800 groms of water is about 3 1/4 to 3 1/2 cups? Is that what you have? And 50g of coffee is about 4 to 5 scoops (about 10 to 12 g per scoop). For folks that don't have a small scale or marked water bottle.
I am new to the roasting game at a local cafe on a L12 95' probat. I really like how intricate your explanations are! Thank you for all the info you supply
Nice. The 90's L12s are cool. I appreciate you watching the videos and taking time to comment. I hope you enjoy the journey of learning coffee roasting!
We do Perc coffee for our school and church events- the big electric ones. I always start with good brew water, great beans, right grind, and making sure the bed is level, the right ratio…. With all those takin into account, you can make a great cup of coffee.
Cowboy coffee. I use my stove top percolator once a month, or when I’m camping. Yeah, course enough, that it doesn’t go through the holes… Although I do see some people using a paper filter. Nice video. )
I know percolators are doing everything “wrong” but they are just an enjoyable brewing method. And using them while camping is just so classic. I’m glad you liked the video
Good stuff. I recently bought a fresh roast air roaster. I am having trouble with tipping and internal scorching with Brazilian beans. I think I will lower the heat and try to extend the roast.
If there is some way to slow down the speed the air is moving, that might be worth a try. Slowing the airflow, lowering the heat will ease tipping and naturally extend the roast.
This is so stupid. The best cup of coffee at home can be made however the fuck you prefer to make it. You are the one drinking it. no matter what kind of coffee you like not everyone else likes that kind. So, your claim of "best" is as entirely subjective as what is the "best" color of car or "best" type of earrings. Ridiculous. Which is also completely subjective. This guy talks like he needs a cup of coffee. Thats a fact.
Melitta user here. I have been for many, many years. I use the #6 filter cones. The bad thing about being the ONLY #6 user in the state is that I have bought all of the filters for sale within 20 miles of me an no one carries them any more. That said - I took delivery of a FULL CASE of 40ct boxes of filters yesterday from the Jungle Site. That's a happy feeling to have enough filters for a year and not having to drive all over the countryside to find them. There was that one tragic week in 2020 where I had to resort to using paper towels for filters. Savage.
He's explaining in detail each aspect as he goes. You don't need to learn from scratch each time, you just get your process down and reproduce. Coffee is a spectacularly complex substance so you can go really deep. If you just drink it for caffeine, you do you. Don't hate on someone who cares.
Convoluted? Dude's pouring water. If that's convoluted to you, you're just a dumb person. If _pouring water_ is 'trying hard' to you, you're also a lazy person.
Great looking roast! Question for you. I’m wondering if environmental temperature drops below your bean temperature just at the end of the roast, will that show up in the cup? I find it challenging, (only when I’m roasting light) to keep the environmental temperature higher than the bean temperature right at the end of my roast. Perhaps charging higher? Or staying on the heat a little longer into the Maillard? Any suggestions would be appreciated. Thanks for another great roasting video. )
Don’t worry about the env temp being higher than bean at the end of the roast. Any increase in env temp by adjusting the flame is going to have a far larger effect on the cup. If you’re able to hit the temp and time marks you’re trying for, don’t worry about the env temp at the end of the batch. Low env temps aren’t going to do any harm to flavor in the cup.
I don't know how the hell I got here but I'm glad I did. This scratches the same itch as James Hoffmann but without having to hang in there for a chemistry lesson every time.
Enjoying a conversation with a good friend, while drinking a tasty cup of Rwandan coffee. Showing that a little education goes a long way both in coffee and life. It really doesn’t get more enjoyable or simple. Love this Thinkwell Coffee.
I love your approach to roasting, and share your philosophy. I'm almost finished building a 7 kilo drum roaster and have gotten so much inspiration from your great videos. You are as unique as your coffee, keep doing what you’re doing and think well brother.
Hi Erik, I am fairly new to roasting, and learning tons from your roast along series. I wanted to say thanks for taking the time to do these, very helpful roasts. Also, looking forward to the next video.
Hey, Eric. It's good to hear you'll have some new videos coming out soon. And on a new roaster. That's cool! I've been reading the comments and finding some helpful and different approaches. Over the past week I've been roasting an Ethiopian Yirg Natural, and finding it hard to get to fc before 400f, so I'll try doing a 400f charge, instead of 370f, then extending green to yellow from 4:34/4:40 to a 5:15/5:30 then mid way through, backing it off to coast up to fc. Hopefully before 400f! Ha ha. Ok thanks again! @@thinkwellcoffee
I roasted my Yirgacheffe natural at drop temp 215c and there this nice milk chocolate fruit cake aroma. I also tasted earl grey tea with winey acidity notes too! Lately price jumped significantly from 15 dollars per pound 16.50! That’s insane! Roasting natural beans could be very tricky! I usually find them reaching FC pretty late like around 210c. So for development time, I will stretch it out to 213c-216c. It’s almost impossible to roast natural beans light roast around 200c-208c because FC comes out late. However washed beans reach FC like super on time around 199c to 205c. So I can easily finish it off around 208c-212c for dropping the beans!
Yes. Naturals are tricky. But they are so rewarding. Lately I’ve been doing a slightly different approach than the one on this video - getting into yellowing , then pulling back on the flame so that I can coast into first crack, get a low finish roast temp but get a bit of development without losing much brightness. It’s such a tightrope to walk. Thanks for watching!
thank you for your video, it help me to understand a little more about roasting , i roast on a hot top and Guatemala is the bean i been roasting for about a month now
Awesome! Welcome to the world of roasting. It's super fun. I started roasting on an electric popcorn popper. So you've got a great start. And Guatemala beans are excellent.
Hi sir i wanna ask if you roasted your beans in the medium roast even you have 400f degrees temperature or this going bit more dark brown than medium brown ,
@@thinkwellcoffee yeah, it was the Long mile project that blew my mind and made me a huge fan of coffees from Burundi. Not as intensely floral-in your face like some of the Ethiopian's can be. I have to say your insights into what's happening in the drum are shifting the way I look at what roasting. Not just hitting markers, but creating the environment that's right for that particular coffee. Great stuff!
Interesting approach to the Ethiopian natural. It has got me thinking about it. I've been doing a somewhat reverse approach. Moderate heat after a 30 sec soak to extend the dry phase a bit. (thinking it was hitting yellow too soon with higher gas early on.) Then cranking heat as approaching end of dry into mid. This keeps enough momentum to reach first by just adjusting airflow. Once I hear outliers approaching first, I up the air and lower gas to .5 kpa and let it ride. Depending on temp rise I may cut gas before finish. Interestingly enough our markers were pretty close and I finished at 11:10 with 16% development. This natural is pretty well balanced ( which I like ) some etho's are just too floral for me. I've have also taken just past medium and was AMAZING! Finished at 419' and was like a sweet orange syrup with chocolate liquor. Anyway, I enjoyed your approach to this and watching the video!
Corey! Awesome! Thank you for your thoughtful comment. Yeah, I love the approach you're talking about - soaking, hitting it hard, and then backing it off and letting it roast it self through to the finish. Super solid. One of the things that I find so fascinating about technique is how we utilize energy and momentum to achieve a desired roast curve. The soak, push, drift method it great way to apply energy. Also, just reading about roasting a natural to 419F makes me want to do it. I am continually blown away by how delicious natural coffees are at slightly higher temps than I would normally choose. Like, I have this washed Guji (Ethiopian) that is so freaking delicious at like 392F, but the natural Ethiopia I have is so dang good at 402F. Theres something about developing the bean a bit more fully that balances out the fruit character. When the bean itself is barely developed, then the fruit elements can end up tasting really harsh and fermented. Not exactly ideal for what I like. Anyway, thanks for your comments!
Hello Kibrealem. I do sell the machines. I'm just a roaster. But you can check out this manufacturer - Diedrich Coffee Roasters. They're based out of Idaho, USA.
@@yougoviamedia3503 Hi Yougovia. I don't sell machines, I roast coffee. But if you search for Diedrich Coffee Roasters, you will find all sorts of good info on their roasters. This model is an IR-3. I think they've discontinued this model though.
