I have the same exact roaster but I don't undertand how your curve are so nice and responsive. Would you share your settings for sampling, delta span, smoothing etc.... Thanks so much for yoru amazing content and support
Dear I was wandering the same I also have the exact same roster. It would be nice if you share the settings on artisan including the event marking please.
Great videos and really appreciate the detail you are sharing. Very helpful for me and I have just ordered the Yoshan 2k roaster myself. I was just wondering how long does the small propane tank you use last ? Have you considered getting a larger tank or is the small (gas grill size) all you need ?
Hey Kerry, thanks for checking out the videos. The propane tank lasts a long time. I don't roast around the clock, but for about 4-5 hours of roasting a week, I go through a tank every couple months.
Thank you, Eric! I was, but I just sold my last bag. I might have enough to do another small batch, but I sell it for $50 per 12 ounce. Right now I have a Colombia, Perú and Ethiopia Yirgacheffe. I think I have a little bit of candy left, if you’re interested. Those are $20 per 12 ounce. Does any of that interest you?
@@ocdcoffeeclub4796 I've tried roasting Geisha a few times but was rather unimpressed. I'm good on my Ethiopian and also currently have some from Peruvian and Sulawesi. I would be interested in trying Geisha that is roasted correctly. Not in a rush but would be interested whenever you do another batch
@@ocdcoffeeclub4796 Thank you for the response. Abby hasn't given an answer yet about the gauge or kPa recommended. Are you able to get much support? I heard there's maybe a FB group and a WhatsApp group where you can get support, but I only have Abby's WhatsApp number so far. Thanks again for the videos!
Good question. I normally heat to around 425-440F and let it warm up there for at least 30-45 minutes. Depends on the temp in my garage where I roast. From there I preset my kPa to where I need to be after the soak, so I can just hit the Heat button when I'm ready. As for the BBP, I don't follow Scott Roa, but rather I drop my previous roast into the cooling tray, kick my kPa to the level I need it for the next batch(generally 6kPa), as described, as the temp is raising I update my Artisan for the next batch, turn on that Artisan profile, but don't his start yet. My green coffee is already weighed out and ready. By that time my roaster is just reach 430-440F and I cut the heat and hit start on Artisan and wait until I reach 10 degrees before my charge temp, then I drop the green into the hopper. Then I opened the hopper at the correct charge temp. That starts my soak.
I'm new to roasting and was wanting to know the best way learn this skill. I've done some research and found some good books but was looking for maybe a class or school that can teach me. I currently use a fresh roast sr800 with extention tube. Any help would be great. Thank you for the help.
Seems the Gesha was roasted too hot and quick. The curve does not show this at the beginning, or did the Delta-ET give signs before dry end? Seems you did a quick stop to save the roast. Maillard was shorter than intended. I frequently have such problems, but mostly the roasts are drinkable.
Relating to the problems you were describing very much. Good insight and good tips to go by! thanks man
Well done!! I just received my 2kg yoshan roaster and your videos have been very informative. Keep up the great content.
Thx!
I have the same exact roaster but I don't undertand how your curve are so nice and responsive. Would you share your settings for sampling, delta span, smoothing etc.... Thanks so much for yoru amazing content and support
Yes I will create a sequence for everyone about my Artisan settings. I've also upgraded my probe to a 2mm.
Dear I was wandering the same I also have the exact same roster. It would be nice if you share the settings on artisan including the event marking please.
@@ocdcoffeeclub4796 thanks mate
I feel you, I m struggling myself.
My filters taste empty and my espresso taste sour even if it's dark 😢
May be it is not the roast but the milling and preparing? Sourness is is good for filters and in Espressos it may be reduced by grinding, timing etc.
Great video! I didn't know there was so much math into roasting coffee!
Oh, it’s crazy! I’m just scratching the surface in these videos.
Great videos and really appreciate the detail you are sharing. Very helpful for me and I have just ordered the Yoshan 2k roaster myself. I was just wondering how long does the small propane tank you use last ? Have you considered getting a larger tank or is the small (gas grill size) all you need ?
Hey Kerry, thanks for checking out the videos. The propane tank lasts a long time. I don't roast around the clock, but for about 4-5 hours of roasting a week, I go through a tank every couple months.
@@ocdcoffeeclub4796 Thank you for your reply and again very helpful.
Great video
Thanks Shane!
Thanks for another great video Rob! Are you selling any of that Geisha?
Thank you, Eric! I was, but I just sold my last bag. I might have enough to do another small batch, but I sell it for $50 per 12 ounce. Right now I have a Colombia, Perú and Ethiopia Yirgacheffe. I think I have a little bit of candy left, if you’re interested. Those are $20 per 12 ounce. Does any of that interest you?
@@ocdcoffeeclub4796 I've tried roasting Geisha a few times but was rather unimpressed. I'm good on my Ethiopian and also currently have some from Peruvian and Sulawesi. I would be interested in trying Geisha that is roasted correctly. Not in a rush but would be interested whenever you do another batch
Thank you for the great videos! Just ordered my Yoshan 2kg! Can you tell me how many kPa your regulator is? Did you get a 5kPa?
It comes with a 6kPa gauge. You need to get a higher psi regulator that’s what you mean. Can’t use a standard bbq propane tank regulator
@@ocdcoffeeclub4796 Thank you for the response. Abby hasn't given an answer yet about the gauge or kPa recommended.
Are you able to get much support? I heard there's maybe a FB group and a WhatsApp group where you can get support, but I only have Abby's WhatsApp number so far.
Thanks again for the videos!
What's your warm-up process tho and between-batch process?
Good question. I normally heat to around 425-440F and let it warm up there for at least 30-45 minutes. Depends on the temp in my garage where I roast. From there I preset my kPa to where I need to be after the soak, so I can just hit the Heat button when I'm ready. As for the BBP, I don't follow Scott Roa, but rather I drop my previous roast into the cooling tray, kick my kPa to the level I need it for the next batch(generally 6kPa), as described, as the temp is raising I update my Artisan for the next batch, turn on that Artisan profile, but don't his start yet. My green coffee is already weighed out and ready. By that time my roaster is just reach 430-440F and I cut the heat and hit start on Artisan and wait until I reach 10 degrees before my charge temp, then I drop the green into the hopper. Then I opened the hopper at the correct charge temp. That starts my soak.
I'm new to roasting and was wanting to know the best way learn this skill. I've done some research and found some good books but was looking for maybe a class or school that can teach me. I currently use a fresh roast sr800 with extention tube. Any help would be great. Thank you for the help.
Your roaster does not waste much coffee, so you will be best served by try and error! I intend to buy an air roaster for this reason.
But turning point of 1:40 and dry end around 5 minutes is fine, do you think you rush through the middle phase?
Seems the Gesha was roasted too hot and quick. The curve does not show this at the beginning, or did the Delta-ET give signs before dry end? Seems you did a quick stop to save the roast. Maillard was shorter than intended. I frequently have such problems, but mostly the roasts are drinkable.
I think 6.5 kpa will blow my 2kg yoshan
Does your gauge go up to 6 kpA? If it does, I’m sure you can push it another .5.
You know what i learned about geisha coffee?.....
It's not usually worth the cost
To each his own, as they say