I really appreciate the details on the curve/air/volume. I'm a grower in Venezuela, just getting My first 20K plants in the ground of a bunch of heirloom specialty varieties. Starting 7 more varieties this year. Going full Regenerative cloudforrest polycultures with cacao, fruit etc. Thinking about co-drying cacao and coffee and storing them in cold rooms to get a little more complexity in the flavors of both. I have a dream to build a roaster that runs on wood gas from a biochar pyrolizer that I can run on Bamboo, which I'm planting to restore wetland watersheds. Then the biochar goes back into the plantings. Deeply carbon negative coffee. Then I have to try to get export permits. From Venezuela. It'll be fun. ☕ This sort of video is great to get a sense of what sort of controls I'll have to build into my roaster. Cause it's not like we can just buy one here.
Wow. Amazing. Do it. Go for it. It’s crazy how when you have a vision and then head out into the world it becomes a co-creation between you, the vision holder, and the world. Some things that you felt were essential you have to let go of. And things you never imagined become central. Find us on instagram and DM to stay in contact. I’d love to follow your journey. Let me know if I can help out
@thinkwellcoffee Cheers to that.🙏🏼☕ I'm not on Instagram or Facebook, but we may be eventually. We are presently in a sort of accelerated incubation fase, if you will. Ive been at this for nearly 20 years now, but only got serious about making a business of It a couple years back when we realized our broader community here really needed a source of economic stability. And then I saw the potential for sustainability in bottom up supply chain integration. So we are planting like mad and hope to build a sort of time moat around the design as we scale it into production and polish processing details as well as work through the required bureaucracy for export. When we are ready to have a solid media presence, I'll be sure to look you guys up. Till then, I must cling to irational optimism in order to plow ahead, and not put our image too far out there. My wife, Traci Raymond does a farm blog somewhere online. But to be honest... I couldnt tell You where. 🤦🏼♂️😂 (I live outside.)
Thank you for your efforts in producing these videos. Love your hands on listening feeling approach. There's some art in there. When would you expect 2c on that chocolate roast? You must have been close
Yeah I was right on the cusp of second crack. Just before it hits there is a big release of gas and the smell transforms quickly while you’re smelling. Thanks for watching!
@thinkwellcoffee That's a good tip I'll be smelling for. Thank you so much for making these videos. Please keep them coming. They are extremely helpful.
........i really had to think about how you described the gas flame was less efficient, with the higher air flow, because it really confused me. i have not roasted on one of these large roasters before. and i know you have roasted many times successfully. however, after thinking about it, i would describe the same set of events a little differently: (before you increase the airflow, the whole thing is at a steady state) - flame, at 6", is......lets say adding 6,000BTU of heat into the whole system - it will have heated up metal and other things around it, as the air takes that heat into the roaster (increase air speed, AND reduce flame ) - roaster heats up faster......why? - flame is at 3".....lets say the gas is now adding 3,000BTU of heat into the whole system - more air coming in, is, AT FIRST, able to draw more heat, out of the area the flame previously heated up - then, after a little bit, the faster air will have cooled it down, and the whole thing is steady state again so essentially, i would think of it as, there is a charge weight, to your flame height. that being said, dang. you pulled it right before 2nd crack. or right as it started to happen. i bet that would be a killer espresso, with great body.
So good!! Love this!!
Great videos dude. And, love how you are selling each coffee as low temp/high temp. Great idea. Keep it comin'
Amazing video, just gained a sub 🤘🏼 As a lover of chocolaty coffee and coffee roaster myself, this is all absolutely true
Thanks for the video. With no money considerations, which SD grinders you would recommend for this coffee? Espresso based drinks. Thanks!
I really appreciate the details on the curve/air/volume. I'm a grower in Venezuela, just getting My first 20K plants in the ground of a bunch of heirloom specialty varieties. Starting 7 more varieties this year. Going full Regenerative cloudforrest polycultures with cacao, fruit etc. Thinking about co-drying cacao and coffee and storing them in cold rooms to get a little more complexity in the flavors of both.
I have a dream to build a roaster that runs on wood gas from a biochar pyrolizer that I can run on Bamboo, which I'm planting to restore wetland watersheds. Then the biochar goes back into the plantings. Deeply carbon negative coffee. Then I have to try to get export permits. From Venezuela. It'll be fun. ☕ This sort of video is great to get a sense of what sort of controls I'll have to build into my roaster. Cause it's not like we can just buy one here.
Wow. Amazing. Do it. Go for it. It’s crazy how when you have a vision and then head out into the world it becomes a co-creation between you, the vision holder, and the world. Some things that you felt were essential you have to let go of. And things you never imagined become central. Find us on instagram and DM to stay in contact. I’d love to follow your journey. Let me know if I can help out
@thinkwellcoffee Cheers to that.🙏🏼☕ I'm not on Instagram or Facebook, but we may be eventually. We are presently in a sort of accelerated incubation fase, if you will. Ive been at this for nearly 20 years now, but only got serious about making a business of It a couple years back when we realized our broader community here really needed a source of economic stability. And then I saw the potential for sustainability in bottom up supply chain integration. So we are planting like mad and hope to build a sort of time moat around the design as we scale it into production and polish processing details as well as work through the required bureaucracy for export. When we are ready to have a solid media presence, I'll be sure to look you guys up. Till then, I must cling to irational optimism in order to plow ahead, and not put our image too far out there. My wife, Traci Raymond does a farm blog somewhere online. But to be honest... I couldnt tell You where. 🤦🏼♂️😂 (I live outside.)
Tell me about your farm - altitude, size, varietals, processing, mill work, etc. I’m very curious
I learn a lot from you
Thanks!
Thank you for your efforts in producing these videos. Love your hands on listening feeling approach. There's some art in there. When would you expect 2c on that chocolate roast? You must have been close
Yeah I was right on the cusp of second crack. Just before it hits there is a big release of gas and the smell transforms quickly while you’re smelling. Thanks for watching!
@thinkwellcoffee That's a good tip I'll be smelling for. Thank you so much for making these videos. Please keep them coming. They are extremely helpful.
........i really had to think about how you described the gas flame was less efficient, with the higher air flow, because it really confused me. i have not roasted on one of these large roasters before. and i know you have roasted many times successfully. however, after thinking about it, i would describe the same set of events a little differently:
(before you increase the airflow, the whole thing is at a steady state)
- flame, at 6", is......lets say adding 6,000BTU of heat into the whole system
- it will have heated up metal and other things around it, as the air takes that heat into the roaster
(increase air speed, AND reduce flame )
- roaster heats up faster......why?
- flame is at 3".....lets say the gas is now adding 3,000BTU of heat into the whole system
- more air coming in, is, AT FIRST, able to draw more heat, out of the area the flame previously heated up
- then, after a little bit, the faster air will have cooled it down, and the whole thing is steady state again
so essentially, i would think of it as, there is a charge weight, to your flame height.
that being said, dang. you pulled it right before 2nd crack. or right as it started to happen. i bet that would be a killer espresso, with great body.