This is such a great channel. Maybe make some merch that has a scientific overtones but is for coffee. Measuring cups for drinking, coffee pics showing chemistry of coffee, timers, lights and fans would probably sell. Maybe have an artist paint a few portraits that can be reproduced and sold. Perhaps writing a set of books on coffee history, brewing and them roasting. Also a QRM someone can grab during a roast for quick reference.
@VirtualCoffeeLab
Жыл бұрын
I appreciate the enthusiasm K G. I’m not really interested in doing swag at this time. Thanks
@kg-Whatthehelliseventhat
Жыл бұрын
@Virtual Coffee Lab - Home Coffee Roaster i hear you. I just love your channel and would really enjoy Coffee gear with your stuff on it.
@Presso99
3 жыл бұрын
I owned a home use hot air and drum roasters. I found that drum roasting over the stove is a very challenging roasting process if compare with hot air roasting when it comes to controlling the flame setting unlike hot air roaster, it can be electrically controlled of the heat and air much more accurately,
@VirtualCoffeeLab
3 жыл бұрын
Nice. Glad that is working out. It seems that every system has it's problems.
@garygardens
3 жыл бұрын
Excellent breakdown on the use of air, Mike. Well done and thanks. I use air like you except air control is my main resource for maintaining time and ROR during a roast on my Aillio Bullet. I only make maybe one or two power adjustments and the rest is all air. I start low and gradually increase, similar to you. Rob Hoos mentioned that while roasting with the Aillio Bullet, he was able to leave the power at its highest setting and completely control the roast only using air, with good results. I haven't tried that and probably won't but it's interesting to know.
@VirtualCoffeeLab
3 жыл бұрын
That's interesting Gary. Thanks for sharing how you use air. I wonder how long Rob's roast was with full power on the Aillio Bullet? I've been experimenting with different charge temperatures and longer roast times this past week and had some really surprising results with an almost 14 minute roast. If I had a cafe, i would most likely use a profile like this for the crowd that likes low acidity, chocolate & nutty coffee. It definitely was not baked. Lots of flavor!!
@Thenzrockman
3 жыл бұрын
I must to say Thank you a lot, dry phase, low air, middle phase, mid air, first crack, mid high air to blow smoke air, turn gas up to remain temperature. Good points, I am going to practice tomorrow. Great tips , Great!!!! man, Thanks again.
@VirtualCoffeeLab
3 жыл бұрын
@Thanzrockman thank you for your kind and encouraging comments. I'm glad you found this video helpful. Thank you for watching! What are you roasting with?
@Thenzrockman
3 жыл бұрын
@@VirtualCoffeeLab Hi, Virtual Coffee lab, Today I have a good news, I use your method to improve my roasting skill, it has amazing result. I try on NA - Brazil natural beans, it becomes the jackfruit flavor, What a surprise, and very clean, tasty. Great! My wife love it.
@VirtualCoffeeLab
3 жыл бұрын
@@Thenzrockman I'm glad you had good results with your roast!
@luigicollins3954
3 жыл бұрын
Excellent video Mike. Such great information for me to think about! What I always need to do with videos that are using nice higher-end equipment, is to translate the information into what I can use with my Behmor roaster. I cannot "turn up the air" but I can set the drum on a higher speed or maybe even crack the door a little to get some air moving in the roasting chamber before the exhaust vent opens. You also mention pre-roast soaking or warming up, and I need to experiment with that, too. Good stuff!
@VirtualCoffeeLab
3 жыл бұрын
Thanks Lou, Good Translation for your roaster. I'm glad you found it helpful. Let me know how that pre-soak experiment works out.
@koreishite
3 жыл бұрын
Very professional and informative.I’ll certainly be going back to this video when I get my home roaster.Thanks
@VirtualCoffeeLab
3 жыл бұрын
Koreishite, there is a learning curve with every roaster. When you use a manual roaster like I have, air can be very helpful. I'm glad you are enjoying my videos.
@yurybadanin5035
8 ай бұрын
@@VirtualCoffeeLab Why do we have "warm up" roasters instead of " fire " ? - Both ways used heat. What difference ?
@VirtualCoffeeLab
8 ай бұрын
@@yurybadanin5035 Thanks for your question. "warm up" is the same meaning as turning on the "fire" or "burner" or "power" or "energy". We are pre-heating our roaster metal that causes the air to be hot also.
@yurybadanin5035
8 ай бұрын
@@VirtualCoffeeLab As I understand, we do not have to use "Warm up", just go directly to "fire", correct ?
@VirtualCoffeeLab
8 ай бұрын
@@yurybadanin5035 if you are using an air roaster then pre-warming is not required. If you are using a drum roaster, pre-warmint is required. If you are using a frying pan, hive or some other type of roaster that uses conductive heat transfer then pre-warming is required.
@MrAndy9188
3 жыл бұрын
This was a very good informative video and exactly what I was looking for. I am looking to upgrade from a gene cafe to a commercial roaster so doing lots of research. Thank you for taking the time to do it.
@VirtualCoffeeLab
3 жыл бұрын
Glad it was helpful Andrew. Be sure to checkout this playlist kzitem.info/door/PLe757VIiQrPYFTUF1g87lkkEymjQ40wMK it has most of the core concepts for roasting all in one place. Thanks for your comment.
@MrAndy9188
3 жыл бұрын
@@VirtualCoffeeLab Thank you i will check it out. Not often channel owners take the time to reply to you. Good work.
@mikedenson6047
3 жыл бұрын
Thanks Mike, another excellent video! Please keep them coming. You are quickly becoming my go-to coffee channel. I do have a question: Using medium air during warm up, doesn't this blow out too much heat and hinder the warm up phase?
@VirtualCoffeeLab
3 жыл бұрын
Thanks for your encouragement Mike. Every roasting device is different. I purposely keep my air at medium during warm up to keep my roaster from getting too hot. With my gas at a lower setting and the air at a low setting, the roaster will get too hot, like 455 degrees and then the safety shutoff will turn off the gas until it reaches 425 and then start all over again, cycling at this hi temp range. Before i changed my drum bearings to use a high temperature grease, I would cook my bearings with those high temperatures. The standard grease would evaporate with those really high temps. So, by keeping the air at medium and my gas on low, my roaster can warm up and idle at the 380 - 400 range. When the roaster is warmed up and all of the metal is hot, I can quickly and easily get my roaster setup for it's charge temp. So, the medium airflow keeps my roaster from over heating. One important note Mike. When I was talking about blowing out too much heat, in the video, that was during the roast. When I charge my roaster (put the beans in) I use a little insurance policy to make sure I have enough energy for the dry phase. Remember, I have a time frame in mind for me to get from charge to dry end. I don't want so much heat during dry that I cause roasting defects so I store up a little horsepower just before I put the beans in. Example: If I want my charge temp to be 360, when my roaster is fully warmed up, I will let the roaster idle down to about 330 and then turn on the gas. When the roaster reaches 360 I will turn off the gas, put the beans in the roaster and all that stored up energy from that short period from 330-360 that shows up on the "exhaust temperature" reading, gives me a little extra horsepower/momentum. So, I can put the beans in the roaster, allow the beans to soak with no gas on in that nice hot environment, and then a little before turning point I turn on my gas. I find that by doing this, I am able to reach my target time for dry end. I'm not sure if other roasters do this but for me and my roaster it seems to work out well. Hope that makes sense.
@mikedenson6047
3 жыл бұрын
@@VirtualCoffeeLab Your reply makes perfect sense, thanks for explaining this to me. Looking forward to the in and outs of Artisian videos...
@bilanciatore
5 ай бұрын
Hi, thanks for sharing your knowledge with us, if I may, I wanted to ask what do you think about a quartz glass drum roaster over a gas stovetop? (like the kaka g400)? It gives me the impression that there is very air flow. In your opinion, would it be possible with experience to still obtain good results and follow different roasting profiles? Thank you and good day
@VirtualCoffeeLab
5 ай бұрын
I watched 1 video of this roaster being used. I'm just putting that out there because I want to be transparent. I have no personal experience with the roaster. In the video, the user was able to roast 430 grams of coffee in 11 minutes. I think that is pretty cool. There are paddles inside the drum so there is good bean movement. Gaining access to load the beans or empty them out seems pretty easy. Visibility was really good so you can monitor color change. Ventilation worked well running a fan next to the roaster, sucking air outside. OK, now the things that are a little concerning. I'm not a fan of glass. It can break easily. Yes, the fresh roast uses glass and I broke my roasting chamber because it was glass. In the video, the user said they tried to wash off the glass but it wouldn't wash clean. He was concerned the glass would continue to get dirty and eventually the beans wouldn't be visible. Also, the thermometer that comes with the roaster was not in the bean mass and was kind of worthless. Lastly, there was no chaff collection. With regards to airflow, I think some convection will take place because of the good bean movement. The beans get tossed around and that will move air. It would be nice to have a little more air movement but you aren't paying much for this roaster compared to others.
@bilanciatore
5 ай бұрын
@@VirtualCoffeeLab Thank you so much for the detailed answer and for your time, it helped me a lot since I'm a beginner. I'll think about it, at least to start with. Unfortunately since I live outside the United States I can't use fresh roast which would have been great to start with. Continue like this with your videos which are pure gold, thanks again
@ajk2749
3 жыл бұрын
I went from a Gene Cafe roaster, only being able to control the temperature and time, to a Hottop which lets me vary air speed and heat percentage. I'm still trying to figure out a procedure to give me my 22 ounce mug of morning coffee! I enjoy your videos, Mike.
@VirtualCoffeeLab
3 жыл бұрын
Hi Adrian, congratulations on your Hottop. Which version do you have, the 2K OR 2K+? Just wondering if you are using artisan or not. That is a big cup of coffee in the morning! If you are in the process of trying to figure out roast times or percentages for each phase, consider my video "3 tips for new home coffee roasters". What part of your procedure are you trying to figure out? What type of roasting profile are you aiming for? Glad you like the video!
@ajk2749
3 жыл бұрын
@@VirtualCoffeeLab I have the 2K. That morning cup is usually the only coffee I have for the day and it's the right size! I did watch your "3 tips" video; my roast development stage after onset of 1c is around 20% of the total time. I'll have to pay attention next roast to see when the dry phase ends. I like medium roasts usually, but depends on the bean and Sweet Maria's recommendations. Sometimes I go just into 2c which is easier to hear with the Hottop than the Gene Cafe. What I'm trying to figure out is how much fan speed to use. I don't think I want a smoky brew, so maybe I should start the fan after the drying phase and just leave it on for the duration, increasing its speed as smoke develops. Also, should I turn the heat down after the drying phase before it goes into 1c? I stalled one roast by turning that down too much, though. Anyway, it's a learning process as you have indicated and thank you for asking. I'll be watching and roasting and brewing!
@VirtualCoffeeLab
3 жыл бұрын
@@ajk2749 because you are not using data logging software, you have a great opportunity to rely on your senses. So, here is how I would respond to your questions. Others might do things a little different but here you go... I lay out how I use my fan during all 3 phases here in this video. I would increase your fan from a low setting during dry to a medium setting at dry end. You will have to watch and see what happens to your rate of rise. Log your temperatures every 30 seconds. Determine the temperature increase from one temp to the next. Double that number and at that moment, that is your rate of rise (degrees per minute) Now, from dry end, your rate of rise should begin to go down slowly. Turning up your air at dry end to medium will initially increase your rate of rise for a short time and then it will begin to go down. You will need to lower your energy setting at dry end. Let's say from 100% to 90%. Watch your rate of rise. You dont want to blow out all of your energy so monitor your temps and ROR (rate of rise). Do you know around what temp you reach first crack? Is this pretty consistent for each roast? Let's say your first crack temp is around 380. you will probably want to lower your energy again to say 70% as you roll towards first crack. This is where logging your temps and ror really come in handy. Knowing that number can help you target your "pace" from dry end to first crack. You will need to slow down your roast after dry end a little so you don't fly through first crack. This video at 5:47 covers this issue with changing your air and energy to slow the roast down and i talk about that at 8:00. Ultimately, while you are roasting, watch the color, learn the phases, listen for the sounds, log your temps and rate of rise so you know how your heat and air are influencing your roast progress. Yes, once you hit first crack the beans will smoke. Your energy will be down maybe as low as 50%. Consider turning your fan up again to the high setting to move out the smoke and continue to slow down the roast. By this time, your energy might be down to 50%. Again, watch your ror. You don't want your ror to drop to 0. Better, keep your ror above 12 before first crack and then target your drop at the temp / roast you want with a ror at 7 or above when you drop the beans out. Hope that helps.
@ajk2749
3 жыл бұрын
@@VirtualCoffeeLab Thank you again, Mike! A very thorough explanation! I'll be looking through my beans in a few days for my next roast.
@shanewilson2152
3 жыл бұрын
Great video Mike
@VirtualCoffeeLab
3 жыл бұрын
Thanks Shane. Glad it was helpful!
@dandan12332
3 жыл бұрын
Love this video!! I was watching another video from Rob Hoos talking about airflow. And your usage of airflow at the DE reminds me of what he mentioned about "hide airflow adjustments" in roasting ( kzitem.info/news/bejne/qYlo2YyoqJaUlKw ). His presentation also gave a lot of in-depth insights into airflows in roasting. I learned a lot from you both. Keep up the awesome job!! :D
@VirtualCoffeeLab
3 жыл бұрын
Hi Daniel, yep, that is the video I mentioned Rob did and it is a big help. The exact spot you show in the video is a technique I use when roasting. I kind of "feather in the air" as I transition from green to yellow. I do the same thing during first crack to help move smoke out of the drum to avoid any roasty/smokey influence that might cause with the beans. Rob has been a big influence of my coffee roasting education. Thanks for the kind comments and encouragement.
@Presso99
3 жыл бұрын
Hi, I had noticed that some people washed the beans before roasting. What is the impact on the quality and taste?
@VirtualCoffeeLab
3 жыл бұрын
When you hear "washed coffee" they are talking the processing of the bean after the cherry has been picked from the tree. A washed coffee is one where the bean is removed from the cherry, soaked and washed in water and then laid out to dry. A dry process coffee is one where the bean is left in the cherry and laid out to dry and then removed after it has dried. I have read about some people soaking their coffee beans before roasting them in a frying pan. I can't say why they would do this other than to protect the beans from being scorched in the frying pan. I don't know how this might impact the rest of the roast. The goal of roasting is to remove water/moisture from the bean and this process using heat, air and time cause chemical reactions that develop flavors and make our coffee taste delicious. If you are a frying pan roaster have you soaked your beans? Anyone? I would be interested to hear why.
@kg-Whatthehelliseventhat
Жыл бұрын
Once I understood conductive, convection and radiation heat as well as endo and exothermic reactions, roasting beans made a lot more sense.
@VirtualCoffeeLab
Жыл бұрын
Yep, those are all important concepts to understand for sure. It really does help us understand what is happening to the beans as they roast.
@kg-Whatthehelliseventhat
Жыл бұрын
@Virtual Coffee Lab - Home Coffee Roaster I'm going to work today and will pull your email address from the computer there. Hopefully, they won't have blocking software. I used my Clever Dripper yesterday, man that makes some good coffee. I still enjoy my espresso appliance more and can't wait till I get a real machine!
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