Tank you for this video! It hard to find pro100 videos. Ikawa says the machine should scale a pro50 to accommodate the larger batch size. I've found that isn't the case, at least involving fan speed.
Glad it was helpful Trevis. Go to this video th-cam.com/video/Oe8Nh841CiA/w-d-xo.html and in the comments section, look for Jim Schofield's comment about scaling your ikawa roast. Not sure if it will be helpful but it seems to follow your logic regarding the fan speed. Thanks for watching Trevis.
I have been told by the manufacturer I will have one to use for a few videos. It could be a couple of months before it arrives. Not sure about exporting profiles to Artisan. I'm not sure how well the profile will translate to a larger capacity roaster if that is what you mean.
I have a Freshroast SR500 w/ extension tube and a new BocaBoca 250. I have been trying to get my Kenyan coffee profile on the SR500 close on my BocaBoca. At least, some of the raw sugar and spices notes I got on my SR500. I have been getting close while also retaining more of the tea and tang notes I like, where on my SR500 I’d tend to get more grassy flavors
Thanks for your comment. The BocaBoca is a lot different than your fresh roast. How long is your total roast time with that roaster compared to the fresh roast. Just curious. What roast level are you going for? Are you going for fruit?
i enjoyed seeing how your different profiles on the ikawa affected the cup, and how you succeeded in finding a sweet spot for that bean at least!. i've now logged 7 batches on my FR800, all using an 8oz charge and lower cost greens that won't hurt me to screw up. i'm gaining lots of knowledge with each iteration. tomorrow i'll be tasting my last roast from may 5th, an el salvador devina roasted to C+ over 8:10 (43% drying, 41% browning, and 16% development). i've recorded my fan and temp settings at 1 minute intervals, along with the machine's built in thermocouple.
Nice job Paul. I’ll be going through the same thing with a new roaster my family bought me. You’ll see it on the next couple If videos. It might be interesting to see your setting but not yet. Want to go into this as if I was a new home roaster. Im glad you are seeing some successes with your roaster. Are you using an extension tube?
@@VirtualCoffeeLab i've used an extension on all but one of my roasts, just to see for myself what a huge difference it makes it the efficiency of the air movement. it's so cool to be able to regulate the beans temperature by just the fan level - and there's no excuse for roast defects anymore! i do plan to experiment with a 91g charge, with and without the extension tube, just for educational purposes. so far i'm still working through some inexpensive greens which i'd never roasted before on my Popper or Behmor, so i can't really compare the taste in the cup from my FR with other roasters quite yet.
Mike, great treatment of this roaster - one I had not previously heard about. And I'm impressed that some here are using it! I'm thinking that "other" category in the survey in the community section represents many roasters, and not just a few. Thanks!
@@VirtualCoffeeLab Actually I don't roast, but have been researching it. Not entirely sure if I want to and definitely don't want to make beginners mistakes.
Awesome video! Thank you for dedicating some great deal of time! I used to have the Ikawa home 50g an opportunity showed up and a friend sold me his 100g pro I just bought for the 100g. Would you consider selling some of your profiles? Im not interested to put a lot of effort to develop new profiles I just would like some profiles that fit perfect the 100g pro v4, sorry if my questions seemed a little invasive. Thanks in advance! 👍
hello. Unfortunately I was borrowing the roaster. I don't have any profiles. If I did, I wouldn't sell them, I would share them with you. If you have the pro version you should be able to access the Ikawa library and look for a profile that sounds good. Sorry I couldn't be more helpful.
Thanks for the quick reply. Unfortunately ikawa does a poor job keeping the library updated. Like the 50g profiles doesn’t work that well for the 100g model (v4). I get it. Its a pro machine I should be able to create my own profiles and stop whining over the internet… like I said I just bought for the opportunity that showed up. Bought for the 100g actually! Thanks again! 👍👍
Excellent! It's nice to see you having fun with this roaster. I keep thinking that this brand and others need to partner up with others to make their roast profiles transferable between the sample size roasters and production size ones. Whoever figures this out first will surely have a huge advantage over all the others. This digital, easily programmable roasting style is definitely the way coffee roasting is headed. I've been having fun with the Sandbox Smart r1, which is also ran by an app. But the ikawa app seems to be more intuitive and has a leg up on consistency as well.
Yea, I’m not sure if it is possible to directly transfer /share a profile successfully without some modification to the profile. I’m talking about using the same times and temps not technology as far as software. Each roaster is different. Their probes, their placement, and their construction which will influence thermal efficiency. Yea, the bellwether coffee.com type roaster is what some shops are doing. No roasting experience needed!
@@VirtualCoffeeLab Someone will figure it out. It may have to be an air roaster sized for samples with smart tech and other larger air roasters with smart tech. But someone will do it. It may take AI or just A LOT of R&D... but it will get done. Somehow. Yes... Rob Hoos is a big advocate of being able to scale and also transfer a roast from machine to machine by using time and temp with the 3 roast phases. With his (and others') knowledge and others' engineering and tech capabilities, I'd say they could figure it out. And produce all the roasting machines that can scale roasts of whatever size. I don't say it will be easy, but possible for sure. ALL things are possible! 😉
Hi mike, thx for sharing.. It got me interested. You said that 8min roast on ikawa equals to 10min roast on drum roaster. But how about the percentage? Does the percentage remain the same on the 3 phases?
I’m the experiment I did with the ikawa, the phase percentage range I used for a medium to medium/light roast was the same as my drum roaster. Notice on my curves I simulated a pre-warmed charge temperature and a soak (which I didn’t talk about). With that being said, I’ve seen shorter dry times and linger development times used by people roasting on air roasters. The ending temp and color really drives what you want to do with the roast profile Dani. WhT did you say you were using to roast with? As far as roasting time, I can’t say every roast will be 20%shorter on an air roaster than a drum roaster. It just happened to be that here with this experiment.
@@VirtualCoffeeLab Im the one using a modded popcorn roaster 😁. I dont have access to drum roaster, so ive always been wondering about the percentage of phases between drum roaster (which are more common in reference) and hot air/fluid bed roaster. Since you can get the drying phase much faster in fluidbed (and also with minimal defect like tipping & scorching), I find that applying shorter drying phase gives a stronger aromatics on my setup. Im also curious about "even-ness" between the outer part and the inner part of the bean. Have you had a comparison between two roasted bean from each roaster? Majority of my roasted bean have darker inner part than the outer part 😅 (i heard fluidbed roasts the bean from the inside-out). It got the "right" aromatics for me, but it (the ground coffee) always came darker level than i want. I just extract it faster than a "medium/city" roast beans to avoid bitter notes/overextraction. Well, still a lot to learn on my short journey of coffee ( just start drinking proper coffee since the pandemic). Its fun that we can learn anything on this platform, regardless of the time&space . Cheers...
@@danirinaldi1044 Thanks for sharing that Dani. You might be surprised when I say this but your "darker on the inside" is most likely a roast defect. Pushing the coffee too hard through dry and browning phase causes the moisture to boil intensely on the inside of the bean and you get kind of an inward scorching of the bean.
@@VirtualCoffeeLab Thx for the reply mike, Well that make sense, scorching from inside.. But, strangely i got dull boring beans when prolonged the roast time. Hahaha maybe im chasing clouds here
Now you have roasted on all devices! You proved that the IKAWA is able to successfully experiment with. The outcome for me is, that it will be best for me to stay with my drum roaster. I still struggle for getting better results on my AKS1. Very interesting outcomes regarding total times and times of the phases. Great! What is the name of your next roastere?
Hello Erhard. Yes, it was very interesting to easily see how flavor changed using different roast times and phase times. I liked using the ikawa because I can tell it how to roast and it does exactly what i ask. Very convenient and time saving. The new roaster is another home roaster that thousands of people use and I will share that with everyone in my upcoming video. It is an air roaster.
Do you still some experimenting with the IKAWA? Is it very different from other small air roasters? Has the software any advantages? Did you succeed from sample roasting to bigger ones on your other equippment? Thank you !!
So I also want to get a roaster for doing all these different roastings in small batches an in a repeatable manner and with no need of wasting many greens. Is there any comparable alternative roaster existing?
Great video, I'm glad you found a profile that got the flavors you wanted. Since getting the Ikawa Home, I've kind of become 'roast profile agnostic' in terms of trying to figure out how to roast certain beans using what I learned with Behmor, Fresh Roast, Quest etc. Meaning, I often just keep an open mind and try several different profile 'shapes' (heat and air approaches, phases) that may or may not fit the norm. Then, I just let taste be the judge. I do have a few go-to starting profiles that get me close, sometimes very close, to what I'm wanting. But as you said, with the ikawa it's easy to edit and tweak and taste small batches.
Thanks for sharing Keith. What did a couple of your go to profiles look like. Call Rose time/these percentages or anything you would like to share. You’ve peaked my interest. I know you spend a lot of time roasting so it would be nice to see what those go to profiles consist of if you’d like to share. Also, just out of curiosity, what is your typical total Rose time using the fresh roast?
@@VirtualCoffeeLab with Fresh Roast my total roast times were around 6:00 for a light roast. For Ikawa Home you set the incoming air temp which is the top line on the graph in your Pro model. I'm not sure if you can edit profiles on the Pro using inlet temp or it's just 'bean temp', which is actually the probe above the beans. My favorite go to profile for a light roast has a total roast time of 5:40 with dry end at 2:00 and first crack at around 4:40, so 1 min dev time. My set points for incoming air: 00:00 70 degrees (room temp), 00:23 300, 01:14 427, 04:27 475, 5:40 471. Air is 0:00 75%, 5:41 62%. Then about 2 min cool for total cycle about 8:00.
Thanks for sharing Keith. I will give those profiles a try. I have not had a dry time that short on my other roasters that was less than 3 minutes that was "successful". I wonder if the small amount of coffee being roasted in the small ikawa chamber makes that short dry time work well. Obviously the roast you shared is for the ikawa but are you doing this with the Fresh Roast? I can't imagine trying to do a 2 minute dry on a larger batch of coffee, especially my drum roaster (500 gram). Have you done anything like that? The ikawa pro lets you edit the bean temp and the fan. The inlet temp adjusts itself if I remember correctly.
@@VirtualCoffeeLab I would say dry times are similar with Fresh Roast. I did an online cupping with a couple folks from Ikawa and they shared some info on their profiles. I remember them saying they target 1:45 to 2:00 ish for dry end for many home roast profiles. I don't think this works for larger drums. Which Huehue is your go to? We should swap roasts sometime.
Yea, i think the easy profile tweaking and the small batch size and the repeatability make the Ikawa's stand out as far as sample roasting goes. I think you're right about keeping an open mind with the profiles. Experimenting has really opened my eyes BUT like you said, I seem to have a couple of profiles i enjoy most based on the coffee I am roasting. I fell in love with the HueHue when I had it for the first time. It was a Huehuetenango Boqueroncito back in 2015. Man was that a perfect breakfast coffee. I think this might be the link when I bought it from sweet marias. www.sweetmarias.com/guatemala-huehuetenango-boqueroncito-6846.html Currently, i'm buying some Huehue from a friend who owns a coffee roastery. He has been getting Waykan Thanks for the offer to swap. I have had others who want to send me their roasts or share. It sounds like fun.
Do you have a video for creating a brand new profile for a drum roaster using Artisan? Struggling to develop a general, baseline profile to start with when I get new beans.
Sounds like a great topic for a future video. Depending on the coffee your profile will change. I have a few different profiles I use based on the type of coffee and who it is for. If you watch any of my drum roasting videos you will see a few examples of different profiles. While each of the videos has a different emphasis, you can get an idea of my profiles because I am showing artisan while I roast. Notice that in each roast there are some differences and some commonalities between each of these roasts. You will kind of see my roasting style but keep in mind these are not hardened rules. How I roast coffee using a commercial drum roaster - th-cam.com/video/lZZbVwLkbmQ/w-d-xo.html Coffee roasting production for home roasting th-cam.com/video/KIHx3Hjihyg/w-d-xo.html Roasting Coffee at home for friends th-cam.com/video/TGkH2Llw4o8/w-d-xo.html Award winning coffee for home roasters th-cam.com/video/VTRrOfOqejo/w-d-xo.html Roasting & Brewing Colombian Gesha - Deciding A Charge Temperature! th-cam.com/video/OO9nMHvtJ9k/w-d-xo.html Personally I like starting with a 10 minute total roast time on the drum roaster with phase percentages of 50/30/20. 5 minutes in dry, 3 minutes in browning and 2 minutes in development. If I roast a natural, I like my development time to be slightly shorter, the dry slightly shorter and the browning slightly longer. Again, it is all personal preference but that is a good starting place. Then fun really begins with you document your roast, make changes to the profile and roast again and then compare the difference. It it quite an eye opener. TOtal roast time is also a huge factor in flavors so starting with 10 minutes is kind of middle of the road. I tend to shorten my total roast time for naturals and lengthen them a little for coffees I want to sweeten and highlight earthy chocolatey notes. This isn't always the case but again, it is a starting point to experiment. I hope my comments were helpful. Let me know what you think or how it works out.
Hi Mike, thanks for the video. I also started on the IKAWA a month ago, but still having some issue finding my sweet spots. What type of beans did you use? and can I find this profile somewhere? I tried to copy it from the video. But just can't seem to get it right. My ROR was also very inconsistent, It went down steadily as it is supposed to. But just before FC it rose like crazy than of course dropped after Fc, to than rise again 2min after FC. Anyways having lots of fun playing around with the Ikawa, but for me its still very hard to make a good profile. ( I just started with roasting btw so I have no references, starting from scratch ). I did make a decent espresso roast, but now I am looking to stay under the second crack, and making a fruity medium ++ coffee/omniroast. anyways thanks again, and please make more vids about the IKAWA!! lol Regards, Nick
Nick, thanks for your comment and for watching my video. Yes, the ikawa was a lot of fun to use. I had previous roasting experience which helped me understand what is happening to the coffee during the roast. Time and temperatures are really important and with time and experience you will get better results. The good news is most of my videos roasting on different devices can still help you learn more about coffee roasting. I would watch the "home coffee roasting essentials" playlist to understand some of the general concepts and then apply those to your roasts. There are plenty of other tips in my other videos that should be helpful as well. One thing about the kiawa roasting curve you saw in my video. That isn't the only way to roast. The ROR line on many of the library roasts goes sideways and upward. Kind of crazy but that is simply a reflection of the temperature increases during the different roasting phase. Don't beat yourself up if your ROR isn't pretty. Focus on the total roast time and the phase percentages and see how that works for you. Oh, the coffee was a guatemala hue hue.
@@VirtualCoffeeLab thank you for taking the time to reply, yes I have been watching your vids for a couple of months now so Il be sure to keep watching and learning! thanks for the tips as wel, very motivating and helpful. Hava a great day!
Thanks for sharing Nadeer. That is interesting. I have learned that longer roasts are generally more muted and flat. I mentioned around the 5:08 mark, that my previous roast with the Ikawa was way too long and even described the cup in a similar way. So I planned to target my total roast time to be about 7 minutes in this video. So, based on what you said in your comment above, did I use too low of a charge temperature in this video? I'm curious what you would have changed? A higher charge temperature would cause the overall roast time to be shorter total roast time unless you are less aggressive with the heat after charge. I appreciate your comments and am really interested in hearing your response. Thanks for sharing and for watching!
@@VirtualCoffeeLab happy news,IKAWA will reduce the monthly fee for their software from 30 - 6.5. I think I will try it :) However, the home version device will increase to 1270. I will do more experiment like what u are doing :)
Tank you for this video! It hard to find pro100 videos. Ikawa says the machine should scale a pro50 to accommodate the larger batch size. I've found that isn't the case, at least involving fan speed.
Glad it was helpful Trevis. Go to this video th-cam.com/video/Oe8Nh841CiA/w-d-xo.html and in the comments section, look for Jim Schofield's comment about scaling your ikawa roast. Not sure if it will be helpful but it seems to follow your logic regarding the fan speed. Thanks for watching Trevis.
Thank you! I appreciate your work in this video. I've been doing air roasting for a while and explanations like yours help me bridge my knowledge.
Glad I could help John. Thanks for watching!
Can’t wait for the video on the Link. Fingers crossed it comes soon. I’ve read that the Kaffelogic can export profiles to Artisan but the Link cannot.
I have been told by the manufacturer I will have one to use for a few videos. It could be a couple of months before it arrives. Not sure about exporting profiles to Artisan. I'm not sure how well the profile will translate to a larger capacity roaster if that is what you mean.
I have a Freshroast SR500 w/ extension tube and a new BocaBoca 250. I have been trying to get my Kenyan coffee profile on the SR500 close on my BocaBoca. At least, some of the raw sugar and spices notes I got on my SR500. I have been getting close while also retaining more of the tea and tang notes I like, where on my SR500 I’d tend to get more grassy flavors
Thanks for your comment. The BocaBoca is a lot different than your fresh roast. How long is your total roast time with that roaster compared to the fresh roast. Just curious. What roast level are you going for? Are you going for fruit?
i enjoyed seeing how your different profiles on the ikawa affected the cup, and how you succeeded in finding a sweet spot for that bean at least!. i've now logged 7 batches on my FR800, all using an 8oz charge and lower cost greens that won't hurt me to screw up. i'm gaining lots of knowledge with each iteration. tomorrow i'll be tasting my last roast from may 5th, an el salvador devina roasted to C+ over 8:10 (43% drying, 41% browning, and 16% development). i've recorded my fan and temp settings at 1 minute intervals, along with the machine's built in thermocouple.
Nice job Paul. I’ll be going through the same thing with a new roaster my family bought me. You’ll see it on the next couple If videos. It might be interesting to see your setting but not yet. Want to go into this as if I was a new home roaster.
Im glad you are seeing some successes with your roaster. Are you using an extension tube?
@@VirtualCoffeeLab i've used an extension on all but one of my roasts, just to see for myself what a huge difference it makes it the efficiency of the air movement. it's so cool to be able to regulate the beans temperature by just the fan level - and there's no excuse for roast defects anymore! i do plan to experiment with a 91g charge, with and without the extension tube, just for educational purposes. so far i'm still working through some inexpensive greens which i'd never roasted before on my Popper or Behmor, so i can't really compare the taste in the cup from my FR with other roasters quite yet.
Thanks for sharing where you are at with your roasting journey Paul.
Mike, great treatment of this roaster - one I had not previously heard about. And I'm impressed that some here are using it! I'm thinking that "other" category in the survey in the community section represents many roasters, and not just a few. Thanks!
Yea, my survey limits me to to 5 so "air roaster" was the slush category. Not ideal.
Thanks for sharing your knowledge, it's very interesting.
Glad you enjoyed it. I’m still learning like everyone else. What are you using to roast coffee?
@@VirtualCoffeeLab Actually I don't roast, but have been researching it. Not entirely sure if I want to and definitely don't want to make beginners mistakes.
Hi Mike, another great video, and very interesting.
Gland you enjoyed it Shane. Thanks for watching!
I've only used one roaster, but with any new bean, i'll do a small sample roast to get an idea of how the roast will be on flavour
That is a great suggestion for those who have roasters who can handle smaller batches. Thanks for sharing!
@VirtualCoffeeLab, thanks MIke
Awesome video! Thank you for dedicating some great deal of time! I used to have the Ikawa home 50g an opportunity showed up and a friend sold me his 100g pro I just bought for the 100g. Would you consider selling some of your profiles? Im not interested to put a lot of effort to develop new profiles I just would like some profiles that fit perfect the 100g pro v4, sorry if my questions seemed a little invasive. Thanks in advance! 👍
hello. Unfortunately I was borrowing the roaster. I don't have any profiles. If I did, I wouldn't sell them, I would share them with you. If you have the pro version you should be able to access the Ikawa library and look for a profile that sounds good. Sorry I couldn't be more helpful.
Thanks for the quick reply. Unfortunately ikawa does a poor job keeping the library updated. Like the 50g profiles doesn’t work that well for the 100g model (v4). I get it. Its a pro machine I should be able to create my own profiles and stop whining over the internet… like I said I just bought for the opportunity that showed up. Bought for the 100g actually! Thanks again! 👍👍
Excellent! It's nice to see you having fun with this roaster.
I keep thinking that this brand and others need to partner up with others to make their roast profiles transferable between the sample size roasters and production size ones.
Whoever figures this out first will surely have a huge advantage over all the others.
This digital, easily programmable roasting style is definitely the way coffee roasting is headed.
I've been having fun with the Sandbox Smart r1, which is also ran by an app. But the ikawa app seems to be more intuitive and has a leg up on consistency as well.
Yea, I’m not sure if it is possible to directly transfer /share a profile successfully without some modification to the profile. I’m talking about using the same times and temps not technology as far as software. Each roaster is different. Their probes, their placement, and their construction which will influence thermal efficiency.
Yea, the bellwether coffee.com type roaster is what some shops are doing. No roasting experience needed!
@@VirtualCoffeeLab
Someone will figure it out. It may have to be an air roaster sized for samples with smart tech and other larger air roasters with smart tech. But someone will do it. It may take AI or just A LOT of R&D... but it will get done. Somehow.
Yes... Rob Hoos is a big advocate of being able to scale and also transfer a roast from machine to machine by using time and temp with the 3 roast phases.
With his (and others') knowledge and others' engineering and tech capabilities, I'd say they could figure it out. And produce all the roasting machines that can scale roasts of whatever size.
I don't say it will be easy, but possible for sure. ALL things are possible! 😉
Hi mike, thx for sharing.. It got me interested.
You said that 8min roast on ikawa equals to 10min roast on drum roaster. But how about the percentage? Does the percentage remain the same on the 3 phases?
I’m the experiment I did with the ikawa, the phase percentage range I used for a medium to medium/light roast was the same as my drum roaster. Notice on my curves I simulated a pre-warmed charge temperature and a soak (which I didn’t talk about). With that being said, I’ve seen shorter dry times and linger development times used by people roasting on air roasters. The ending temp and color really drives what you want to do with the roast profile Dani. WhT did you say you were using to roast with?
As far as roasting time, I can’t say every roast will be 20%shorter on an air roaster than a drum roaster. It just happened to be that here with this experiment.
@@VirtualCoffeeLab
Im the one using a modded popcorn roaster 😁.
I dont have access to drum roaster, so ive always been wondering about the percentage of phases between drum roaster (which are more common in reference) and hot air/fluid bed roaster.
Since you can get the drying phase much faster in fluidbed (and also with minimal defect like tipping & scorching), I find that applying shorter drying phase gives a stronger aromatics on my setup.
Im also curious about "even-ness" between the outer part and the inner part of the bean. Have you had a comparison between two roasted bean from each roaster?
Majority of my roasted bean have darker inner part than the outer part 😅 (i heard fluidbed roasts the bean from the inside-out). It got the "right" aromatics for me, but it (the ground coffee) always came darker level than i want. I just extract it faster than a "medium/city" roast beans to avoid bitter notes/overextraction.
Well, still a lot to learn on my short journey of coffee ( just start drinking proper coffee since the pandemic).
Its fun that we can learn anything on this platform, regardless of the time&space .
Cheers...
@@danirinaldi1044 Thanks for sharing that Dani. You might be surprised when I say this but your "darker on the inside" is most likely a roast defect. Pushing the coffee too hard through dry and browning phase causes the moisture to boil intensely on the inside of the bean and you get kind of an inward scorching of the bean.
@@VirtualCoffeeLab
Thx for the reply mike,
Well that make sense, scorching from inside..
But, strangely i got dull boring beans when prolonged the roast time. Hahaha maybe im chasing clouds here
Now you have roasted on all devices! You proved that the IKAWA is able to successfully experiment with.
The outcome for me is, that it will be best for me to stay with my drum roaster.
I still struggle for getting better results on my AKS1.
Very interesting outcomes regarding total times and times of the phases. Great!
What is the name of your next roastere?
Hello Erhard. Yes, it was very interesting to easily see how flavor changed using different roast times and phase times. I liked using the ikawa because I can tell it how to roast and it does exactly what i ask. Very convenient and time saving.
The new roaster is another home roaster that thousands of people use and I will share that with everyone in my upcoming video. It is an air roaster.
Do you still some experimenting with the IKAWA? Is it very different from other small air roasters? Has the software any advantages? Did you succeed from sample roasting to bigger ones on your other equippment? Thank you !!
So I also want to get a roaster for doing all these different roastings in small batches an in a repeatable manner and with no need of wasting many greens. Is there any comparable alternative roaster existing?
Great video, I'm glad you found a profile that got the flavors you wanted. Since getting the Ikawa Home, I've kind of become 'roast profile agnostic' in terms of trying to figure out how to roast certain beans using what I learned with Behmor, Fresh Roast, Quest etc. Meaning, I often just keep an open mind and try several different profile 'shapes' (heat and air approaches, phases) that may or may not fit the norm. Then, I just let taste be the judge. I do have a few go-to starting profiles that get me close, sometimes very close, to what I'm wanting. But as you said, with the ikawa it's easy to edit and tweak and taste small batches.
Thanks for sharing Keith. What did a couple of your go to profiles look like. Call Rose time/these percentages or anything you would like to share. You’ve peaked my interest. I know you spend a lot of time roasting so it would be nice to see what those go to profiles consist of if you’d like to share. Also, just out of curiosity, what is your typical total Rose time using the fresh roast?
@@VirtualCoffeeLab with Fresh Roast my total roast times were around 6:00 for a light roast. For Ikawa Home you set the incoming air temp which is the top line on the graph in your Pro model. I'm not sure if you can edit profiles on the Pro using inlet temp or it's just 'bean temp', which is actually the probe above the beans. My favorite go to profile for a light roast has a total roast time of 5:40 with dry end at 2:00 and first crack at around 4:40, so 1 min dev time. My set points for incoming air: 00:00 70 degrees (room temp), 00:23 300, 01:14 427, 04:27 475, 5:40 471. Air is 0:00 75%, 5:41 62%. Then about 2 min cool for total cycle about 8:00.
Thanks for sharing Keith. I will give those profiles a try. I have not had a dry time that short on my other roasters that was less than 3 minutes that was "successful". I wonder if the small amount of coffee being roasted in the small ikawa chamber makes that short dry time work well. Obviously the roast you shared is for the ikawa but are you doing this with the Fresh Roast? I can't imagine trying to do a 2 minute dry on a larger batch of coffee, especially my drum roaster (500 gram). Have you done anything like that?
The ikawa pro lets you edit the bean temp and the fan. The inlet temp adjusts itself if I remember correctly.
@@VirtualCoffeeLab I would say dry times are similar with Fresh Roast. I did an online cupping with a couple folks from Ikawa and they shared some info on their profiles. I remember them saying they target 1:45 to 2:00 ish for dry end for many home roast profiles. I don't think this works for larger drums. Which Huehue is your go to? We should swap roasts sometime.
Yea, i think the easy profile tweaking and the small batch size and the repeatability make the Ikawa's stand out as far as sample roasting goes. I think you're right about keeping an open mind with the profiles. Experimenting has really opened my eyes BUT like you said, I seem to have a couple of profiles i enjoy most based on the coffee I am roasting. I fell in love with the HueHue when I had it for the first time. It was a Huehuetenango Boqueroncito back in 2015. Man was that a perfect breakfast coffee. I think this might be the link when I bought it from sweet marias. www.sweetmarias.com/guatemala-huehuetenango-boqueroncito-6846.html
Currently, i'm buying some Huehue from a friend who owns a coffee roastery. He has been getting Waykan
Thanks for the offer to swap. I have had others who want to send me their roasts or share. It sounds like fun.
Do you have a video for creating a brand new profile for a drum roaster using Artisan? Struggling to develop a general, baseline profile to start with when I get new beans.
Sounds like a great topic for a future video. Depending on the coffee your profile will change. I have a few different profiles I use based on the type of coffee and who it is for. If you watch any of my drum roasting videos you will see a few examples of different profiles. While each of the videos has a different emphasis, you can get an idea of my profiles because I am showing artisan while I roast.
Notice that in each roast there are some differences and some commonalities between each of these roasts. You will kind of see my roasting style but keep in mind these are not hardened rules.
How I roast coffee using a commercial drum roaster - th-cam.com/video/lZZbVwLkbmQ/w-d-xo.html
Coffee roasting production for home roasting th-cam.com/video/KIHx3Hjihyg/w-d-xo.html
Roasting Coffee at home for friends th-cam.com/video/TGkH2Llw4o8/w-d-xo.html
Award winning coffee for home roasters th-cam.com/video/VTRrOfOqejo/w-d-xo.html
Roasting & Brewing Colombian Gesha - Deciding A Charge Temperature! th-cam.com/video/OO9nMHvtJ9k/w-d-xo.html
Personally I like starting with a 10 minute total roast time on the drum roaster with phase percentages of 50/30/20. 5 minutes in dry, 3 minutes in browning and 2 minutes in development. If I roast a natural, I like my development time to be slightly shorter, the dry slightly shorter and the browning slightly longer. Again, it is all personal preference but that is a good starting place. Then fun really begins with you document your roast, make changes to the profile and roast again and then compare the difference. It it quite an eye opener. TOtal roast time is also a huge factor in flavors so starting with 10 minutes is kind of middle of the road. I tend to shorten my total roast time for naturals and lengthen them a little for coffees I want to sweeten and highlight earthy chocolatey notes. This isn't always the case but again, it is a starting point to experiment.
I hope my comments were helpful. Let me know what you think or how it works out.
Hi Mike, thanks for the video.
I also started on the IKAWA a month ago, but still having some issue finding my sweet spots.
What type of beans did you use? and can I find this profile somewhere? I tried to copy it from the video. But just can't seem to get it right. My ROR was also very inconsistent, It went down steadily as it is supposed to. But just before FC it rose like crazy than of course dropped after Fc, to than rise again 2min after FC.
Anyways having lots of fun playing around with the Ikawa, but for me its still very hard to make a good profile.
( I just started with roasting btw so I have no references, starting from scratch ).
I did make a decent espresso roast, but now I am looking to stay under the second crack, and making a fruity medium ++ coffee/omniroast.
anyways thanks again, and please make more vids about the IKAWA!!
lol
Regards,
Nick
Nick, thanks for your comment and for watching my video. Yes, the ikawa was a lot of fun to use. I had previous roasting experience which helped me understand what is happening to the coffee during the roast. Time and temperatures are really important and with time and experience you will get better results.
The good news is most of my videos roasting on different devices can still help you learn more about coffee roasting. I would watch the "home coffee roasting essentials" playlist to understand some of the general concepts and then apply those to your roasts. There are plenty of other tips in my other videos that should be helpful as well.
One thing about the kiawa roasting curve you saw in my video. That isn't the only way to roast. The ROR line on many of the library roasts goes sideways and upward. Kind of crazy but that is simply a reflection of the temperature increases during the different roasting phase. Don't beat yourself up if your ROR isn't pretty. Focus on the total roast time and the phase percentages and see how that works for you.
Oh, the coffee was a guatemala hue hue.
@@VirtualCoffeeLab thank you for taking the time to reply, yes I have been watching your vids for a couple of months now so Il be sure to keep watching and learning!
thanks for the tips as wel, very motivating and helpful.
Hava a great day!
As a professional cupper whenever I tried with lower charge temp we found only muted cups on cupping table even no complexity, no intensity of flavour
Thanks for sharing Nadeer. That is interesting. I have learned that longer roasts are generally more muted and flat. I mentioned around the 5:08 mark, that my previous roast with the Ikawa was way too long and even described the cup in a similar way. So I planned to target my total roast time to be about 7 minutes in this video.
So, based on what you said in your comment above, did I use too low of a charge temperature in this video? I'm curious what you would have changed? A higher charge temperature would cause the overall roast time to be shorter total roast time unless you are less aggressive with the heat after charge.
I appreciate your comments and am really interested in hearing your response. Thanks for sharing and for watching!
Thanks for the video :)
I had forgot n doing it. Thanks for watching!
@@VirtualCoffeeLab happy news,IKAWA will reduce the monthly fee for their software from 30 - 6.5. I think I will try it :)
However, the home version device will increase to 1270.
I will do more experiment like what u are doing :)