How Coffee Roasting Temperatures Are Helpful
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Coffee roasting temperatures are reference points that guide us as we manage heat during the roasting process. In this video we will go through a complete roast and identify important ways we reference temperatures during the roast which include: preheat/charging the roaster, soak, temperature limits, changes that alert us, timing events like first crack, our rate of rise, and bean temperature.
We will be using the Behmor coffee roaster which has manual heat control and a temperature sensor that reads the temperature of the roasting environment but regardless of the roaster. Regardless of the type of roaster, the concepts shared in this video can be applied to most other devices.
Here are links to resources I mentioned in this video:
behmor.com/beh...
Coffee Roasting Timer
coffeeroasting...
Color Is King - • Color Is King - Roasti...
Roasting with Sight & Smell - • Roasting Coffee With S...
Identifying Coffee Roasting Events - • Identify Coffee Roasti...
Home Coffee Roasters Amazon Store - www.amazon.com...
Read comments on my videos to learn more about how to roast
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I roast coffee on my Mill City 500-gram commercial coffee roaster every week. I also use a Behmor and a hot-air popcorn popper to roast some great coffee. Join me as we roast, brew, and cup coffee every week at home.
Do you roast coffee at home? Do you craft single-serve coffee and if so, what brewing method do you like? Please share your comments and be sure to like this video!
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I am a coffee enthusiast who roasts coffee from home on my sample-size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.
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Great video, Mike. Still struggling with my Fresh Roast SR800 but feel I’m making progress. Your commentary with various roasters helps my understanding of the science and the nuances of roasting.
Thanks for watching. What is the struggle, heat management? Targeting event times? Glad my videos are helping.
I had the Behmor 1600+ for the last 2 years and sold it this week for a hottop 2k+ ... ho God this is fantastic using artisan 👏👏👏
Thanks for watching and for being a subscriber. More information is helpful to see how you are roasting your coffee. Let me know what you enjoy more about the hottop other than artisan. Congrats!
I have both the Behmor and the Popper. I roasted on the Behmor exclusively for about 5 years and while I love that I can roast a 1/2 lb at a time, I find the amount of intervention/ button pressing I have to do to be tedious. I wish there was an 85% vs. 75% setting so I don't have to toggle between 75 and 100% so much. I find myself choosing the Popper more often than not due to the simplicity of using it with a power meter and getting very good results.
That’s good. I’m glad you are getting very good results. The power meter isn’t something I have relied on during my popper roasts but I understand it’s accuracy and benefits. It would be nice if the behmor could do 10% power increments. I have had great success with the Behmor but as you said, there is toggling. Thanks for sharing.
Yes! Roast events dictate when temperatures are correct, not the other way around When those temperatures are established, THEN they can be used as predictors as to when events will occur. As you pointed out, the actual temperature is specific to your particular roaster. Obviously other factors (density, charge weight, etc.) enter into the equation, as you mentioned. But by keeping all the other factors as consistent as possible, controlling to temperature can give a very reproducible and repeatable process and roast. As I don't have Artisan, the other 'variable' I track is temperature at minute intervals, trying to keep the slope as smooth as possible. Going up 20° gradually over a minute's time is not the same as going up 20° in 20 seconds time. Coffee beans are going from endothermic to exothermic. Both temperature and time are part of that equation. You have taught us well, Sensei. And the world is a more flavorful place because of it.
Well said J. We need to be very familiar with our roasting equipment. Thank you for sharing in a very clear and concise way. You should start making videos for home roasters ;-)
Thanks for the great video. My Sandbox Smart roaster has been great for giving me near perfect results with little knowledge required. I am contemplating on upgrading to the Aillio Bullet which will require knowing more of the minutia of roasting. Your great explanations will be so helpful.
congrats on your roasting results. That is wonderful. The bullet will be a different animal but as you have eluded, your existing knowledge will help prepare you for the new roaster. Let me know how that goes. very cool.
Excellent video, Mike. I just roasted my 6th batch on the SR800 and have been focusing on recording aroma, colour development, fan and power settings, and any other observations. I had almost completely written off recording temperature, as I assumed the built-in funtion was useless, but you've made a very good point about how temperature readings can be used to further manage the roast once I'm familiar with my equipment's performance. Looks like I'll be modifying my spreadsheet this evening...
Cheers! ☕
Hi Matt, thanks for your message. Yes, roasters like the Behmor, Fresh Roast, Gene Cafe, and others that are not able to measure bean temperature directly are still useful references for roast progression and heat management. I'm excited to hear how this helps you roast better coffee. Feel free to come back to your comment and let me know how it's going.
Hi Mike, Great video. I didn't expect first crack at that low of a temp. Changes my perspective of heat and time.
Yea, those weren’t the actual temps inside the roaster but those were what was being displayed. If I were to put probes inside it would read anywhere from 325 to 600 degrees depending on how close it was to the quartz heating elements. Regardless, I was able to use the temps as references to guide me through my roast. I have done a video with my Behmor using artisan. I think you can see it in my Behmor playlist. It’s quite surprising to see how the graph looks.
A lot hole back I did a video with my drum roaster with no logging software. I used sight, smell and sound to guide me through the roast. That was pretty cool. th-cam.com/video/cx-DQouGZ0o/w-d-xo.html
Just an update, Mike - implemented what I’ve seen here and my roasts this past week were way better than before! I’m pushing my roasts a little bit faster, and starting my naturals with slightly more power than before. I’ve been able to shorten up my overall roast time, and the aroma is more evident. Just ordered 26 lbs of organics from CBC today. Thanks for your experience and insight 😊
Thanks for the update songbird. That is great news. I’m glad you are seeing improvements!
_Superb!_ Thanks, Mike.
My pleasure! Glad it was helpful.
Nice video Mike. One thing you may have mentioned but I want to emphasize is the Behmor temperature readings do NOT represent actual seed temperatures; they are only temperatures of certain areas within the Behmor roaster.
But those temperature readings are NOT irrelevant! They are very useful and even valuable when comparing one roast to another. It’s always good to graph the readings because when a great tasting roast is achieved (and it WILL be), you then have a guide for the next roast of that coffee. As you have stated, temperature control is extremely important. But the more information that can be recorded during the roast, the easier it will be to duplicate controls to get good results on the next roast of the same coffee.
But since Behmor temps are not actual bean temps, users must know that the roasting curve curve will not look like the curve of a drum roaster that uses a bean probe. That was my first frustration I had to get around with the Behmor. And as many know, the senses of sight, smell, and sound usually are quite accurate are also extremely useful. Thanks Mike!
Thanks Lou, very well stated and true. Charting for repeatability of the golden cup is important. Yes, the behmore temps are not bean temps. I was talking with songbird about temps for his fresh roast and shared how the temps are helpful and how he can correlate his events with his unique temp readings to better estimate and time events.
You are right, those temp readings are not irrelevant. I mentioned using our senses in conjunction with temps to fill in the blanks. We are thinking alike Lou. Great comments. Thanks for sharing!
I just started roasting last month! Did a few roasts on a $20 popcorn popper, with not too bad results 😂… upgraded to a SR800 -
The first few roasts were fails because I was trying to follow someone else’s suggested times for the coffee I was using, rather than watching, smelling, and listening for myself. I put away the numbers and started watching the roast (and the temp). I have a hard time recording what is happening because I’m trying to monitor the roast itself (maybe I’ll get better at that later) - just trying to actually learn the process.
I am getting better roasts across the board (both washed and natural), but I feel like flavor development needs improvement - specifically, where my temp should be during/after first crack, and how long to let that temp coast for flavor.
I do feel like my roasts take longer than recommended times in the SR800, but I’m learning 😂
** I know this varies, but what, in your opinion, would be target chamber temps (I don’t have a bean probe) for the SR800 during the different phases?? Drying, yellowing, leading into 1st crack… during 1st crack… and into 2nd crack (which is typically where I pull my coffee or a bit before that) - thanks! Your videos are extremely helpful 😊
Thanks for watching and for subscribing Songbird. I don't have an 800 so I won't share a temperature BUT there is a better way for you to determine your target temps for your phase events.
So, the question is "how do i know what temperature to be at for each event?" The answer is time, color and smell. If we use "Time, color and smell" as the answer, then we can follow a profile and not have to worry about temperatures. As I mentioned in my video, temperatures are great references that provide information about our roast progress BUT our senses should always be a part of the data as well. THEN (this is really important), when we have figured out the timing we can then reference the temperature on the fresh roast. This temperature will vary depending on how fast you are pushing the roast. This applies to all events. More heat pushing the roast quickly will read higher temperatures.
Here is a helpful way to visualize this. Let's say you want your total roast time to be 8 minutes for a medium roast level. You will have 3 events to focus on:
dry
first crack
drop (end of roast)
If we take that 8 minute time and break it into 3 phases, we end up with something like this:
Dry End (yellow) at 4 minutes
First Crack at 6 minutes 45 seconds
Drop at 8 minutes
This is just an example profile, not necessarily the one you should always use.
If we try and follow that profile then we manage our heat (video #2 in this secret sauce series) to guide us to each event. You will need to practice this so you know what heat settings will be required to achieve dry at 4 minutes. Same thing for first crack and drop. As I mentioned above, once we are able to do this we can reference temperatures at the events and use them as waypoints throughout the roast. We can reference them to help us understand how the heat is impacting the bean AND how the bean is impacting our temperatures. During the roast, the bean temperature continues to rise, getting it closer to the overall temperature/color we want.
You should pay attention to color, especially at the end of your roast so when you taste the coffee and notice it is over or under developed, associate that color and make adjustments on your next roast. Take notes, writing your times, color, smell, power settings, fan settings, and eventually temperature.
Does that make sense? I hope that was helpful.
@@VirtualCoffeeLab Very helpful! Thank you for such a detailed answer 😊 - I’m getting good color and decent aroma - but some of the coffee seems to not be as flavorful as I’d like it to be. Perhaps that is because I am used to buying pre roasted blends of coffee, where someone else has combined coffees of different origins to achieve a specific profile. Now that I am roasting, I am tasting just one origin at a time (it is developing my palate though). I DO realize that I am partial to Central American coffees, the ones I’ve roasted from Guatemala, Nicaragua, and Honduras are my faves out of everything that I’ve roasted so far! I may try blending a few of those together and see what pops.
Thanks again; I really appreciate your channel!
I had a lightbulb go off todayand I wanted to share. A foolproof cheap method can be had with a combination of a small air fryer and a popcorn popper. The airfryer can do the job accurately and in a controlled manner throgh the end of the browning phase. And dump it into the popper and first crack should start pretty quickly and shut off after 2 minutes. What can help will be to calibrate and warmup with a thermometer gun and fry thermometer. Small servings only.
I’m glad that is working for you. What type of coffee and what roast level?
Hey Mike,
I hope you and your family are well. I am feeling so much better.
I roasted last night and i took my time. I forgot to get a white board but i did download roasting apps bug forgot to use.
Drying phase was spot on 50% of the total roast time and 1st crack lasted... damn maybe 60 seconds.
I dropped the heat just a bit but let them coast. They look great.
Quick question... 1st crack is the exothermic reaction, so does that mean as they burst from the water inside do they cool off maybe by evaporative cooling and we can drop the temp but we keep the roasting environment hotter than the beans because as they crack they are cooling off.
I was dropping the heat way too much because the beans would cool off and the roasting environment was then to low and that was why my beans were not developed?
Would that make sense? The exothermic reaction lowers bean temperature?
Man, i love the science of coffee! Mike, you are the best. I tell every body about your channel. 😊😊
As moisture is being driven out of the bean, pressure is building up in the center and the cracking sound is the structure of the bean breaking open. If you look close at a bean that has gone through first crack you will see the bean cracks I am talking about. Some say heat is being released. I have also heard that it is not heat but carbon dioxide. I don't know what it is BUT it can have a temporary affect on the bean temperature. I think for where you are at you need to focus on controlling temperatures. You should try and find a way to read temps. The other option is for you to reference your event times. If you have too much heat during the middle phase your first crack will occur too soon. If your heat is too low, then first crack will be late.
With regards to dropping temps, be very careful not to make large changes to your temps on that roaster. Pay attention to where your heat setting is during dry that got you to your 5 minute dry. Do the same thing for the heat setting that will get you to first crack at the time you want (example of 8 minutes). and then, based on the sound of your cracking.... how hard and fast, make very small changes to allow for a nice easy rolling crack all the while monitoring your times, the color of the bean and the smell. Be sure to be writing down what you do so you can repeat or change on the next roast.
I hope that helps
@@VirtualCoffeeLabIt sounds like there are a few key aspects that if i implement, ill be fine.
I am not sure who told me this but they said roasting is like flying. Large moves should be avoided and to keep it smooth and steady. Last roast i did take more accurate measurements and was surprised to see the results.
I did a family tasting and man... ot felt so good to let my family try different types of beans at the same time. As always, thank you.
i'm glad you are seeing better results and having fun with the family while enjoying coffee!
Hi Mike
I’d appreciate any comments you could make on my roasting techniques,
I’m roasting with a SR800, set up with the Razzo extension tube , with temp reading probe set in the middle of the bean mass,,I’m using Roastmaster software to read my ROR and timing of different stages,,I’m really happy with how it performs, once you learn the program .
This is my typical roast
225 grams
I heat the chamber up to 350 degrees before adding beans.
Starting setting. 8 fan 7 heat
Note my last few roasts have all been outside (40 degrees) By placing my unit in a cardboard box, I don’t seem to have any problems maintaining my heat,
Here are some times from my most recent roast
1 min 284:, 2 min 307 3 min 331, 4 min 350
Dry end 4 min
I now change fan to 6 , maintaining heat at 7
At 7 min, I’m at 398, approaching FC
I turn heat down to 6
First crack 400-405
I then wait for development of 15-17 %, final heat 413
And drop the beans at total time of 9:30,,,17% development ,
This was a Costa Rica washed bean
Seems like my ROR drops continuously from around 20 down to 2-4 at the end of the roast
I’m pretty happy with my roasts at this point ,,We really can’t tell much difference between 15% and 20% on most coffees,,,my coffees all seem to turn out on the fruity side,,,even sometimes a little sore tasting ,,,as it cools,,,,
Thanks for all the help you give us Mike, this has turned out to be a great hobby, since our wine and beer brewing days are behind us,,
Oh, I make homemade caramels for gifts at Xmas too
Have a good weekend
Ken
Hi Ken, you have a lot of good things happening with your roast. I like your declining ror. You seem to have enough thermal energy so you don’t have to constantly make changes. You seem to have repeatability, your roast times look good. What about your color? Are you happy with the roast? You described what you are tasting. What would you like to change?
I find it interesting that using the Sr800,,,I usually start my roasts at a setting of 8 fan , power 7,,,,where I see a lot of people using the same machine set their power low to start,,,if I were to set mine any lower,,,my yellow stage would take 6-8 minutes
At fan 8 and power 7,,,I’m pretty consistent at hitting yellow stage right around 4 minutes on every roast ,,,especially on washed coffee,
I then usually turn down my fan a couple notches ,,to reach FC by 7 - 7:30 minutes,
Just for your info ,,the next time you roast in your SR540
You are roasting outside in 40 degree temps. This will definitely influence your roasting times..... even with the pre-heat. I have had several SR800 razzo users talk about low heat settings yet short dry times. It is either that or their wattage is different than yours? I'm glad you are seeing consistent results. That is great!
Thanks for sharing your roasting recipe. I will give it a go the next time I roast on the SR540 with extension tube.
I use a fresh roast with an extension tube with. Thermo couple in the middle of bean mass., I aim for 350 degrees for dry stage,(4min) and first crack at 400,,I usually drop around 415 degrees at 10-11 minutes , I rarely get a big rolling crack,,,
I call that a controlled roast. Too intense and the roast keeps flying. That is an indication of too much heat. Sounds like your ror from first crack to drop is in the sweet spot Ken. Nice job! Where do you find your heat and fan settings at drop?
At start I’m at fan 8. Heat 5 and At drop fan 5 heat 6,,,,depending on coffee..,I usually aim for a medium roast ,,18-20% development time
Hi Mike great video 😊as always. I have a couple of questions. I know you pre-heat your drum roaster and the Behmor as well. Should I be preheating my fresh roast sr800? I don't see a lot of people doing it that way on youtube. Also, are you able to control the temperature in your basement? I roast in my garage and as the seasons change I have to modify my roasting profiles. Thanks again!
I don’t preheat. My basement is temperature controlled and a pretty constant 65-70 degrees Fahrenheit. If your coffee is room temperature as well as your roaster and you are bringing it into the garage to roast, preheating isn’t needed. If you keep the roaster out in the garage and it gets cold, you might want to warm up the base, lid, and roasting chamber. Not to get it hot, but inside room temp.
Thanks for watching and the comment
Okay, that makes sense. I'll either start bringing my roaster inside in between roasts or slightly preheating to bring it up to room temp. Do you tend to start with a fan speed of 9 and a heat setting of 1? Thanks!
Depending on your roast level there are several approaches. I demonstrate a simple approach here in this video for a really light roast ethiopian coffee - th-cam.com/video/J3GEK9ydJr4/w-d-xo.html
I have plans to share a similar video soon showing a medium roast.. I start with fan on 9 and heat on 4 in this roast and never change the heat through the entire roast. The only changes I make are with the fan and that is only for the first half of the roast. Check it out.
I’ve got the Kaffelogic Nano 7, which is wonderfully easy to use and produces fantastic roasts. With the BOOST option, I can do 80g (1/6 lb) to 150g (1/3 lb) batches.
A big difference is time. We roasted on the Behmor for years. 12 minute roasts are typical. On the Kaffelogic, I never go as long as 9 minutes, and many popular profiles are much faster.
Regarding temps, 207C (405F) first crack and 220 drops (428F) are typical for a 20% development ratio.
My question… I just got some cupping tools and three 5lb batches to play with, and I’m trying to figure out what sample roasts to do for comparison.
For instance, would it make sense to use my favorite profile and do 15%, 20%, and 25% development ratios and to cup each? 19, 20, and 21 would probably be too subtle, so does 5% steps make sense?
My typical profile is aggressive at the start, but quickly levels off. I get about 50% dry, 30% FC, and 20% drop. Let’s say I stick with 20% drop. Would 40/40/20 and 60/20/20 sets make sense, or would 45/35/20 and 55/25/20 make more sense? I want to know what to cup to get a sense of what the changes do to flavors.
Also, I could try scaling the curves for a quick roast at 6 minutes to FC and also do 7 and 8.
For now, I want to explore the space, so I can learn the effects of development, time ratios, and overall speed. Hopefully, that will give me the experience to taste a roast, sense the shortcomings, and know exactly what I want to tweak to find my optimal result for a given bean.
And once I dial it in, I can just press PLAY, and the Kaffelogic will repeat the result. No 30 second temperature monitoring needed. 😎
Thinking more about it, I already know what dark vs. light roasts are, and changing the balance of dry/malliard times is next level. My initial focus will be on overall roast times. When is it so slow that the roast is dull or so fast that it’s uneven?
Jon, I think your mindset is spot on. If you have a profile you like, consider the 5% difference in development. You have two options to play this out. One is to shorten or extend the total roast time. The dry and middle phase would remain the same, you are just modulating the development time +-5% of the time. So, if your middle phase is 3.5 min on your favorite profile, keep that the same, just change the development time OR you can keep the same total roast time and modulate your phase percentages.
Since you are using the Kaffelogic Nao 7 and have the ability to easily program a profile, you should also experiment using the same phase percentages but shorter and longer roast times. The longer roast will give you more body while the shorter roast time will give you a more light bodied delicate vibe (depending on your coffee of course). I would suggest trying a 20-30 second different in total roast time, modulating the whole profile. So you would have 3 roasts and could compare. If you try smaller adjustments, you may or may not taste the difference (depending on how good your tasting palate is.
When is a roast so slow it is flat? That depends on the coffee and roast level and the roasting device. I would try my suggestions i mentioned above in your initial question and that should give you a lot to think about.
Today, I did a number of roasts on a familiar bean, I ended up going back to a smooth, simple profile, I chose 50/30/20 for the development percentages, and I ended up with first crack at 5, 6, 7, and 8 minutes. I’ll cup them in a couple of days.
One thing I learned is that the temperature readings on the Nano 7 needed to be much higher on the short roasts than the long ones. It makes sense. I need to put much more energy in over a shorter time to get to FC early. Given that the probe isn’t in the middle of the bean, it shows huger temps for each phase for the aggressive roasts.
Because of this dependency, I needed some trial runs, and never nailed it exactly, but my 5, 6, 7, and 8 minute FC batches should be close enough for me to train my taste buds. The goal isn’t to find the magic time, but to learn how to identify roasts that might be too fast or too slow.
FWIW, one of the lead roasters at Kaffelogic said that he tends to like 6:30 FC for most beans. My 5-8 minute batches bracket his target, so I should have a nice range to taste.
After I get these results, I’ll try modulating dry and malliard phases.
Sounds good Jon. I'm interested to hear your thoughts on the differences in taste. Be thinking about body as well as you taste
16:22 What kind of gloves are those? Can you hold a hot roaster for longer than 2 minutes without burning your hand??
Also, do Quakers sound hollow when dropped on the pile of beans? I think i noticed they sound "light" and hollow when dropped.
See my amazon store link. I have a pair of the hot gloves there. You can pick up hot things from an over for a short period of time. Be very careful and test if you buy a pair. www.amazon.com/shop/virtualcoffeelab-homecoffeeroaster. You don't have to get these here. if you do buy something I get an amazon associates fee but this does not affect what you pay. FYI.
you should be measuring for moisture loss. This will tell you how developed your beans are. Take the total weight of the roasted bean and divide that into the green bean weight before roasting. multiply that by 100 and then subtract 100 and you will see your percentage of moisture loss. Medium is 14-16% light is 11-13% and 17-19 is dark. That is a general idea of roast level. make sure you weigh everything including the quakers. Not sure about the sound of a quaker, sorry.
@VirtualCoffeeLab Oh OK. That is what that is for. Dude, that makes total sense. OK cool... I got it. I'll let u know how it goes next roast. Thank u Mike! Ur awesome!
@VirtualCoffeeLab will do. And wouldn't mind shooting you some cash. You deserve it. I was planning on it anyway once I return to work.
no need for you to pay. thanks anyway.
Sir i have a question for you, before i started charging the beans into the drum, better for me to charge the coffee at (+ or -) ∆Beans? And second question my coffee sometimes makes me bloated What is wrong with my roasting techniques any suggestions to prevent this. Thanks i hope you read my questions
I can’t suggest a charge temp because I don’t know your roaster, capacity, bean type, roasting style, charge weight, ect.. what are you roasting with and what temp do you reach when you hit first crack?
@VirtualCoffeeLab i'm sorry, i forgot to tell what roaster i used, currently i'am using Nordic Coffee Roaster 1.5kg, Cast iron drum, Semi Washed Coffee from Sulawesi, 11% water contents, Charge temp 180c°, fast roast, i used 100% airflow, and 90% drum speed on 100% is around 3k rotation, First crack around 194c.
I already checked my exhaust duck tape there's no leaks, and also i already cleaned it, flush my drum 🥲 but still i cannot aim my consistency to roast coffees that doesn't make me bloated.
Thank you so much Sir for your response 😊
Thanks for your reply Andrew. Sorry for the late reply, I was traveling. Here is my response to your question about Charge Temperature and Bloating:
Charge Temperature. The charge temperature will vary based on the type of coffee, processing, its density, the type of roaster and the charge weight. I will assume your roasting a fairly dense central american coffee washed coffee and are roasting at capacity (1.0 - 1.2 Kilos). You should preheat your roaster to your desired charge temp using your PID probe if you have one. The bean probe lays at the bottom of the roasting drum while the Environmental Temp probe sits in the upper part of drum near the exhaust tube and the PID probe sits in the middle of the drum. So, if you have a PID temp, use that as the charge temp. If you don't, use the bean probe temp. I would suggest a charge temp of about 198c with low gas at charge for the first 15 seconds, then ramp up to medium gas until about 45 seconds and then whatever gas/power is needed to get you to to dry in about 5 minutes. If you can't get the coffee yellow by 5 - 5:30 then consider a slightly higher charge temp. DON"T use 100% airflow. ;-) Use a lighter to determine your air draw through the trier port. See the Mill City video th-cam.com/video/t1VAbHnqW0E/w-d-xo.html that talks specifically about how much air to use during warmup and how much to use during charge and the roast.
With regards to Bloating, it is most likely the acid in the coffee irritating your stomach and digestive system. It could also be the caffine. I'm not a doctor, I just did an internet search on this. you may want to consult your physician and get their advice.
@@VirtualCoffeeLab thanks so much for the advices
i will be talking about charge temperature in a few weeks in one of my videos.
What kind of roaster is that you have in the background?
Hi Shane, the roaster behind me is
My Mill City 500 Gram drum roaster. I’ve been roasting on that since 2017. What are you using to roast coffee?
@@VirtualCoffeeLab I am just getting into the research phase and trying to decide which roaster I want to invest in. I’ve been watching A LOT of your videos! Thank you so much for the information you share!
I’ve got the Kaffelogic Nano 7, and it’s fantastic as a home or sample roaster. With the boost kit, I can do 1/3 pound batches. It’s as interactive as you want to make it, but it’s more like composing than playing live music. It’s quite stress free. The time is spent selecting or designing profiles. Watching and logging dry time is optional. On a new bean listen for and log first crack, dial the Level to Dark, and watch the development time. When it hits your target (mine is usually 20%), stop the roast manually. The next time you roast that bean, you can literally hit play and it will repeat.
It’s perfect for the home roaster, with a tall format under a range hood.
My first unit had a very subtle fault (which was unique and unlikely to ever happen again.) They replaced the thermocouple in Canada, but the fault persisted. I sent all my logs, and they shipped me a brand new unit from NZ immediately. While it took some time the service was great with nothing out of my packet. So… No worries with buying from New Zealand.
Are you not concerned about baking the beans rather than roasting them when going with a longer roast?
thanks for watching and subscribing to my channel. Baking is always a concern when I roast. I would not consider this roast a "baked" roast. The behmor is not a fast roaster. A 12 minute roast is an average length of time. That is one reason why I only roast 1/2 lb per batch. Somethimes I will even roast 1/4 lb to shorten up the roast when I roast light. Because of that, getting light, bright acidity is challenging on the Behmor. Having said that, this roast wasn't "baked". That term is used a lot and can have different meanings. For me, having a flat ROR for a period of time is how i understand "baking".
What do you think? Are you roasting on the Behmor? What kind of roasting profile are you using? Thanks again for your comments!
@@VirtualCoffeeLab Thanks for the reply. I’ve learned a lot from your videos. I’ve been using a BEHMOR for about five years. Until recently I’ve been using the programs with good consistent results. Your video on manual roasting got me to try that and now I’m hooked. So the last few months I’ve been running manual roasts. I’ll preheat to about 250 F, start on P5 until 320 F then drop to P4 until just before the afterburner kicks in then I’ll kick it back into P5 since it will drop the temp to about 290 F. I then hit FC at 315 F and drop to P4 once again and cool at the end of FC unless my nose tells me differently. If I’m outside I will open the door to let it cool faster but indoors I just let it go normally. Manual has improved the taste of the coffee IMO. I now have to learn how to use my M6 dual that just arrived. Take care.
Ooooo. Congratulations on the M6. There will be a learning curve but my Kaliedo videos should address some of what you will experience. Did my baking answer help? The term is kind of subjective. For the Kaleido, you will want to have your ROR be descending from about Dry End till the end. Let me know if you have more questions and ENJOY!
@@VirtualCoffeeLab Yes the baking answer did help. I intend to revisit more of your Kaleido videos. Thanks again