@@VirtualCoffeeLab Hello again! I will be using the Arc800G roaster supplied through Showroom Coffee. Artisan has software available for that model, thankfully. There are not many videos online showcasing artisan roast-alongs for people just getting into the biz. It was nice to see you explain the buttons you customized, and your explanations with the curves, too. I just finished Scot Rao's Coffee roasting best practices, and everything made a lot more sense after watching this vid. I can't thank you enough. getting into roasting is a little less daunting with video's like yours floating around the internet :)
@@BlazingSpud Arc800G looks pretty sweet Andrew. You will have a lot of fun roasting with that! Glad my video eased your learning curve. More roasting videos to come!
Thanks for your great videos. I'm dabbling with Artisan on my Behmor roaster. The BT k-type probe right under the mesh drum gives reasonably accurate temperatures. 1C usually occurs when my BT probe temp reads in the low to mid 380's. Artisan does have a calibration feature that lets the user adjust the reading of ET and BT temps. Some Hottop roasters read around 350F for 1C for most roasts. The calibration feature allows to adjust it by an offset like x+35 or a multiplier like x*1.10 for a 10% adjustment. It's not needed for any roast, but it does put the temps perhaps closer to what one would expect the temps to show. I found the adjustment at Config --> Device --> Symb ET/BT. I apologize if this is old news. I'm having fun learning more about roasting lately than I have in the past years, thanks to Artisan and videos like yours.
Hi Norm, thanks for watching my videos! That is a great tip that I didn't know about. Did you buy your probe from Sweet Marias? I'm really curious what your roast curve looks like Any chance you could send me an image of a recent profile. I'm curious how the ROR looks based on the Behmor power settings. I'm assuming your roasting in the manual mode right? Thanks for sharing.
@@VirtualCoffeeLab Thanks. I bought the probe at SM and also two of their longer replacement probes. I sent you an email yesterday with 2 Artisan image jpegs, and a photo of the BT probe position.
Thanks you for a very useful educational video and the in-depth replies to all the questions from your viewers. I’ll be setting up my artisan soon and this video is so timely. If it’s convenient I would like to request for a maintenance video for the roasting machine. What do we need to do on a daily, weekly, monthly, etc basis. Things like what parts need to be greased and what parts need light or heavy cleaning will be helpful.
Hi @jc 0709, thanks for watching my video. I'm glad you found it helpful. I've thought of putting out a few maintenance videos. I know there are several people with drum roasters like mine who watch. I will see what I can do . Thank you for the request.
Nice video. One tip I always point out to people is screen real estate. You really can't see much in for example your BT graph, because the axes are unnecessarily long. You could lop off 150* from the bottom, and have that graph stretched out over your monitor much better. That may not make much difference on a good roast but it also might help see things that are going off-track sooner and help you keep on top of it. Defaults can only take into account what a broad range of roasting machines may show, so tuning them for your particular setup makes sense.
Just got a Behmor, totally messed up my first few test roasts, haha. This is much more complicated than popcorn popper roasting, but in the end it will be more rewarding. Your roaster is awesome, holy crap
Hi Jason, thanks for your comment. Yea, I love my roaster. It has been a lot of fun that I have been able to share with family and friends. I have a couple of family members who roast on it as well. So, the Behmor is a great coffee roaster. I have spent a lot of time roasting with that machine and it has given me some great roasts. Yes there is a learning curve. Once you get familiar with the controls and burned through a little coffee, checkout my video with my coffee friend "Lou" who started roasting on his Behmor earlier this year. th-cam.com/video/J_zZUc85U3c/w-d-xo.html and you might want to watch my video "3 tips for new home coffee roasters" which gives you a pretty clear idea of where my roasting methods and philosophy come from. th-cam.com/video/vWdvkiK10R0/w-d-xo.html Let me know how your coffee journey rolls Jason!
Hi Jason. I know all the graph curves and colors and temperature and time data can appear a bit confusing. I have found as I use my Behmor that learning the basics of roasting has helped me to accomplish three things: 1) to know what is happening and why it's happening in a roast; and 2) to rely very strongly on my senses of smell, sound, and sight (in that order) in monitoring roast progress; and 3) to make all those crazy graphs and data make sense. Although I do not have a great number of roasts under my belt yet, my advice would be to hang in there, you WILL achieve beautiful roasts with your Behmor. Sharpen your senses, try different things, learn things, and finally taste the effects of what you have tried and have learned. Then tell us here all about it!!
Great video Mike, and something I've wanted to learn about for some time now. Seeing the mechanics of how Artisan works is very informative. Maybe a caveat should be offered that the use of Artisan assumes a roaster with accurate bean temperature measurement is being used. That means folks using popcorn poppers and Behmor roasters really cannot use it like other somewhat higher-end roasters do. But at any rate, the video shows how software can anticipate when things will occur, making things more manageable during roasting, and recording very accurate and detailed roast information for use in subsequent roasts. The video is also great in showing graphically how heat control and fan control are useful in a roast. Good job Mike!
Thanks for your comments Lou. So the"roaster with accurate bean temperature measurement"....... let's talk about that for a second. You make a great point. How do we know what the "true" temperature is? On my roaster, there is the "PID" which is the display on the front of my roaster that i can program my emergency shutoff temp and also monitor my roaster "PID" temp, which is different from my Artisan BT probe! So, what is the correct temp? I trust artisan's reading more and here is why. First crack usually occurs around 386 degrees give or take a few degrees for most of my coffees. I have read that this is a normal temp. BUT, the reality is it doesn't really make a difference because these are simply references for us to roast. The important factor is that these temp reading are consistent. What I mean it that every roast, I rely on the same readings from the same probe. These readings become my "normal". So, for some roasters their temps might read differently but it doesn't really matter unless we are trying to transfer temps and times to a different roaster. So, on the Behmor, or a popper or a Mill City, the temps will be different because the probe hasn't changed from one roast to the next. Same placement and same thickness.... Does that make sense? So, if I got that wrong or misunderstood what you mean let me know. But my question is "what is accurate?" Are you speaking specifically of the Behmor's temperature sensor compared to an actual bean probe temp? Thanks again for sharing!
@@VirtualCoffeeLab Yes Mike, you're right regarding not knowing exact (i.e. accurate) temperature. What I should have said is, "the use of Artisan assumes using a roaster that can electronically provide consistent temperature readings to a computer." I failed to emphasize that electronic delivery is essential to using Artisan. As for bean temperature accuracy, we would first need to specify what part of the bean is being measured, specifically the inside temp or the outside temp. Bean probes of any variety (thermocouple, RTD, and even IR) are really measuring only outside or surface temperatures; I'm thinking it would be almost impossible to accurately measure the inner bean temperature. So, like you said, the accuracy of temperature readings need to be highly consistent more than they need to be highly accurate. Using some engineering terms, it's better to have readings that are precise (consistent) than it is to have readings that are accurate (truthful). That is especially true when ROR is being calculated. In the case of ROR, a consistent bias amount falls out (i.e. becomes meaningless) when the rate is being calculated. The problem comes in when temperature readings are both inaccurate AND inconsistent. What I do is keep those Artisan images in mind and try to somehow correlate the data I actually record (sensory info, displayed temperatures, and timings) to them. Just because my Behmor roast isn't able to be recorded and displayed in real time with Artisan, doesn't mean it's not going through exactly the same process as a roast that can be. Great subject Mike!
Another great video, very educational! I have a few questions. 1) After soaking, you turned on the heater to 1.0 KPs, which is 70% of the energy. How did you decide to set the energy level to 70%? 2) Durig the yellow phase, you wanted the time to be shorter than the predicted one. But actually, you increase the drum speed/fan speed to lower the RoR, which would not reduce the time. Why you did so? 3) After the DE, you increased drum/fan speed, which caused RoR to decrease. Did you have a targeted RoR in mind to control the browning phase? I saw between the DE and FC, the temp increased by 60 degrees. So to target 4 min browning time, the RoR should be around 15 degrees/min. Is that how you were thinking and tune the airflow, where I see the energy was maintained at the same level. Thank you again for the video, Mike. I've learnt a lot by comparison to my own logs.
Hi John, Thank you for your comments. To answer your questions: 1. How did I decide to turn my energy on to 70% ? Based on many roasts, I learned that setting my energy at 70% will take me 4:45 to get to dry end. If my charge temp is selected properly. I have a range I know works depending on the type of coffee as well as bean size, and exhaust temperature and how much coffee I am roasting in that batch. My load was 17.5 ounces rather than my usually 16 ounces. Also, my exhaust temp was about 10 degrees cooler than normal so i think these factors may have impacted that time. 2. why would I increase the drum speed which lowered the ROR if I was trying to shorten the time of the middle browning phase? Great question. The downturn usually a short period, maybe 15 seconds and it then continues to climb. At least that is how it usually works. If you look closely at what happened, I increased drum speed and my ROR continued to climb for about 45 seconds before it turned downward. I believe the ROR could only get to a peak of 24 based on my gas settings. Imagine if I would have went in with a higher energy setting. Say 100 percent. My rate of rise would have gone higher, my dry time would have shortened BUT........ I would have had so much energy it would have been difficult for me to slow down the roast through the browning phase. Too much momentum at that rate. So, I had to decide to ride it out and make a few adjustments along the way OR go for it by getting things really hot which would have been a higher risk of a messed up roast. When it was all over, I was pretty happy with my percentages even though my times were a little longer . 3. You increased fan after dry end which lowered temperatures. Do you have a target ROR during browning phase leading up to First Crack? Yes, at dry end I am usually near the peak of my ROR. Sometimes a little lower. I like to be around 12-14 ROR at first crack. On this roast I was at 13 ROR at FC. This gives me good control. I'm not trying to slow down a fast roast, it is a nice spot to take me to drop. So from first crack to drop I go from about 13 ROR - 8.5 ROR at drop. As far as increase airflow. Yes, just before first crack, the beans begin to release energy (exothermic) so increase fan helps keep my ROR from spiking BUT I have to move the air ajustments slowly or it will impact the ROR and possibly crash/stall the roast.
Thank you for the more in depth information and experience sharing, which gives me more ideas to try out. I have been struggling to juggle these different factors that puzzles me and many times I was in the panic mode to react so the final results fluctuate.
Shane, you are learning fast. When you have time, start to look at the artisan tutorials they have available at their website. artisan-scope.org/docs/quick-start-guide/ My knowledge of artisan is still limited and their website will provide some great info. Just take one sip at a time, think about it, roast with it and then go back for more....
@@VirtualCoffeeLab It's not so much that I dislike anything. However, this is my first roaster with any connectivity, and I've never learned or tried Artisan and would like to see what advanced things I might helpful or useful. With that being said, RoasTime is very nice and it seems to have everything needed with a great integrated platform behind it.
Gotcha. Yea, roastime is an easy integration with the Bullet. I know that artisan has a machine profile for the bullet. It I don’t know if it works. Have you seen any videos with a bullet connected to artisan? Maybe I should try it?
Glad it was helpful Shane. Watch the development video I did last week and you will hear me talk about artisan a lot and I highlight in yellow the stuff I am looking at in artisan. You might find that helpful.
I hope this cleared up some of what we talked about, visually seeing my graph. I'm not familiar with the Hottop operation so unless you roast in the manual mode, this was the best I could offer for some answers to your questions.
I only roast in manual mode, never in auto. I think I confused you when I mentioned that artisan controls my Hottop, I never touch the roaster after plugging it in, BUT I Control artisan and manually control the HT through artisan rather than making heat and air changes on the roaster. I don’t think I’m stating this very well. Sorry…
I am glad Mr. Denson is using HT too. I transferred from Gene Cafe to HT and am learning how to use Artisan to control the the roasting profile, and have learned a lot from Mike’s channel. You can take a look at what Mike responded to my questions. It will be very helpful.
I have a fatamagona drum roaster that I am just adding a data logger that can connect to my laptop. Can I use artisan for the data logger that will record the times and temps. my roaster does not have a usb to connect
Assuming you are able to insert a probe inside the roasting chamber, yes, you can connect the probe to artisan. You will either use a phiget or some other electronic "bridge" like the Mastech. David, at the Captains Coffee, made a video that shows you how. Although he is using a different roaster in the video, the parts and connections are the same. You can see David's excellent video here: th-cam.com/video/B5zNnCxaTqY/w-d-xo.html
Good day sir! I have been using Artisan/roasting for about four years on a BC 1 lb commercial grade roaster (tried getting the Mill City but were out of stock back then) and I am trying to emulate your roast above; with a Charge @ 380, F stop gas for 1:40 mins till TP...and keep the ROR under 400 F degrees. What's weird to me is that your TP is at 1:32 mins / 257 F degrees! I am at 1:11 mins and 168 F degrees! And we're both using a 1 lb roaster. Is there that much difference with the roasters? Got any thoughts on this? Thanks for your videos, they are such a tutorial for me.
Hello Mr. Heintzman. Thanks for watching and your question. How are you enjoying your Buckeye? There are a couple of important differences between my roast and yours that could impact the differences in temperatures. I'll mention a couple but ultimately there is a work around we can discuss as well First, my charge temperature was 380f I use BT for my charge temp not the PID. One very important factor that makes a big difference in your momentum is the ET at charge. You'll notice my ET is 470f. This is stored up energy that allows me to soak. Second, my Soak lasted 1 minute from charge, not 1:40. My Turning point temps are not helpful to compare BUT my time is. My TP time was 1:33 compared to your 1:11 time. I set my energy to about 70% but this can also be different from roaster to roaster. I'm burning Natural Gas on that machine, not propane. I usually roast 400 grams I'm not sure what you mean by keeping the ROR under 400f? Look to the right of your artisan screen and it will display your peak ROR. You will notice my Peak ROR is about 24 degrees per minute.' If you are trying to emulate my roast, I would focus on total roast times and event times. If you are using a similar bean type then your roast should behave fairly similar. Dry Time 5:18 Browning Phase 3:51 Development Phase 1:24 Total roast time 10:30 This video i recently uploaded talks about sharing profiles and how you can use them for your roaster - th-cam.com/video/5Km0gLC3BKo/w-d-xo.html Let me know your thoughts or if you have follow-up questions.
@@VirtualCoffeeLab Hi. Thanks for your reply. I do enjoy my Buckeye, I don't especially think their support is stellar but it's been learning curve, in that respect. I misspoke, I've been roasting with it since 2018, and I love using this level or roasting. I started with a popcorn maker, then a hot air roaster, then on to Behmor and now BC. Tell me the difference!
Hi Jesse, thanks for watching my videos. I think this link will help answer your question. Doesn't your snipe have it's own software? Just curious. How do you like your roaster? Is it the M2? How long have you had it? What don't you like about your roaster? I've been trying to learn more about the snipe but there aren't many people i know that have one. Looks pretty cool!
@@VirtualCoffeeLab Thanks for the link! The sniper does have its own SW but it can only be used on a tablet which is provided if you purchase that variant of the system. I like the idea of the SW not being tied to a specific piece of hardware and using a roasting SW that is universal among roasters so I went the Artisan route. I did purchase the Sniper M2 yes and I've only had it for a few days. This is my first roaster so I can't compare to other systems but from what I've learned off TH-cam, having reliable, adjustable drum speed, temperature power, fan/damper speeds and other adjustments as well as the ability to track seems to be a huge benefit both in terms of getting quality roasts, consistent roasts and being able to troubleshoot if things go south. Again, no experience with other tools but the 400g capacity relative to its size which is quite small is a nice selling point as a consumer without a dedicated spot for the machine to live year round. So far the only thing I dislike (and it may also be related to Artisan) are some software troubles I have had. Specifically the drum being stuck in the ON 100% state. I ended up resetting both the Sniper and Artisan and everything was OK after that. Would love to see a review by you of the system and how you think it stacks up compared to other units on the market. Again, really enjoy the videos. Lots of good information in a digestible format.
Thanks for the reply Jesse. Unless you let me borrow yours (hehe) or the manufacturer sends me a demo unit, It's going to be a while before I can do a review. What were you roasting on before the Sniper M2? Do you have a plan to figure out how to get some good roasts? Depending on your previous roaster a drum roaster is going to be different as far as heat management. Preheating is really important. Charge temp is critical. You should take time to figure out how powerful your roaster is. Ask yourself questions like "How long will it take to get to dry end?" "Can I complete a roast in less than 8 minutes on this roaster? " Then put together a roasting plan. I would start with a simple 10 minute roast and do a 5 minute dry, 3 minute browning, and 2 minute development. This will force you to keep your temperatures in check and not get to crazy with the heat. From there make adjustments based on your tasting preference. Shorten the dry phase a little. Lengthen the middle phase a little. Maybe on the fruity floral coffee shorten the development a little. These are all starting points to help you figure out how your roaster performs and how you like your coffee roasted. These are my opinions. There are other ways to go about learning on a new roaster Let me know how it works out. The sniper m2 is a really interesting roaster.
@@VirtualCoffeeLab you are welcome. They are well deserved!! I’m struggling with long dry end phase. The lowest I got was 6:30. And the highest is like 7:35. I’m trying to get between 5-5:30. I’m highest charge temp is 412 F. I’m roasting on a 3kg double walled roaster. I’m also roasting high altitude/ high density beans from Africa. Do you have any suggestions? I would surely appreciate some😅
@Abiyah BaqbuqYah share a link to the roaster you have please. Also, please answer these questions: what altitude are you roasting at? Do you use airflow with your roaster? What type of fuel are you using to roast? How long are you pre-warming your roaster and at what temp? with a charge temp of 412 f are you seeing any roasting defects (tipping, scorching) How does the coffee taste?
Hi, I’ve been following your videos to get to understand and to improve my rudimentary roasting knowledge/ experience on a 2kg Ushan machine, I use Artisan software and have been trying to develop my preset keys at the bottom of the screen the way you have it, any hint that can help would be greatly appreciated. Kind regards, Helmi
Hello Helmi, thank you for your comment and for watching my videos. Have you looked at the artisan-scope help pages. I think this link might be what you need. artisan-scope.org/docs/events/. I think this should answer your question. Let me know if that helped.
Hi @Muxion, thanks for watching my video. There is no "proper" percentages of roast phases. That is the confusing part for many home roasters. They are trying to figure all of this out but everywhere they look, someone is saying something different. In my video "3 Tips For New Home Coffee roasters" I try and layout a starting point for home roasters to understand what is happening to their coffee beans. It isn't meant to be the only way to roast coffee but I give my reasons why we do what we do in each phase of roasting. It is a starting point where a home roaster can then adjust. I have learned these concepts since I began drum roasting back in 2017. I attended the into to drum roasting class at mill city coffee roasters. I also learned a lot from Rob Hoos, author of "Modulating the flavor profile of coffee", Wolf Coffee Roasters in Australia, Scott Rao, and of course practical experience. Each of these sources(and many others) has influenced my roasting approach. I think the biggest influence was Joe Marrocco and his roasting school series he did. It is available for free online at the Mill City Coffee Roasters TH-cam channel. Let me know if you have more questions about this.
Great video as always! I have problem keeping the same profile when roasting several batches. Any idea on how to keep batches consistent? Thanks a lot.
Hello Vahid, Roasting several batches consistently with manual roasting is difficult on smaller roasters. The larger the machine, the more mass, the slower the response and the less crazy fast increases or decreases in temperature. I'm on a small 500 gram (1/2 kilo) roaster and I found that a long warmup to your planned drop temp can make a difference between roasts. If you don't do that, you might see your first roast look a lot different than the second and third. For example, My ROR will go up much higher and faster if I don't go through the full warmup. Then on the second and third roasts I have a lower ROR BUT my browning and development phase are more predictable. Those are my experiences. Hope that is helpful.
Habibi go to my youtube channel page and click on the "About" tab and scroll down and you will see the button to contact me via email. That is how you can email me. I don't post my email here on youtube in the comments area ...
Hi Ben, thanks for watching my video. The buttons are an option you can setup in artisan. I was using the sliders, but the buttons are easier while I’m roasting so I switched to buttons. I’m currently using artisan 2.4.2. Go to Config>Events and then select the button tab. There is a little setup to do. You basically create the buttons there. Just to clarify, I don’t have an auto roaster so when I change a fan setting in artisan, I still have to manually turn the fan knob on the machine. Some roasters like the Hottop have that auto capability between the roaster and Artisan.
Great tip Tyler. I intentionally speak slower in my videos because there are many who are non English speaking subscribers and viewers. Thanks for watching!
Hello acxx4, thanks for watching. I dropped the beans at ten minutes and thirty-three seconds into the roast. Watching and listening to the video, I noticed the sound track of the roast wasn’t exactly in synchronized near the end. You can hear the beans drop a couple seconds before the drop time
Hey Mike, I have a question you may be able to help with. I need some assistance with artisan and my new roaster. I have everything setup and have been doing my seasoning roasts. I have the Yoshan Dy-1 connected to my windows 10 laptop with the provided usb cable. When artisan is turned on, the temperatures are fine and show up like normal. It seems that right after I do my soak and ignite my gas, artisan then shows a “modbus communication error” in the top left corner and the temperature read outs disappear and show “u.u”. It ruins my roasting graph and I can’t monitor my roasts other than the old fashioned way of pen/paper. But when I stop the roast after this occurs and restart, the numbers show back like normal until I ignite the gas again.
Hi Kaleb, it might have something to do with your buttons or sliders? Read this link: artisan-scope.org/devices/modbus/ If that isn’t helpful, go to this link and you will find a link for a forum support I think? artisan-scope.org/docs/quick-start-guide/
I am having an issue with Artisan shutting down after my soak when I turn the gas and igniter back on. The only way I can avoid this is to leave my gas just slightly on. Not sure what to do. I am using windows 10 on a new hp
Ron, go to the Artisan quickstart page artisan-scope.org/docs/quick-start-guide/ and you will find contact links for Michael. He should be able to help figure this out. The only thing I can think of is you have some auto functions turned on that are associated with your buttons... Sorry I can't be more helpful.
@@VirtualCoffeeLab Thank you for your answer. Thank you for sharing your knowledge and roasting experiences. I have been home roasting for around 20 years. I had a career in sales and management with a national coffee company for 24 years. Now nearing retirement, I decided to build a coffee business as a custom roaster. Over the 20 years I used up 2 air roasters before inheriting a Hottop from my father. The Hottop is the oldest model without temp and air control. I now have a BC-5 gas drum roaster. Using your videos, I have been able to roast some tasty coffee and have also made plenty of mistakes. In roasting one should never stop learning.
Hello Rene, my bean temperature is the dark blue line. It did drop immediately at charge when the beans went into the roaster. See here at 4:00 what I am talking about. What time in the video are you seeing temp not drop? Thanks for watching my video?
@@Rene-Mijs great question. You are not seeing a huge drop in temperature for a couple of reasons. First, My roaster is pre-heated before i use it. So, i turn on the roaster and let it warm up for about 30 minutes. All of the thick steel inside is very hot. Just because I turn off the gas doesn't mean the roaster gets cold quick. The hot metal helps keep it hot and I don't loose much temperature. It is gradual. Second, I have a pretty high exhaust temperature so this temp is like stored up heat that slowly bleeds off. This also helps keep the bean temp from dropping very far. I am roasting 1 lb of beans every time I roast.
Hi Derrik, I think you have some alarms you should turn off. So look in the alarms settings and also double check the events settings. You will see a table that lists the alarms/events and there is an action column. I think there is also a "pause" column as well. Look these two areas over and you should find the culprit. Also, after a roast is complete you can tell artisan what you want to do. For me, I always reset artisan between roasts. Hope that helps.
Gotcha. So you are asking how to connect the fresh roast to artisan?. This video shows most of what you need to know. There is no "manual" or "directions". You need a few pieces o hardware. I believe I have links in the video description to get them. You will need to download artisan and the phidget driver. Artisan has a help guide. The driver is an auto install I think. I use my same setup with the probes for my behmor as well. The last piece of the puzzle is probe placement. Unfortunately I'm not able to provide that kind of support. Sorry. You should be able to head over to somewhere like home baristas or the fresh roast facebook group for help. 🙂
@@VirtualCoffeeLab thank you. I’m not much a computer guy so I’ll prob just use hearing and temp even tho it’s not consistent. I seem to get a perfect full city plus at 15.1 when I do. Curious what loss percentage you go by to determine your roast level personally?
The specialty coffee association rates the weight loss of your roast like this: less than 11% for a light roast 11-13% for a medium light roast 14-16% for a medium roast 17-18% for a medium dark roast 19% + for a dark roast Calculation: To calculate the weight loss percentage, subtract the roasted coffee weight from the green coffee weight, then divide that number by the green coffee weight and multiply by 100. Key points to remember: Not the only factor: While weight loss percentage is a good indicator, it's important to consider other factors like bean density, color development, and taste profile when determining roast level. Rob Hoos gives a good detailed explanation if you want further reading.hoos.coffee/blog/why-take-weight-loss-percentage Personally, I don't usually roast higher than 15%. Anything above that I feel is entering the darker side of the roast (my opinion) and that isn't a criticism, just my personal taste.
Hi Bryson, thanks for watching my video. So yea, environmental temp is another name. Quoting Rob Hoos here, hoos.coffee/blog/blog/2016/exhaust-air-temperature Rob says: “Though it goes by many names (exhaust temperature, return-air-temperature, environmental temperature, etc) it represents a measurement taken of the heat energy in the flow of air exiting the roasting chamber.” So, we’re talking about the same thing. I’ve been using the “environmental /exhaust temp” since I got my drum roaster. It’s a great source of info while roasting. It helps me determine how long I soak, gives hints when brand begin to go exothermic and more! Pretty cool. My friend knows someone who uses exhaust temp to roast instead of the bean temp? Pretty interesting stuff. Lots to learn, that’s for sure. 😊
I am learning how to roast but starting with the SR540 sample roaster. I am getting a lot of value from your videos. Thank you for this content.
I'm glad my videos have been helpful! Thanks for sharing.
This is the most helpful artisan video I’ve found with a roast-a-long. Thanks so much for your hard work, and passion. It really shows in this video.
Thanks Andrew. I’m glad you found it helpful. What type of roaster are you using?
@@VirtualCoffeeLab Hello again! I will be using the Arc800G roaster supplied through Showroom Coffee. Artisan has software available for that model, thankfully. There are not many videos online showcasing artisan roast-alongs for people just getting into the biz. It was nice to see you explain the buttons you customized, and your explanations with the curves, too. I just finished Scot Rao's Coffee roasting best practices, and everything made a lot more sense after watching this vid. I can't thank you enough. getting into roasting is a little less daunting with video's like yours floating around the internet :)
@@BlazingSpud Arc800G looks pretty sweet Andrew. You will have a lot of fun roasting with that! Glad my video eased your learning curve. More roasting videos to come!
Just did my 1st Artisan scoped roast (flour sifter roaster). This is SO helpful!
Wonderful! I'm glad it was helpful. Is it a power sifter mod or manual sifter with a heatgun?
Thanks for your great videos. I'm dabbling with Artisan on my Behmor roaster. The BT k-type probe right under the mesh drum gives reasonably accurate temperatures. 1C usually occurs when my BT probe temp reads in the low to mid 380's.
Artisan does have a calibration feature that lets the user adjust the reading of ET and BT temps. Some Hottop roasters read around 350F for 1C for most roasts. The calibration feature allows to adjust it by an offset like x+35 or a multiplier like x*1.10 for a 10% adjustment. It's not needed for any roast, but it does put the temps perhaps closer to what one would expect the temps to show.
I found the adjustment at Config --> Device --> Symb ET/BT.
I apologize if this is old news. I'm having fun learning more about roasting lately than I have in the past years, thanks to Artisan and videos like yours.
Hi Norm, thanks for watching my videos! That is a great tip that I didn't know about. Did you buy your probe from Sweet Marias? I'm really curious what your roast curve looks like Any chance you could send me an image of a recent profile. I'm curious how the ROR looks based on the Behmor power settings. I'm assuming your roasting in the manual mode right?
Thanks for sharing.
@@VirtualCoffeeLab Thanks. I bought the probe at SM and also two of their longer replacement probes.
I sent you an email yesterday with 2 Artisan image jpegs, and a photo of the BT probe position.
Thanks you for a very useful educational video and the in-depth replies to all the questions from your viewers. I’ll be setting up my artisan soon and this video is so timely.
If it’s convenient I would like to request for a maintenance video for the roasting machine. What do we need to do on a daily, weekly, monthly, etc basis. Things like what parts need to be greased and what parts need light or heavy cleaning will be helpful.
Hi @jc 0709, thanks for watching my video. I'm glad you found it helpful. I've thought of putting out a few maintenance videos. I know there are several people with drum roasters like mine who watch. I will see what I can do . Thank you for the request.
Thank you so much for all the hard work I appreciate your info is amazing
You are very welcome Albert. Than you for the encouraging words. I’m glad my videos have been helpful!
Nice video. One tip I always point out to people is screen real estate. You really can't see much in for example your BT graph, because the axes are unnecessarily long. You could lop off 150* from the bottom, and have that graph stretched out over your monitor much better. That may not make much difference on a good roast but it also might help see things that are going off-track sooner and help you keep on top of it. Defaults can only take into account what a broad range of roasting machines may show, so tuning them for your particular setup makes sense.
Hi Brett, Thank you for the suggestion. I appreciate your comment about the 150 and will see how that works!
Just got a Behmor, totally messed up my first few test roasts, haha. This is much more complicated than popcorn popper roasting, but in the end it will be more rewarding.
Your roaster is awesome, holy crap
Hi Jason, thanks for your comment. Yea, I love my roaster. It has been a lot of fun that I have been able to share with family and friends. I have a couple of family members who roast on it as well.
So, the Behmor is a great coffee roaster. I have spent a lot of time roasting with that machine and it has given me some great roasts. Yes there is a learning curve. Once you get familiar with the controls and burned through a little coffee, checkout my video with my coffee friend "Lou" who started roasting on his Behmor earlier this year. th-cam.com/video/J_zZUc85U3c/w-d-xo.html and you might want to watch my video "3 tips for new home coffee roasters" which gives you a pretty clear idea of where my roasting methods and philosophy come from. th-cam.com/video/vWdvkiK10R0/w-d-xo.html
Let me know how your coffee journey rolls Jason!
Hi Jason. I know all the graph curves and colors and temperature and time data can appear a bit confusing. I have found as I use my Behmor that learning the basics of roasting has helped me to accomplish three things: 1) to know what is happening and why it's happening in a roast; and 2) to rely very strongly on my senses of smell, sound, and sight (in that order) in monitoring roast progress; and 3) to make all those crazy graphs and data make sense.
Although I do not have a great number of roasts under my belt yet, my advice would be to hang in there, you WILL achieve beautiful roasts with your Behmor. Sharpen your senses, try different things, learn things, and finally taste the effects of what you have tried and have learned. Then tell us here all about it!!
Great video Mike, and something I've wanted to learn about for some time now. Seeing the mechanics of how Artisan works is very informative. Maybe a caveat should be offered that the use of Artisan assumes a roaster with accurate bean temperature measurement is being used. That means folks using popcorn poppers and Behmor roasters really cannot use it like other somewhat higher-end roasters do. But at any rate, the video shows how software can anticipate when things will occur, making things more manageable during roasting, and recording very accurate and detailed roast information for use in subsequent roasts. The video is also great in showing graphically how heat control and fan control are useful in a roast. Good job Mike!
Thanks for your comments Lou. So the"roaster with accurate bean temperature measurement"....... let's talk about that for a second. You make a great point. How do we know what the "true" temperature is? On my roaster, there is the "PID" which is the display on the front of my roaster that i can program my emergency shutoff temp and also monitor my roaster "PID" temp, which is different from my Artisan BT probe! So, what is the correct temp?
I trust artisan's reading more and here is why. First crack usually occurs around 386 degrees give or take a few degrees for most of my coffees. I have read that this is a normal temp. BUT, the reality is it doesn't really make a difference because these are simply references for us to roast. The important factor is that these temp reading are consistent. What I mean it that every roast, I rely on the same readings from the same probe. These readings become my "normal". So, for some roasters their temps might read differently but it doesn't really matter unless we are trying to transfer temps and times to a different roaster. So, on the Behmor, or a popper or a Mill City, the temps will be different because the probe hasn't changed from one roast to the next. Same placement and same thickness....
Does that make sense? So, if I got that wrong or misunderstood what you mean let me know. But my question is "what is accurate?" Are you speaking specifically of the Behmor's temperature sensor compared to an actual bean probe temp?
Thanks again for sharing!
@@VirtualCoffeeLab Yes Mike, you're right regarding not knowing exact (i.e. accurate) temperature. What I should have said is, "the use of Artisan assumes using a roaster that can electronically provide consistent temperature readings to a computer." I failed to emphasize that electronic delivery is essential to using Artisan.
As for bean temperature accuracy, we would first need to specify what part of the bean is being measured, specifically the inside temp or the outside temp. Bean probes of any variety (thermocouple, RTD, and even IR) are really measuring only outside or surface temperatures; I'm thinking it would be almost impossible to accurately measure the inner bean temperature. So, like you said, the accuracy of temperature readings need to be highly consistent more than they need to be highly accurate. Using some engineering terms, it's better to have readings that are precise (consistent) than it is to have readings that are accurate (truthful).
That is especially true when ROR is being calculated. In the case of ROR, a consistent bias amount falls out (i.e. becomes meaningless) when the rate is being calculated. The problem comes in when temperature readings are both inaccurate AND inconsistent.
What I do is keep those Artisan images in mind and try to somehow correlate the data I actually record (sensory info, displayed temperatures, and timings) to them. Just because my Behmor roast isn't able to be recorded and displayed in real time with Artisan, doesn't mean it's not going through exactly the same process as a roast that can be. Great subject Mike!
Another great video, very educational! I have a few questions. 1) After soaking, you turned on the heater to 1.0 KPs, which is 70% of the energy. How did you decide to set the energy level to 70%? 2) Durig the yellow phase, you wanted the time to be shorter than the predicted one. But actually, you increase the drum speed/fan speed to lower the RoR, which would not reduce the time. Why you did so? 3) After the DE, you increased drum/fan speed, which caused RoR to decrease. Did you have a targeted RoR in mind to control the browning phase? I saw between the DE and FC, the temp increased by 60 degrees. So to target 4 min browning time, the RoR should be around 15 degrees/min. Is that how you were thinking and tune the airflow, where I see the energy was maintained at the same level.
Thank you again for the video, Mike. I've learnt a lot by comparison to my own logs.
Hi John, Thank you for your comments. To answer your questions:
1. How did I decide to turn my energy on to 70% ?
Based on many roasts, I learned that setting my energy at 70% will take me 4:45 to get to dry end. If my charge temp is selected properly. I have a range I know works depending on the type of coffee as well as bean size, and exhaust temperature and how much coffee I am roasting in that batch. My load was 17.5 ounces rather than my usually 16 ounces. Also, my exhaust temp was about 10 degrees cooler than normal so i think these factors may have impacted that time.
2. why would I increase the drum speed which lowered the ROR if I was trying to shorten the time of the middle browning phase?
Great question. The downturn usually a short period, maybe 15 seconds and it then continues to climb. At least that is how it usually works. If you look closely at what happened, I increased drum speed and my ROR continued to climb for about 45 seconds before it turned downward. I believe the ROR could only get to a peak of 24 based on my gas settings. Imagine if I would have went in with a higher energy setting. Say 100 percent. My rate of rise would have gone higher, my dry time would have shortened BUT........ I would have had so much energy it would have been difficult for me to slow down the roast through the browning phase. Too much momentum at that rate. So, I had to decide to ride it out and make a few adjustments along the way OR go for it by getting things really hot which would have been a higher risk of a messed up roast. When it was all over, I was pretty happy with my percentages even though my times were a little longer .
3. You increased fan after dry end which lowered temperatures. Do you have a target ROR during browning phase leading up to First Crack?
Yes, at dry end I am usually near the peak of my ROR. Sometimes a little lower. I like to be around 12-14 ROR at first crack. On this roast I was at 13 ROR at FC. This gives me good control. I'm not trying to slow down a fast roast, it is a nice spot to take me to drop. So from first crack to drop I go from about 13 ROR - 8.5 ROR at drop. As far as increase airflow. Yes, just before first crack, the beans begin to release energy (exothermic) so increase fan helps keep my ROR from spiking BUT I have to move the air ajustments slowly or it will impact the ROR and possibly crash/stall the roast.
Thank you for the more in depth information and experience sharing, which gives me more ideas to try out. I have been struggling to juggle these different factors that puzzles me and many times I was in the panic mode to react so the final results fluctuate.
Thanks for the video Mike, l got a better understanding of roasting times and ror.
I will try to do the same on my next two roasts.
Shane, you are learning fast. When you have time, start to look at the artisan tutorials they have available at their website. artisan-scope.org/docs/quick-start-guide/
My knowledge of artisan is still limited and their website will provide some great info. Just take one sip at a time, think about it, roast with it and then go back for more....
@@VirtualCoffeeLabHi Mike, I'm very grateful for all your help, and information you provide about roasting coffee. Thank you.
I'm glad I was able to help Shane. Happy Roasting!
Great video on Artisan. Trying to decide whether I want to switch away from RoasTime for my Aillio Bullet or switch to Artisan. This was very helpful.
That’s interesting Scott. I’ve been using roast time for the last month and I like it. What don’t you like about roastime? Im curious 👀
@@VirtualCoffeeLab It's not so much that I dislike anything. However, this is my first roaster with any connectivity, and I've never learned or tried Artisan and would like to see what advanced things I might helpful or useful. With that being said, RoasTime is very nice and it seems to have everything needed with a great integrated platform behind it.
Gotcha. Yea, roastime is an easy integration with the Bullet. I know that artisan has a machine profile for the bullet. It I don’t know if it works. Have you seen any videos with a bullet connected to artisan? Maybe I should try it?
@@VirtualCoffeeLab I would be interested in your findings.
Hi Mike, l dont know how l missed this video, but l missed it. Great video, learned a lot from it. It was good too see what was happening on Artisan.
Glad it was helpful Shane. Watch the development video I did last week and you will hear me talk about artisan a lot and I highlight in yellow the stuff I am looking at in artisan. You might find that helpful.
@@VirtualCoffeeLab thanks Mike
Great job Mike, thanks. This is extremely helpful. I’m sure I’ll have some questions after spending time studying this.
I hope this cleared up some of what we talked about, visually seeing my graph. I'm not familiar with the Hottop operation so unless you roast in the manual mode, this was the best I could offer for some answers to your questions.
I only roast in manual mode, never in auto. I think I confused you when I mentioned that artisan controls my Hottop, I never touch the roaster after plugging it in, BUT I Control artisan and manually control the HT through artisan rather than making heat and air changes on the roaster. I don’t think I’m stating this very well. Sorry…
I am glad Mr. Denson is using HT too. I transferred from Gene Cafe to HT and am learning how to use Artisan to control the the roasting profile, and have learned a lot from Mike’s channel. You can take a look at what Mike responded to my questions. It will be very helpful.
@@mikedenson6047 Gotcha.... now i get it.
I love artisan but it’s tricky! Thanks for explaining😀
You’re welcome 😊
@@VirtualCoffeeLab 😀
☕️
Great video ,thanks for sharing your ideas😉
Hello @Baristaian, thank you for watch and for the encouragement.
I have a fatamagona drum roaster that I am just adding a data logger that can connect to my laptop. Can I use artisan for the data logger that will record the times and temps. my roaster does not have a usb to connect
Assuming you are able to insert a probe inside the roasting chamber, yes, you can connect the probe to artisan. You will either use a phiget or some other electronic "bridge" like the Mastech. David, at the Captains Coffee, made a video that shows you how. Although he is using a different roaster in the video, the parts and connections are the same. You can see David's excellent video here: th-cam.com/video/B5zNnCxaTqY/w-d-xo.html
Good day sir! I have been using Artisan/roasting for about four years on a BC 1 lb commercial grade roaster (tried getting the Mill City but were out of stock back then) and I am trying to emulate your roast above; with a Charge @ 380, F stop gas for 1:40 mins till TP...and keep the ROR under 400 F degrees. What's weird to me is that your TP is at 1:32 mins / 257 F degrees! I am at 1:11 mins and 168 F degrees! And we're both using a 1 lb roaster. Is there that much difference with the roasters? Got any thoughts on this? Thanks for your videos, they are such a tutorial for me.
Hello Mr. Heintzman. Thanks for watching and your question. How are you enjoying your Buckeye?
There are a couple of important differences between my roast and yours that could impact the differences in temperatures. I'll mention a couple but ultimately there is a work around we can discuss as well
First, my charge temperature was 380f I use BT for my charge temp not the PID.
One very important factor that makes a big difference in your momentum is the ET at charge. You'll notice my ET is 470f. This is stored up energy that allows me to soak.
Second, my Soak lasted 1 minute from charge, not 1:40. My Turning point temps are not helpful to compare BUT my time is. My TP time was 1:33 compared to your 1:11 time. I set my energy to about 70% but this can also be different from roaster to roaster. I'm burning Natural Gas on that machine, not propane. I usually roast 400 grams I'm not sure what you mean by keeping the ROR under 400f? Look to the right of your artisan screen and it will display your peak ROR. You will notice my Peak ROR is about 24 degrees per minute.'
If you are trying to emulate my roast, I would focus on total roast times and event times. If you are using a similar bean type then your roast should behave fairly similar.
Dry Time 5:18
Browning Phase 3:51
Development Phase 1:24
Total roast time 10:30
This video i recently uploaded talks about sharing profiles and how you can use them for your roaster - th-cam.com/video/5Km0gLC3BKo/w-d-xo.html
Let me know your thoughts or if you have follow-up questions.
@@VirtualCoffeeLab Hi. Thanks for your reply. I do enjoy my Buckeye, I don't especially think their support is stellar but it's been learning curve, in that respect. I misspoke, I've been roasting with it since 2018, and I love using this level or roasting. I started with a popcorn maker, then a hot air roaster, then on to Behmor and now BC. Tell me the difference!
Great videos! My settings file for a Kaleido does not include the Ramp % you have shown. How can I add that in the Artisan SW?
Hi Jesse, thanks for watching my videos. I think this link will help answer your question. Doesn't your snipe have it's own software? Just curious. How do you like your roaster? Is it the M2? How long have you had it? What don't you like about your roaster? I've been trying to learn more about the snipe but there aren't many people i know that have one. Looks pretty cool!
sorry, here is the link: artisan-scope.org/docs/phases/
@@VirtualCoffeeLab Thanks for the link! The sniper does have its own SW but it can only be used on a tablet which is provided if you purchase that variant of the system. I like the idea of the SW not being tied to a specific piece of hardware and using a roasting SW that is universal among roasters so I went the Artisan route.
I did purchase the Sniper M2 yes and I've only had it for a few days. This is my first roaster so I can't compare to other systems but from what I've learned off TH-cam, having reliable, adjustable drum speed, temperature power, fan/damper speeds and other adjustments as well as the ability to track seems to be a huge benefit both in terms of getting quality roasts, consistent roasts and being able to troubleshoot if things go south. Again, no experience with other tools but the 400g capacity relative to its size which is quite small is a nice selling point as a consumer without a dedicated spot for the machine to live year round.
So far the only thing I dislike (and it may also be related to Artisan) are some software troubles I have had. Specifically the drum being stuck in the ON 100% state. I ended up resetting both the Sniper and Artisan and everything was OK after that.
Would love to see a review by you of the system and how you think it stacks up compared to other units on the market.
Again, really enjoy the videos. Lots of good information in a digestible format.
Thanks for the reply Jesse. Unless you let me borrow yours (hehe) or the manufacturer sends me a demo unit, It's going to be a while before I can do a review. What were you roasting on before the Sniper M2? Do you have a plan to figure out how to get some good roasts? Depending on your previous roaster a drum roaster is going to be different as far as heat management. Preheating is really important. Charge temp is critical.
You should take time to figure out how powerful your roaster is. Ask yourself questions like "How long will it take to get to dry end?" "Can I complete a roast in less than 8 minutes on this roaster? " Then put together a roasting plan. I would start with a simple 10 minute roast and do a 5 minute dry, 3 minute browning, and 2 minute development. This will force you to keep your temperatures in check and not get to crazy with the heat. From there make adjustments based on your tasting preference. Shorten the dry phase a little. Lengthen the middle phase a little. Maybe on the fruity floral coffee shorten the development a little. These are all starting points to help you figure out how your roaster performs and how you like your coffee roasted.
These are my opinions. There are other ways to go about learning on a new roaster
Let me know how it works out. The sniper m2 is a really interesting roaster.
I love your videos👏🏽
Thank you for your kind comment. I'm glad my videos have been helpful for you.
@@VirtualCoffeeLab you are welcome. They are well deserved!!
I’m struggling with long dry end phase. The lowest I got was 6:30. And the highest is like 7:35. I’m trying to get between 5-5:30. I’m highest charge temp is 412 F. I’m roasting on a 3kg double walled roaster. I’m also roasting high altitude/ high density beans from Africa. Do you have any suggestions? I would surely appreciate some😅
@Abiyah BaqbuqYah share a link to the roaster you have please. Also, please answer these questions:
what altitude are you roasting at?
Do you use airflow with your roaster?
What type of fuel are you using to roast?
How long are you pre-warming your roaster and at what temp?
with a charge temp of 412 f are you seeing any roasting defects (tipping, scorching)
How does the coffee taste?
Hi,
I’ve been following your videos to get to understand and to improve my rudimentary roasting knowledge/ experience on a 2kg Ushan machine, I use Artisan software and have been trying to develop my preset keys at the bottom of the screen the way you have it, any hint that can help would be greatly appreciated.
Kind regards, Helmi
Hello Helmi, thank you for your comment and for watching my videos. Have you looked at the artisan-scope help pages. I think this link might be what you need. artisan-scope.org/docs/events/.
I think this should answer your question.
Let me know if that helped.
Hola puedo usar artisan con un iPad Pro ?
Hello. No, IOS is not supported.
Thanks for the info! What is the source of the proper percentages of roast phases? And what brand gas roaster are you using? subscribed
Hi @Muxion, thanks for watching my video. There is no "proper" percentages of roast phases. That is the confusing part for many home roasters. They are trying to figure all of this out but everywhere they look, someone is saying something different. In my video "3 Tips For New Home Coffee roasters" I try and layout a starting point for home roasters to understand what is happening to their coffee beans. It isn't meant to be the only way to roast coffee but I give my reasons why we do what we do in each phase of roasting.
It is a starting point where a home roaster can then adjust. I have learned these concepts since I began drum roasting back in 2017. I attended the into to drum roasting class at mill city coffee roasters. I also learned a lot from Rob Hoos, author of "Modulating the flavor profile of coffee", Wolf Coffee Roasters in Australia, Scott Rao, and of course practical experience. Each of these sources(and many others) has influenced my roasting approach. I think the biggest influence was Joe Marrocco and his roasting school series he did. It is available for free online at the Mill City Coffee Roasters TH-cam channel. Let me know if you have more questions about this.
Great video as always! I have problem keeping the same profile when roasting several batches. Any idea on how to keep batches consistent? Thanks a lot.
Hello Vahid, Roasting several batches consistently with manual roasting is difficult on smaller roasters. The larger the machine, the more mass, the slower the response and the less crazy fast increases or decreases in temperature. I'm on a small 500 gram (1/2 kilo) roaster and I found that a long warmup to your planned drop temp can make a difference between roasts. If you don't do that, you might see your first roast look a lot different than the second and third. For example, My ROR will go up much higher and faster if I don't go through the full warmup. Then on the second and third roasts I have a lower ROR BUT my browning and development phase are more predictable. Those are my experiences. Hope that is helpful.
Hey Mike, can you share you're artisan settings regarding smoothing?
Hi Habib, youtube won't let me post a screenshot. Contact me through my TH-cam Channel About page. I'll email back a screenshot.
@@VirtualCoffeeLab hey Mike
I text you on Facebook
Thx in advance
Habibi, I don't see your facebook message? never saw a message from you?
@@VirtualCoffeeLab can you send me your mail address? ✉️
Habibi go to my youtube channel page and click on the "About" tab and scroll down and you will see the button to contact me via email. That is how you can email me. I don't post my email here on youtube in the comments area ...
Thanks! How is the button feature activated?
Hi Ben, thanks for watching my video. The buttons are an option you can setup in artisan. I was using the sliders, but the buttons are easier while I’m roasting so I switched to buttons.
I’m currently using artisan 2.4.2. Go to Config>Events and then select the button tab. There is a little setup to do. You basically create the buttons there.
Just to clarify, I don’t have an auto roaster so when I change a fan setting in artisan, I still have to manually turn the fan knob on the machine. Some roasters like the Hottop have that auto capability between the roaster and Artisan.
@@VirtualCoffeeLab I got it, thanks!
Pro tip - watch at 1.5x speed
Great tip Tyler. I intentionally speak slower in my videos because there are many who are non English speaking subscribers and viewers. Thanks for watching!
Hi Mike, did you ever do a video on how to setup artisan on your roaster?
Hi Steven, see
My answer in your previous question. Thanks
When did you drop the beans from the hopper??
Hello acxx4, thanks for watching. I dropped the beans at ten minutes and thirty-three seconds into the roast. Watching and listening to the video, I noticed the sound track of the roast wasn’t exactly in synchronized near the end. You can hear the beans drop a couple seconds before the drop time
Hey Mike, I have a question you may be able to help with. I need some assistance with artisan and my new roaster. I have everything setup and have been doing my seasoning roasts. I have the Yoshan Dy-1 connected to my windows 10 laptop with the provided usb cable. When artisan is turned on, the temperatures are fine and show up like normal. It seems that right after I do my soak and ignite my gas, artisan then shows a “modbus communication error” in the top left corner and the temperature read outs disappear and show “u.u”. It ruins my roasting graph and I can’t monitor my roasts other than the old fashioned way of pen/paper. But when I stop the roast after this occurs and restart, the numbers show back like normal until I ignite the gas again.
Hi Kaleb, it might have something to do with your buttons or sliders? Read this link:
artisan-scope.org/devices/modbus/
If that isn’t helpful, go to this link and you will find a link for a forum support I think?
artisan-scope.org/docs/quick-start-guide/
I am having an issue with Artisan shutting down after my soak when I turn the gas and igniter back on. The only way I can avoid this is to leave my gas just slightly on. Not sure what to do. I am using windows 10 on a new hp
Ron, go to the Artisan quickstart page artisan-scope.org/docs/quick-start-guide/ and you will find contact links for Michael. He should be able to help figure this out. The only thing I can think of is you have some auto functions turned on that are associated with your buttons...
Sorry I can't be more helpful.
@@VirtualCoffeeLab Thank you for your answer. Thank you for sharing your knowledge and roasting experiences. I have been home roasting for around 20 years. I had a career in sales and management with a national coffee company for 24 years. Now nearing retirement, I decided to build a coffee business as a custom roaster. Over the 20 years I used up 2 air roasters before inheriting a Hottop from my father. The Hottop is the oldest model without temp and air control. I now have a BC-5 gas drum roaster. Using your videos, I have been able to roast some tasty coffee and have also made plenty of mistakes. In roasting one should never stop learning.
Glad you are having some success and my videos are helping you Ron. Thank you for sharing your experience.
Can you teach me why your temprature did not drop when you put in the beans
Hello Rene, my bean temperature is the dark blue line. It did drop immediately at charge when the beans went into the roaster. See here at 4:00 what I am talking about. What time in the video are you seeing temp not drop?
Thanks for watching my video?
@@VirtualCoffeeLab but you say its because you have the gas off.
I dont see a huge drop in temprature is it because you havent put many beans in?
@@Rene-Mijs great question. You are not seeing a huge drop in temperature for a couple of reasons. First, My roaster is pre-heated before i use it. So, i turn on the roaster and let it warm up for about 30 minutes. All of the thick steel inside is very hot. Just because I turn off the gas doesn't mean the roaster gets cold quick. The hot metal helps keep it hot and I don't loose much temperature. It is gradual. Second, I have a pretty high exhaust temperature so this temp is like stored up heat that slowly bleeds off. This also helps keep the bean temp from dropping very far. I am roasting 1 lb of beans every time I roast.
Hey Mike, my custom buttons go away as soon as I hit start. How did you get yours to stay?
Hi Derrik, I think you have some alarms you should turn off. So look in the alarms settings and also double check the events settings. You will see a table that lists the alarms/events and there is an action column. I think there is also a "pause" column as well. Look these two areas over and you should find the culprit. Also, after a roast is complete you can tell artisan what you want to do. For me, I always reset artisan between roasts. Hope that helps.
@@VirtualCoffeeLab Thank you very much. I figured it out, I just needed to hit "B" on the keyboard.
Is there any place to show how to hook up the ms home and connect ?
Thanks for your message. Unfortunately I don't quite understand what you mean by hook up the "MS"? Can you please clarify.
@@VirtualCoffeeLab sorry. Keyboard slip. I meant to say sr800.
Gotcha. So you are asking how to connect the fresh roast to artisan?. This video shows most of what you need to know. There is no "manual" or "directions". You need a few pieces o hardware. I believe I have links in the video description to get them. You will need to download artisan and the phidget driver. Artisan has a help guide. The driver is an auto install I think. I use my same setup with the probes for my behmor as well.
The last piece of the puzzle is probe placement. Unfortunately I'm not able to provide that kind of support. Sorry. You should be able to head over to somewhere like home baristas or the fresh roast facebook group for help. 🙂
@@VirtualCoffeeLab thank you. I’m not much a computer guy so I’ll prob just use hearing and temp even tho it’s not consistent. I seem to get a perfect full city plus at 15.1 when I do. Curious what loss percentage you go by to determine your roast level personally?
The specialty coffee association rates the weight loss of your roast like this:
less than 11% for a light roast
11-13% for a medium light roast
14-16% for a medium roast
17-18% for a medium dark roast
19% + for a dark roast
Calculation: To calculate the weight loss percentage, subtract the roasted coffee weight from the green coffee weight, then divide that number by the green coffee weight and multiply by 100.
Key points to remember:
Not the only factor:
While weight loss percentage is a good indicator, it's important to consider other factors like bean density, color development, and taste profile when determining roast level.
Rob Hoos gives a good detailed explanation if you want further reading.hoos.coffee/blog/why-take-weight-loss-percentage
Personally, I don't usually roast higher than 15%. Anything above that I feel is entering the darker side of the roast (my opinion) and that isn't a criticism, just my personal taste.
ET - exhaust temp?? I think you mean environmental Temperature
Hi Bryson, thanks for watching my video. So yea, environmental temp is another name. Quoting Rob Hoos here, hoos.coffee/blog/blog/2016/exhaust-air-temperature Rob says:
“Though it goes by many names (exhaust temperature, return-air-temperature, environmental temperature, etc) it represents a measurement taken of the heat energy in the flow of air exiting the roasting chamber.”
So, we’re talking about the same thing. I’ve been using the “environmental /exhaust temp” since I got my drum roaster. It’s a great source of info while roasting. It helps me determine how long I soak, gives hints when brand begin to go exothermic and more! Pretty cool. My friend knows someone who uses exhaust temp to roast instead of the bean temp? Pretty interesting stuff. Lots to learn, that’s for sure. 😊