I hit yellow stage at 350-360 And first crack at 400f Total roast time is usually between 9 and 10 min SR800 with Razzo tube and Roastmaster software reading on my IPAD
Sry, i posted the same question on your other video too, but this 12” extension has me wondering if outdoor roasting would allow the elimination of the chaff collector altogether?
With an extension tube this height, anyone just remove the chaff collector when roasting outdoors? Or is a slight restriction from the chaff collector beneficial in someway?
My new sr800 will be here this coming Friday 5.17.2024 with extension tube. I constructed my own drum roaster and I have used twice so far and it does a really good job. From all of my research, even with large commercial roasters, air roasting is much better than drum roasting. Most commercial roasters are drum but I think that is going to change in the future and most will be done by air. Much cleaner and not as hard to copy profile and you can see the beans much better. Chef Jerry, Irmo South Carolina.
I have a problem with my Baratza Encore. I bought the machine second-hand and everything looked fine at first. Then I noticed that the grinder was hardly grinding any beans at the lower speed range and was therefore no longer producing ground coffee. I had already ordered the paddle wheel and the felt from you and then the drive shaft and the grindstone directly from Baratza. I then replaced everything according to the instructions. I also recalibrated the grinder according to Baratza's instructions. At level 10, virtually no more flour comes out. You can also hear from the grinding noise that the beans are not being ground and are skipping the grinder. The hopper remains full. I have no idea where the fault could lie.
Great video. My 17 year old V2 has been over pressured from the beginning! One caution for others is to make sure the tube doesn’t kink as you adjust. I pulled the tube from around the boiler and hung it from the front. Thanks again.
I am waiting on the sr800 when it comes back in stock. I enjoy someone like you showing a roasting without a damn computer telling you what every move to make. I know some people love the idea of Artisan to do their work. That to me is not learning how to get the job done the right way. Thanks again for the lessons without a damn computer. I watch another channel I won't say who but he uses a lot of machines handed to him for evaluation. But every time you see his videos, here goes the damn Artisan program. He gets so long winded with this crap. The guy is good at roasting but man. I put a comment in his post tonight and ask him if he good do some roasting manually and not with a laptop. He was roasting on the Bullet and we know how much that thing cost. The way I see it, if I am going to spend over $3000 on a roaster for the house, it better be able to get the job done without Artisan . Jerry Irmo SC USA Hubbardjw@att.net
That really depends on the coffee. I change it all the time. If I have a super light one I increase the temp by a few degrees and bring it back down if it's more normal
Hi there... I watch all of your videos. You're just about the only one doing roasts with the SR800 and the Razzo tubes. I'm testing out a roast I did about 5 or 6 days ago using my 800 and V5T tube. I took it to a city+ at about 430° via the B/T probe on the Razzo. The flavor just isn't what I though it should be for that level roast. SO... I was wondering! If I'm using the B/T to judge roast level, then how accurate is the B/T with the Razzo tube? I don't know if anyone has ever tried to see. I wish I had some "crap" beans to get a roast up to maybe 425° and then just shut down the SR800 to see the temp of the bean mass without the air affecting it. That would give me an idea of how much lower the B/T is for deciding when to drop. Have you ever thought of this?
Thanks for watching! I'm probably a bad one to ask regarding that. I am very much a by eye or ear kind of guy. Colorwise I mean. Doing a "waste batch" is probably not a bad idea to get it to the temp that you want. I'd say make sure to do a warm up period like Kent says in his instructions about 5 mins
@@drinksunbear Yep... Think I will try. I normally take my Honduran Marcala to full city level so I may do a batch and stop it about 10° before and let it set for a moment to see how the B/T changes with no air. Then I can cool rapidly....
I have a question about selling coffee at street fairs and farmers markets. I’m thinking about bringing a portable roaster and setting it up in the stand where I sell the bagged coffee. Not so I can sell small quantities of coffee from the roaster but to fill the air with the smell of roasting coffee as a way to attract people to the booth. Any thoughts?
I did try this before and just found it to be problematic. Power was an issue. If it does not get enough power it won't run correctly and the roast suffers
I'm using SR800 with a PerfectPrime TC2100 (Mastech 6514 clone) and have started using Artisan. I LOVE my Razzo V5T 12" and decided to get it after watching your videos. I would love to see Kent put another "k" type probe under the base for an E/T output.
This thing broke within a month without doing anything weird to it. The fact I have to perform this level of surgery on it that soon…for the price paid…frankly, pisses me off. Hard not to think this thing is just a piece of sh_t.
Nice and practical video! Thanks for making it! I did a test on my Rancilio Silvia and it seems like previous owner did OPV adjustment, coz it gives 120ml per 30 seconds. Actually I have no problems brewing my esspresso, but when I starts a pump, it is accompanied by sufficiently strong vibrations, so that the glass can "run away". Visually, the pump is in good condition, the rubber mounts look aged, but not torn. Has anyone experienced a similar problem?
@@drinksunbear I used the same stuff for old Ranchilio Sylvia. It was pretty simple. But Pro X has two boilers and the draining process is not clear. I believe I have to use FS3 and FS4 functions, but it's unclear how.
Hi there, I have a Yoshan WEC-500 roaster and am looking to upgrade to a larger roaster. have you had any issues with your roaster? or have you ever needed to contact Yoshan for support? I am just wondering how the support is for a company in China. I am in the US like you. Thanks, -SR
Hey there thanks for following us! No I've had no issues at all my machine is excellent. I've not really needed to reach out to Abby much but when I do she always helps
The nuts are 20mm. Thanks so much for this video! My problem actually wound up being a clogged solenoid but it's good to know how to adjust the pressure.
Adding that if you turn the nut with the attached hose; make sure your hose doesn't become twisted. Older hoses will be less flexible/brittle and may fracture.
Your video helped me repair my V2 2006 Miss Silvia. Rancilio Group had told me to purchase a new OPV. But with a cost of $100+, I went your route and now am not blowing hot air back into the tank and the shots taste much better. I should add that I cleaned all the parts within the OPV.......Thanks again. @@drinksunbear
Thanks for the video. I'm a little confused. Initially less water came out and then after you lowered the pressure more water came out. Shouldn't it have been the reverse that you were trying to achieve?
No I recommend it if you are going to be able to sell some coffee. For beginner I recommend Fresh Roast SR800. That's a great machine to start with! Good luck and thanks for watching
