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Thanks for watching! As we've almost doubled the amount of roasts now, changing to a drum has definitely been a thought. I really like how fluid bed roasters are using electricity vs gas though. It's clean air and doesn't require a gas line. If there's an electric drum roaster that has a decent capacity (3-6kg) then it would be enticing.

Thanks a ton!

Appreciate it!

That's awesome! The SR800 is perfect for home roasting.

The items we use at the market are: Kettle: Fellow Stagg EKG Filter cone and carafe: Hario V60 Grinder: Timemore Sculptor 078s (as of today)

@@StraitCoffeeRoasters awesome thank you so much! Your set up is great!

It's going well, Joel! Thanks for asking!

@@StraitCoffeeRoasters great to hear!

@nickr9784 We try to purchase as much as we can directly from the producers. It's not always easy, as there are hundreds of thousands of farms of all sizes in the world, so our competition and rare selections are the main ones we're purchasing via direct trade. They will also sell smaller quantities, which is good for micro roasters like yourself. The best way to get started is by social media, email and expos. A good portion of the famous, competition farms, have a social media presence (Instagram) and/or an email that you can use to contact them. The SCA Expo is another good avenue for connecting.

I'm working on getting some of the washed geisha lot that won BOP. Crossing my fingers 🤞

Hmm, I've never really had the question before, in person or online. The one I get asked about the most is if we offer 1lb bags.

Not out of the box. Hermetheus makes a device that plugs into the heat knob, which allows for Artisan capabilities.

I bought it used from someone who was closing down their roasting business. For a while Coffee Crafters (the manufacturer) was discounting the roaster. Check their website.

Hey! I'm more versed in fluid bed roasters, so the only thing I would suggest is turning down the heat either right when 1st crack begins or just before. Heat tends to stick with the beans a bit before they start cooling from the heat decrease. Honestly, other than that, it seems like you're trying the right things. Maybe try a more gradual heat increase during the roast, that way you're not shocking the beans with an instant heat decrease. Good luck!

@@StraitCoffeeRoasters OK thanks. I’ll give it a shot. 🙌🔥

Thanks for watching! Appreciate how you noticed the finer details about chaff removal. It's not easy!

@timothywargo3530 Thanks for watching! Yes, all of our roasts are pulled during first crack. We find that the most unique notes are captured during that time period and as the beans are roasted longer you lose some of the best qualities of the coffee. That's not to say we won't find some great notes in a darker roast, but most will be on the lighter side.

Manual mode on the highest temp (p5). Keep it on p5 until 1st crack begins, then drop the temp to p2. Leave it on this setting for about 30-40 secs or halfway through 1st crack, then cool. I probably wouldn't go any longer than end of 1st crack as the distinct notes would get lost with a longer roast time.

@@StraitCoffeeRoasters thank you! And which do you think should be the warmup temperature?

@@SteliosXanthopoulos Any temperature profile is fine for the warmup period. Usually after a few mins the fan will kick in, then throw in the beans.

@626nla Cupping is a little different than brewing a traditional cup. We're looking for distinct notes and quality of the beans, not necessarily a perfect roast. For example, when we're cupping coffee, we do it in two stages. First is usually two or three days after the roast. This gives us initial notes and if we think the coffee will fit into our lineup. The second cupping happens about a week after (or sometimes longer) the roast date. This second cupping helps with comparing the beginning notes with the notes after it has rested. Then we make a final determination on if it will fit into our coffee lineup. By no means are we using the cupping method to determine the ample rest time of the coffee. That's done separately with brew testing.

@@StraitCoffeeRoasters wow just learned something new today!!! Thank you for the value that you provide. this helped a lot and always wondered how it works.

We got the roaster used and it had the cooling tray. The exhaust fan was a separate purchase. Check on coffee crafters website for the details on what's included. I believe they're running a deal at the moment.

sheetlabels.com

Depends on the month, but between 60 and 80 lbs. Each month has been more.

Thanks for watching! Well, there are two main differences than 90% of other roasters out there. 1. It's a fluid bed (air) roaster, where most are drum. Traditional roasters use a drum to evenly roast the beans. This roaster forces agitation by pushing air through the bottom of the hopper. Most drum roasters have heating pads that can, at times, cause beans scorching. 2. Electric powered vs gas powered drum roasters. Our roaster uses clean air.

@@StraitCoffeeRoasters Wow thank you so much!!! I will definitely check them out. I would love to get into roasting!!

Behmor 1600 plus

Never thought of doing that, but it would take an extremely long time to hand sort them.

@@StraitCoffeeRoasters Thanks for the reply! And we've enjoyed your videos. Just purchased the same artisan 3e roaster you use, so we'll be doing some experimentation. Impressive you are able to achieve consistent results controlling your roaster manually! I'm a computer/electronics tinkerer, so I'll likely pursue automation. But we'll see how that works out. I have a series of trays with different sized holes for sorting used ammunition shells for reloading. I think a similar concept would work well for coffee beans. I doubt there is anything commercially, but maybe at some point I'll give it a try.

What a great idea for the bean sorting! Actually, at the producer level they do have sorting machines. The screen size is an important factor when selling/pricing the beans, so it's important. Some countries use the bean size as an indicator of quality. Enjoy the Artisan 3e and let me know if you have any questions about it!

@nickr9784 I don't experience much tipping with my roaster. It's probably because of the slow roasting process we use. Tipping usually occurs when suddenly the heat is too hot and shocks the bean, which will cause a small crack at the top of it. Every roasting profile is different, but we're generally starting the temp between 325 - 400. The range is large because certain beans need a hotter temp at the beginning and vice versa.

Hmm, I start lower than that and still get tipping. I’d love to know more about your slow process. I’ve long wanted to try to replicate more of a drum profile on my Fluidbed

Check out some of the earlier videos where we go more in-depth into the profiles. That may help. Is it a coffee crafters roaster that you're using? I'm wondering if the loft is playing a part in your tipping? Maybe try increasing it to create more agitation.

@@StraitCoffeeRoasters Its one I made based on Coffee Crafters concept

@@StraitCoffeeRoasters th-cam.com/users/shortsDO8rvJDVsQY?si=ERtdS2DyeHMak5PD

That's awesome! Let me know what you think of the Hamasho. It's a very clean cup!

@twhdvm Great question! With the sample Behmor roaster, I'm really just looking for the characteristics of the coffee, not really a perfect roast. So the comparison doesn't really matter to me. I know that when I throw a larger amount of coffee into the Artisan3e I'll have the ability to adjust the temperature to my liking. Although I've never used it, if you enjoy air roasting, I'd suggest going with the SR800. It will translate over to the Artisan3e better.

Thanks for watching! Most of the time the beans are stored with the lid closed. The amount of time they remain in the bins varies depending on the day. Most of the time they're bagged within a few hours of the roast. We buy from many different importers, but we're trying to buy more directly from the farms. Some examples of importers are Coffee Shrub, Covoya, Red Fox, etc.

Bummer that it's been so difficult for you to get off the ground! We started off with a cottage food permit. It was fairly straightforward and didn't require much of an inspection. They just cared about ventilation and fire safety. Good luck getting the permit!

Not the muddy water!

Try it and see! Our normal coffee to water ratio is 16:1. This is 13:1. It's not diluted. 😊

Amazon sells them!

Hey Tim. Thanks for your comment and question. First off, I suggest watching some of my other roasting videos where I go into a lot more detail around roast times and how it differentiates depending on the bean variety, location and processing method used. With that being said, every bean is different :) and that's the beauty of roasting coffee! I'm usually roasting 3lbs (1.3kg) for each roast and pulling most roasts before first crack has ended, which is under 415 degrees. The time when first crack begins also depends on the bean (location, variety, processing, etc.), it could be 8 mins or 10 mins. Although I don't complete first crack, the range of difference in taste between 400 and 415 is pretty drastic. I find that if we want to maximize the best notes in the coffee, that's under 415 degrees, or before first crack has ended. As long as you're purchasing specialty, grade 1 beans, you should be able to achieve great notes on a lighter roast. Give it a try and let me know! Austin

Because he didn't know the fact, evidently.

Yep! 30 amp. 240v

Hey! Those are all great coffees! Total roast time was just over 13 minutes for that roast. More recent roasts have been closer to 12.

Thanks for watching! It depends on your local county requirements. Mine requires a cottage food permit with the environmental health department. The bags are from PBFY.

Thank you 🙏