Thanks for posting :) I admire how open you guys are as a company. Its great that your always open to sharing knowledge with these videos and the nordic roasting forum instead of being a company that is super secretive and only trying to progress themselves but not trying to move the industry as whole forward. I hope this kind of openness and a more holistic approach will spread to other industries as well. Cheers
Great video! In the video I heard that charge temps for 15 and 30 kilo batches were initially 180 degrees and 230 degrees respectively, but then you bumped up the temps and development was better. But I didn't hear to what temperature you bumped them up to. Is that a company secret or can you share? Thanks!
We have not used it too much yet, but if you hit the same colour targets the flavours should not be far off from batch to batch. What is important is to have good "in between batch routines" as well so that the roaster will more easily be able to replicate the profile batch after batch.
26:30 Starting of my fav part 😁
26:52 FC
27:22 Color
Thanks a lot for sharing this 5 years ago
Thanks for posting :) I admire how open you guys are as a company. Its great that your always open to sharing knowledge with these videos and the nordic roasting forum instead of being a company that is super secretive and only trying to progress themselves but not trying to move the industry as whole forward. I hope this kind of openness and a more holistic approach will spread to other industries as well. Cheers
Thank you, what a great sharing Tim!
Thanks for filming and uploading!
Great video! In the video I heard that charge temps for 15 and 30 kilo batches were initially 180 degrees and 230 degrees respectively, but then you bumped up the temps and development was better. But I didn't hear to what temperature you bumped them up to. Is that a company secret or can you share? Thanks!
Thanks guys, very informative.
Thanks to the amazing video and all other videos, what do you think of loring autopilot and does the taste deferent on every roast, thanks
We have not used it too much yet, but if you hit the same colour targets the flavours should not be far off from batch to batch. What is important is to have good "in between batch routines" as well so that the roaster will more easily be able to replicate the profile batch after batch.
@@TimWendelboeCoffee thanks for the replay
Hey Tim! Could you explain how you changed the way you brew espresso/filter? Thank you!
In general the coffees are easier to extract, we can also extract higher without too much bitterness.
I know nothing about Roasting coffee 😅 but this sounds super cool!