ROASTING COFFEE - Learn At Home On A Budget
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- I've had a lot of requests for more home coffee roasting content, so here we go! This time I'll be using the Hive Roaster again but with the Data Dome to show you how to understand roasting, create a roast profile, and even some roasting curve theory on a budget.
↓DATA DOME & ARTISAN↓
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artisan-scope.org
↓COFFEE ROASTED BY ME↓
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↓THE MUSIC↓
Timeless - Buzo
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Artisan is pretty awesome. I started on a whirly pop and got a behmor as a gift. I used to obsessively track my roasts on both, but it became more of a chore. Now I look listen and smell. I can’t match profiles, but I also don’t want to. I never roast the same origin back to back and enjoy the variety. I shop for coffees best at my preferred roast level (city-city+) and rarely if ever get a bad roast. At home even a bad roast is better then the burned stuff I used to drink!! Great video, hope it inspires many to try that haven’t before.
-Joe
Thanks Joe! I get that the profiling is definitely not for everyone. Roasting in general is such a niche topic within coffee that these videos rarely do all that well. But it’s something that a good number of people have asked about, and I love roasting so I hope it will definitely motivate if not pique some people’s curiosity.
I searched coffee on youtube and I got here. I think the algo has finally picked you up my guy.
Haha that would be nice. After two years and one year plus of posting weekly.
That's a delta not an alpha
CJ LaFleur I guess that’s what happens when I speak coffee and not Latin.
@@Sprometheus Not to be that guy but it's Greek. Love your videos as always though, you may have inspired me to go get a hive roaster
Esos in this case I know it’s also Latin. But thanks for watching my friend, I appreciate the support and I’m sure the folks at Hive do as well!
@@Sprometheus The latin characters are what we're using in english, The delta does not appear in latin, it's just from greek.
NatesterTF well all of this definitely matters to a video about roasting coffee that’s for sure. The joys of TH-cam.
Man way out of my skill set at this point. I’m still trying to pour a heart. 🤣
Tim Rogers haha that’s the beauty of the Hive really. You can definitely grow with it as a roaster. But I get you, it comes across a little intimidating.
Yes it does
Just got my artpresso solo tamp/distribution tool any advice and or tricks to adjust them for proper distribution and tamping ?
@@Sprometheus Think I could afford a hive and dome, but my wifi and hardware and data, not so sure . Sourcing green unroasted coffee another horizon of interest related.
@@Sprometheus have you heard of the firefly roaster? I did some reading about the hive roaster but I’ve liked the results I get from my hot air popcorn popper. Curious to hear your thoughts. Loved the vid!
Artisan is a solid program! Awesome that you can hook it up to the hive. If you love numbers and tasting coffee that’s endless fun.
Coffee Pilgrim this was my first go with Artisan, I’ve been using Cropster for years now. But it think Artisan is great, and it feels super in depth.
The Real Sprometheus Nice! Haven’t had a chance to use cropster but have only heard good things. I roasted on Artisan for a while on a 5kg 87’ Probat. What do you have cropster hoooked up to?
I love the simplicity and capability of the fidget and free artisan software!
I'm using a simple air fryer with a raised, round stainless steel flour sifter added. I use smell and sound along with the digital temperature adjustment on the machine to control the roast.
It's working quite well after a lot of practice/experimentation to get consistent roasts. I've been able to get first crack within 5 seconds consistently from roast to roast. The downside... Above 50-some grams, the roast becomes inconsistent. The good side... I think it will work well for samples.
I wish I had a fidget and a way to get a fixed temp probe or 2 in the machine. That would be pretty stellar.
Thanks so much for the video! Absolutely awesome job on this video!This video could not have come at a better time for me! I got my hive with the data dome yesterday! I also got the same Phidget as you have there. I just need to download the software! Thanks for helping me get a head start on this!
Shawn Adkins right on! Happy to help Shawn. Welcome to the Hive fam. It’s a lot of fun, and it will definitely challenge you as a roaster.
where can I buy the Phidget?
Thank you for this video, very data analytic-y, love it!
Once again pointing out what I find fascinating about coffee, the right mix between science and end taste!
Thanks for watching! And I totally agree. Coffee is an amazing thing, and it’s always fun to apply science and see how that changes the outcome.
Awesome video! Would be interested to see your opinion on other home roasters, such as Nesco and Behmor.
Kevin Goslen definitely working on a line to snag one of those, if this video does well I may reach out to a couple manufacturers and see if they’re willing to work with me on that.
I heard the nesco isn’t in production anymore? Also the Kelvin (from Kickstarter) never shipped anything out. Also, I think once they came out with the Fresh Roast SR800, they stopped making the 700. I asked the owner if they were going to be making a SR800 with USB connectivity (SR900?), and he said they would, but no telling when. Looked at the Genie, but again no USB and heard some bad reviews. I’d love to get the latest Hottop or Ikawa but those things are so expensive. Thought about going the Kaldi route and adding my own probes and thermocouples, but just don’t know what I should do at this point.
And Genecafe with a digital artisan connection please. I have been trying to figure out how to do it for awhile and am stumped. Fantastic channel. I love your approach to coffee
The Real Sprometheus m
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Great video and very detailed instruction and comments. Very interesting but for too complicated for an OCD like me. I would probably suffer a nervous breakdown trying to corral all the variables. I get excellent (to me) results with my Gene Cafe roaster. I'm sure with more tweaking I could certainly get more defined results. Unfortunately I have a life and many other interests.
JB thanks for watching, and the kind words. This is definitely down a rabbit hole for the coffee nerds on a whole new level.
I was roasting, initially with a home made 500g batch roaster, but I fast moved to a gene cafe which I found that the best profile was to preheat the drum at 200 for 10' and then with fast movement to load a 200g batch and roast it 10-30" after the first crack, total time about 10 minutes
It was fun I quieted cause I wasted to much time to that and I wanted more time for my son
Learned many things though
I've been using a Fresh Roast SR500 for about 4 years now. I've got the extension tube as well, so I do about 180g at a time now. It's very fast, about 15 minutes a batch, and produces a very even roast as the beans circulate around in the hot air. I modified mine with a long deep fry thermometer poking through the top and have also observed that first crack starts at about 400.
mexicanhalloween nice! A thermometer is a great mod for sure.
Such a good video, well done! Thank you for the walk through!
Yeah! Just need to watch the vido now lol
Jamie Moore let me know your thoughts after you get through it!
How are you defining the end of drying phase color-wise? In James Hoffman's book, it looks like the beans are pretty squarely in "brown" territory as he depicts it. So, maybe my question is, how do you know when the drying phase has ended?
At home I roast in a nuvo pot (Korean roasting pot). I take home the same green coffee that we roast at work and roast it a little lighter than at work. At work we do a city roast. I still bring home roasted beans for the la pavoni, but i roast for alternative brewing methods
Lev Friedman Nice! I used to love taking the overflow beans home from work. When it was not enough for a full commercial roaster batch, it’s perfect for home roasting.
Great video! Would love more home roasting videos like this. In April I purchased an Aillio Bullet and have been using RoastTime software. There is so much to learn. I would be interested in a video explaining how to develop a roast profiles.Thanks again!
H M absolutely! I did do an older video about how I create profiles on a full size drum machine. But it’s on my list for an update. Thanks for watching!
Does anyone know if these are ever coming back? The Facebook page disappeared and I don’t know where I should go for updates on availability or preordering.
I have an Imex CR-100, it’s ok, it seems to be subject to topping more than I’d like but it does the job. I’m going to get the Ailio because I roast for friends and they are passing telling people about my roasting and I won’t be able to fill the orders.
I would do this but I feel like my arm would fall off haha
unknownchronicles haha it takes a little getting used to, but once you start it’s not too bad.
I'm using Behmor 1600. So far so good.
Nice! Do you use a software?
@@Sprometheus No, I go by smell and sound. I have old version of behmor. Are you roasting full time now?
Right now, I’m just using a wok and a whisk. I haven’t gotten into fancy profiling stuff, I’m just trying to roast my coffee nice and even
Mit Solanki that’ll definitely get you there. Similar principles. Constant movement will always be key!
same here! Do you ever try medium heat or high heat or something else ? any tips maybe?
Verry Vernando I use medium heat and whisk constantly, in circles, rather than back and forth, to ensure consistency of roast. My only challenge is figuring out a way to blow away all/most of the chaff. Oh, I also have an electric stove and not a gas one. Take that into consideration as well. A cast-iron wok may do better because of heat retention and even distribution.
The Real Sprometheus Yep! Definitely. And less arm pain too, apparently XD.
Verry Vernando also, learning to cup your coffee is a great skill to have. I usually do 3 cups, or the triangulation method. It tells me how consistent my roast is, what it tastes like, and where do I take it from there.
Im using wok pan, the way i roast it just i use the hottest fire possible from my stove and never stop stir, i stop untill second crack, i preheat the pan first, the taste? if i use it for pourover it is not good but not bad, i usually use it for aeropress and mokapot because i feel those methods can extract the taste more and taste better, Ive try using medium heat it is just take longer and taste exactly same, so what do you think?
Verry Vernando I’ve personally never roasted using a wok and a whisk. But it sounds like you’re going at it the right way. Personally I don’t roast all that dark, maybe 1-2 minutes after first crack. I prefer the lighter roasts.
I used to roast on a pan, and stirring like crazy with a whisk plus agitation of the pan with the other hand. It was always a hit and miss as I was trying to achieve a lighter roast. Everything changed when I bought a Hive. Now I can roast much better and I'm actually astounded with the results, now I only order green beans and roast my own coffee and still trying about roasting haha
D’you have an electric or gas stove? I find that if I put the heat up too high, I completely lose control of the roast and ruin the batch.
I was really looking forward to this. Thank you! I recently began home roasting and I’m loving it! I use a freshroast 540 with a $25 thermocouple and and app called AngoraRoast. It’s amazing the the simplicity and the flavors I’m able to get from the beans. And I use friends for blind taste tests to see if they taste the same things. I usually roast city to city plus. It’s been great for leaning:site, smell, ROR, DTR. Scott Rao’s book has been a tremendous help. I’m really waiting on the Behmor Jake to come out so I can really start leaning on a drum.
That’s awesome! Thanks for watching!
The Jake looks great, curious to see how it will perform next to the popular Bullet. Also, if you’re looking for another great book “Modulation the Flavor Profile of Coffee” by Rob Hoos is a must read.
The Real Sprometheus I will keep that in mind for the future. I am also interested in that comparison, I like the Jake because it’s supposed to have a built in smoke suppression.
What variable changes when I am looking for a darker/lighter roast? The first crack is necessary in every roast profile?
Panos Nicolaou absolutely! First crack is a must have. From there it’s all about time and temperature. For most coffees that are light-med roasted they roast for 1-2.5 minutes after first crack (on average) and then dark roasts will generally be at/on second crack and behind. Second crack on average happens around 440-450 degrees F so too much further you’re looking at charcoal.
@@Sprometheus Oh ok! I definitely don't wanna be drinking charcoal😂😂! Thank you so much!!
Which Phidget model are you using?
This is what I was waiting for! Thanks for making this. Learned some more stuff from ya. Question, so I got a phidget 1051, and it is a bit finicky to get my artisan read the thermocouple, have you ran into any issues like that or do you have any gotchas?
MDere glad this was helpful for you! So I think the it tends to be more finicky when not engaged on Artisan. I notice if I just let it ride without starting a roast I’ll eventually lose the connection. But I I tap off/reset on Artisan and back on again it will pick it right up. I’d just double check the connections and hopefully it won’t drop off mid roast.
@@Sprometheus Do you have any recommendations on roasting times for the Hive? Like a range I should be targeting for?
Nice vid! Using metronome does help with consistent agitation. I agitate at eight note from 97 bpm. I do a full turn 194 times per minute, in other words. Distance from the flame is also very crucial for consistency.
autoexec thank you my friend! I’ve seen some of your profiles on Instagram and you’ve got it down to a science! I’m a novice with the Hive by comparison.
haha cool! I still get pretty wild RoRs if I'm not very careful on agitation. I also bent my probe in the data dome so it is submerged to the bean pile as much as possible. But I remember Matt saying that the new ones are already bent like how I did mine so I guess it's not needed anymore with his recent units.
Hive's ability to produce wonderful roasts is really yet to be discovered by the world IMO. I'm really glad someone quite popular like you is giving it some attention and a chance to be known by more people each day!
Hey Sprometheus, do you have a link to the products for the data bridge?
Wanting to buy a hive - with all the products and shipping to Australia it might end up a touch expensive, but it looks like such a good product.
hi,
did you get an answer somewhere else?
waiting on my hive roaster with data dome. wish I could find a phidget or Arduino plug and play for that.
cheers
@@nicolasfortin4216 I made a bridge with an Arduino. Works a charm.
Where did you get that Phidget that directly bridges k type intput to USB? All I can find is having to use a thermocouple then a vint hub.
Finally how to roast at home!
One question, is it commercially profitable to sell roasted beans with this way? (Because I'm so excited about roasting and would love to have it as a job)
Oky Bagus there are definitely micro roasters who use the Hive to roast and sell their beans. It’s definitely possible.
@@Sprometheus Thanks! I'll do some research about it. Your vid sparks my inner will.
The Hive is so hard to control. After 7 months of frequent practice I finally got an almost smooth RoR but then completely forgot to grab my sifter lol
Edit: Some things I have learned while using it is the RoR can change dramatically if you change the rotation of the coffee when you switch hands. I had to train my other hand to rotate at a different direction if that makes sense. Also using both hands instead of one greatly reduces strain.
Carlos zapata oh yeah it’s absolutely a challenge. You’re better off never switching hands and just fighting through the burn, haha. That’s how I got my best profiles. Maintain the same speed and rotation all the way through.
Carlos zapata good knowledge. It’s true. I have preferred the coffee from it by far to what was coming out of my behmor which probably goes without saying.
What is a typical starting and finishing ror for you? I know it depends on coffee but I also think I’m shooting out of the gate too fast sometimes.
Theo Angel with the Hive I haven’t fully mastered it yet, but when it comes to roasting in generally I try to be between 5-10 RoR left by the end. I want to make sure I have enough energy for a proper development but not too much to where the heat is still ratcheting up quickly on the end.
The Real Sprometheus ok great, yeah I have flown out of the gate sometimes with a 50+ ror and then have to try to balance it all out after. Will definitely dial back and try to drift down slower as you described.
I would definitely pick this up if I had a gas stove, unfortunately the apartment I'm in is electric only so not much to be done for now :(
Link to phidget you used for this :)? Thanks!
Thanks Man, can I import data to Artisan offline? I mean, collect while doing it, then later import and see the heck I did?
I would be the target demographic for something like this but I do prefer something that can handle a larger batch size.
Can't beat that price though.
Ricky Ng for sure, but you can increase the batch a bit. I’ve done 150g in there before. It works; just takes a lot longer.
@@Sprometheus don't tempt me lol
I'm trying to save for a Behmor Jake or Aillio Bullet.
Ricky Ng I have the Bullet and I really like roasting on it. For me, it’s hard to roast small samples on the bullet so this is the reason I purchased the hive as well. I’ve noticed that some Importers will only send small samples. All of the other sample rosters were way too expensive for me.
Ricky Ng the Jake looks pretty wild. I have to say though. Electric roasters taste different. Not bag, just...different. It’s like the difference between charcoal and gas bbq.
@@Sprometheus in your experience, what's the taste difference between electric and gas roasters?
Does one bring out more acidity? Maybe one drum heads up more and chars coffee easier, requiring more air flow? Or is it something else that distinguishes between the two?
Can any data bridge work with Artisan or does it have to be a certain type
Can you do barwell roaster?
I’m glad we have roasters out there selling coffee. 110 grams pre equals what after? 4 shoots of coffee/espresso? I’m sure my wife doesn’t want me to take on another hobby.
Mikhail Arey it depends on how dark you roast it. The general rule of thumb is about 15% weight loss so 94grams would be left over.
I sold it to my wife as a cost savings. $5 a pound green vs $12-$20 for 12oz roasted so it’s true... of course I’ve taken more then that savings adding brewing stuff so it’s actually costing me money... but my beans are definitely cheaper so I didn’t lie. 😂
Haha. Love this :-D
Hi! I know this isn't related to the hive roaster, but I just pulled the trigger on the Kaldi Mini, and want to start using the artisan software to create profiles. Do you know where I could get a thermocouple and a data bridge like you have in the video? I've been looking a while but can't find a setup like you have.
Hey! The thermocouple I’m not sure. I know it’s a K type, which I’m sure you can find online. And the Phidgets are usually purchased from www.phidgets.com
Great vid and ultimately what drove me to Support Mathew, who by the way is an awesome guy doing some awesome things.
I have a question, if you were to start from scratch with a Hive roaster and brand new bean you know little about, how would you approach developing a roast profile?
Glad to hear that! Mat is awesome, and part of what makes the Hive such a great tool. He’s always updating and making it better and better.
In terms of how I approach a new bean, if I’m profiling it I always aim for a continuously downward ROR and ending prior to it going into the negative numbers. Time wise i general for a middle ground. So 5-7 minutes with a 1.5 minute development. This will give me a general idea on how to approach it roasting in later batches
@@Sprometheus You sir, are a gentlemen and a scholar. Will give it a crack (no pun)
RoR graph seem not soft. how its come???
Can you explain the ◇BT a little more? I don't quite understand it and how to follow it.
Michael Potter-Schneider so that is your rate of rise. The number you see is how many degrees the temperature will be increasing or decreasing within a 60 second period. But that is always changing. Ideally you want that number to peak fairly high in the beginning of your roast and then slowly work it’s way down to the end of the roast.
If you have a profile set and you are attempting to follow it spikes up mean the temp is rising, and down means the temp is dropping. To follow that you just need to adjust your heat accordingly.
Great video spro. I currently have a behmor and I think it is about to die. So I am in a buying window. Current Behmor is just under $500, I also do not like the auto shutoff safety feature because it will destroy a batch if you do not catch it. So, given a budget of behmor or below what would you recommend? I don't think real control happens until you get to the $2,000+ range right? Home roasters get a raw deal. Is going to a hotop or gene cafe and thus stepping the budget up "worth it" compared to Behmor or is going "down" to something like the Hive or something else entirely a better solve. I encourage anyone's thoughts...
Respect to coffee roasters.... no way in hell im doing all of this! 🤣
Haha it’s definitely not for everyone
Hi, can we distinguish the main difference between 1st and 2nd crack?
1. Is there a clear time gap between 1st and 2nd crack such as after 1st crack stopped for some time gap, then follow by 2nd crack?
2. Judging from the smoke level, can we distinguish 1st and 2nd crack by means of the amount of smoke generated? Which means, does 2nd crack generates much more smoke than the 1st crack?
Got paid today and just bought me a Hive.
Yessir! You’re going to love it, thanks for watching.
Awesome video! I am just starting roasting my coffee on a whirly pop with a motor on top! So far it’s been working well but I’d love to do more accurate temperature readings. I’m thinking about installing a temperature probe onto my whirly pop so I can track the bean temperature more accurately. Could you provide a link to the phidget temperature sensor you used? I tried to find it from what you showed in the video and can’t.
Excellent. I've been roasting coffee in a skillet now for more than a year. This has been an invaluable practice. I'd like to see in-depth information from you on mastering skillet coffee roasting.
Great video man! Super detailed and to the point. Keep hammering buddy!
Rob Pirie - Cedar Ota Coffee thanks Rob! I appreciate the kind words!
Is there a particular data bridge you recommend? Which one do you use?
I’ve only used one and it’s the Phidget 1051/2
@@Sprometheus is there any other entry level system that you would recommend? Something budget friendly but higher tech?
I had a Freshroast+ years ago that I used until it failed, also long after it was discontinued. It was something I really enjoyed and paid for itself in greenbeans. I wasn't particularly scientific about it, it only did like 28g at a time so I could experiment a little with each coffee. The website I bought from had some roasting notes like "just into first crack" that gave me a place to start.
hey, after i watched your video i roasted some green coffee i had left using a chestnut roaster(yes it exist), it has a built in thermostat so since from what i've understood having a good control over temperature is important i figured it would give me good result, and it turned quite good actually, cheers !
Great, informative video. Love your channel, SPRO.
Do you have any other device for home roasting sprometheus?
Daniel Pham at this point the Hive is all I’ve got at home for roasting.
Can you describe how to connect home roaster with software?
A data nerd that uses Fahrenheit? You’re one weird dude.
Wow, amazing, but for an aspiring roaster, I'm actually a Barista, you advice me to purchase this or maybe Ikawa is better? I'm trying to exercise while learning the basics, I'm more into ikawa because is all in one, even though it's quite expensive
I highly recommend the Hive over the IKAWA if you want to learn how to roast. The hive gives you much more feedback and really elevates your understanding of roasting and it’s intricacies. The IKAWA takes over and it’s more of a set it and forget it than a learning tool.
I surprised the usb cable doesn’t get yanked out while shaking the roaster!😛😂 I think a push down plunger that turns a blade would be better.
Haha it was a concern when I was hooking it up, but as long as you keep your movement directly over the burner it actually doesn’t need much slack at all.
Mathew at Hive is definitely open to suggestions, having some other way to consistently move the beans may be a good thing.
Roast levels:. -- how does one view/ track the bean development as its roasting ie the "yellow" stage as its appears you never stop the roast or shaking process?
I keep a flashlight close by and use my other hand to flash some light inside during the roast to see where I’m at.
The Hive Looks like a nice entry level roaster. I am using a Behmor 1600+ and get pretty consistent results, but I haven't tracked temps in it yet, just have a routine I follow for different coffees. I basically have separate profiles for African, Central/South American and Indonesian coffees. I think the 100 g roast size would be an issue as I need about 300 g a week and don't want to roast three times a week on the regular.
Jamie Moore awesome! I would highly recommend seeing if you can connect a roasting software to it. It can definitely help you get the same results consistently.
1 month on cast iron skillet, 6 months on a popcorn popper and 3 years on behmor 1600+. Still trying to get it right 😅. I Love home roasted coffee.
That’s a lot of roast time. Roasting is one of those things that you’ll always be learning with. It’s part of why I love it.
Is there a reason you chose a separate after market data bridge vs the plug and play one they sell?
Nope, that is the one they sell. It was just prior to the whole plug and play kit development and that cool housing for the Phidget.
I am very grateful for all the video's that you've been posting. They are really helpful and entertaining. I am having a lot of fun learning about coffee.
I appreciate that! Thanks for watching
Do we also need a VINT Hub Phidget or can we just get the temperature Phidget and hook the wires into that and connect it to the USB port in the laptop?
Baden Plowright all I have is just the temp phidget attached directly to my USB.
The VINT hub allows for multiple phidget inputs. The one shown here is a standalone.
You think this will work on an average gas burner one would take on a hike or even over an open fire? The hive looks like such a great experimental product that many look for in their coffee hobby.
Jens Woestenburg absolutely. An open flame is required for the Hive. So any gas burners or open fire would work perfectly.
@@Sprometheus Literally getting one right now, coffee just has so much to explore in. Will definitely also try to see how it holds up with roasting cacao beans too.
yo im roasting in my oven maybe I'll make a video soon so you can check it out!!
Would be curious to see for sure!
Thank you for the content you are putting out. I am technologically challenged. I have a couple of questions. First, I was looking online for the same thermocouple phidget and couldn't find it. Would any thermocouple phidget work? Second, I notice that the thermocouple fidget is plugged into a second device, which is plugged into your computer/tablet. What is that second device? Is this the data bridge you refer to?
Absolutely! Thanks for watching.
In terms of your questions you can get the same Thermocouple I have, it’s one that Hive uses in their new plug and play kit. I think multiple versions work, but they need to be set up for two wire input. Mathew at Hive may be a better source of info on that topic.
Also it’s not plugged into a second device, just a mini USB to USB 2.0 cord that comes with the Phidget. That cord coming from the Phidget goes straight to the computer. The Phidget is the data bridge.
I hope that helped, let me know
www.phidgets.com/?tier=3&catid=14&pcid=12&prodid=1042 This is a link to the actual phidget
Reach out if you have any questions.
@@Sprometheus Thank you for the follow up information
Fabulous! I would love to roast at home! I've been looking at the Behmor and Hottop. The latter is getting pricey and pretty serious for a first-timer at home. The Behmor seems interesting, but maybe not as controllable? Have you ever used one of those? This method here with the Hive is very hands on! I didn't know you could get a probe and use these with roasting software. Very intriguing. Do you think this would be a better way to learn and get in touch with the nuances of roasting than the Behmor?
Scott Johnston The Behmors are nice starter roasters, but most of the less expensive options tend to not be all that controllable. Hot tops are nice too, but can be smoky and expensive. But they are great for learning drum roasting.
The Hive Bridges the gap by allowing you to really mentally grasp what happens in the roaster and will likely translate into a better understanding of roasting in a drum. Plus it’s less expensive so you aren’t sinking a ton of money into something that you may not love doing.
@@Sprometheus thanks!
Love the videos. I’m using a fresh roast 700, a hot air roaster, which allows me to use Artisan. I have also modified with thicker longer glass to allow for roasting 180 gm per roast. I have a blend of Brazil, Colombian, and either Guatemalan, or Papua New Guinea I roast for my wife and can repeat pretty closely ( this makes her happy ). I like fluid bed roasting though I am always wondering how much this style differs from traditional drum roasting more so in the cup than anything else.
Thanks Steve! I appreciate the kind words.
When it comes your blend do you go for a pre or post roast blend? That’s a topic I definitely want to dig into soon.
In terms of a fluid bed vs drum I personally prefer the drum, but you can get great coffees either way that’s for sure.
The Real Sprometheus I blend post roast, though have blended first when low on beans. The Brazil and Columbia seem to roast in a similar manner, the Papua seems to like a slightly shorter roast for me as does the Guatemala.
I am really into an Ethiopian Sidama Adri I get it from my local “Water Street Coffee roaster” in Kalamazoo. I can get a good berry feel from it at the end of first crack.
As for cooling I use a colander, a box, and a small appliance fan getting room temp cool within 2 min.
I'm roasting on a little 4 oz Nesco Roaster now, but I'm working on plans for a DIY drum roaster which I want to have up and running soon!
Awesome! I’ve seen some very cold DIY roasters. And in my humble opinion drum roasters are the best.
@@Sprometheus I'll be recording the progress as I go along, and I'll make a video about it when I'm done! I was looking at phidgets today after this video. Thanks for the info!
just ordered the one with the thermocouple and data dome. can‘t wait to get started!
discovery awesome! You’ll love it!
"Take that for data"
Neat! I might actually get one of these. Love the nerd stuff
This is definitely a coffee nerd must have!
Hl
How do you profile using a hot air popcorn popper(y)?
That’s a good question, personally I’ve never done it so I don’t know if it’s even possible. But you’d definitely need to modify somehow to put a thermocouple inside the popper and then connect it to your computer. May be more trouble than it’s worth.
how do you separate and remove chaff using the hive?
What are some other good home roasting options below $500?
Matt Zechman I think Behmor would have quite a few offerings up the $500 mark that are worth taking a look at.
@@Sprometheus I'll look into it, thanks!
The Fresh Roast air roasters are under $500
Do any microroasters use the hive?
Mathew from Hiveroaster here. There are currently 6 folks I know of who are selling coffee roasted in the hive and also a few larger companies that are using the Hive as a sample roaster.
Thanks for the assist Mathew!
May be, hobby-roasters do not want always the same roast again and again
I get that. But even if you don’t it’s nice to understand what’s going on in the roaster in terms of time and temp.
you need a fitness level to gain this skill
Cannot stop thinking of popcorn.
Ma Ba not a fan of it unless there is cheese or caramel on it.
@@Sprometheus I saw people were using popcorn air poppers to roast? Shaking and the irregular beans reminded me of getting my popcorn game up.Stretching it ... Oil:popcorn is as water:coffee, loosely speaking. Caramel:popcorn is as caramel:coffee, not for me.