What did surprise you when watching a coffee roaster at work? 🙏 This video is sponsored by Cropster. They build software that helps people make better coffee. Learn more: www.cropster.com ☕️ Check out coffee from Fiftybeans: fiftybeans.cz ⭐ Find best coffee shops in Europe 👉 europeancoffeetrip.com/mobile-app
Wow, so nice! I wish we had all this technology here in Brazil. Idk of it's the same for all, but, we don't have a machine that sends green coffee to the drum (we climb a ladder with a bucket full of coffee), we don't have an automatic way of sorting out quakers (we do it manually, yes, it is very labor intensive), very few roasteries have a coffee bag dosing machine, an automated sealing device and that thing that introduces nitrogen in the bags. We do a whole lot more work, but we do roast a much much smaller quantity per day too.
Hey, Brazilian here as well. Yes, we do have the sorting quakes machine.Yes, it's costly but It depends on each roastery. 30 bags of 12 Kg per twice a week is a lot of coffee for distribution.
Man you have my dream job. When I come back in the next life time I do hope I will working in the coffee business. This is most interesting on a small scale rather than what we mainly see in a massive operation. I enjoyed that a young couple can do a business like this. Shalom
I'm very interesting to be coffee roaster, just I'm looking for how where I can learn , hope 1 day to visit Roman or someone else to learn this great job
Thank you for the video. I wonder if Roman has a sample/profile roaster. If so, how similar/consistent are the roasts from the smaller to the bigger machine?
Easy. He knows how to roast coffee. If you have the same bean and have been roasting for years, then no great need for cupping. New bean. Lots of cupping.
How does he get a consistent roast in the first few batches where he is doing dark roast to completely warm up the machine? Or is dark roast far too 'burnt' that a little less or excess heat doesn't affect its taste? And the color sorted beans, what do they do of the discarded ones? And what % in lets say 100kg is discarded by the sorter? Thank you.
As long as the first few roasts are consistent regarding time and temperature you can achieve similar curves. If you're doing the same thing day to day and the first roast is not warmed up properly but consistently the same, then you can compare your curve to the one from the day before and check it that way. They also specified that he is roasting the darker coffees in those first few batches, i imagine this is because darker coffee roasts are more forgiving overall. Another aspect is that the Brazil is a less expensive specialty coffee making it more suited to dark roasts while not losing too much in quality. The quakers and overly dark beans from the sorter are discarded.
@@CptFabulous Thank you for replying. Yes, that's my guess too. The dark roast is forgiving, so they are able to experiment the temperature of the machine that time. Quakers I understand, but overly dark or uneven roasted beans are discarded too! That's a little sad.
Great video! Why does he weigh the beans two times? Is the machine not reliable? The nitrogen-thing is interesting. A detailed explanation would be nice.
@@abuabdalaziz you are right but what David was referring to was just an extra weighing before the bag is sealed. The weight loss after roasting is captured par the whole batch (it's not captured in the video).
a bit of late answer. Processed S14 Robusta is $3.4/kg, S16 Arabica $5.7 in Vietnam directly from co-op farms. Source: I own a small cafe. p/s you lose 15-17% in weight after roasting
The big problem is how can we get the fresh roasted bean ? We know the roasted bean only have several weeks in fresh ! I always roast bean by my self , because it’s very hard to buy fresh bean on the market!
When they're bagging the beans it's explained how nitrogen is used to replace air in the bag before sealing. I don't know (scientifically) if this really works, but it seems they're removing air to prevent oxidation to maintain freshness.
Loring roasters are at least 60 percent more energy efficient that Probat roasters and also probat requires much more plumbing and separate afterburner to treat the emissions, whereas Loring has all included in one machine .
What did surprise you when watching a coffee roaster at work?
🙏 This video is sponsored by Cropster. They build software that helps people make better coffee. Learn more: www.cropster.com
☕️ Check out coffee from Fiftybeans: fiftybeans.cz
⭐ Find best coffee shops in Europe 👉 europeancoffeetrip.com/mobile-app
The Syrian Roaster Company for manufacturing international coffee roasters. I wish you good luck and lasting success❤
Wow, so nice! I wish we had all this technology here in Brazil. Idk of it's the same for all, but, we don't have a machine that sends green coffee to the drum (we climb a ladder with a bucket full of coffee), we don't have an automatic way of sorting out quakers (we do it manually, yes, it is very labor intensive), very few roasteries have a coffee bag dosing machine, an automated sealing device and that thing that introduces nitrogen in the bags. We do a whole lot more work, but we do roast a much much smaller quantity per day too.
Kkk even me I do it manually
If you have a shop vacuum you can easily make a loader like that very cheaply. Look up designs online.
Hey, Brazilian here as well. Yes, we do have the sorting quakes machine.Yes, it's costly but It depends on each roastery. 30 bags of 12 Kg per twice a week is a lot of coffee for distribution.
Thing that warmed my heart was seeing Roman working with his girlfriend, very very cool!
Man you have my dream job. When I come back in the next life time I do hope I will working in the coffee business. This is most interesting on a small scale rather than what we mainly see in a massive operation. I enjoyed that a young couple can do a business like this. Shalom
Did you miss the hours he works? That's not a job it's his life.
@@dalelc43duh
Good tutorial video 🙏 thank you for taking the time to make such videos
Very interesting, and appreciate this information.
Your coffee looks great and we provide you with quality coffee packaging
I'm grateful and happy whenever I see the name off Ethiopia 🇪🇹 🤷🏽♀️
You fine asf
I'm very interesting to be coffee roaster, just I'm looking for how where I can learn , hope 1 day to visit Roman or someone else to learn this great job
Great video! I really like this roastery😊
Hey thanks a lot. Wish we get a full spec sheet of his setup. 😍
Hmm, we can ask but he updated it many times since so it's an evolving process.
@@EuropeanCoffeeTrip Thanks a bunch. Would be great, even the old one would work perfect for a startup like ours. Thanks
does his machine missing a trie / sampler? other wise he is roasting with a whole in the roaster. the color sorter is cool but is it worth it?
Please, make more this type of videos! 🙏🏻 See you in Cracow some day!
I loved to work thier i swear
I had enjoyed watching.its a massive machine.i use a 5kg one
It's amazing 👏
Where do you get all of your equipment from???
Why do people say 4AM in the morning? It’s 4AM period.
Great video! Do you know the name of the nitrogen flushing machine by any chance?
What is the roaster used in the video (weight of coffee roasted) ?, and how it is connected to the software Cropster ??
What happened to the defect beans?
Thank you for the video. I wonder if Roman has a sample/profile roaster. If so, how similar/consistent are the roasts from the smaller to the bigger machine?
I will ask Roman to comment on that. AFAIK he has IKAWA available but occasionally get samples roasted by green coffee importers.
How much does it cost to get the total set up going?
good experience
Very informative. Wish to work this kind of Job
Please let me know that why naturojan being using in coffee packing
Didn't see much cupping going on. How do you know you are achieving the desired flavor profile?
Easy. He knows how to roast coffee. If you have the same bean and have been roasting for years, then no great need for cupping. New bean. Lots of cupping.
I really like this video because I mabey want to be a roaster myself. Really like his set up and the label design
Thank you! We love to show behind the scene of interesting places and Roman was very kind to share a day with us.
Interesting, will also a good idea to understand roasting, every step of that processing...
Keep going guys
Super video! Moc vam fandim.
What’s the name of this roast machine
Great video, thank you!
It’s a pleasure, glad you like it ☕️🖤
What brand of coffee roaster is that?
How does he get a consistent roast in the first few batches where he is doing dark roast to completely warm up the machine? Or is dark roast far too 'burnt' that a little less or excess heat doesn't affect its taste?
And the color sorted beans, what do they do of the discarded ones? And what % in lets say 100kg is discarded by the sorter?
Thank you.
As long as the first few roasts are consistent regarding time and temperature you can achieve similar curves. If you're doing the same thing day to day and the first roast is not warmed up properly but consistently the same, then you can compare your curve to the one from the day before and check it that way.
They also specified that he is roasting the darker coffees in those first few batches, i imagine this is because darker coffee roasts are more forgiving overall. Another aspect is that the Brazil is a less expensive specialty coffee making it more suited to dark roasts while not losing too much in quality.
The quakers and overly dark beans from the sorter are discarded.
@@CptFabulous Thank you for replying. Yes, that's my guess too. The dark roast is forgiving, so they are able to experiment the temperature of the machine that time.
Quakers I understand, but overly dark or uneven roasted beans are discarded too! That's a little sad.
Great video! Why does he weigh the beans two times? Is the machine not reliable? The nitrogen-thing is interesting. A detailed explanation would be nice.
Good question; I think it is just a double check to know customers get precisely what they pay for. Any machine can produce some errors.
Normally you lose 15% of the weight roasting. I don’t know if that’s what they are accounting for
@@abuabdalaziz you are right but what David was referring to was just an extra weighing before the bag is sealed. The weight loss after roasting is captured par the whole batch (it's not captured in the video).
sometimes loaders can go out of calibration or a changing the weight (12oz to 4oz) requires re-calibrating.
@@abuabdalaziz depend on roasting profile, more dark more you lose, I lose 18% at medium dark
I am always wondering how much green coffee costs delivered :/ Google has way too many answers
a bit of late answer. Processed S14 Robusta is $3.4/kg, S16 Arabica $5.7 in Vietnam directly from co-op farms. Source: I own a small cafe. p/s you lose 15-17% in weight after roasting
Excellent program guys brilliant English as well for a second language you guys put native English speakers to shame
Kiero saber los precios
Wawoo nice
Do you ever sell the beans to online businesses??
Ahojte, sledujem vas už dlhšie, robite vybornu pracu ! :-)
Skusite niekedy prist aj na Slovensko, do Bratislavy ?
Odporučam Diamonds Roastery.
Super, díky! Do Blavy už se delší dobu chystáme tak snad v novém roce vyjde čas.
what is that bag sealer called?
Bag sealer machine
I'd have liked to see 4 am in the evening! LoL :D
Stick around it happens every day!
Great video
The big problem is how can we get the fresh roasted bean ? We know the roasted bean only have several weeks in fresh ! I always roast bean by my self , because it’s very hard to buy fresh bean on the market!
When they're bagging the beans it's explained how nitrogen is used to replace air in the bag before sealing. I don't know (scientifically) if this really works, but it seems they're removing air to prevent oxidation to maintain freshness.
4am
幸福的烘焙师，不用办工厂不用sc生产许可证，没有政府部门来频繁骚扰，两口子炒炒豆子过上美好的小日子，令人羡慕
BRO - get a Probat!
Loring roasters are at least 60 percent more energy efficient that Probat roasters and also probat requires much more plumbing and separate afterburner to treat the emissions, whereas Loring has all included in one machine .
🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
:'(
Dude and his girlfriend do a lot of CrossFit
I don't know which is worse, the stairs or the dinky roaster? Not to mention that small congested area for roasting. Looks like a torture chamber.
Dinky roaster ? 100k plus roaster. Also, one of the most highly rated machines on the market
You need glasses as you can't see for &#*#. They had top of the line equipment & know what they are doing. Shalom
@@politicsuncensored5617 .. Clearly you've never seen a commercial roaster.
Considering this is a 2 person operation they are doing very good. I like to see small businesses succeed . Shalom@@DJaquithFL