Identifying roasting events is also critical for a beginner roaster for developing that first roast, not only for constancy but for variety. Any change in events can result in a different flavor profile. Great video! I will be taking these lessons to practice when I receive my Aillio Bullet tomorrow!
@VirtualCoffeeLab
2 жыл бұрын
Congrats on your new roadster Giovanny. You are right, it is critical for beginner roasters. As new roasters they learn by changing one variable at a time. That is a safe way to roast and learn the impact of each variable (heat, drum speed, air, charge temp, etc..). Looking forward to hearing how your bullet roasts!
@OldMotherLogo
8 ай бұрын
Hello, Mike! First of all, I want to thank you for your videos. They have been a tremendous help. I keep a log of all my roasts. I’m on a Popper* and use a watt meter and a meat thermometer in the roasting chamber and record the temperature and wattage every 30 seconds. If a batch is particularly to my liking I will use that batch as a model for subsequent batches. I’m getting pretty good control of the timing and temperature. I shoot for about an 8 minute roast, though sometimes they go a bit longer, sometimes I drop at 7:30. I shoot for a longer browning phase. I’ve now done 68 batches (not all on the Popper* but most of them) and when I’ve given coffee to others they really liked it. My question: in one of your videos you had a link to a template for keeping a coffee log. I made copies and it is very helpful. I wanted to share that link with someone and for the life of me cannot find it. Could you repost that? I will make a note this time (in my coffee book!) of where it is so I can find it in the future. Or just tell me which video it’s posted and I’ll direct my friend there. Thanks and hope the coming year is a great one for you!
@VirtualCoffeeLab
8 ай бұрын
Hello Alice. I’m glad you are having good success with your roasting and your friends are enjoying your coffee. Happy new year! Is this the coffee log you are referring to? drive.google.com/file/d/1FiHqCzH8V7BVTOT_cOhSiS8WoBAetINU/view?usp=drivesdk
@OldMotherLogo
8 ай бұрын
Yes, that’s the one! Thank you! I will make a note in my coffee journal. It’s very helpful.
@kg-Whatthehelliseventhat
2 ай бұрын
Hello, How has your coffee roasting been going the past 6 months? Are you still using a popper? I started out using a popper too yet I did nothing like you are doing with your tools. That is very cool that you do. You must be pretty intelligent. Have you had any upgrades or other modifications? I roast using a 200g capacity metal cube over a gas camping stove. No thermometer unfortunately. What brew methods do you use? I have a few. Lately I have been using my Clever Dripper. Mike has a few videos on the CD. I uses my CD when I was in the hospital bur just did not use it till I became frustrated with the Hario or Kalita cone with built-in filter. We just had a small earthquake. Thank you in advance for your kind reply. 😊
@sergiokusevitzky5571
2 жыл бұрын
Basics but a good explanation for beginners. I mark end of dry at either, recognize all yellow or when being at 155C. The earlier. Thanks for the video!
@VirtualCoffeeLab
2 жыл бұрын
Hi Sergio, 155 c is 311f and I have never hit yellow that early on my roaster. Are usually hit dry and around 325F give or take 5°. That’s why I always use site one possible to make sure I know exactly when dry end is marked. That range could be 20 seconds or more which ultimately could affect my other phase percentages. Thank you for your comment and thanks for watching my video!
@sergiokusevitzky5571
2 жыл бұрын
@@VirtualCoffeeLab Hi again. Sometimes I want to shoot a quick comment on the spot and I find myself giving inaccuracies. Checked my logs and found that my dry end mark is either “all yellow” or 160C (and not as written). The earlier. Sorry for the noise and thanks for your patience 🙃
@hpgurgel
2 жыл бұрын
Great video as always, thanks Mike. I'd been roasting with my Behmor 1600+ since 2017 on automatic mode but I started doing it manually when I first subscribed to this channel a couple months ago. The quality of my roast has improved significantly despite the fact that I always roast 400g/1lb batches. Here in Australia we use 240v which I believe allows the roaster to increase the temperature more quickly than you guys in USA as you use 110v. I then managed to reduce my roast time from 20-21.5 minutes to 13.5-14 minutes. I haven't done my maths yet in order to determine the percentages of each phase but I'll be doing so next time I roast & make sure I post my results here. Thanks again, keep up the great work.
@VirtualCoffeeLab
2 жыл бұрын
@hp thanks for your comment and for subscribing! Yea, the percentages will really help. I have a feeling that in order to improve your phases you may need to lighten your batch size. Not sure about the electrical so I’m very interested to see your numbers. I’m glad your roasts have improved. That’s really cool!
@kg-Whatthehelliseventhat
2 ай бұрын
The us has 240 too. It just does not go to every outlet. I not living in the us now but i used to think the same thing. Thats how they power large appliances. Kitchens may have a 20 amp outlet where the house has 15 amp... i think. 😊
@ismailadams2814
2 жыл бұрын
Thank you for the valuable knowledge
@VirtualCoffeeLab
2 жыл бұрын
Hello Ismail, thanks for watching my video. You are very welcome!
@Stevesbe
2 жыл бұрын
Another great video
@VirtualCoffeeLab
2 жыл бұрын
Thanks For the encouragement and for watching!
@shanewilson2152
2 жыл бұрын
Hi Mike, great video, learned alot from this video.
@VirtualCoffeeLab
2 жыл бұрын
Glad you enjoyed this video. Thanks for watching.
@1013ministries
2 жыл бұрын
Thank you !
@VirtualCoffeeLab
2 жыл бұрын
Thanks for watching my videos!
@erharddinges8855
2 жыл бұрын
Dry end and first crack are most tricky for me. Very often these events are not exactly identifyabel and I am convinced, that they are often fixed randomly. Some roasters simplify dry end by reaching 150°C BT. Look at Scott Raos findings about C1. He tried to anticipate it by watching Delta-ET. Look at his blog. For me a steadily declining RoR is good practical guide, and it mostly is connected to a rel. constant ET. The end of a roast I mostly decide on colour and smell. Times and percentages of phases do not have priority. One can see very soon how quick the beans take up heat, so one can react early in maintaining or reducing heat and prevent a running away or a stalling roast. Therefore ARTISAN software is very helpful. My goal is to find a roasting strategy that can be applied to very different beans.
@VirtualCoffeeLab
2 жыл бұрын
Erhard, they are random in the sense that the density, moisture process type and roaster energy will all change the time and temp for yellow. Using sight is the best marker to determine yellow when possible. Thanks for watching my video and for your comment.
@a.t.701
2 жыл бұрын
Hi Mike, thank you again for your help in coffee roasting. I wanted to ask, do you know why some coffee roasting sites list first crack at 385F bean temp, but others at 401F. This is quite a variance and one that confuses me. I heard you mention that you heard first crack at 388F in one of your roasting videos of a decaf. Could you please help me understand which really is it - 385F or 401F for first crack?
@VirtualCoffeeLab
2 жыл бұрын
Hello A.T.. Great question. there is no single "first crack temperature" that is fixed. Roasting variables like the device, how much coffee you are roasting, how fast or slow your Rat of Rise is as you approach the first crack "range". So, I roast lots of the Guatemala HueHue coffee. I roast it using the same basic charge temp and total roast time. My ROR is generally between 10-12 and my first crack is always within a degree or two (about 387) on my roaster. Also, the probe used on my roaster will read temps differently, and if I have used "offsets" in artisan, this could also change the temp readings. In short, your roaster may read temperatures differently than my roaster. Then there is the coffee. The processing type and density can also play a roll in your first crack temp. None of this is really important except to understand that you should never expect your different coffees to crack at the same temperature. The take away from all of this it will take at least one roast to get a feel for how your coffee responds to heat. This will be revealed through the turning point, dry end and first crack event times and temperatures. It is very interesting to make notes on all of these variables and then compare them to a different coffee using the exact same profile. Let me know if you have more question about this. It is a really important topic.
@a.t.701
2 жыл бұрын
@@VirtualCoffeeLab Thank you much Mike. That is helpful. I appreciate it. Jesus bless you.
@luigicollins3954
2 жыл бұрын
Always like videos on the basics. I wish you would have made this several months ago just before I got into roasting! 😃 One stage I always look for, but do not record is what I call "pre-crack". 30 seconds to 1 minute before first crack, the smell starts to be a very acidic and almost acrid smelling. I use that "event" as a warning that first crack is near. You mention calling first crack "first cracks" instead; in my log notes, I call the first point of multiple cracks "first cracking". Sometimes I will have one or two outlier cracks I will ignore that can occur a few seconds before multiple cracking begins. Sometimes I do record the times of single outlier cracks. Since I have gotten more into studying each phase of development, I really want to rename the phases. After all, all three phases are part of "Development", so why assign that name to only the last phase? I notice Mill City used some different names in one of their videos, something like "Beginning Phase", "Middle Phase", and "Final Phase" (or maybe it was Final Development Phase, which I like better).
@VirtualCoffeeLab
2 жыл бұрын
Hi Lou, if you are hearing outlier cracks for a minute, that could be a signal you don’t have enough momentum to push into first crack. I could be wrong but if you had a little more energy then maybe your crack will be a little more collected together. I’ve had outliers for a minute and that is usually the case for me. The downside of trying to have a little more energy is you risk moving too quickly and then you can’t stretch out your development as much as you like. What do you think?
@luigicollins3954
2 жыл бұрын
@@VirtualCoffeeLab Mike I'm so glad you pointed this out. I have edited my comment above to hopefully avoid any confusion. On the Behmor, some beans get caught between one of the drum vanes and the mesh of the drum. Since they are stuck they never tumble and are exposed to very high heats on a single side of the bean. Those beans can and sometimes do "crack" well before the real "first crack" point, even up to a minute or more before. My comment was poor in that it combined that anomaly with typical outliers that do occur a few seconds before first crack. Good catch! But your comment about momentum is quite important. I indeed have had a roast or two where the cracking started early, was never in a group of several cracks, and went on a long time. Your comment is most certainly what happened in those roasts. I know of one roast where the cracking was few and far between and went right into second crack. Way too much energy!
@chuckster623
2 жыл бұрын
My question has been hinted at from some of the comments already posted, but I'll ask it anyways. If I use a thermocouple placed in the beans to track the bean temperature, can I determine dry end when the beans reach a certain temperature rather than visually when I see no green left in the beans?
@VirtualCoffeeLab
2 жыл бұрын
That is a great question Chuck and there has been mention of using a specific temp to determine yellow BUT, I would not use that temp for several reasons. First, the roasting pace ( how fast you are flying through dry) will alter that temp. Second, bean moisture will alter the time and temp. Third, bean density will alter the temp. Fourth, process type will alter the temp. Generally, the range of 320-330 is when many beans will be full yellow BUT we are trying to be precise. We want to know exactly when dry end takes place so we can mark it and know how much time we want to spend in the other two phases. Nothing is better than sigh when determine when to call dry. It is also a good habit to pay attention to your roast😀. By the way chuck, thanks for watching my videos!
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