I'm here because I'm learning roasting and this is some of the BEST roasting info on the internet. Both these guys have great personalities. Not as a roaster, but as a person who watches WAY too much TH-cam, I appreciate the subtle meme editing that highlights their quirks. That was fun. Good job. =]
Love it. Great demonstration. The high-pitched/ sped-up chuckle made me chuckle. Derek: Hands Joe safety gear, including face/eye protection. Also Derek: Neglects using his face/eye gear correctly.
We in Durban ,Amamzimtoti , The Steaming Bean Coffee Roasters .Trust you have watched season 1 and now season 2 of roaster school as well .These guys are not afraid to share knowledge unlike our local guys
We are a toaster in Venezuela. We roast only Arabica. What is the maximum moisture that can be toasted? Sometimes I receive bags with 14.5%. In this case should I have to increase the charge temperature ? It is more important to control the moisture or density ?
How do you know what coffees are low/high density? I know it has to do with elevation, maybe there are other factors as well, but I haven't been able to find any kind of guide for this.
Think of lower density coffees as inherently more fragile. Decaf is probably the lowest density coffee most roasters encounter. Lower preheat and lower application of heat is necessary to avoid heat defect. There is no formula for determining the most successful preheat or charge temp, but rather a general guideline for marginally more initial success with any given coffee.
@@MillCityRoastersMN Now I've got the analogy. A low dense coffee, with same energy will "crack", as the baloon explodes, faster becouse the structure can't endure so much energy, causing the heat defect that you said. Thank you very much!
i love that Derek recommended safety first to Joe but then had his welding helmet up for the whole experiment 😂
I'm here because I'm learning roasting and this is some of the BEST roasting info on the internet. Both these guys have great personalities. Not as a roaster, but as a person who watches WAY too much TH-cam, I appreciate the subtle meme editing that highlights their quirks. That was fun. Good job. =]
Love it. Great demonstration.
The high-pitched/ sped-up chuckle made me chuckle.
Derek: Hands Joe safety gear, including face/eye protection.
Also Derek: Neglects using his face/eye gear correctly.
I like that Fast Derek sounds like normal Derek.
Cool! Simple example - easy to understand, thank u! Looking forward for the new videos!
OMG you two crack me up . Great analogy!
Great demonstration! Great vid! Thanks, guys.
Awesome video and amazing hilarious. Love it!
You both really make the videos fun!
Best one yet keep it up!
very well said....very educational, thank you guys.
Always incredibly helpful!!
Thank you guys for sharing your wealth of knowledge .We have a micro roastery in South Africa and your videos have certainly helped .
Awesome to hear!! Better coffee all over the globe is our goal. Thanks for being part of the wave!
Where are you guys based?
We in Durban ,Amamzimtoti , The Steaming Bean Coffee Roasters .Trust you have watched season 1 and now season 2 of roaster school as well .These guys are not afraid to share knowledge unlike our local guys
GREAT !!
Love the info! Opening a cafe in the new year in Cape Town South Africa ! Need all the help I can get!
It looks like you and Vinesh (comment above) should connect! Best of luck!
Hhhhhh... Very interesting😂
We are a toaster in Venezuela. We roast only Arabica. What is the maximum moisture that can be toasted? Sometimes I receive bags with 14.5%. In this case should I have to increase the charge temperature ? It is more important to control the moisture or density ?
Do you think batch size would make a difference to the charge temp?
I absolutely think it would and should. If batch size goes down, so should the charge temp. Great question!
How do you know what coffees are low/high density? I know it has to do with elevation, maybe there are other factors as well, but I haven't been able to find any kind of guide for this.
We have a tool that measures this. I will be highlighting this tool on an upcoming video! Stay tuned!!
You failed to explain how to know the density of a bean.
Hello Sir, I Am New Here To Know More About The Coffee Please Put The Subtitle With Vedio ..
I love your videos. But this one not. Actually it doesn't make sense to me. But still fun :D
Think of lower density coffees as inherently more fragile. Decaf is probably the lowest density coffee most roasters encounter. Lower preheat and lower application of heat is necessary to avoid heat defect. There is no formula for determining the most successful preheat or charge temp, but rather a general guideline for marginally more initial success with any given coffee.
@@MillCityRoastersMN Now I've got the analogy. A low dense coffee, with same energy will "crack", as the baloon explodes, faster becouse the structure can't endure so much energy, causing the heat defect that you said. Thank you very much!