I've been amateur air roasting my coffee for a couple years now... taste is usually good and fresh (better than most anything I'd get at the super market), but I rarely get any unique flavor notes like I've experienced in pour overs from specialty coffee shops. I just decided I should delve into some roasting fundamentals and learn how to tweak my roast - this is the first video that came up when I searched for a coffee roasting guide and is exactly what I was looking for to start my learning journey - I really appreciate this concise overview of the key stages and variables, I already have a few new ideas that I'm going to play around with on my next roast. Thanks for making this video.
I'm so glad that you found it useful. Roasting is just as deep a rabbit hole as brewing. The more I learn about roasting the more I realise I don't know anything 🤣
After 15 plus years with an air roaster, just stepped up to a modest drum (Gene Cafe). I'm struggling a bit with the learning curve because I'm visually disabled (not blind) and depend a lot on hearing he first crack as well as the change in pitch as the beans dry out more after first crack and I hear their pitch change (I do high end audio for a living). I'm training to learn further. Thanks
@@rocketsmall4547 I do time them. Tasting is a little tough on the first batch, of course. I'm pretty comfortable now. I can often hear first crack, never go to second, and listening to the pitch of the sound the beans make as they shift is an excellent way to tell how far along they are. As they lost moisture the pitch gets higher and sharper as they toss around. Things are going well. Thanks for the reply.
@@homecafecharlie Thanks. Yeah, it's easy on some beans. On others it's barely perceptible if at all. Listening to the pitch as they rotate is my second means. As they lose moisture the sound of them falling becomes higher pitched since they're lighter ans have less mass. That's working out well. Thanks for the response.
It depends on the machine you use. For this one I think 190-200c, but remember to keep a rising heat, so start a little lower and rise more slowly if you want to have a sweeter roast.
Hi, I’m the browning phase am if I want the beans to taste less acidic and more chocolatey, I should lower the temperature when I enter the browning phase or should the temperature be lower from the beginning of the roast? Also if I lower the temperature from browning phase do I increase the temperature after the browning phase? Thank you, your video is very helpful.
Thanks for the comment - the temperature should be lower from the start, as we're always looking for a rising temperature - issues happen if your temperature starts dropping, but if you spend longer in the browning phase you'll get more caramelly and chocolatey flavours. I hope that helps!
I really like my gene cafe roaster. It's a few hundred pounds but paid for itself in less than a year because green beans cost a lot less than roasted. Plus you learn a new fun skill!
loved this video but you only talked about heat a addition would be how airflow happens unless both temp and airflow should be reduced during for the slow roast during the growing phase
also im extremely new to quality coffee enjoying. I plan on drinking espresso and espresso drinks I was looking at sr800 or sr 540. which one would you recommend and why. any advice would help :)
We don't sell machines at the moment and I'm not really an expert on roasting equipment, but I have been getting more into roasting recently, and will do some more videos on it if I feel confident about it 😂
Hmm, read Scott Rao's book Coffee Roasting? Show a willingness to learn and to understand how important the roasting process is for the owner. Flavour of coffee is as important as branding. If the flavour changes cos the roaster screwed up, you will lose customers. Show the roaster you know how important attention to detail is in roasting.
Great Video & Model to start with! I've got 2 questions: 1. During the browning phase, what you mean by 'fast' / 'slow' roast? whats the corresponding temperature, assuming the duration of the browning phase is similar? 2. If i want to roast light for bean like yirgacheffe, where should i drop the bean? Thanks a lot!
Good question! Every bean is different, so it's hard to be specific without testing the same beans, particularly the density. There's a great article about it here if you really want to get into depth on this: www.torchcoffee.asia/blog-1/2018/7/9/why-does-density-matter-and-what-affects-the-density-of-coffee For acidity you want to stop the roast at a lighter profile, and have a reasonably high ROR (rate of rise). Your roast should always be rising in temperature throughout the roast. If the temperature goes down the flavours become muted and you lose a lot of the subtlety of the beans. Don't ask me why... To develop sweetness you want a slower ROR. I hope this helps. I'll probably do more videos about roasting, profiling and choosing green beans in the future.
Hello I just have a quick question is you want a sweet chocolate flavour how long should it take to go down to 50 degrees and how long should the whole roast take
Hey thanks for the comment. The flavour development happens towards the end of the roast not the beginning. Aim for a slower roast and really low rate of rise as you enter first crack.
That's a good question. Espresso isn't a kind of roast, it's a kind of preparation method. Beans of any roast can be brewed in an espresso machine, but some people.mark their dark roasts as an "espresso" roast when they just mean dark. Some traditional Italian roasts are dark, but it's becoming less and less popular these days. Try a lighter roast. I personally think it's much better than dark roast and haven't roasted anything past 2nd crack for years! At least, not on purpose... 😅
I have a problem please help ! The problem is when i reach the grey color with a light roast the color jumps directly to the black color i dont get it at all I need to reach the brown color not grey or black Help pls !
Sounds like the temperaturte is too high. Remember that you also need to take into account the "extra" roast after you turn off the heat from the machine, as the beans and the temperature of the machine will continue to heat one another. Take it slow, and make sure you are watching the machine the whole time you are roasting so you can shut it off when it comes time.
This tends to come from the bean rather than the roasting method - beans from places like Ethiopia are known for having a blueberry-like flavour, especially when lightly roasted.
Good question: it totally depends on the beans. Some will take longer than others so you need to use a bit of trial and error. Average timing is between 9 and 13 minutes depending on your profile.
I'm not sure why you're not getting a crack, but it could be that you're not applying enough heat, especially early on. Smaller roasters like popcorn roasters or gene cafe/behmor machines frequently have this problem because you need to preheat for a long time to get the temperature consistent enough. Try preheating and raise the temp a bit, and let me know if that helps.
Desire Nzabonimana : a lot of knowledge, about seeds - roasts ( machine - roasting levels - cupping tasting ... ) after that u can use this machine ... try it LOL
![How To Roast Amazing Coffee [Step By Step]](http://i.ytimg.com/vi/VjTTVjC79LA/mqdefault.jpg)
![How To Roast Amazing Coffee [Step By Step]](/img/tr.png)
I've been amateur air roasting my coffee for a couple years now... taste is usually good and fresh (better than most anything I'd get at the super market), but I rarely get any unique flavor notes like I've experienced in pour overs from specialty coffee shops. I just decided I should delve into some roasting fundamentals and learn how to tweak my roast - this is the first video that came up when I searched for a coffee roasting guide and is exactly what I was looking for to start my learning journey - I really appreciate this concise overview of the key stages and variables, I already have a few new ideas that I'm going to play around with on my next roast. Thanks for making this video.
I'm so glad that you found it useful. Roasting is just as deep a rabbit hole as brewing. The more I learn about roasting the more I realise I don't know anything 🤣
Thanks I just finished roasting on stove and this ratio is perfect.
This video is perfectly done.
Website sold out.
I'll ask David about the coffee on the site, but I'm really glad this video helped you!
Best simple video out there explaining the roasting process. Thanks 🙏
After 15 plus years with an air roaster, just stepped up to a modest drum (Gene Cafe). I'm struggling a bit with the learning curve because I'm visually disabled (not blind) and depend a lot on hearing he first crack as well as the change in pitch as the beans dry out more after first crack and I hear their pitch change (I do high end audio for a living). I'm training to learn further. Thanks
Keep it up - hearing the crack can be difficult but if you're paying attention you can pick it up, especially if you have a good ear as you do ;)
try timing and tasting the beans
@@rocketsmall4547 I do time them. Tasting is a little tough on the first batch, of course. I'm pretty comfortable now. I can often hear first crack, never go to second, and listening to the pitch of the sound the beans make as they shift is an excellent way to tell how far along they are. As they lost moisture the pitch gets higher and sharper as they toss around. Things are going well. Thanks for the reply.
@@homecafecharlie Thanks. Yeah, it's easy on some beans. On others it's barely perceptible if at all. Listening to the pitch as they rotate is my second means. As they lose moisture the sound of them falling becomes higher pitched since they're lighter ans have less mass. That's working out well. Thanks for the response.
This video is dope 👌 couldn't have said it better my self
Ah a new video from my favorite coffee channel! 👍
Thank you so much!
Great video, Thanks a lot
wow you taking perfect video wow thank you
good video and information is spot on.
Your coffee looks great and I can offer you a compostable coffee packaging solution
I like the dallah behind you 😂 which is for arabic coffee
hahaha sooo random. Never thought I'd bump into one of your videos Charlie. Cheers man
Bobby! I thought you left Japan years ago! Let's get coffee sometime if you're in Tokyo anytime soon 😉
@@homecafecharlie I did but returned to Okayama. Keep in touch!
Congratulations very good info, thank you
Hi boss, plz what's brand of machine using for Roasting coffee beans??? Thanks
what do you consider a slow (low temp) roast?
It depends on the machine you use. For this one I think 190-200c, but remember to keep a rising heat, so start a little lower and rise more slowly if you want to have a sweeter roast.
Hi, I’m the browning phase am if I want the beans to taste less acidic and more chocolatey, I should lower the temperature when I enter the browning phase or should the temperature be lower from the beginning of the roast? Also if I lower the temperature from browning phase do I increase the temperature after the browning phase? Thank you, your video is very helpful.
Thanks for the comment - the temperature should be lower from the start, as we're always looking for a rising temperature - issues happen if your temperature starts dropping, but if you spend longer in the browning phase you'll get more caramelly and chocolatey flavours. I hope that helps!
What is the coffee roast machine you are using now and where can I get it ?
Great can't wait to start roasting my own coffee
I want to buy a coffee roaster any recommendations for a beginner?
I really like my gene cafe roaster. It's a few hundred pounds but paid for itself in less than a year because green beans cost a lot less than roasted. Plus you learn a new fun skill!
its working! man thank you so much!
loved this video but you only talked about heat a addition would be how airflow happens unless both temp and airflow should be reduced during for the slow roast during the growing phase
Yes it was my first roasting video and had a time limitation, but next time I'll go in depth 😉
also im extremely new to quality coffee enjoying. I plan on drinking espresso and espresso drinks I was looking at sr800 or sr 540. which one would you recommend and why. any advice would help :)
We don't sell machines at the moment and I'm not really an expert on roasting equipment, but I have been getting more into roasting recently, and will do some more videos on it if I feel confident about it 😂
A friend has an interview as a coffee roaster. Any tips on how he can impress his employer?
Hmm, read Scott Rao's book Coffee Roasting? Show a willingness to learn and to understand how important the roasting process is for the owner. Flavour of coffee is as important as branding. If the flavour changes cos the roaster screwed up, you will lose customers. Show the roaster you know how important attention to detail is in roasting.
Great Video & Model to start with!
I've got 2 questions:
1. During the browning phase, what you mean by 'fast' / 'slow' roast? whats the corresponding temperature, assuming the duration of the browning phase is similar?
2. If i want to roast light for bean like yirgacheffe, where should i drop the bean?
Thanks a lot!
Good question! Every bean is different, so it's hard to be specific without testing the same beans, particularly the density. There's a great article about it here if you really want to get into depth on this: www.torchcoffee.asia/blog-1/2018/7/9/why-does-density-matter-and-what-affects-the-density-of-coffee
For acidity you want to stop the roast at a lighter profile, and have a reasonably high ROR (rate of rise). Your roast should always be rising in temperature throughout the roast. If the temperature goes down the flavours become muted and you lose a lot of the subtlety of the beans. Don't ask me why... To develop sweetness you want a slower ROR.
I hope this helps. I'll probably do more videos about roasting, profiling and choosing green beans in the future.
0:36 literally thought you started rapping
🤣
Hello I just have a quick question is you want a sweet chocolate flavour how long should it take to go down to 50 degrees and how long should the whole roast take
Hey thanks for the comment.
The flavour development happens towards the end of the roast not the beginning.
Aim for a slower roast and really low rate of rise as you enter first crack.
which beans were you using from Brazil?
Oh I don't remember, this was years ago!
You mentioned that it is preferred to stop before the 2nd crack, however most espresso are roasted right after the 2nd crack. Can you explain this?
That's a good question. Espresso isn't a kind of roast, it's a kind of preparation method. Beans of any roast can be brewed in an espresso machine, but some people.mark their dark roasts as an "espresso" roast when they just mean dark. Some traditional Italian roasts are dark, but it's becoming less and less popular these days.
Try a lighter roast. I personally think it's much better than dark roast and haven't roasted anything past 2nd crack for years! At least, not on purpose... 😅
@@homecafecharlie thanks Charlie, I will definitely give it a try. Have a great day.
Good video, however the turn to yellow has a massive impact on the sweetness of end cup.
This was a point that stuck out for me also. Want at least 5 mins and more towards 6 min for natural coffees
I have a problem please help !
The problem is when i reach the grey color with a light roast the color jumps directly to the black color i dont get it at all
I need to reach the brown color not grey or black
Help pls !
Sounds like the temperaturte is too high. Remember that you also need to take into account the "extra" roast after you turn off the heat from the machine, as the beans and the temperature of the machine will continue to heat one another. Take it slow, and make sure you are watching the machine the whole time you are roasting so you can shut it off when it comes time.
I have question how to make blueberry flvour???
This tends to come from the bean rather than the roasting method - beans from places like Ethiopia are known for having a blueberry-like flavour, especially when lightly roasted.
How long should it take from dropping the beans to hearing the first crack?
Good question: it totally depends on the beans. Some will take longer than others so you need to use a bit of trial and error. Average timing is between 9 and 13 minutes depending on your profile.
I usually doesnt reach FirstCrack,why and whats the impact for our coffee?? Someone tellme
I'm not sure why you're not getting a crack, but it could be that you're not applying enough heat, especially early on. Smaller roasters like popcorn roasters or gene cafe/behmor machines frequently have this problem because you need to preheat for a long time to get the temperature consistent enough. Try preheating and raise the temp a bit, and let me know if that helps.
hey also do u sell coffee roasting machines id love to support your business
You only mentioned start temps... And nothing else but good video please post temp video
Next time I'm at the roastery I'll shoot some more video :P
Decent video! Turn the music down (or off) next time - its very distracting.
What’s the name of the songs in the background?
Great question. I'll see if I can find the audio track but I get all my music from artist.io with a yearly subscription!
Listen carefully! The narration has hip-hop style!
I have a qs ..
How long maillard reaction time ? ( should )
How long caramelization time ? ( should )
When weeee roasting
I really want to know how you switch on machine
Desire Nzabonimana :
a lot of knowledge, about seeds - roasts ( machine - roasting levels - cupping tasting ... ) after that u can use this machine ... try it LOL
The camera focus on the first crack sample wasn’t accurate
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