I have been consuming so many of the roast along and have learned a lot. For your ROR, is that 60 secs or 30 secs? I have an AMBEX and trying to learn how to better utilize my machine. Thanks
60 seconds, BUT differences in thermocouples and thermocouple placement and differences in your turning point will result in wildly different ROR. ROR is another relative reference and only relevant to your roaster.
I know nothing about roasting coffee, i don't know how i found this video nor why i watched it until the very end. But I did. Anyways, I might become a professional coffee roster now. Idk, we will see what happens.
Is it best to do pre roast blend or post roast blend? And some people blend robusta and arabica which has 2 different 1st crack temp, how does it affect the pre roast blend?
People that pre roast blend Arabica and Robusta are typically roasting so dark the flavor profile is obscured by roast flavor. If your target is bitter, blackened, oily, smoke flavored coffee, it doesn't matter much. Most of the people watching Derek's videos are not roasting this way.
@@MillCityRoastersMN so basically it's ok to pre roast blend as long as its the same types? What about the different moisture level of different origin? Will it affect the profiling each batch?
Already answered this, Dicky. There is a combination factors that allow pre-blending to work and each requires more of an in-depth understanding than replying to comments can provide. You can either roast 1000 pre-roast blends and figure it out by trial and error for a couple of coffees or register for the Roaster 101 and/or the 102 classes and learn complimentary matching for any coffee blend (pre or post roasted) in a couple of days.
Home roaster here! That blend sounds so intriguing. I am a bit intimidated at the pre-roast blends because I’m afraid the variances between origins might ‘suboptimize’ how they will all finish to where I want them. And in this particular case, three different processing methods adds to the variables. Do you feel that preblending different processing methods adds to the risk or difficulty In achieving a satisfactory roast?
![กิโลเมตรที่ 0 เดินทางรอบโลกไม่ใช้เครื่องบิน [Around The World Ep. 1]](http://i.ytimg.com/vi/toJG9oofLFY/mqdefault.jpg)
Great video. It’s like your play calling a World Series
Nice job Derek. I’ll have to try that blend. Sounds great!
Great video - thank you. It's definitely helpful to hear the ROR targets throughout the roast.
There’s a lot happening here. That was really interesting. Goals!!
Thanks. I truly enjoy every video
I love taking notes would like to see Derek's before and after notes so I can fine tune my own.
Take the Roaster 101 and 102 classes, Marc. You'll get all of that and more than you can possibly imagine.
I like your videos, keep up the good work.
I love your roaster rundown videos, could you do one for the 2KG machine?
I have been consuming so many of the roast along and have learned a lot. For your ROR, is that 60 secs or 30 secs? I have an AMBEX and trying to learn how to better utilize my machine. Thanks
60 seconds, BUT differences in thermocouples and thermocouple placement and differences in your turning point will result in wildly different ROR.
ROR is another relative reference and only relevant to your roaster.
I know nothing about roasting coffee, i don't know how i found this video nor why i watched it until the very end. But I did. Anyways, I might become a professional coffee roster now. Idk, we will see what happens.
Yanahmean
Is it best to do pre roast blend or post roast blend? And some people blend robusta and arabica which has 2 different 1st crack temp, how does it affect the pre roast blend?
People that pre roast blend Arabica and Robusta are typically roasting so dark the flavor profile is obscured by roast flavor. If your target is bitter, blackened, oily, smoke flavored coffee, it doesn't matter much. Most of the people watching Derek's videos are not roasting this way.
@@MillCityRoastersMN so basically it's ok to pre roast blend as long as its the same types? What about the different moisture level of different origin? Will it affect the profiling each batch?
Already answered this, Dicky. There is a combination factors that allow pre-blending to work and each requires more of an in-depth understanding than replying to comments can provide. You can either roast 1000 pre-roast blends and figure it out by trial and error for a couple of coffees or register for the Roaster 101 and/or the 102 classes and learn complimentary matching for any coffee blend (pre or post roasted) in a couple of days.
Home roaster here! That blend sounds so intriguing. I am a bit intimidated at the pre-roast blends because I’m afraid the variances between origins might ‘suboptimize’ how they will all finish to where I want them. And in this particular case, three different processing methods adds to the variables. Do you feel that preblending different processing methods adds to the risk or difficulty In achieving a satisfactory roast?
Preblending works when the seed sizes, densities, and flavor attributes are complimentary.
Do you measure ror per minute?
Yes.
Wow
Do you ship to Middle East?
Yes, of course.