Been roasting on a hive for a few weeks now and have been blown away by the results. I cannot imagine a better tool to learn on and get into roasting. Mathew, the owner, is an absolutely awesome guy as well. Its people like you and Mat changing the coffee industry and making it more accessible to enthusiasts. Thanks.
@VirtualCoffeeLab
3 жыл бұрын
Thanks j s for your sharing your experience with the Hive roaster. Yea, Matt's roaster is a gem. Easy to use and learn the basic concepts of roasting. It also is a great roaster for everyday small batches. This should answer many of the popcorn popper who want to move up but can't afford the expensive roasters. The Hive hits the mark for affordability and performance. Glad you have been enjoying it !
@davidetzel8711
3 жыл бұрын
Thanks for this video. I purchased the Hive in April 2020 after seeing Sprometheus' KZitem review of it, but hadn't used it much until about a month ago. Someone in a Facebook home coffee roasters group I am in posted a comment about Matt's live Instagram videos and I started watching them. I dug out my Hive and began to follow his tips. I have roasted sixty-eight 165g batches in the past five weeks and have been impressed with what this roaster can do. It has given me consistently good roasts. It is a labor intensive, but it is an invaluable education in the roasting process. Thanks again for this and all of your videos. Like Matthew, you have helped me to up my home roasting game.
@VirtualCoffeeLab
3 жыл бұрын
Thanks for your comments David. Matt's instagram videos with the Hive are really cool. One of the things i really like about the Hive is it is a hands on roaster and forces me to pay attention, watch, smell and listen to the roast. I will be doing more roasts with the Hive in the future Glad my videos has been helpful for you!
@hiveroaster2276
3 жыл бұрын
Great review! Thanks so Much for posting!!!!
@VirtualCoffeeLab
3 жыл бұрын
Hi Matt, great roaster sir. This roaster can server as a great training device for new roasters as well as allow a more experienced roaster create profiles in small batch, sample coffee and more. Lots of fun, totally hands on to experience sight, sound and smell..... yea, all around great roaster. Thanks for all of the effort you put into creating this and making each one by hand.
@jestonhopper5137
3 жыл бұрын
Just got the hive three days ago have learned very quickly gas is better than electric stove top for sure but I have gotten worlds difference in consistency compared to popcorn popper almost 0 roast defects. The coffee i am roasting is just as good if not better than my local roaster, using for pour over and espresso. I have also learned to be patient and as long as you can hear the beans swishing you do not need to be overly aggressive with agitation thanks to its design of the bottom. Almost no smoke and chaff is virtually eliminated. Low medium flame and i typically will raise or lower the hive itself to adjust my timing for development. Also found using your same formula gave me the best repeatability with most coffees after a rolling first crack i let the coffee develop for about a minute to a minute and half. It has been great results but still lots to learn I have only worked with Central and South America coffee nothing exotic yet like and Ethiopian trying to stick to one or two beans to rally master it. Matt from hive has also reached out personally to help with questions and has been fantastic I recommend the hive to anyone. Had a fluid bed roaster loaned to me prior to the hive and i prefer the hive much more from the process itself to the actual final product believe it or not. And thanks for your vids and reviews you have helped me so much! Coffee brings people together god bless you my friend
@VirtualCoffeeLab
3 жыл бұрын
Hello @Jeston Hopper, thank you for your comments and kind words. Yea, the Hive is a really good roaster and anyone using a popper would benefit greatly by switching to a hive. Less smoke and mess than a popper too! The roast consistency was the game changer for me. You should stop everything and get some Ethiopian coffee to roast Jeston. Don't let the origin intimidate you. All of these coffees are "exotic". Just remember that the process will change how your beans absorb heat. Dry process coffees usually roast faster so just pay attention to the temps. You might want to elevate your roaster a bit more than on a washed. It will only take one roast for you to realize where your mistakes were so you will be able to correct them. I really like the hive because it is "hands on" roasting and allows you to control your roasting times, temps and events. There will be more videos that include the Hive i in the future. I'm glad my videos have been helpful for you. Spread the word about my channel if you like. That is always appreciated. Thank you!
@jestonhopper5137
3 жыл бұрын
@@VirtualCoffeeLab thank you for the advice I just picked up some Dominican red honey process from Ramirez estate and came out with a nice American roast. Took my time and used a temp gun and took some notes but I see what you mean about the processing and how beans absorb heat I noticed at what I thought was actually burning was remainder of the fruit on the bean due to the honey process. So it was definitely a learning experience there and it progressed quickly within 30 second intervals. I Will gladly help promote and share your channel my friend. You and people like Matt at hive are invaluable to the industry! Thanks for the response and insight I appreciate you and will put your advice to use!
@VirtualCoffeeLab
3 жыл бұрын
@@jestonhopper5137 Glad to help.
@TerryManitoba
3 жыл бұрын
Thanks for the heads up and review. I've seen the Hive before but I think now I will pull the trigger on one to go alongside the Beomore I've had for 9 years now.
@VirtualCoffeeLab
3 жыл бұрын
Hi Terry, I think the Hive is a great teaching tool and it produces some great coffee when you use it properly. Like any roaster, controlling times and temps will make or break a roast. If you follow what I did with times and temps, you should end up with a good result. Let me know how it works out for you. The Hive may appear again on a future video ;-)
@TerryManitoba
3 жыл бұрын
@@VirtualCoffeeLab Future videos could be nice. I pulled the trigger on the plugged data model yesterday. Next year I am driving from Wpg to South America (2 years plus trip) and from what I hear it will likely be easier to find green beans en route than trying to find roasted & the Hive is compact and durable and it produces great roasts.
@erharddinges8855
3 жыл бұрын
Great, I should have begun with this device. I like your openness to try out many different roasting machines.
@VirtualCoffeeLab
3 жыл бұрын
It always seems to work that way doesn't it Erhard. Like I said, it makes for an interesting tool to experiment with profiles and roast small batches..... maybe a backup roaster?
@erharddinges8855
3 жыл бұрын
Did you really gain new insights in roasting with it? Would it be a good tool to experiment with , before going to your North roaster? I suppose its main merit could be the diagnosis of the bean character, so you already know the direction for a successful drum roast.
@VirtualCoffeeLab
3 жыл бұрын
@@erharddinges8855 yes, testing the profile for the drum roaster is one reason the hive is a useful tool. The other is small batches. I am able to roast small batches of multiple coffees. This isn't as important for me but many of my viewers, it would give them the opportunity to roast more than one type of coffee each week.
@erharddinges8855
3 жыл бұрын
All true and useful, but somehow I doubt that one can transfer the roasting process from this hand-machine on a fireplace to a drum roaster.Could you produce any comparable roast curves?
@VirtualCoffeeLab
3 жыл бұрын
@@erharddinges8855 That is a great question I have been trying to figure out. Right now I would have to say I could not. I was looking at my ROR during each of the phases and it was not consistent. Interesting enough the cup was great. I think with some practice I could improve the ror decline, especially if I wasn't writing down my temps during the roast..... then I could probably repeat a roast with similar results. Having said that, the drum roaster with artisan is a completely different animal. I could experiment with phase times and overall roast times and transfer those but the curve and various ror targets would be very difficult and that is on a controlled flame, not a fireplace....
@GoTellJesusSaves
3 жыл бұрын
Great to see what this can do! I really like the bean probe, something I'm missing in my current roasting machine. Only thing I don't like is that there's no forced air flow. I can't imagine that the smoke will come out quickly during the after crack roasting.
@VirtualCoffeeLab
3 жыл бұрын
It seems the design of the roaster incinerates most of the smoke during the roast. Matt, the manufacturer, states the roast uses 50% conduction and 50% convection so there is airflow. Between the swirling and the opening in the center that draws air up into the roasting chamber, it seems to be effective. This is evidenced by the even roast we see produced by the roaster.... Pretty interesting. Very little smoke that most hood fans could take care of pretty effectively.
@luigicollins3954
3 жыл бұрын
What a great idea. Thanks Matt for your ingenuity! I really want one of these, especially as a backup! I am thinking the version with the probe in the cap would be great for outdoor campfires, where a quite accurate roast could still be accomplished. But I am thinking those around the campfire would not be able to wait 2 whole days to drink the coffee!!! One thing I could recommend for this (and the Nuvo Eco) to terminate the roast quickly is the home-made bean cooler mentioned on Sweet Maria's web site. The one I made works very nicely, cooling beans from final development temperature to room temperature in under three minutes. Mike, it looks like you recorded bean temperatures. Did you graph any of them, and calculate and graph ROR? Just curious. Was there any smoke during the roasting? And did it vent acceptably using your oven hood? It looks like at least 4 here are already roasting on the hive. This may be a movement!!
@VirtualCoffeeLab
3 жыл бұрын
Hi Lou, there are other Hive roasters that have not checked in here. Yes, I did record bean temps. I have been trying to put this in Artisan Designer but the ROR goes kind of crazy. Can you email me your spreadsheet you made. I can use it as a template to show a graph. I did have a nice descending ROR after dry end. There was a small amount of smoke when I removed the roaster from the flame but the exhaust fan took care of it with no issues. I would go with the digital temperature display version of the roaster. I guess the digital would be interesting to try but after a few roasts, you could probably roast the same profile over and over with repeatable results.... I think......
@marcboer1873
3 жыл бұрын
Searching for the question of smoke I can't roast in my small condo without setting off the smoke alarm
@ruthcanniff438
3 жыл бұрын
It incinerates the smoke while roasting on a gas stove. The flame burns it off. The hood fan helps too. It smells amazing.
@VirtualCoffeeLab
3 жыл бұрын
Marc, I experienced very little smoke. If you have a hood fan that will help.
@marcboer1873
3 жыл бұрын
I do, I ordered my Hive yesterday, looking forward to improbable the quality of my coffee and roasting inside especially this winter, thx for the reply!
@rondela7341
2 жыл бұрын
Great vid. Just curious, are the temperatures for the bean or the ambient temp of the dome? If its the ambient temp of the dome how do you correlate it to the temp of the bean? Sorry im a noob at this. 😁😛
@VirtualCoffeeLab
2 жыл бұрын
Hi Ron, thanks for watching my video! You have asked a great question. In the very beginning the temperatures during the pre heat warmup are the ambient temp inside the dome. You see the hive at 220 then I take off the dome to load the beans (charge the roaster). Once I add the beans the probe is touching the beans. You will notice the temp drop in the very beginning after I put the dome back on, the temp went from 195 to 158 and then started to climb. The probe was reading bean temp not ambient air temp during roasting.
@weixinyuan3727
2 жыл бұрын
I will experiment with two sieves + aluminum foil on the outside of the top one to retain more heat + maybe a thermoprobe. The non electronics parts will be 1/3 the price of the base version of this and far more replaceable.
@VirtualCoffeeLab
2 жыл бұрын
Thanks for watching Wei. Let me know how that goes.
@chuckster623
3 жыл бұрын
You make a good case for the Hive Roaster. However, it would be a problem for someone who has an electric stove. Also, you said nothing about smoke. Since you would be roasting inside, wouldn't you sometimes set off the smoke alarm? Finally, what happens when you roast green coffee that produces a lot of chaff. Would this cause smoke and perhaps even a fire?
@hiveroaster2276
3 жыл бұрын
hi Chuck, Hive will work on an electric stove, however electric heat does not create convection and is very over drying. Gas is the superior way to roast coffeee, period. I recommend using a small portable butane stove. I get about 10 roasts per 3 dollar can of gas. As far as smoke, there is a small amount of visible discharge at the pop (first crack) howver this is a combination of steam and some smoke. The end result is that you can roast in most if not all situations assuming you have a range hood, or if you roast near an open window. Many of hiveroaster's customers use the Hive within apartments and condos with no issues.
@VirtualCoffeeLab
3 жыл бұрын
Hi Chuck, Thanks for watching my video. I had more of a chaff mess with the behmor and a popper than I did with the hive. There was some chaff but cleanup was easy. I didn't notice much smoke. Do you have a hood fan? I can't imagine the hive causing a fire.
@chuckster623
3 жыл бұрын
@@VirtualCoffeeLab As a home coffee roasting hobbyist, I found your video on the hive to be intriguing. However, since I don't have a gas stove nor a hood fan, I think I'll pass. I will keep the possibility of using a small portable butane stove in the back of my mind. As usual, there is always something to learn from your videos. Keep them coming!
@VirtualCoffeeLab
3 жыл бұрын
@@chuckster623 Thanks Chuck. Have a great week roasting!
@RodCornholio
Жыл бұрын
Unobtanium. Can't get a Hive with the digital thermometer here in the U.S. (although made in the U.S.).
@VirtualCoffeeLab
Жыл бұрын
Yes, I have heard that as well. Supply chain issues. I looked on ebay and couldn't find any there either. Hopefully availability will improve soon!
@a.t.701
2 жыл бұрын
Hi and thank you for this video. I was curious how do you suggest noticing when the dry phase is done on the Hive since you can't see the beans. I guess smell or perhaps turning it over and dumping some of them out? And also, from the results standpoint, would you recommend the Hive over the Sweet Maria's Air Popper (the one with dials)? I understand this one takes more work. Thank you.
@VirtualCoffeeLab
2 жыл бұрын
Thanks for watching my video. You can see in the hive when using a flashlight. Tilt the hive on a 45 degree and look with the light. Yes, smell of sweet bread is close to yellow . The hive requires more physical effort but I think will provide a more even roast. You can roast more coffee in the hive (capacity). Really, two totally different ways to roast. I personally like the hive better.
@a.t.701
2 жыл бұрын
@@VirtualCoffeeLab Thanks so much.
@heloveshateshimself736
3 жыл бұрын
Can you make a video on roasting Indian monsooned Malabar coffee. They are different than others.
@VirtualCoffeeLab
3 жыл бұрын
Hello Vishal, tell me how it is different. Have you roasted and or tasted the coffee?
@heloveshateshimself736
3 жыл бұрын
These beans after harvesting are laid on the beaches, they swell up after absorbing moisture. Hence, they are low density, totally yellow (golden) and spicy beans. I just bought them, and am planning a roast profile. I thought you might help.
@VirtualCoffeeLab
3 жыл бұрын
I found these beans from "smokin beans" and bough a couple pounds. I will give them a go and let you know. Keep in mind low density coffee absorbs heat quicker so you need to be gentle with them during the dry phase. You would most likely use a lower charge temperature. I'm not sure what to say about the color. At first thought I would treat it like a decaf coffee. We have to ignore the color during the dry phase because it is misleading. We should use our sense of smell to determine when the dry phase is over. Let me try roasting it before i offer any more opinions. It sounds like a really interesting coffee.
@larryduran1047
3 жыл бұрын
While I appreciate the innovation of this roaster and your video, I am not sure it offers anything over a stovetop popcorn roaster and it seems like more work to get a desired end roast.
@VirtualCoffeeLab
3 жыл бұрын
Hi Larry, Thank you for your comment. I understand what you're saying. I think there are 3 big things that seem different to me if we are comparing a stove top popcorn roaster to the Hive. First, the shape of the bottom with the uneven surfaces helps prevent roasting defects like scorching. It also forces the beans to tumble, not slide around on a flat surface. Second, the center opening on the underside, in combination with the hole in the top of the dome create an airflow vacuum where air is pulled up from the underside and swirls around in the Hive. That airflow contributes to an even roast. Last, the design of the Hive actually incinerates smoke and a lot of chaff during the roasting process. So, there is very little smoke and very little chaff. If you use the Digital Dome Temperature reading, that is another benefit so you can monitor temperatures. I don't have any financial interest in the Hive product. I'm just sharing my experience. I appreciate your opinion and understand your view Larry. Thanks again for your comments and for watching my videos!
@json8172
2 жыл бұрын
I guess with the hive you have more even heat due to the small surface area. But... I would think a saucepan would get similar results?
@VirtualCoffeeLab
2 жыл бұрын
Thanks for your comment @Json . The Hive design using the uneven surface fores the beans to tumble and constantly move around (assuming you are shaking the hive as it is meant to be). This will promote a more even roast. The dome design also creates air movement which again promotes an even roast through added convection heat transfer rather than surface to surface. It's a pretty cool setup and I think provides significantly better results than a saucepan.
@json8172
2 жыл бұрын
@@VirtualCoffeeLab fair enough. I think ill start learning on a pan and if I want to take it up from there. Look into these. I do want one, just cant justify the money atm. at-least with a saucepan you can use a dome.
@VirtualCoffeeLab
2 жыл бұрын
I completely understand Json. Plenty of people use pans and that is a great place to start. Let me know how it goes!
@json8172
2 жыл бұрын
@@VirtualCoffeeLab went decent, learned alot. Need to add more heat next batch though. dried out the beans too much due to the length of time. Still decent coffee. I can now see a reason for the hive. faster roast time, still ok batch size.
@VirtualCoffeeLab
2 жыл бұрын
Yea, each roast is a learning process Json. I meant to ask how dark are you going? What was the total roast time of the roast you were talking about being long? Several things to think about when you roast your next batch. Bean Movement - look at your roasted beans and see if you notice dark blotches (scorch marks). Trying to reduce these will improve your flavor. Pre-Heat Pan - starting with a pre-heated pan will help speed up the roasting process Roast Phases - I talk about this all the time and it really does make a difference in flavor. After you do a bunch of roasts, try to keep track of your roast phase times. See my "Essentials" playlist for more on that.
@trex1448
Жыл бұрын
Sold out
@VirtualCoffeeLab
Жыл бұрын
I would contact Matt at Hive hiveroaster.com/collections/frontpage and ask when he will get more in stock. He makes the metal roaster himself so maybe it is the electrical/digital components?
@weeliano
3 жыл бұрын
Does this roaster work on an induction stove top?
@VirtualCoffeeLab
3 жыл бұрын
Hi Weeliano, Matt, the owner says it will work with an induction stove BUT the results are not as good so he recommends a portable camping stove that runs on butane
@AshrafAbdu
Жыл бұрын
Can this be used on an induction stove(hob)?
@VirtualCoffeeLab
Жыл бұрын
Hello Ashraf, I have heard mixed responses. The manufacturer recommends a flame. A camping stove was one recommendation I remember. I would contact hiveroaster.com/ and ask them to get the best answer.
@shanewilson2152
3 жыл бұрын
Good video Mike.
@VirtualCoffeeLab
3 жыл бұрын
Thanks for watching Shane!
@slackandsteel
3 жыл бұрын
Been roasting on the Hive for close to a year now, doing two roasts a week. I started with a popper but was not satisfied with the results and bought the basic Hive model. At that time, only the basic and Data Dome (the model that hooks up to Artisan) were available. I immediately noticed better coffee using the Hive. When Mat came out with the one with the temperature probe, I upgraded and am really happy I did. I find it a lot easier to control the results this way than “flying blind”, though it’s not really flying blind without monitoring the temperature in that the sounds and smells can guide you to a good result. I have a few questions about your video. First, what is the number shown at the right of each section (for instance, what is 546 in the dry phase indicating). Secondly, what what the bean you roasted and what roast level were you shooting for? Thanks for the excellent video and your endorsement of the Hive!
@VirtualCoffeeLab
3 жыл бұрын
@@slackandsteel I spoke with a rep from Artisan and asked about the trailing numbers for each of the phases including 546. They are legacy data that is not relevant to the roast? That was their reply. They plan to remove them in a future release. It has to do with data "under the curve". A little past my understanding. The important figures are the roast percentages and times in the phases. I did track my times and temps but haven't graphed them yet, I've been slammed at work. I roasted a honey process el salvador pacamara frrom Royal Coffee. It was one of their crown jewels. I was intentionally roasting this with the 50/30/20 roast phase percentages. I did this because I wanted to show everyone I was able to attain those percentages in a roast that was about 10 minutes. That coffee has been extreemly difficult for me to get that "golden cup" where there is no roastiness flavor. The drop temp on this roast was higher than my normal drop temps in my drum roaster by 10 degrees. I usually drop around 398 for a medium to medium light. For this roast I was going for a medium roast. Future roasts with this coffee on the hive will be a longer browning phase, 35% and a shorter development phase 15% with the goal to drop the coffee at about 397. I wasn't given a hive roaster, I paid in full like everyone else. I'm mentioning that here because you mentioned the "endorsement" thing. I know you were not implying it was given to me. I have kind of made a "unwritten policy" that I'm not looking for free stuff and I want my opinions to be my own without any pressure. I appreciate you watching my video and for sharing your comments here.
@billleff5849
3 жыл бұрын
@@VirtualCoffeeLab Thanks for the additional info. I've been going for the 50/30/20 and hadn't thought about increasing brown and decreasing development. I'm going to give that a try with my Hive. By the way my roasts are more like 12-13 minutes, but I don't preheat the Hive, and I usually drop around 405 or so. Haven't tried lighter roasts because every time I do I end up not enjoying the result.
@VirtualCoffeeLab
3 жыл бұрын
Bill, what are the results of your 12-13 minute roast as far as taste? I understand your preference for medium roasts, it isn't for everyone. What type of flavor profile do you like?
@trex1448
Жыл бұрын
The chaff though...
@VirtualCoffeeLab
Жыл бұрын
There is surprisingly very little chaff when using the Hive. Because of the design, much of it is incinerated. There is a little burned up chaff left over. Make sure you sift that out when you cool the coffee.
@thebuzzah
3 жыл бұрын
Thanks! This is interesting! My wife and I drink about 60 g roasted coffee a day and it's neat to see a bigger batch in an inexpensive device. Sorry if I missed it but what are the 546, 257 and 125 numbers in your roasting time chart?
@Anarchsis
3 жыл бұрын
Temperatures
@thebuzzah
3 жыл бұрын
@@Anarchsis 546°F? Then 125°F for development?
@theangrymonkey
3 жыл бұрын
Bought a Hive as my first roaster. Have had a great time with it. Bought a cheap gas bottle stove as the electric was no good and have had some nice roasts. Super helpful for learning. Bought the data dome though in all honesty the temp probe would probably have been fine.
@VirtualCoffeeLab
3 жыл бұрын
Hello @thebuzzah, thanks for watching my video. In my video I display a graphic that was produced by artisan. There were 4 different numbers that displayed for each phase. In the green section (the dry phase) you will see 5:00 , 50%, 48.8F/min , 546. The other phases show other numbers. The last number of 546 is something i have never payed attention to. Artisan generates this when you complete the roast and displays your stats. Interesting enough, if you add each of these number up, 546, 257, 125 they equal 1000? I will see what I can find and let you know. So, for others who are wondering about these numbers, percentages and time, here is the breakdown. The green bar represents the dry phase. 5:00 is the amount of time spent in the dry phase 50% is the percentage of the total roast time spent in the dry phase 48>8F/min is the Average rate of rise during the dry phase 546 - Honestly I have no idea what that number represents but it is not temperature. I warmed my roaster up to about 135 degrees and then put the beans in. So, from "charge" to the end of dry, my temperature of 344 . It was going up pretty fast near the end of dry. You can see the temp readings in the digital display to the right. The orange bar represents the browning phase For the Browning phase (the middle phase) you will see 3:00 , 30% , 14.7F/min 3:00 is the amount of time i was in the browning phase 30% of my total roast time was spent in the browning phase 17.7F/min was the average rate of rise in the browning phase 257 is a number I have no idea what it is. I hit first crack at 388 degrees. The brown bar represents the development phase For the development phase you will see 2:00 , 20%, 11.0F/min , 125 From first crack till when I dropped the beans: 2:00 is the amount of time i was in the development phase 11.0F/min was the average rate of rise in the development phase 125 is a number I have no idea what it is. Lastly, you will notice that I was writing down my times and temps every 30 seconds during the roast. I then entered that data into artisan and then artisan generated my roast data. That is how I got this graphic. I hope this helps clear things up.
@VirtualCoffeeLab
3 жыл бұрын
Hello Anarchsis, see my response to the buzzah explaining the graphic with times, temps and percentages..... Thanks for watching my video
@brucevodka
Жыл бұрын
Iwant this!
@VirtualCoffeeLab
Жыл бұрын
Looks like the hive is currently sold out. I'm sure they will be making more. hiveroaster.com/collections/all. Thanks for subscribing Bruce.
@casper2095
2 жыл бұрын
Did you receive anything from Hive Roaster for doing this video?
@VirtualCoffeeLab
2 жыл бұрын
No. I purchased the hive with my own money.
@OldMotherLogo
Жыл бұрын
Unfortunately, the website says it is not available.
@VirtualCoffeeLab
Жыл бұрын
They were out of stock for some while but recently - couple months - got more in. I purchased another digital display model then. Great roaster! I would text mat through the website and ask when he will be getting more in?
@OldMotherLogo
Жыл бұрын
If one had a choice between the hive and the Popper coffee roaster, do you have an opinion which would be a better choice for a beginner with limited income?
@VirtualCoffeeLab
Жыл бұрын
Sorry I missed your reply. Personally I would choose the hive with the digital temperature display like the one I have. You can roast more coffee per batch and the sky is the limit as far as profiles go. Also, your roasts color will be more consistent. The downside might be roasting manually and some have complained about a tired arm. Also, seeing the beans is challenging on the Hive so you are really relying on smell and sound although you can see in the hole you will need good lighting.
@OldMotherLogo
Жыл бұрын
Thanks, that’s helpful. Really enjoy your videos and appreciate that you take the time to respond.
@ArrogantBaSStard
2 жыл бұрын
Thank you for this video! How soon after roasting can you use the beans?
@VirtualCoffeeLab
2 жыл бұрын
Honestly I brewed a cup 8 hours after roasting. It wasn’t as lively as it was 2 1/2 days later. Don’t let anyone tell you you can’t drink fresh roasted coffee until it has rested x number of days. It differs from coffee to coffee and you will notice the coffee notes become more distinct after a few days. If your roasting a pound of coffee and it takes 10 days for you to use up, waiting 3-5 days to rest means your drinking 15 days out. For me, I like to drink my fresh roasted coffee within the 10 day window. This is my opinion based on what I have experienced. You may have a different opinion on this and that’s ok :-)
@ArrogantBaSStard
2 жыл бұрын
@@VirtualCoffeeLab Thank you so much! I hate relying on “rules”, and look more to real life experience. This was exactly what I was looking for not ever done this myself. Thank you!
@ArrogantBaSStard
2 жыл бұрын
Any suggestions for monitoring the temperature using the base model?
@VirtualCoffeeLab
2 жыл бұрын
That’s a tough one. I live the design of the hive but I really like having temps displayed. It is instant information. If there were no options, I might try and use the inexpensive meat thermometer like I did with the popper videos. You could also buy your own k type probe from sweet Maria’s and modify the base model hive but you will need to buy a phiget board to connect to something like artisan.. honestly, if you can afford it, get the one with the probe that reads the temp on the display like in my video.
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