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Hive Roaster
เข้าร่วมเมื่อ 3 ธ.ค. 2019
Here you can learn how to roast coffee using the Hive Roaster line of products
How I approach a new bean. This one is honey process from Dominican Republic via Cafe Kreyol.
Here we look at a new to me bean and decide how we are going to roast it, then we roast, grind and drink it!
I highly recommend this cofffee, especially if you enjoy a natural process.
I highly recommend this cofffee, especially if you enjoy a natural process.
มุมมอง: 2 717
วีดีโอ
How to roast Nicaragua Natural coffee using the Hiveroaster digital dome
มุมมอง 1.1K3 ปีที่แล้ว
Join me for a nice slow roast of Nicaragua Finca el Pastoral Natural Organic green coffee. This was a 12 minute roast to a temperature of 417 degrees. Total weight loss 15.3%, total development time 33%. 100% delicious coffee!!!!!
Zambia!!! Kasama Heirloom typica anaerobic fermentation
มุมมอง 4543 ปีที่แล้ว
coffee roasting on the hiveroaster, Zambia Kasama from Cafe Kreyol
Dominican Republic caturra from @coffeehunterproject, Cafe Kreyol
มุมมอง 2333 ปีที่แล้ว
This was the last roast done at the defunct 180 studios Makerspace, where Hiveroaster was born and raised.
Hive Roaster Line of Products
มุมมอง 4.6K3 ปีที่แล้ว
This video shows the different products Hive Roaster creates along with a brief description of each one.
This is great. I would recommend timing your roasting process so you can find the perfect roasting profile. Question, how much can you roast in 1 batch? Also what level of heat do you recommend
I'd LOVE to see a video of you building a roaster.
I really want to purchase one, but it is out of stock. Could you please tell me when it will be available?
Any idea of when it will be in stock again in North America?
I want to get a roaster
This is a great entry level sampling roaster! Very inexpensive. With the thermocouple, there is no guesswork. You will have the ability to control the benchmarks to bring out different flavors. There are six parameters/benchmarks that I pay attention to. Roasting is a lot of fun and it's the best coffee I've had (brew within two weeks). You may outgrow the 180gram capacity, but this looks like an excellent sample roaster for experimentation and/or new greens.
Hive Roaster Line of Products, you might want to include the website in your video's description for viewers who want to buy one of these. Simple web search brings up your site's listing. Still, might be nice to see it in vid descrption.
Does this NEVER need cleaning? You show yours with large amount of burned coffee oil inside. I roast using a stainless steel pot with a lid. Great roast results but that buildup of burned coffee oil eventually leads to roasts producing badly bitter coffee; UNLESS I clean that stuff off using a stainless steel cleaner, and then the roasts done are great again.
I never clean them no. There is no transfer of flavor.
What kind of thermometer do you use?
Super helpful video. Thanks!
One of those little clip-on mikes on your tee might help with audio.
How would you go lighter if the beans didn’t stop popping until just before?
Great resources, thank you for sharing what you know. Wish you'd restock the phidget hive! What kinda grinder do you use btw, I always see amazon selling manuals like that.
They’re all sold out! When can we buy one?
very soon , check often
@@mathewcanniff8231 I’ve been chatting with Dan Streetman at Slack Bag. I have one on back order. I hope to get mine soon! Looking forward to it.
Well I just downloaded Instagram I really like this roster so I'll be following you there too
Can you get this with a longer handle for the campfire and would it do oats you think 🤔 thanks for a great video I will be getting one very soon
Just got my hive from Cafe Kreyol and roasted this exact coffee. Two separate batches batches one with low heat and a bit of intermittent heat and one with high and continual heat. The first was about 13min til pop and the second about the same but I let it go another two minutes. The two roast were completely different. The first was high acidity and crazy fruity and the second was smooth and chocolatey with a slight hint of fruitiness. This is my first time roasting. And your invention has been funny and incredibly intuitive with very very little afore knowledge.
Thanks, great video. A couple of questions it'd be great to get your input on: Firstly, I've just started roasting (2 batches so far) using an old domed stainless steel kettle and basically using your method. Both seem to have turned out OK, but some in a online group I've shared the details with had said I should be trying to get 1st crack around the 5 min mark instead of the 10 to 11 mins I've had. Thoughts? Secondly, is the thermocouple you use rigid or flexible, and is the tip touching the base of the roaster or a short distance away so it's more in the beans? Thanks again, a very helpful video :)
Is it easy to see the colour of the beans through the hole?
Yes. With a flashlight
Could the person rely on sound alone and a timer to pick the right roasting time or roasting level?
Dimension: diameter and height etc
Would you recommend a 1group Slayer for a coffee shop?
It’s a cool machine and have a genuine slayer shirt.
back to American innovation
I just purchases a Hive Roaster. Very excited! I have a question (Don't know much ....YET) but when you reached 1st crack, you turned down the heat. After you did that, I didn't hear much more crack? )r did I miss it? Are we to try to greatly slow down the cracking by turning down the heat? In my first few times EVER of roasting coffee, I am confused about 1st and 2nd crack. Does 2nd crack come immediately after 1st usually? Sorry, probably a dumb question but once I'm 'in to' something I really go crazy trying to soak it up and learn. Thanks for your videos!
Tom, welcome to roasting! First crack or as I call it “the pop” happens because steam pressure builds up inside the bean and then pops it open. Second crack is where the structure of the beans begins to break down, sounding very much like embers in a fire. If you are roasting very quickly second comes very soon after the pop. My typical goal is to end the roast as soon as the beans stop popping. Going further results in a French style Roast with high carbon flavors. I turn the heat down directly before the pop in an attempt to extend this period of time out as long as possible. It works great for the style I am trying for, but there are infinite ways to roast, no one way is the right way. I hope this helps. If you have access to Instagram check out @hiveroaster IGTV for lots of discussion of this very subject.
@@hiveroaster2276 just roasted a batch (have no temp gauge) and tried to ‘guess that the 1st pop was coming’ and reduced heat. I believe I only heard one pop throughout and got a less consistent color at the finished roast after cool down. I think underdeveloped. Can I wait until I actually hear the 1st pop and then turn down heat?
@@tomschmude4815 you can, yes. I prefer to not as it’s difficult to slow the process fast enough as it takes 30 seconds or so to slow down and at a high rate of rise you could be half way through your target development. The key to this all is to understand how much to reduce the heat. This varies from stove to stove, a rule of thumb I use is that if the roaster is incinerating smoke then you have a positive rate of rise. If when you turn the heat down it begins to smoke and you see no difference between when the roaster is over the flame or not your heat may be too low. I roast from medium high at the start the to medium low during the development.
why only 6oz max? It would be so nice to do a larger amount.
That’s the size it is. In the future we will have a larger option.
Thanks Mat. This answered a lot of questions for me. Matt P
Sign me up for a cooling tray!
Just ordered my hive yesterday. Audio was somewhat echoing but overall great job. Roast looked great. Looking forward to learning the technique of manual roasting. I appreciate you and your passion. Coffee is an experience and can bring people together. I love all the aspects of coffee and I’m just starting getting into home roasting. Saw your product in action. I like to support small business and folks like you. You have a quality product and are truly genuine never stop my friend god bless you.
👀😛
Hi, could you please upload all of your coffee roasting videos on youtube as well? You do a lot of live roasting on instagram, but a catalogue of all the different kinds of roast profiles on youtube would be super useful.
yes, I am in the process of doing this it takes a while as the IG videos are not the correct format for youtube They are all saved on IGTV so you can still see all the live roasts Ive done
What happens when you roast a regular bean to the chaff?
it stays mixed with the beans for the most part. Some of it may burn off as the chaff flies around inside the roaster a bit, so if it travels above the inlet screen it will burn up. Its pretty easy to separate through a variety of different techniques, the easiest is just blowing it off thet top. Hope that helps!
Awesome content
So good, loving these vids. I stepped in the trap of roasting to a graph trying to nail the negative ROR. The anxiety killed me. I would love a vid on how you would approach developing a roast profile for a brand new bean you are unfamiliar with.
next video I will discuss this, its a very important question to answer!
I love your commitment to the coffee and your craft. The new setup comes across well, especially as we can now see the temp and time. The sound of the cooler wasn’t too loud and didn’t require any volume adjustment. I prefer chocolate notes to my coffee. Do I select green beans based on the region they’re grown or the type of bean? The description on my latest bag of House Blend is Ethiopia Guatemala, with Caramel, Dark chocolate, Brown sugar, Roasted almond. I’d be delighted to replicate some of these flavours in a home roast.
Guatemala and Ethiopia is a very good blend, best of both worlds. In general beans from the African continent are fruity and floral, the beans from the americas are often chocolaty or nutty, or both. By blending them you will get a very wide flavor band, which is awesome. By home roasting you can really get the flavors you want! Thanks for playing along and for the feedback!
Thanks for these really informative videos. I didn’t really think I could use this type of roaster, but with the valuable tips and techniques you are sharing, I’m now starting to believe it’s possible. I have a great roaster nearby in our neighbourhood, but like the idea of DIY coffee from start to finish.
Its really easy and super fun!
How important do you deem hitting certain bean temperature milestones at certain roast times VS maintaining a steady negative RoR? I find I can easily manage the former but trying to do the latter is a nightmare.
A constantly declining rate of rise will happen with no flame adjustment, but likely not the amount needed to properly develop. The smooth declination is not nearly important as the overall development time. Extending the time is key, however you can make that happen. Roasting to a curve and being focused on its appearance will not help what is in your cup. Not sure what you are roasting on, but a big difference between large and small roasters is the larger roasters are much less reactive to heat input as they have so much mass, so a fuel reduction will generate a more gentle declining curve, where a small roaster will show more of a step than a curve. I try and do a single flame adjustment just prior to the pop and then adjust to correct as needed. I typically go from about 20 degrees ROR to less than 5 in a single adjustment. Hope this helps!
These videos are actually instagram live streams which I have re-uploaded to youtube. On IGTV there are about 70 of them I think. I am in the process of creating new content specific for youtube, so stay tuned, I promise it wont be sideways!
@@hiveroaster2276 This is an awesome and very insightful response, thanks! Seriously excited for the weekend to get a few batches done and experiment with this. Until now, i've kept the flame relatively stable and attempted to adjust temps by adjusting height of my Cascabel. Will give dropping the flame down a touch 30s or so before my usual FC temps.
@@hiveroaster2276 Looking forward to it.
Great videos, so much good information to learn from. Love your live roasting videos, I've learnt so much.
Getting great results with the Digital Dome model! No contest when comparing to my previous popcorn popper method.
Love it! Best coffee ever!