Roasting 101 - Roast Stages and the Use of Airflow
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- A quick explanation of the coffee roasting phases and how your airflow should relate to each phase of your roast.
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More of Dave, please. He told me in 4 minutes what takes some others 35-40 minutes.
amazing video. Will need to use the high airflow before FC and see how that goes. Been struggling to get near-perfect even roasts. Maybe this will help.
Saludos desde Guadalajara México !!
Thanks. Gona try it now
Excellent 👌
Hola Dave te felicito por tu trabajo, tengo una duda amigo, como usas el flujo de aire cuando precalientas la unidad ??
What about when you are roasting past first crack for a dark espress
Great video. Thanks.
What is that big roaster behind? Coffee-Tech Engineering Giblhi???
Over the years, we've tested a great variety of roasters. That was a Coffee-Tech Silon. Okay roaster, rough burner modulation, a total bummer to repair and maintain. Avoid the copper drum insert at all costs. YMMV.
@@MillCityRoastersMN Thanks for taking your time to answer! I really thought it was a roaster you can maintain with eyed closed.
Why the is copper should be avoidable?
I have the Bullet...my next roaster will be the MillCity 1KG for sure!
Long story, but several users reported the copper corroding enough to create gaping holes in the drum.
Thanks Dave
Hi Dave, i was wondering if there‘s a a slip of the tongue, as i know the stage between yellow to first crack is probably so-call miallard reaction.
There are many things happen between yellow to first crack, and since roasting techniques come from all over the world, there are also many names for it.
I’be been taught both Maillard Reaction and Caramelisation happen between End of Drying and First Crack.
This is just my opinion and I can be wrong, but unless you roast each bean one by one and in the lab with high-tech measuring tools, it’s nigh impossible to say when it’s Maillard and when it’s Caramelisation.
@@cappuccinogoodfinger "sugar browning" and "carmelization" both directly refer to the Maillard Reaction.
I have a Mill City 3-kilo. If I take the airflow past 50 percent, the beans shoot right out of exhaust. Ideas?
Thats a big fan for a relatively small roaster and we typically use no more than 1/3 the capacity. Is there some reason you think you should be running higher airflow?
@@MillCityRoastersMNTrying to get a consistent roast. I’ve got the drum speed at 100. Today I used less heat…so far, so good
Hi Dave, I'm using artisan and everytime I change airflow from low to medium to high, the temperature readings is up and down significantly. Is this normal?
Yes.
Oowh.. okay. Thx.