Thank you! I’m new to roasting. Even if I knew just about all of this from Rao’s book or the Mill City Roaster’s School videos, Joe’s way of explaining this stuff helps me understand it just a little bit better. I’ll ALWAYS watch a roasting instructional video with Joe as a presenter. This guy could explain why winter is cold and we’d all understand it better.
This video humbled me a bit. I’ve worked at a coffee roastery for half a year and am learning to roast. Completely new to the coffee world. I’m trying to understand what I can control or not, what I can do if x,y,z happens, and just what it takes to make it the best. This is so much more complicated than I first thought! :)
I watched all 8 videos. Thank you! I'm new to coffee roasting. Would it be true to assume that if I knew my machine well and the coffee beans that I'm roasting, my goal to achieving a good roast would be to move through the roasting process with about a 45 degree slope on a graph?
Thanks Joe nice series! RoR was purposely used as the term for bean temp change rate since in coffee it always needs to be rising. This allows one to also think of environmental temp change as RoC +/- as this can increase or decrease. When thinking RoR one is also considering in relationship to RoC +/-, in relation to each temp, in relation to point of time.
Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!
Thank you so much for sharing your knowledge wisdom and skills dear Joe! They have been ESSENTIAL in understanding coffee roasting...! Big hug from GDL Mexico!
Great videos thanks, 1 question regarding temp probes. You say 1 in the beans which I understand but then you say the exhaust, do you prefer that location over just after the element in a fluid bed roaster?
Excuse Me Sir, I would like to ask you, whether you can give me suggestions, While i roast sometimes my coffee makes me bloat, do you have any advice to make my roast coffee not makes me bloated in advance, Thanks
This looks very difficult. The only really good thing I can do is bbq, and cook eggs on the stove lol. So doing anything with heat is kind of scary to me. Lol. Would you suggest a frying pan for a complete noob who really cannot afford such a masterpiece of a machine?
I think in the coming years, fluid bed roasting is going to take the industry and drum roasting will pass. Hot air can be controlled much better with less change of burning the beans with the drum. The machine can be started much faster and the next batch can be started right away unlike the drum roaster that needs to find the start temp. Just my opinion. I have a small drum roaster at my house along with a fluid bed roaster. I will use the hot air roaster over the drum anytime for more control of the roast.
I'm curious if different types of coffee roasters can cause changes the taste of a coffee. For example, the illustrations you show uses the traditional types of roasting machines. Do you have any experience with machines that use hot air, such as the Artisan 3-e made by Coffee Crafters? coffeecrafters.com/shop-roasters/. In your opinion, do these hot air type roasters produce a roasted coffee that most people who are willing to pay the higher price for quality coffee would enjoy? What percentage of experienced coffee drinkers do you think would be able to tell the difference between a coffee that was roasted in a hot air and traditional roaster? If there are differences in the roast, what are those differences, and do you think those differences positive or negative?
Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!
Thank you! I’m new to roasting. Even if I knew just about all of this from Rao’s book or the Mill City Roaster’s School videos, Joe’s way of explaining this stuff helps me understand it just a little bit better. I’ll ALWAYS watch a roasting instructional video with Joe as a presenter.
This guy could explain why winter is cold and we’d all understand it better.
THANK YOU VERY MUCH THE SESSIONS ARE GREAT AND THE WAY OF TEACHING GOODNESS SIMPLE TO LEARN THANK YOU
This video humbled me a bit. I’ve worked at a coffee roastery for half a year and am learning to roast. Completely new to the coffee world. I’m trying to understand what I can control or not, what I can do if x,y,z happens, and just what it takes to make it the best. This is so much more complicated than I first thought! :)
I watched all 8 videos. Thank you! I'm new to coffee roasting. Would it be true to assume that if I knew my machine well and the coffee beans that I'm roasting, my goal to achieving a good roast would be to move through the roasting process with about a 45 degree slope on a graph?
Thanks Joe nice series!
RoR was purposely used as the term for bean temp change rate since in coffee it always needs to be rising. This allows one to also think of environmental temp change as RoC +/- as this can increase or decrease. When thinking RoR one is also considering in relationship to RoC +/-, in relation to each temp, in relation to point of time.
Thank you so much for this clear, well-produced video. Bravo!
Simply fantastic! Thank you Joe! Thank you Cafe Imports!
Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!
Thank you so much for sharing your knowledge wisdom and skills dear Joe! They have been ESSENTIAL in understanding coffee roasting...! Big hug from GDL Mexico!
Thanks Joe, once again hit it out of the ball park.
Great videos thanks, 1 question regarding temp probes. You say 1 in the beans which I understand but then you say the exhaust, do you prefer that location over just after the element in a fluid bed roaster?
A very common-sense approach to roasting. I really appreciated the video.
Thank you. Im starting with the Ikawa Home but really want deep understanding with Roasting. Great video to start with!
Thanks so much for this resource and your time and effort. Super useful 👍
Incredibly insightful video. Thanks for sharing all your experience-as a journeyman coffee roaster this is invaluable information. 👍👍👍
Joe thank you so much for making all these informative videos. I've learned so much and come a long way with my roasting you the man
Joe did it again. One always learns something watching this man talk
Excuse Me Sir, I would like to ask you, whether you can give me suggestions, While i roast sometimes my coffee makes me bloat, do you have any advice to make my roast coffee not makes me bloated in advance,
Thanks
I got confused as to the difference between the temperature of the equilibrium and that of the turnaround.Is it the same ?or is there a difference ?
Thanks for this!! I've been having trouble scaling a 75# batch of Guatemalan coffee, and your info is really going to help!
New roaster here, way to explain the ror. Great video.
Like. Great video and explanation.
As a new roaster (from zero to hero) i do use (rely on) those graphics heavily.
This looks very difficult. The only really good thing I can do is bbq, and cook eggs on the stove lol. So doing anything with heat is kind of scary to me. Lol. Would you suggest a frying pan for a complete noob who really cannot afford such a masterpiece of a machine?
This episode is the most important for me.
Nice share, thank you. I learn more information about roasting coffee.
i want to learn more and more. Thank you Joe for sharing your passion
Very clear and informative, thanks for the video!
Good video on thermo transmission from machine to coffee, but zero information on "roasting profiles".
And where exactly should these thermal couples go exactly?
I like your film so much. Appreciated your sharing.
I think in the coming years, fluid bed roasting is going to take the industry and drum roasting will pass. Hot air can be controlled much better with less change of burning the beans with the drum. The machine can be started much faster and the next batch can be started right away unlike the drum roaster that needs to find the start temp. Just my opinion. I have a small drum roaster at my house along with a fluid bed roaster. I will use the hot air roaster over the drum anytime for more control of the roast.
How we can measure the beans Temp. ??
Good video. Please can you to use caption in spanish. Thank you
thank you Joe
Great video!
Great vid! So much insight
I'm curious if different types of coffee roasters can cause changes the taste of a coffee. For example, the illustrations you show uses the traditional types of roasting machines. Do you have any experience with machines that use hot air, such as the Artisan 3-e made by Coffee Crafters? coffeecrafters.com/shop-roasters/. In your opinion, do these hot air type roasters produce a roasted coffee that most people who are willing to pay the higher price for quality coffee would enjoy? What percentage of experienced coffee drinkers do you think would be able to tell the difference between a coffee that was roasted in a hot air and traditional roaster? If there are differences in the roast, what are those differences, and do you think those differences positive or negative?
exelent video!!!
Awesome
Good stuff
obrigada😉
Wow logo is looking very illuminati 👁️
Illuminati's next world domination goal, coffee education.
Naw... charmed.
opening statement doesn't make sense.
Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!
Extremely informative video. Thank you!