This is a perfect little source of information for beginners, thank you for providing it. Husband and I have been stove top roasting with a small Indian wok, a karhai, and an all-steel lid with drilled holes. Stove is gas. Wok has steel handles which allows for an oak dowel or wood strip to run thru the wok handles and lid handle. The wood serves to keep the lid in place so the wok can be shaken up and down vigorously and serves to keep the hands comfortably away from the heat. Wok is about 7.5" size and can handle a 1/2 cup of green beans at a time. Cost of wok was under $10. This set up isn't for someone wanting to roast a pound at a time but still the beans come out perfectly even and we haven't had a single bad roast.
I don't get it either. It seems that there are a group of haters out there who h take joy in trashing the work of others. what's the old saying? "It takes carpenter to build a building, but any jackass can knock one down."
I didn't dislike the video. It is definitely good info for a basic starting point, but I can see why actual coffee roasters wouldn't approve. He say's several things that aren't quite accurate, things that a roast-master or artisan would spot right away. The information he passes along makes it obvious that he doesn't have allot of experience actually roasting coffee, or, if he does, it was at a roastery that only works with one varietal. Allot of what he said is only true for a specific varietal and would not apply to a sumatra or high-elevation Ethiopian varietal, for instance.
I thank you especially for taking the time to partially roast each phase. Thanks again for posting. CNN just announced a rise in coffee prices...time to start growing...
Makes me rethink how I am roasting. I thought city was much lighter than what I’ve been roasting too. Going to look more at the bean puffiness/split, chaff color and edges to better determine.
It's best to experiment and find what's best since different coffees react differently to roasting but in general, acidic, bitter flavors are usually found in lighter roasts. Bitterness can also be found in roasts that are too dark where you will tend to taste chalky, charcoal flavors.
Interesting! Thanks for allowing us to see the stages. I would of liked to also see what an "over-roasted" or burnt bean would look like. I just tried roasting some Brazilian green beans and my first batch was successful. I got a nice dark roast and it tasted awesomely great! I cooked mine on an iron skillet outdoors, and my first batch was just a quarter of a pound. Then I got over zealous. I decided to try and roast three quarters of a pound using the same roasting method as before. To my dismay the batch was unevenly roasted and I ended up with a light to medium roast. It was under roasted and the taste of it is almost nut-like in flavor. Even the drip coffee maker dispensed a very light brew. There's so much to learn!
Manuel Villalpando open a bag of Starbucks roasted espresso beans, and you'll see exactly how burned beans look. Anything passed that is literal charcoal.
Glad I saw this one. Like a Starbucks roast that was mentioned at 3:30, one of my recent roasts (in a popcorn popper) went well into 2nd-crack and several of those 'explosive', crater like divots were created. I hadn't seen those before on any roasts I'd purchased in my many years of coffee consumption; I thought it was either something funky with the batch of beans or more likely the case, too fast of an overall roast. That said, it tasted far better than any Starbucks I'd ever had!
Because it was fresh! When I have been able to spy dates of the bulk bags of Starbucks being dumped into grinders / hoppers at a Starbucks cafe, I saw dates of about 8 months old. Even in the best packaging, nitrogen flushed and bagged right after roasting, that is old!
@1timby; I like the same roasts that you do and I've found different beans create very different flavors. Sumatra is one of my favorites because it has low acidity to begin with. Colombian is also very good when roasted to medium. I also only brew my coffee using the pour-over method which is basically the manual version of a drip. No bitterness at all, just smooth delicious coffee right down to the bottom of the pot. I use both the Chemex brewer and the Hario drip brewer for single cups. Hope this helps.
thank you sir. I love coffee and I want to create a small coffee shop, but I do not have enough experience in the field. So I ask you to help as much as possible in how and how to roast the coffee and what features are added during roasting to get a great taste. I also thank you for all the information and thank you
At 1:24 it's possible to see some black/brown texture that usually present for me in dense beans like Burundi or Yergacheff . I've thought that this some kind of roasting defect and tried everything to get rid of this but without any success. Is it normal???
Great question. This texture is actually pretty normal in most coffees as they approach 1st crack. If your coffee is looking like this before a City roast level, there's nothing to be concerned about.
Hello, thanks for the video!! I am roasting my coffee (I have a Behmor 2020SR Plus) and never know when to start measuring the time after the 1C. Is it only after the very last crack can be heard? Or should I start measuring the time after the popping is more regular (more seeds)? Thank you very much!
This can get a little blurry buti it's best to start measuring time around the the time you hear two beans crack very close to each other but however you time it, keep it consistent each roast.
Hi, I have a couple of questions：- 1. Does roasting time is critical? Fresh roast is about 8-10 mins, drum takes longer. Which one is better in terms of taste? 2. When I roast my Brazil beans to full city plus, the taste turn out to be sour. What is the reason? Is this due to the beans quality or roasting temperature? How to resolve this? Extend the roast time longer to reduce the acidity level? Note: weight loss is about 15%.
Good questions. Both the FreshRoast and drum roaster can create really good roasts depending on how you go about your roast curve. Try roasting your Brazil with a lower heat going into 1st crack. This will give you more of an opportunity for an even roast. Also try a longer brew time.
Every varietal is different. For instance, Sumatras appear much darker for the same level of roast. At first crack they already look like other varietals at full city. The level of the roast is measured more by the temperature and relativity to the "cracks" than by color. Also, some varietals have all their forward flavors released in very light roasts, and others build their flavors as they get farther along in the roast. For every varietal you want to find the "sweet spot" where its own character is more developed. Don't assume, "darker is better or less acidic," because with many varietals all the distinct aromas will go out the exhaust vent instead of into the cup if you go darker. Everything this guy is saying applies only to the specific varietal he's showing in the video, and I didn't hear him identify what kind of coffee bean he's playing with here.
Andin Briwel, I live in Java island near Sumatra island. They have lots of region,i.e. Gayo, Lintong, Kerinci etc all are Sumatrans. The color of level of roast also depends on the process method post harvest. The popular semi-washed Gayo (Sumatrans coffee bean) in my experience is very difficult to be roasted light. There is Gayo coffee bean that is processed natural. This Gayo Natural is easy roasted light, and tastes fruity. Not all people like this taste. Semi washed Gayo roasted medium dark or roasted dark are more common. But this 3rd wave coffee shop starts to give alternatives.
Generally speaking, if I reach 1st crack does that mean Im sort of in the "light roast" territory? Im thinking about roasting at home (I'm a beginner).
Thanks very good video and nicely informative. Have you ever tried Doi Chaang cofee from the mountainous jungles of NW Thailand? I live in Thailand and it is awesome, smooth, lovely coffee
Hi, I noticed that beans that roasted right after the 2nd crack tends to produce more oil on the bean surface after several days of degassed. I spoke to one of the local roaster shop, they encourage to roast the beans before the 2nd crack. One of my family members who drink americano said beans roasted at 2nd crack had lost its fruitiness, in order words, beans that roasted after 2nd crack has "no taste". Since I watched so many videos from TH-cam where most people roasted beans right after the 2nd crack, what is your thoughts on this?
It really depends on your preference and the coffee itself but in our opinion, we do agree with your local shop and family member. In general, coffee roasted beyond 2nd crack will lose it's flavor and begin to taste acrid and have a burnt flavor.
Hi I am using ikawa roaster. This is very different than the fresh roast. The machine is almost fully automatic. The roaster give us some curve to control the roast level. However, the dark roast does not roast longer than medium roast. The dark roast, they make yellowing phase and 1c time much faster then medium roast. I tried it and it works. Any idea how it works?
Excellent question. Although we have some experience roasting with the Ikawa, you might get better results and info from Ikawa forums or from Ikawa customer support. www.google.com/search?q=ikawa+roaster+forum&oq=ikawa+roaster+forum&aqs=chrome..69i57j0i22i30.5952j0j9&sourceid=chrome&ie=UTF-8
@@SweetMariasCoffee thanks for the respond. Their forum is read only for now :( I will be glad if you share some video with this roaster. For more information, the ikawa home roaster got revised last year and not much information on the internet yet. I am new to coffee roasting And doing a lot of experiments now :)
I watched quite a number of videos, some are roasted for 5 minutes, some are roasted for 10 mins or longer. Assuming that it is a hot air roasting and the roasting level is medium roast. What is the most recommended roasting time ?
With air roasting, it's really about the roast level and timing your roast by listening for first and second cracks. But, in a nutshell, sub-5 minute roasts may be too short.
Yes, the beans are Arabica. Arabica beans can vary so much in size and density it's hard to say how fast they will roast but in general, Robusta beans are usually from lower altitudes and if this is the case they will probably roast a little faster than Arabica due to their lower density.
Caffeine is pretty stable at the temperatures used for coffee roasting so the levels don't change much from light to dark roasts. If you are weighing your coffee before you brew it, a darker roast will have more since dark roasted coffee is less dense and requires more coffee to match the weight of lighter roasted coffee.
Yes! Lighter roasts will always have more caffeine than darker roasts. This is only due to the process of caffeine molecules basically being roasted away as higher temperatures and longer roast times take affect. Now who's to say how much of a caffeine difference there is would probably tell you not much at all
A great question! Its a long story, but the most plausible explanation for these old coffee trade terms for roast levels is that there was a style of roasting in New York City that was fairly light, and became a known standard among roasters. So people could use that to compare their roasts ... if you roasted darker than that standard you could say "I roast to Full City". If it seems arcane , I agree. But if people say "I roast my coffee medium", what would that mean? Would it describe anything better than "I roast to City level" ? So without actual color scales/ measurement devices (which also wouldnt work perfectly btw because different coffees roasted to the same degree can have color differences too), we are sorta stuck continuing the City ... Full city tradition. It could be worse , and at least it has a nice history...
So if I want a rule of thumb for home roasting green coffee beans for a less acidic, less bitter, smooth what stage should I stop at. Many of the vids I've seen stop at 2nd crack. I don't want a real dark roast as I've been told that the beans are going to produce a bitter tasting product. Thanks for the vids....
Right at second crack, or just a few audible snaps into it, would yield a fully developed roast taste without being carbony/ burnt tasting. The acidity would taste more moderate too, unlike if you roasted to first crack and stopped right away. Like the other commenter wrote, this is Full City roast level
Each roast level is achieved by different temperatures. Here's a good guide to temperatures relating to roast levels. library.sweetmarias.com/use-all-five-senses-determine-degree-roast-0/
When I hear terms like 1st crack and such, my mind wanders back to my grandmother making peanut brittle and candies because she used terms like soft ball and hard crack to describe the phases of sugar as it cooks.
BS....simple science of coffee roasting must measure for 11% moisture content. What this video show is bad coffee beans coming from poor field processing.
Great video! Thank you for beginning a series on the Aillio Bullet. I particularly like that you are presenting 1 lb roasts. Please keep them coming!
This is a perfect little source of information for beginners, thank you for providing it. Husband and I have been stove top roasting with a small Indian wok, a karhai, and an all-steel lid with drilled holes. Stove is gas. Wok has steel handles which allows for an oak dowel or wood strip to run thru the wok handles and lid handle. The wood serves to keep the lid in place so the wok can be shaken up and down vigorously and serves to keep the hands comfortably away from the heat. Wok is about 7.5" size and can handle a 1/2 cup of green beans at a time. Cost of wok was under $10. This set up isn't for someone wanting to roast a pound at a time but still the beans come out perfectly even and we haven't had a single bad roast.
what a great name you have.
I'm not quite sure why someone would dislike this video.
I agree. People are just weird. It seems there's a sect who seek videos they don't enjoy.
I don't get it either. It seems that there are a group of haters out there who h take joy in trashing the work of others. what's the old saying? "It takes carpenter to build a building, but any jackass can knock one down."
David Bergin probably starbucks fangirls.
I didn't dislike the video. It is definitely good info for a basic starting point, but I can see why actual coffee roasters wouldn't approve. He say's several things that aren't quite accurate, things that a roast-master or artisan would spot right away. The information he passes along makes it obvious that he doesn't have allot of experience actually roasting coffee, or, if he does, it was at a roastery that only works with one varietal. Allot of what he said is only true for a specific varietal and would not apply to a sumatra or high-elevation Ethiopian varietal, for instance.
Because some people are stupid trolls :)
It's important to learn the basic of coffee roasting. Thanks for sharing this video. Gonna share this to my coffee-lover friends.
I thank you especially for taking the time to partially roast each phase. Thanks again for posting. CNN just announced a rise in coffee prices...time to start growing...
Did you grow….now its that time
Excellent information thanks Dear
fantastic! i love coffee and learned a good amount from this video. thanks!
Makes me rethink how I am roasting. I thought city was much lighter than what I’ve been roasting too. Going to look more at the bean puffiness/split, chaff color and edges to better determine.
Your video was very clear and to the point. Thank you.
best breakdown ive seen!
Very informative, beautiful video. Thank you kindly.
Good stuff. Thanks!
It's best to experiment and find what's best since different coffees react differently to roasting but in general, acidic, bitter flavors are usually found in lighter roasts. Bitterness can also be found in roasts that are too dark where you will tend to taste chalky, charcoal flavors.
Arabic coffee after 1st crack and it taste way better than the black coffee
very helpful, awesome clear closeups much appreciated for us doing our home roasting. thanks!
@tdjtx I use the WestBend Poppery too. I'm getting ready to try and automate the process with a microcontroller. We'll see how it goes.
the basics of coffee roasting is so important. but then brewing the coffee is so important as well. many ways to mess it up if not handled properly.
Interesting! Thanks for allowing us to see the stages.
I would of liked to also see what an "over-roasted" or burnt bean would look like.
I just tried roasting some Brazilian green beans and my first batch was successful. I got a nice dark roast and it tasted awesomely great! I cooked mine on an iron skillet outdoors, and my first batch was just a quarter of a pound.
Then I got over zealous. I decided to try and roast three quarters of a pound using the same roasting method as before. To my dismay the batch was unevenly roasted and I ended up with a light to medium roast. It was under roasted and the taste of it is almost nut-like in flavor. Even the drip coffee maker dispensed a very light brew.
There's so much to learn!
Manuel Villalpando open a bag of Starbucks roasted espresso beans, and you'll see exactly how burned beans look. Anything passed that is literal charcoal.
Glad I saw this one. Like a Starbucks roast that was mentioned at 3:30, one of my recent roasts (in a popcorn popper) went well into 2nd-crack and several of those 'explosive', crater like divots were created. I hadn't seen those before on any roasts I'd purchased in my many years of coffee consumption; I thought it was either something funky with the batch of beans or more likely the case, too fast of an overall roast. That said, it tasted far better than any Starbucks I'd ever had!
Because it was fresh! When I have been able to spy dates of the bulk bags of Starbucks being dumped into grinders / hoppers at a Starbucks cafe, I saw dates of about 8 months old. Even in the best packaging, nitrogen flushed and bagged right after roasting, that is old!
Bro you give some great teaching, thanks so much
Thank You for the great video and information. Again Thank You.
Exactly the information I needed.
Now I move on to what kind of roaster.
Thanks for a great video!
Good job. Thanks.
Wah, simple explain.. thanks
Wow. Thank You for the vid.
Thank you for such an educational clip for coffee roasting!
@1timby; I like the same roasts that you do and I've found different beans create very different flavors. Sumatra is one of my favorites because it has low acidity to begin with. Colombian is also very good when roasted to medium. I also only brew my coffee using the pour-over method which is basically the manual version of a drip. No bitterness at all, just smooth delicious coffee right down to the bottom of the pot. I use both the Chemex brewer and the Hario drip brewer for single cups. Hope this helps.
Your video is helpful. Thanks a lot for this knowledge!
Very informative, thanks!
@yt6 no - we mean air popcorn poppers like the west bend poppery, or home roasters like the freshroast or the hearthware i-roast
Nice job, Tom.
nicely explained. thank you.
thank you sir. I love coffee and I want to create a small coffee shop, but I do not have enough experience in the field. So I ask you to help as much as possible in how and how to roast the coffee and what features are added during roasting to get a great taste. I also thank you for all the information and thank you
We would love to help you with any roasting questions you have. In the meantime continue to check out our videos and take a look at our website.
@tdjtx Manually I just toss them back and forth for a minute in a metal pan. Later I will add blowing air.
Great info thanks 🙏
I appreciate it! Great info!
Thanks Tom!
thanks for sharing this video. very informative
Great video!
Awesome
very informative. thank you
Very informative.
great video thanks :)
At 1:24 it's possible to see some black/brown texture that usually present for me in dense beans like Burundi or Yergacheff . I've thought that this some kind of roasting defect and tried everything to get rid of this but without any success. Is it normal???
Great question. This texture is actually pretty normal in most coffees as they approach 1st crack. If your coffee is looking like this before a City roast level, there's nothing to be concerned about.
@@SweetMariasCoffee Thanks a lot, appreciate it! Now I'm confident with my roasts.
Hello, thanks for the video!! I am roasting my coffee (I have a Behmor 2020SR Plus) and never know when to start measuring the time after the 1C. Is it only after the very last crack can be heard? Or should I start measuring the time after the popping is more regular (more seeds)? Thank you very much!
This can get a little blurry buti it's best to start measuring time around the the time you hear two beans crack very close to each other but however you time it, keep it consistent each roast.
Great video! You should have gone even further and shown what burnt coffee looks like. ;)
Extremely helpful Thanks!
Hi, I have a couple of questions：-
1. Does roasting time is critical? Fresh roast is about 8-10 mins, drum takes longer. Which one is better in terms of taste?
2. When I roast my Brazil beans to full city plus, the taste turn out to be sour. What is the reason? Is this due to the beans quality or roasting temperature? How to resolve this? Extend the roast time longer to reduce the acidity level? Note: weight loss is about 15%.
Good questions. Both the FreshRoast and drum roaster can create really good roasts depending on how you go about your roast curve. Try roasting your Brazil with a lower heat going into 1st crack. This will give you more of an opportunity for an even roast. Also try a longer brew time.
nicely done
@tdjtx Basically it's a very small computer. I'm tired of having to watch and dump and refill the popper. I'm going to automate it.
brilliant!
It looks like 2 beans in half at 0:19. Are those 4 seeds or 2 seeds?
Those are 4 seeds. Technically, 4 seeds would have come from 2 cherries.
@@SweetMariasCoffee Thank you for the information! :-)
The darker the better for me!
Drink ALL COFFEE!!!!
So funny , 10 years ago little did people realize the new wave of light roast
nice vid and info
Would you want Oil in the coffee from old beans? I never tried any oily coffee
Thank you !!! :)
Every varietal is different. For instance, Sumatras appear much darker for the same level of roast. At first crack they already look like other varietals at full city. The level of the roast is measured more by the temperature and relativity to the "cracks" than by color. Also, some varietals have all their forward flavors released in very light roasts, and others build their flavors as they get farther along in the roast. For every varietal you want to find the "sweet spot" where its own character is more developed. Don't assume, "darker is better or less acidic," because with many varietals all the distinct aromas will go out the exhaust vent instead of into the cup if you go darker. Everything this guy is saying applies only to the specific varietal he's showing in the video, and I didn't hear him identify what kind of coffee bean he's playing with here.
Andin Briwel, I live in Java island near Sumatra island. They have lots of region,i.e. Gayo, Lintong, Kerinci etc all are Sumatrans. The color of level of roast also depends on the process method post harvest. The popular semi-washed Gayo (Sumatrans coffee bean) in my experience is very difficult to be roasted light. There is Gayo coffee bean that is processed natural. This Gayo Natural is easy roasted light, and tastes fruity. Not all people like this taste. Semi washed Gayo roasted medium dark or roasted dark are more common. But this 3rd wave coffee shop starts to give alternatives.
Generally speaking, if I reach 1st crack does that mean Im sort of in the "light roast" territory? Im thinking about roasting at home (I'm a beginner).
Hi Tom, How about Genecafe? Would you consider it air or drum?
How much moisture should be green and toasted coffee
Thanks very good video and nicely informative. Have you ever tried Doi Chaang cofee from the mountainous jungles of NW Thailand? I live in Thailand and it is awesome, smooth, lovely coffee
Thanks Carolyn. We haven't tried Doi Chaang coffee. It sure sounds good.
Did you say at the end if it sits for a few months that’s what old or bold coffee look like?
"Old".
Hi, I noticed that beans that roasted right after the 2nd crack tends to produce more oil on the bean surface after several days of degassed. I spoke to one of the local roaster shop, they encourage to roast the beans before the 2nd crack. One of my family members who drink americano said beans roasted at 2nd crack had lost its fruitiness, in order words, beans that roasted after 2nd crack has "no taste".
Since I watched so many videos from TH-cam where most people roasted beans right after the 2nd crack, what is your thoughts on this?
It really depends on your preference and the coffee itself but in our opinion, we do agree with your local shop and family member. In general, coffee roasted beyond 2nd crack will lose it's flavor and begin to taste acrid and have a burnt flavor.
Hi I am using ikawa roaster. This is very different than the fresh roast. The machine is almost fully automatic. The roaster give us some curve to control the roast level. However, the dark roast does not roast longer than medium roast. The dark roast, they make yellowing phase and 1c time much faster then medium roast. I tried it and it works. Any idea how it works?
Excellent question. Although we have some experience roasting with the Ikawa, you might get better results and info from Ikawa forums or from Ikawa customer support. www.google.com/search?q=ikawa+roaster+forum&oq=ikawa+roaster+forum&aqs=chrome..69i57j0i22i30.5952j0j9&sourceid=chrome&ie=UTF-8
@@SweetMariasCoffee thanks for the respond. Their forum is read only for now :( I will be glad if you share some video with this roaster. For more information, the ikawa home roaster got revised last year and not much information on the internet yet. I am new to coffee roasting And doing a lot of experiments now :)
I have a pooper that makes a nice color
LOL... good shit.
Which stage is good for human consumption?
I watched quite a number of videos, some are roasted for 5 minutes, some are roasted for 10 mins or longer. Assuming that it is a hot air roasting and the roasting level is medium roast. What is the most recommended roasting time ?
With air roasting, it's really about the roast level and timing your roast by listening for first and second cracks. But, in a nutshell, sub-5 minute roasts may be too short.
The beans in this demonstration are Arabica beans, yes? Are the timings the same with Robusta beans, or shorter because the beans are smaller?
Yes, the beans are Arabica. Arabica beans can vary so much in size and density it's hard to say how fast they will roast but in general, Robusta beans are usually from lower altitudes and if this is the case they will probably roast a little faster than Arabica due to their lower density.
@@SweetMariasCoffee Good info, thanks!
Great video bro, do different roasts effect caffeine levels?
Caffeine is pretty stable at the temperatures used for coffee roasting so the levels don't change much from light to dark roasts. If you are weighing your coffee before you brew it, a darker roast will have more since dark roasted coffee is less dense and requires more coffee to match the weight of lighter roasted coffee.
Yes! Lighter roasts will always have more caffeine than darker roasts. This is only due to the process of caffeine molecules basically being roasted away as higher temperatures and longer roast times take affect. Now who's to say how much of a caffeine difference there is would probably tell you not much at all
I'm sorry, but why on earth is it city roast, city + roast, city +2 roast, and full city roast? Seems a little repetitive.
what if i roast in a village?
A great question! Its a long story, but the most plausible explanation for these old coffee trade terms for roast levels is that there was a style of roasting in New York City that was fairly light, and became a known standard among roasters. So people could use that to compare their roasts ... if you roasted darker than that standard you could say "I roast to Full City". If it seems arcane , I agree. But if people say "I roast my coffee medium", what would that mean? Would it describe anything better than "I roast to City level" ? So without actual color scales/ measurement devices (which also wouldnt work perfectly btw because different coffees roasted to the same degree can have color differences too), we are sorta stuck continuing the City ... Full city tradition. It could be worse , and at least it has a nice history...
so much for the Yellow phase
does aging beans change the flavor?
Yes, but without careful storage with specific conditions, old coffee can just taste bland
So if I want a rule of thumb for home roasting green coffee beans for a less acidic, less bitter, smooth what stage should I stop at. Many of the vids I've seen stop at 2nd crack. I don't want a real dark roast as I've been told that the beans are going to produce a bitter tasting product.
Thanks for the vids....
full city
Right at second crack, or just a few audible snaps into it, would yield a fully developed roast taste without being carbony/ burnt tasting. The acidity would taste more moderate too, unlike if you roasted to first crack and stopped right away. Like the other commenter wrote, this is Full City roast level
@@SweetMariasCoffee thanks
At what temperature are these beans roasted?
Each roast level is achieved by different temperatures. Here's a good guide to temperatures relating to roast levels. library.sweetmarias.com/use-all-five-senses-determine-degree-roast-0/
@kaiser08854 thanks!-tom
When I hear terms like 1st crack and such, my mind wanders back to my grandmother making peanut brittle and candies because she used terms like soft ball and hard crack to describe the phases of sugar as it cooks.
yes! i think of that too. if you have Joy of Cooking, these are the old terms in candy making, in caramelizing sugars
What is the temperature of roasting coffee beans
Generally, first crack happens around 360°F - 400°F
Because I'm in New Zealand we don't use °f what will the temperature mean
candace eltringham you see colour changer
Acrylamide is delicious, Maillard reactions mean flavor, Do I have to go all Braveheart and say that every man dies, not every man truly lives.
i've always found it difficult to understand the difference between dark roast and strong roast... can anyone explain?
coffee
thank you cannot learn enogh
Beans are seeds.
a
People that don't like coffee like Starsucks i'm Starbucks
BS....simple science of coffee roasting must measure for 11% moisture content. What this video show is bad coffee beans coming from poor field processing.
Thank You for the great video and information. Again Thank You.
Good job. Thanks.
Great info, thank you!!