, this is a great gift of knowledge!

Thanks for valuable information. How can i apply 4 min in maillard phase and keep momentum to maintain 3 or 4 minutes in development phase if i want reach beginning of second crack ( espresso roast ) i think it's not possible at least in my roaster . In the same time i have to apply Smooth declining in ROR !!

Sensory tastes are subjective because it depends on if you like that thing. Some people don't like citrus so a Kenya coffee might be unbearable and they would enjoy a Brazil more because its less acidic and more " flat" so thats why calibration is so important. I like the idea of using real items to describe tastes to others.

Are you going to upload any of the webinars this year 🥹?

Such great info! Thank you so much, Nicki! )

Thank You for all you do for our industry!

Awesome information thanks 🙏

I cant believe all this information is out here on TH-cam for free and its only 4 comments!!!! Thank you so much for putting this out here

Nice. Thank you.

07:55 Thank you Connie for asking this question. More than one semester and their new tool still not publish

How can you get to 415 degrees F with a peak ROR of 34??? Even if you keep that 34 ROR for 10.5 minutes it’s only 357 degrees F!!! Can you explain? What am I missing here? I guess an ROR curve would be helpful here.

amazing

thank you

It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

Just search “Moizeti”

Nice

Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

🎉🎉🎉🎉🎉🎉

🎉🎉🎉Ann

🙌

Thank you for sharing 🙏.

Thank you for the effort you put into this very rare discussed topic! I enjoyed the data analysis and your approach, many thanks to all coffee enthusiasts involved in the process! We need more niches topics like this covered !

This is tremendous. So pleased to have found this while I get to know my IR12! Thank you 🙏

I love this dude!! This content needs smzeus!!

I believe the world of Decaf is going to really push coffee forward in the near future.

39:39 This part what you want to hear on Typica & Gesha

Can't find part 1

Regarding additive fermentation… it seems the wine industry has a lot more secrecy than the coffee industry does when it comes to processing methods. By taste alone, can anyone identify the so-called “adulterated” coffees created from additive fermentation? If not, then I can’t see why anyone would try to reject these coffees from grading/competition. Even the WATER ITSELF used in processing coffee contains microbes that influence fermentation. Adding strawberries to a tank doesn’t make the coffee taste like strawberries anyways. I’m not saying additive fermentation is the future of coffee, but the “purists” that try to block it are definitely the kinds of people who tuck their t-shirts into their underpants. Just sayin

Good to see this talk! Happy 40 Chris

Thanks for roasting SCA for 6 minutes straight ☺

🔥

👍

I wonder if there might not be a way to accelerate the effects of time following roasting; e.g., storing in a partial vacuum and/or at elevated temperature; as a practical method of allowing projected estimates of longer term performance.

Thanks ❤

Thanks for making this available.

Anne is simply the best! Good people and wonderful teacher!

Wow!!! This video is best than an advanced roasting class!!!! I'm amazed with all this information. It must have taken years and years of roasting to get all this information. I'm using a lot of it in our roasting in Brazil. Thanks a lot, Nicki, for sharing it with us! I took many notes, and watch it over and over.

Sorry, I disagree that convection roast, light, dry, sharp, is what customers I have are looking for. I’ll sell three to one a roasty, oily, Vienna roast. I love berry bright light Ethiopian, but that’s not my fastest selling bean and profile.

0:11 Here is a link to her full presentation: th-cam.com/video/Tx6pMpIbNPs/w-d-xo.html Best lesson in developing a roast I have ever seen!

Nicki, that was amazing. You shared years of experience, and it must have taken forever to prepare. I took a lot of notes, and I'm confident that if I applying you teachings, I will become such a better roaster. Thanks so much to you for putting this together and thanks to Roast Magazine posting. 21:50 Tasting done right 1:07:45 I'm color blind, and have been doing this for years. So as soon as I heard this, this concern I've had for years of how I mark my turning point just went away. If I ever get a pet turtle, I'm going to call it Nicki. : )