Wonderful. This was a bit like a TH-cam home roasting table of contents - it really helped to put into context everything I've been watching recently. A clear and digestible summarization, exceedingly helpful. Thank you!
I just purchased the Hottop KN8828B - 2K+ and did a search on youtube for info about the machine and roasting techniques and I found your channel. I instantly became a subscriber. You speak very clearly and the explanations are very easy to understand and of great value, specially to people new to roasting. Job well done.
Such a helpful video - I have been looking for this kind of information for a really long time - really excellent and helpful broad summary. Thanks so much!
Thank you for your feedback. I appreciate that. It's always great to train yourself on controlling the roaster. But especially with a hot air roaster the steadily declining ror is not always producing the best results. you might try some different profiles and the cup the coffees side by side.
Hi. You can find a lot of roasting profiles for the Gene roaster on our website: roastrebels.com/en/roasting-knowledge/coffee-roasting/gene-cafe If I did a video with a demo - what exactly would you be interested in?
how much should you lower temp after 1 crack? I roast on a gene cafe. Target temp is usually 245C until first crack, then down to 230C until desired development
how long do your roasts last. I have the sr500. when I roast I do 2 mins on full fan low temp to dry out the beans stirring them in the roaster every 30 seconds for the duration of the 2 minutes. then when it gets to the browing phase I kind of get lost. how long should this phase last and how do you manage tempter and fan speed to create the best profile for your coffee
I don't know the sr500 but what I would not recommend is to start with low temp. You should start with an as high temperature as possible (without causing scorching). Then you will easily go through browning. You should get with enough energy into FC in order to prevent baking. Good luck!
Hi Jiri. Thanks for your feedback! I will surely go into roast defects in more detail in another video. When it comes to visible defects, you can google "scorching" and "tipping". Other defects like baking are more often difficult to see by eye, but taste will be bad (cardboardy, no sweetness),... There is also a nice article in PDG (perfect daily grind) on how to taste roast defects in the cup.
Home Roasting Coffee - Roast Rebels after some research I am facing small tipping on the edges of the beans. I tried to roast with lower temperatures but still same issues. I can see that this tipping is coming during first phase (before FC). I am roasting on Gene Cafe with double roast of profile. Could you give me asvice what I should focus and chance to avoid this tipping. My goal is light roast or medium. Thank you.
Hi, great video, well summarised. I see that many roasters mainly just extend the roasting time +1 or 2 mins to do a darker roast, however you feel that the total time should say the same, but just the temp should be greater instead ?
Thanks for your feedback. If you share more detail on what you are missing / what would be of interest to you, I am happy to talk about it in another video.
Could you provide general principles on how to roast semi-washed coffee beans with Aillio? I have been frustrated in roasting semi-washed coffee with Aillio, since I have less success (in comparison to roasting fully-washed beans and natural beans). Thank you.
@@CoffeeRoasting really appreciate for replying my question. The issue: the colour of the beans are not uniformed. I have tried to resolve the issue by sorting the green beans before roasting it. Also, somewhere around 180° C, the RoR increases notwithstanding that I lower the power and increase the airflow.
I learnt a very key point between the commercial and home roasting especially the start temperature. My roasting phases are : 40% : 40% and 20% for Drying: Browning: Development phases.
Thanks for sharing. You might be interested in Roh Hoos' book "modulating the flavour profile of coffee". I personally find it difficult to set a clear and consistent stop after the drying phase since color is more or less the only indicator, that's why I usually don't split the time before FC in different phases
Thank you for your wonderful videos. If I post a video of me roasting coffee, would you watch it and give me advice and suggestions? Coffee is very important to me. Without going into details but I was in the hospital for a very long time. Now that I am home, I have been getting into coffee more than ever before. I just started working and plan on saving to buy an awesome grinder and an espresso machine. Needless to say, coffee brings me pleasure and joy, especially on days where I am having a rough time. Thank you for reading. I truly would appreciate your time.
Thank you for your kind message. I don't know, if I can help you, but we can give it a try. Besides of sending it to me, you can also share it in a coffee board, facebook group,... The roasting community is super helpful.
@Coffee Roasting with Roast Rebels Thank you for the reply. I do not use FB, but thank you for the suggestion. If you could maybe suggest how I can prevent tipping when roasting. I have a cube shaped roaster that holds approx 200g-250g over a gas camping stove. Due to the design, I can't put the beans in after the roaster has been heated. I have to put the beans in first. However, I am looking for a funnel that has a wide bottom that may help. I try to apply medium to high heat to start, and then after the first couple of minutes, I'll drop the heat. As 1st crack begins, I'll drop the heat to low. My thought process is that the beans are absorbing heat and 1st crack the beans are expelling heat and will burn or have too much carry over heat. Am I applying too much heat to start? How do I know if I am baking my beans as opposed to roasting the beans? I think about coffee as much as Elon Musk thinks about electric cars. Thank you so much for any information you may provide. I really do appreciate your time.
best video I have seen on TH-cam about roasting coffee
Happy to hear that.
Why I just saw this video? This is the best roasting video I've ever seen.
Thanks for your kind feedback! I'm glad the video was helpful to you.
Thank you for taking the time to create this video!! Detailed and informative!!
Thank you for your feedback, Alma. I'm happy if it helped 🙂
great, simple and very informative - thank yuo
Wonderful. This was a bit like a TH-cam home roasting table of contents - it really helped to put into context everything I've been watching recently. A clear and digestible summarization, exceedingly helpful. Thank you!
Thank you for your feedback 🙏. If there is anything in particular, that interests you, I'm always happy to hear.
That accent. So pleasant to listen to while getting an education.
Thanks. It's a Swiss accent ⛰️
I just purchased the Hottop KN8828B - 2K+ and did a search on youtube for info about the machine and roasting techniques and I found your channel. I instantly became a subscriber. You speak very clearly and the explanations are very easy to understand and of great value, specially to people new to roasting. Job well done.
Thank you, Antonio!
Such a helpful video - I have been looking for this kind of information for a really long time - really excellent and helpful broad summary. Thanks so much!
Thank you for your feedback. I really appreciate it and am happy if the video was helpful for you.
Thanks this helps a lot
Very informative video and i learned a lot! Subscribed :-)
Thank you very much for sharing!
Greetings from Australia :-)
Thank you, I'm happy to hear that. Kind regards to Australia, Ingo
Excellent overview!! I use an air roaster and target a continually decreasing rate of rise throughout. Looking forward to seeing more videos from you.
Thank you for your feedback. I appreciate that. It's always great to train yourself on controlling the roaster. But especially with a hot air roaster the steadily declining ror is not always producing the best results. you might try some different profiles and the cup the coffees side by side.
Great and very helpful video!
Thank you Dawid!
Awesome video.
Thank you. Happy to hear that. Just send some questions, if you have got anything in particular, you would like to get a video on. Kind regards Ingo
Nice video Ingo on coffee roasting. More and more info nowadays such as accurate roast degree and kind of beans for a specific choice of brewing.
thank you for your feedback, Lyndon!
Very good video!
Thanks for your feedback 🙏
Great and clear, thank you. My young boys and I will learn lots from your channel about roasting. Thank you 🙌
Thank you. So happy to hear! Are you doing a family business with roasting?
@@CoffeeRoasting Yes, but also I use it as a great homeschooling subject.
First time to me to subscribe in channel after 4 minutes of watching, ,,subscribed ,,thanks
Thanks 🙏
thanks for the awesome video - can do you please demo medium espresso roast on gene.
Hi. You can find a lot of roasting profiles for the Gene roaster on our website: roastrebels.com/en/roasting-knowledge/coffee-roasting/gene-cafe
If I did a video with a demo - what exactly would you be interested in?
how much should you lower temp after 1 crack? I roast on a gene cafe. Target temp is usually 245C until first crack, then down to 230C until desired development
This sounds reasonable to me. Depending on the targeted roast degree and density of the beans. Head for +/- 20% rtd%
how long do your roasts last. I have the sr500. when I roast I do 2 mins on full fan low temp to dry out the beans stirring them in the roaster every 30 seconds for the duration of the 2 minutes. then when it gets to the browing phase I kind of get lost. how long should this phase last and how do you manage tempter and fan speed to create the best profile for your coffee
I don't know the sr500 but what I would not recommend is to start with low temp. You should start with an as high temperature as possible (without causing scorching). Then you will easily go through browning. You should get with enough energy into FC in order to prevent baking.
Good luck!
Hello, this is really good video for home roasters. When are you talking about roasting defect It would be helpful to show some example.
Hi Jiri. Thanks for your feedback! I will surely go into roast defects in more detail in another video. When it comes to visible defects, you can google "scorching" and "tipping". Other defects like baking are more often difficult to see by eye, but taste will be bad (cardboardy, no sweetness),... There is also a nice article in PDG (perfect daily grind) on how to taste roast defects in the cup.
@@CoffeeRoasting Okay this is nice to hear! I am loking forward for you another video.
Thank you for information. I will make a search on this.
Home Roasting Coffee - Roast Rebels after some research I am facing small tipping on the edges of the beans. I tried to roast with lower temperatures but still same issues. I can see that this tipping is coming during first phase (before FC). I am roasting on Gene Cafe with double roast of profile. Could you give me asvice what I should focus and chance to avoid this tipping. My goal is light roast or medium. Thank you.
Hi, great video, well summarised.
I see that many roasters mainly just extend the roasting time +1 or 2 mins to do a darker roast, however you feel that the total time should say the same, but just the temp should be greater instead ?
It will be a bit longer, but I also recommend to set the temperature after FC a bit higher for a darker roast and a bit lower for a lighter roast.
I am missing the temperatures part, but great vid 😊👍
Thanks for your feedback. If you share more detail on what you are missing / what would be of interest to you, I am happy to talk about it in another video.
Could you provide general principles on how to roast semi-washed coffee beans with Aillio? I have been frustrated in roasting semi-washed coffee with Aillio, since I have less success (in comparison to roasting fully-washed beans and natural beans). Thank you.
not particularly, I'm sorry. What was the issue with your roasts?
@@CoffeeRoasting really appreciate for replying my question. The issue: the colour of the beans are not uniformed. I have tried to resolve the issue by sorting the green beans before roasting it.
Also, somewhere around 180° C, the RoR increases notwithstanding that I lower the power and increase the airflow.
I learnt a very key point between the commercial and home roasting especially the start temperature.
My roasting phases are : 40% : 40% and 20% for Drying: Browning: Development phases.
Thanks for sharing. You might be interested in Roh Hoos' book "modulating the flavour profile of coffee". I personally find it difficult to set a clear and consistent stop after the drying phase since color is more or less the only indicator, that's why I usually don't split the time before FC in different phases
Thank you for your wonderful videos.
If I post a video of me roasting coffee, would you watch it and give me advice and suggestions?
Coffee is very important to me. Without going into details but I was in the hospital for a very long time. Now that I am home, I have been getting into coffee more than ever before.
I just started working and plan on saving to buy an awesome grinder and an espresso machine.
Needless to say, coffee brings me pleasure and joy, especially on days where I am having a rough time. Thank you for reading. I truly would appreciate your time.
Thank you for your kind message. I don't know, if I can help you, but we can give it a try. Besides of sending it to me, you can also share it in a coffee board, facebook group,... The roasting community is super helpful.
@Coffee Roasting with Roast Rebels Thank you for the reply. I do not use FB, but thank you for the suggestion.
If you could maybe suggest how I can prevent tipping when roasting. I have a cube shaped roaster that holds approx 200g-250g over a gas camping stove.
Due to the design, I can't put the beans in after the roaster has been heated. I have to put the beans in first. However, I am looking for a funnel that has a wide bottom that may help.
I try to apply medium to high heat to start, and then after the first couple of minutes, I'll drop the heat. As 1st crack begins, I'll drop the heat to low.
My thought process is that the beans are absorbing heat and 1st crack the beans are expelling heat and will burn or have too much carry over heat.
Am I applying too much heat to start? How do I know if I am baking my beans as opposed to roasting the beans? I think about coffee as much as Elon Musk thinks about electric cars.
Thank you so much for any information you may provide. I really do appreciate your time.