Behind the roast - Washed vs Natural coffees (Part 2)

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[@01redlightning]

Thanks Willem! It's like being in school of roasting again. I did graduate from Boot coffee way back 2006. And you did all the teaching back then.

[@voltrekkerorganizer2950]

hi willem, thank you for sharing your expertise; i have one estion regarding air flow,. just want make it clear, is it air pressure or airflow that you were adjusting ?

[@walidkehal]

Hello, Thanks for what you are doing, it helps us to inprove our roasting style, you said at the and of the video : for washed coffee ; more heat than natural coffee ; can we concider that like a general rules for al sorts of coffee even for robustas ? thks

[@clubjrgaming2610]

you make it see so easy, i have roasted for little over 2 md and been roasting Naturel Arabica Sul De Minas, that what we have at the school, but, i have been slow roasting those but does every Naturel fermentation beans have a fruity taste ? reason i aske is, i have not tastet that in a 200g batch with high heat or low range from 6,45 m to 12,24 m ....love your vids and i´m trying to make it roast as you explain in here, keep up the good work and i need more vids like this to make my roast better ....:) i hope

[@AdamMouafik-q7d]

Hi ,Were you roasting 500g of coffee in the first roast or more? Thanks

[@AdamMouafik-q7d]

Can I ask were you roasting 500g of Coffee in the first roast? Thanks.

[@dannyp.6424]

What model roaster is this one? Thank you!

[@giesencoffeeroasters]

Hi Danny! Willem used the fully electric Giesen W1E roaster for this video.