I have a Huky 500 and for the smallest batch is 350 GR for a good result. I just received 1 LB of of Timor Honey Process from Sweet Maria's. I roasted 1/2 pound batches so I could try to roast one light and medium dark. My roaster on these small batches you have to watch the color and smell because on small batches the BT thermal coupler is a little high on these roasters so you have to really watch the beans. This coffee I roasted yesterday we tried it out and it came out very nice.
@VirtualCoffeeLab
Жыл бұрын
Great observation @BattleAx. For those of us who are using probes to monitor temperatures, this is a really important point. The probes are in a fixed position and when we roast smaller batches, the bean mass does not touch the probe and relay the temperatures as when we are roasting a full batch. This can cause readings to be different. Because or this, we can't always rely on temperatures alone and using bean color to help us understand the roast level of our coffee is really important and a pretty solid piece of data. I have found as much as a 15 degree difference in my ending BT between a full batch and a small batch roast. So, in my case, 500 grams compared to 325 grams. Thanks for sharing that experience!
@shanewilson2152
Жыл бұрын
G'day Mike, great video. I enjoy the various videos you do on the different roasters.
@VirtualCoffeeLab
Жыл бұрын
Thanks Shane! It has been a learning experience for me. I appreciate your encouraging words.
@pdmoerma
Жыл бұрын
sweet marias said they have 1800 units of the second manufacturing run (identical to the first) on hand, and the next version will probably be available late this year. they have marked down what they have to $79 and shortened the warranty period to 30 days, and are recommending users not roast darker than medium, and allow 30-60 minutes minimum between roasts. i'm not using a popper these days, and have recently logged my 100th roast on my freshroast 800 - loving it over both the popper and my dust gathering behmor.
@VirtualCoffeeLab
Жыл бұрын
Thanks for the update Paul. I could have swore I saw it was sold out and the message said they would have the new version in late February. Ahhhh, they pose They posted that update on their site on Feb 8th. I had recorded on the 5th. I must have misunderstood it wasn’t the new version? I’m glad your sr800 is working well!
@stevenreeves4766
Жыл бұрын
Mike just wanted to say thanks so much for all of your help!
@VirtualCoffeeLab
Жыл бұрын
It was great interacting with you Steven. I appreciate the "Thanks" donation. Keep me posted on your roasting progress and again, thank you for supporting my channel!
@lesakre
Жыл бұрын
Thank you for all of your fine work. You are the only source of good information for home roasting. I have learned so much from you and truly appreciate it. PLEASE do a roast on Gene Cafe. There are a lot of us out here and we could really use your insights.
@VirtualCoffeeLab
Жыл бұрын
Hi Les. Thank you for the kind words. Unfortunately I don’t have plans to buy a genie cafe. The only way I could roast on a GC would be if somebody loaned it to me to try. Sorry about that. Who is the primary seller of the GC here in the USA?
@lesakre
Жыл бұрын
@@VirtualCoffeeLab I believe it's available at Sweet Maria's
@sunnycharacter
Жыл бұрын
I absolutely rely on color at every stage, every roast, always have. Which is why I sat in utter frustration for nearly 9 years using my Behmor 1600 Plus. The interior light, the small window, beams within the drum, did not provide a clear picture of the color. Not totally dissing the Behmor. But improvements they need to make, besides returning to a more robust chamber and tight locking drum lid, would be much bigger window, better light or bean puller to check on roast progress.
@grilljones
Жыл бұрын
I am totally dissing the Behmor. It is an abomination.
@sunnycharacter
Жыл бұрын
@@grilljones Lol, it can be infuriating!
@VirtualCoffeeLab
Жыл бұрын
Visibility is a weakness with the Behmor and every roaster has its weakness, including the fresh roast. Unfortunately, you had a bad experience with the drum. To share in your frustration, I was totally shocked when my roasting chamber on the fresh roast shattered from simply snugging the bottom base attachment to the glass. I love the fresh roast visibility, which is one of the greatest strengths. Using color to help determine roast level temps is one point I was trying to make and the other point was to use color to compare roasts of the same coffee. My goal of this video was to compare the color of my popper roast with the drum roaster.
@mariogiraldo3492
Жыл бұрын
Great video Mike very interesting I use the Tonino colour meter to ascertain roast level
@VirtualCoffeeLab
Жыл бұрын
Totally cool meter Mario. Wish I had one. So when you are roasting the same coffee, what kind of variation are you seeing? Please remind me what type of roaster you are using. Also, please describe the variation in layman’s terms. I have no experience using a color meter.
@fatimasalim9296
Жыл бұрын
Thank you Mike for your amazing channel . I just started roasting coffee on Ikawa pro 50 ,and I wonder how can I adjust or predict the timing of each phase of the whole roasting process, when can I know that for example the drying phase started / ended - color change and Millard reaction just started - how can I predict that the 1st crack will occur at a certain timing or temperature,and what is the percentages of each phase in the whole process
@VirtualCoffeeLab
Жыл бұрын
Hello Fatima, thank you for your kind comments. Since you have the pro model you can create your own profiles right? If yes, then there are a couple of things you need to learn so you can predict. These comments are general comments for any roaster. 1. Always use the same charge weight while you are learning to roast. 2. Learn your events including dry end, first crack. Learn what they are and at what temperature range they occur. This is really important. ( Your temperatures from your roaster, not someone else telling you theirs). 3. When recording dry end and first crack, always use the same color to mark dry from roast to roast. Use a flashlight to get a good look at the bean color. Mark dry end (or “yellow”) when there is no more green. I do it that way because it is easiest for me. Whatever method you choose, always do it the same for consistency. Same thing for first crack. Don’t just mark first crack because you have reached a certain temperature, wait for the cracks. I wait for 3’in a row but that is up to you. Just know the difference between an “outlier” and actual cracks. 4. Ending your roast will consist of several decisions , most using your senses including color, smell, sound, temperature and phase percentage. This is a big point with lots of variables. Ultimately it will come down to color as the primary factor if when to end the roast. Then temperature , bean texture and so on. S, how do you put all of this together and use roasting phases? Practice…….. Lastly, after figuring all of that out, on your roaster I think you can move your lines to mark dry end based on your “predicted” temperature you know dry end happens at a particular time . You can also move your event line to predict first crack at your known temperature and predicted time. The IKAWA pro will drive your temps to the desired point on the timeline. So, if you have determined that dry end occurs around 340 degrees Fahrenheit then set the dot at that temp at the desired point on the timeline. Same thing with first crack time and temp. Because the Illawarra is an air roaster and you have a small amount of coffee being roasted, a short dry time is normal. The phase percentages aren’t as important. Maybe consider a3:30 dry time, around a 3 minute browning/middle phase and a 1:30-2 minute development phase. That should give enough time for a complete first crack before drop giving you a medium roast. Not sure how your temperature at drop will look. If I had to guess try a 405 ending temp. If you want it darker then try 425. All of this takes practice but learning the basics will help you be intentional about your times Andy melanin each of the phases as well as your end color. Was that helpful?
@chuckster623
Жыл бұрын
I roast on a modified West Bend The Poppery that I found at a Thrift store. I use a Variac (variable transformer) to control the temperature and a dimmer switch to control the fan. I believe that I have better control over temperature with my setup than you with The Popper. You mentioned why your temperature probe was not in a fixed position and as a result it therefore floated. If you did another roast, your temperature track would probably be a little different than the temperature for this roast because the probe would not have been in the exact same position. Would not this small difference have an effect on how the coffee beans developed? At first I used Artisan, but once I found a profile that I liked, I can follow that profile and just track my temperature every 30 seconds. That seems to work for me. I always find your videos informative and helpful.
@VirtualCoffeeLab
Жыл бұрын
Hi Chuck, my comments about difficulty with controlling temps had to do with the electronics of the popper. When I change the temp in small incriminating, there are times when that change has no impact. Then, as noted in my video, I turned up the heat and the temps plummeted. I believe the unit went into a 30 second overheat. You can watch at 13:17 when I open the top to view the beans the probe is still in the same spot and isn’t moving so I’m not sure it moves much at all. This wouldn’t have an impacted the actual roast. It could have possibly affected what temps are reading but I honestly think the middle phase would have been closer to my target if the roaster heat would not have had that 30 second overheat. I’m sure your variable transformer offers great temperature control. Sounds like a sweet setup.
@sunnycharacter
Жыл бұрын
Super interesting. I wondered about The Popper when shopping for a new little roaster, but liked the specs much better on the Fresh Roast SR800. I just got my extension tube and did my first roast yesterday using the extension. Wow, those beans now have room to move! I roasted a Guatemalan Antigua, and after a couple days resting/degassing, we shall see. My beans plateaued and took too long to 1st crack. Have you done a video yet on degassing times and theory?
@jlantz3691
Жыл бұрын
James Hoffman has a great video on resting time. And a lot of other really good vids for that matter. If you're not familiar with him, you should be. His videos are more to the brewing side of coffee, and extremely informative.
@sunnycharacter
Жыл бұрын
@@jlantz3691 I absolutely am a Hoffman fan! I’ll check it out. Mainly wanted a degassing lesson from a roaster’s perspective, thanks!
@VirtualCoffeeLab
Жыл бұрын
Hi Lori, congrats on your extension tube! @JLantz is right. James Hoffman did a very helpful video about resting the coffee. I usually let my rest a couple of days. That is enough time to start enjoying the coffee. I think it’s a very good lesson to start tasting the coffee right away and making notes how the coffee changes day after day. Then, you know when it’s best to drink your coffee.
@sunnycharacter
Жыл бұрын
@@VirtualCoffeeLab Thanks! Sometimes I do that, taste a sample of my new roast from day one, then each day after up to a week. I can definitely tell the beans needed to rest. I’ll be testing this particular roast tomorrow.
@alecpulianas6919
Жыл бұрын
I have two ATMOS canisters I put my roasts in, allowing me to rest my beans while I enjoy the next batch. This setup has also made it easier for me to compare color roast to roast. I try to hit the same profile on my Hottop each time I roast the same bean but naturally there are always slight differences. Color is absolutely king and I use that more than the temperatures. I find that charge temperature influences the temperatures at each stage.
@VirtualCoffeeLab
Жыл бұрын
Thanks for sharing your experiences with color Alec. I use an atmos container as well. How is your holding up to leaks. How long will your pressure last? Yea, charge temperature is a huge factor in the overall profile! Thanks for watching.
@alecpulianas6919
Жыл бұрын
@@VirtualCoffeeLab seal lasts a totally unpredictable amount of time. Sometimes for several days, sometimes next morning its not sealed. That said I can’t comment on if others in my family remember to seal.
@VirtualCoffeeLab
Жыл бұрын
I've had the same experience. Thanks for sharing.
@alecpulianas6919
Жыл бұрын
@@VirtualCoffeeLab I reached out to Fellow about it and they recommend going 5 twists past when it indicates a seal. Seems to have the same failure rate to be honest haha. I’m home alone this week and it was unsealed this morning, 24 hours after my previous use
@VirtualCoffeeLab
Жыл бұрын
yep. I've been going with more pressure as well and it doesn't seem to make much of a difference. Early on in their production of this product they did have some issues. They addressed some of that with a comment about chaff affecting the valve or something. I'm going to be at the SCA event in Portland in April and will stop by the fellows booth and see what they have to say.
@LivingTheLifeRetired
7 ай бұрын
Based on my very limited knowledge, I’m surprised there is such a low temperature difference between first crack and end time, 400.6 to 402.8, in over two minutes. If I were to run to that development % my ending temp would be way higher.
@VirtualCoffeeLab
7 ай бұрын
Thanks for your comment. You are exactly right. Just before I went into the cool mode the BT was 422. The reason you see 402.8 on the graph is because I marked the event after i began the cool so the temps drop. You can see this happen at the end of the roast. Sorry for the confusion. The popper did a pretty good job. Moisture loss was a little higher than I wanted. I did not use a watt meter to monitor power. This is something that is now recommended by Sweet Marias. They have also confirmed that the heat occurs in steps. So, while you make small adjustments in the temp, they don't really change in smooth increments, but rather steps, which can be evidences using a watt meter. Thanks for watching.
@LivingTheLifeRetired
7 ай бұрын
@@VirtualCoffeeLab thank you. I have my new Nucleus Link and am super early in my roasting journey and enjoy watching all your videos. I feel like I have gained some fundamental knowledge.
@luigicollins3954
Жыл бұрын
Mike, sorry for yet another late reply! Great video as usual, but I have a question. In the video (starting at 3m 50s), is the tip of the temperature probe touching one side of the roasting chamber? If it is, I would suspect the temperature value from that probe might more represent the temperature of the chamber wall, than the temperature of the bean or even the temperature of the air. I know in thermocouple probes like that, the bi-metal sensing junction is pretty much always at the tip of the probe. If the wall is metal, I would be concerned it might be sinking or sourcing heat - both of which are not good for the temperature reading you want. Any thoughts on that?
@VirtualCoffeeLab
Жыл бұрын
Hi Lou, thanks for your engineering wisdom. Not sure what material is used for the chamber wall. You are probably right about the temp being influenced by the chamber wall. I didn’t want to drill holes in the popper because I’m probably going to give it a way. The readings seemed to be consistent between roasts, meaning my event temps, so the probe was helpful enough to provide a target temp that kept me close to my target event times even if it was tainted by the chamber wall. So, agreed, a better placement that was not touching the chamber wall would have been a better choice. I’m the end, the coffee taste pretty good, albeit not as similar to the freshroast or the drum.
@chimpta
Жыл бұрын
Mike I am learning so much from your videos. I am thinking of getting a HIve but have two concerns. I love the design and the flexibility it offers. I will not be able to open a window. How successful is it at eliminating the roasting smoke and smell? At my age I am not sure I have the stamina to keep it going for 8 to 12 minutes. Maybe I should time myself with a Jiffy Pop and see how that goes. :)
@chimpta
Жыл бұрын
I just read about smoke on the Hive website. I guess it depends but there will always be some?
@VirtualCoffeeLab
Жыл бұрын
Hi Mark, yes it depends on roast level and how much chaff. The hive might not be your best option unless you have a hood fan or decent ventilation. It is a little tiring for me but changing arms and doing a double handed hold in alternating fashion helps. What are you using to roast with right now?
@chimpta
Жыл бұрын
@@VirtualCoffeeLab I am using whatever beans my wife brings home. We are quite rural but there are still roasters in a small town an hour away. We are going on a roaster tour and we'll see where to go from there. Roasting your own opens up a global world of possibilities. I am excited about the possibilities.
@VirtualCoffeeLab
Жыл бұрын
That is exciting!
@peakkopi9411
Жыл бұрын
Will you discuss pre-heating a roaster and In between batch roast protocol.. To zeroing of heat retention..
@VirtualCoffeeLab
Жыл бұрын
Hello Peak Kopi. Thanks for your question. What type of roaster do you have? This will help me provide a good answer for you. Also, are you using artisan as your logging software? Please answer so I can give an answer.
@mhpjii
Жыл бұрын
Question for you, Mike. Does a weak bloom indicate that a roast is no longer fresh? And the corollary . . . that a vibrant bloom indicates freshness?
@VirtualCoffeeLab
Жыл бұрын
That great question. Yes, it can. There are several different things that can affect bloom size including, varietal, origin and processing type. But the biggest influence/creator of CO2 is roast level. I found this very good article which focuses on the impact of CO2 on coffee brewing. I would encourage you to check it out. The article says that freshness is linked to CO2 and you can even measure CO2 changes in your roasted coffee. The older it gets, the less CO2 is in the coffee bean and it weighs less (according to the article). See this link: mtpak.coffee/2021/05/measuring-carbon-dioxide-co2-levels-roasted-coffee/
@mhpjii
Жыл бұрын
@@VirtualCoffeeLabThanks much for this. I'll for sure give this a good read. What jumps up at me from this topic is how weak (more like non-existant) was the bloom of my former daily coffee (8 O'Clock brand).
@VirtualCoffeeLab
Жыл бұрын
Yea, old coffee.
@jerryhubbard4461
6 ай бұрын
although I don't have a coffee roaster but I use my crude methods. During the end or development, what leaves the sour taste?
@VirtualCoffeeLab
6 ай бұрын
Generally, a common cause of a sour cup is under extraction during brewing. Your grind size is too large or something, which may be the cause. Sour for roasting can be caused by under developed coffee. So, in the case of pan roasting, the outside of the bean is being roasted but the inside still could be undeveloped.
@jerryhubbard4461
6 ай бұрын
I have a bread machine that I no longer use and it is in like new conditions. This week I am going to set it up for roasting. I am determined to make this work for me. I put a lot of money into the Breville and it needs some good beans to brew. I try to purchase good coffee to grind and pretty much have some good stuff coming out of the Breville. But you know roasting at home has to be the best. I have been trying to purchase a Hive but just can't get the timing right. They sell the hell out of those things. Will have to get on their wait list I guess. Thanks for you input into my world of coffee. I sure drink a lot of it. @@VirtualCoffeeLab
@stevenreeves4766
Жыл бұрын
Hi Mike, question have you ever roasted an espresso? recently I have been wondering what makes a coffee an espresso and how one might go about roasting one. hmmm maybe a video topic. thanks so much. also I was wondering if you have rate of rise in Artisan that kind of goes to the right a bit and not keep going down as much what can be done to correct that. still learning on how to adapt my roasting process going from the SR800 Fresh Roast to my new Yoshan drum roaster. thanks again as always.
@VirtualCoffeeLab
Жыл бұрын
Steve, both great questions. “What makes a coffee an espresso roast? - Espresso is a brew method. So, how would I roast a coffee that will be used just for espresso or that is best for an espresso? The short answer is any coffee can be used for an espresso. But, most people like less acidity so a well developed balanced roast will please most people. Some might say to roast a little darker but I’m most of the specialty coffee shops I have visited, they are not dark roasts. I think your second question about rate of rise can also provide more answers to your espresso question. One approach to an espresso is using a more shallow rate of rise. This means a lower overall peak and a longer roast time. “Low and Slow” is the phrase some use. Your question about your rate of rise issue sounds a little different though. It seems like you are using a lot of energy during your roast. What is your rate of rise peak and at what time does this occur? You mentioned your rate of rise rate seems to go across and not down, please share your rate of rise number at dry, first crack and then drop. You should also confirm you are mapping the correct probes. Is your BT really the BT or are you seeing ET data from what you think is the BT. This is a common setup issue on new roasters using artisan. Lastly, it seems like you are moving quickly through the roast, please share phase percentages and your total roast time and then I can offer a little more help on the espresso approach.
@stevenreeves4766
Жыл бұрын
@@VirtualCoffeeLab do you have an email? I could share my profile. not sure if it is possible to attach a file in this comment section.
@VirtualCoffeeLab
Жыл бұрын
@@stevenreeves4766 on my youtube channel homepage, look at the menu links an click on the "about" link. Scroll down and there is a button to email me.
@tomhester3770
Жыл бұрын
I'm interested in looking into the New Guinea coffee. Where can I order this? Can you post the link? Thanks
@VirtualCoffeeLab
Жыл бұрын
Hi Tom, the coffee I purchased is sold out. Look for a good quality PNG from your favorite greens seller!
@tomhester3770
Жыл бұрын
Thanks, Mike I will do that!@@VirtualCoffeeLab
@mgriff2000
Жыл бұрын
I haven't used color because it is too subjective for me. Does anyone have good experience with some sort of dedicated color measuring device? I would love to have a number I could use to compare different roasts.
@jlantz3691
Жыл бұрын
Sweet Maria's has a 'Roast Color Card' available on their website for like $3. It's useful in being able to discuss relative color with others as a comparison tool, but not super helpful in deciding where I like my own roasts to be. I know what that looks like. Likewise, I find weight loss (shrinkage) also only slightly useful. Maybe for the same batch of beans, but it seems to me that if starting moisture is different batch-to-batch, the weight loss is going to vary, irrespective of roast level.
@VirtualCoffeeLab
Жыл бұрын
Matt, @J Lantz is right. If you have a great roast with a specific coffee, save some of the beans for color comparison with a different roast of the same coffee, like I did with the PNG. A color wheel isn’t necessary since you’ve got your golden roast for comparison.
@fabiank.1147
Жыл бұрын
Would you recommend dongyi roasting machines?
@VirtualCoffeeLab
Жыл бұрын
Hi Fabian, I don’t know enough about that roaster to make a recommendation. One of the things I would be a little concerned about is technical support. It’s important to be able to have someone you can talk to when the roaster is an operating properly It seems to be a typical drum roaster. I’m not sure about the electronics and its capabilities for automation. I have talked with several people who purchased these types of roasters and Alibaba, and seem to be happy with them. I would do some good research to learn about at roaster, and how it compares with other similar size roasters. Sorry I can’t offer a more specific response.
@fabiank.1147
Жыл бұрын
@@VirtualCoffeeLab thank you 👍 and also thank you very much for your Videos they are extremely helpful
@ToddParker
9 ай бұрын
An evaluation of marginal gains and diminishing returns in relation to value from the wallet to the cup. I can get a popper with a watt meter for $99 today. I can get a freshroast 800 for $289 today. I can get an Ailio bullet for $3,499 today. I can get a Nucleus Link for $1,850 today. This short recap tells the story of my frustration in the coffee industry. If I want more control I have to pay big time. I am not a professional roaster that needs a sample roaster and that is what the bullet or link are marketed and produced to deliver. I am a home roaster of 12 years that hasn't really seen the market change. I do not want to manually roast with the hive. I do not see real control with the popper and I have no idea if a freshroast is three times better than the popper given the price is 3 times more. If I saw it I would pay it; yet I think they basically do the same thing. How am I wrong? When I have no real confidence in any solution in the market why would I pay three times more for the same solution when both lack real control? I also would need to buy a computer to use artisan so that doesn't help. I do need a backup roaster for my behmor. I also want to roast a profile that matches my tastes as I have a lagom mini grinder, roast light to medium, and like berry like acidity in the cup and a air roaster would do that better right? Is there a solution in the marketplace I am not seeing for this scenario? Here is the thing, the popper has control of heat and air and time just like the freshroast. Both basically push air to roast the bean, albeit in slightly different ways as one is a popper and one a fluid bed right? No roaster is perfect, learning it's function is most important; yet I still don't know why I would pay $289 instead of $99 when I can't pay $1,850 or $3,499 given I see problems in every low cost solution. Not your problem and my venting is not intentional as my questioning is asking for discussion to move toward a viable solution, yet I am just frustrated with the entire coffee roasting ecosystem because I do not see real solutions with clear value. thoughts?
@VirtualCoffeeLab
9 ай бұрын
Thanks for sharing Todd. I understand and appreciate your frustration and your interest in having a conversation. The movie "Along Came Polly" depicts a person who is a risk-averse actuary (as described by IMDB). That character came to mind when I read your message. lol. Honestly, unless money is no object or you don't care, this is the scenario we are all playing. Most of us have a wishlist that is limited by either time, money, or conscience. I feel your frustration. Now for your message. 1. A Popper roasts less coffee volume per batch than a fresh roast. The Fresh Roast can give you great control, will last longer, provide more even roasts, offers a much better fan, is a better quality product overall, AND has wonderful visibility. 2. The Hive will give you all the control you want at a fraction of the cost. The roasts are even and fully engaging. That is the best value for the outcome as far as I'm concerned. The sky is the limit to what kind of coffee profile you want to use. BUT, you don't want to roast manually? So, you want to push a button and let the machine roast then right? Hmmm. maybe you are waiting for the Bunafr? bunafr.com/ It costs 3 times the fresh roast BUT it is automated. Technology and manufacturing come at a cost. I planned, prepared, and saved money for a couple of years so I could buy my Mill City 500 gram roaster. I looked at this purchase as an investment towards a fun hobby that would bring me great joy with the roasting experience as well as the product I was able to produce and consume. is there any value in the coffee roasting experience that should be considered in your calculation?
@ToddParker
9 ай бұрын
Thanks for your feedback, it is helpful and I made the comments knowing you have many different machines and can speak to all of them experientially and hands on because I am still making decisions that I am frustrated with. Going from a $99 popper to a $389 fresh roast with extension to a $1,600 nucleus means there are holes in what is being offered to the home roaster and since I cannot try them out my purchase is somewhat final. One reason why people watch videos like yours. In regard to not wanting to roast manual...how I mean that is shaking a hive over a burner manual...I do not mean it as anything that is something more than pushing a button "set and forget." I would consider all of the lower cost options somewhat manual. I cannot envision myself shaking a hive 3 to 4 times per week given how small the batch sizes are on these lower cost machines either. Do you like the hive because it is not your default when the Mill City is? I need a viable default because and part of the problem is I need a upgrade to the behmor and I do not know if that exists in my price range since I cannot really try them out. If that makes sense.@@VirtualCoffeeLab
@VirtualCoffeeLab
9 ай бұрын
Todd, did you say you were using a Behmor? What version? Have you considered making a homemade roaster using a heatgun? This could provide the cost savings you desire and if done properly, get great results..
@ToddParker
8 ай бұрын
Yes, I have behmor. Thing is though, and correct me if I am wrong, given I like bright fruity cups as my default roasted light to medium it is best to go air instead of heat. In other words, a freshroast or popper is going to bring forward that cup profile better or more than a behmor drum or hive for example, right? The difference between air and heat. In regard to the heat gun approach I am not that handy; so if I did do that I would need a place to follow instructions. @@VirtualCoffeeLab
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