Based in West Oakland, CA. Sweet Maria's sells green coffee and home roasting equipment. In our spare time we make RU-vid videos. Some are pretty informative, others are really fun, and the rest are just... kinda weird.
the description and the video does not show something akin to anaerobic processing. keeping cherry in porous sacks or dry in a fermentation/receiving tank is very AEROBIC.
nicely done.👏 but please use better ice. (use ideally filtered water to make ice and try to slow down the icing process for your ice by just using and extra container less Oxygen in the ice the more clear it will be), your coffee will taste much better- Water is the most important ingredient.!🤍
Very cool I wish they would make a larger one capable of 48/64 oz or could use it for a double batch, oh you ever have problems with the round small brown paper filters? to solve it take them out of the bag and put them into a plastic container (pudding , cottage cheese tub etc) that is a bit smaller than the diameter of the filters, this will force the bends tight to fit with no problems in the basket, there for a bit i was getting so aggravated taking one out and it not fitting correctly until i stored them into a plastic container.
That was my concern and why I had test units for a long while. I used it daily and just once did I see I had accidentally shifted the setting a few notches. But that's a 20:1 ratio of days it stayed put vs the time it moved on me...
I’ve roasted at home for over ten years and two Behmor’s. About to use a third Behmor and not going to let her talk me out of it! Always green coffees from Sweet Maria’s, the best.
23:00 I've just done 250g batches - I used to always do 155g - of a Brazilian decaff and an Ethiopian Rocko caff. Both were just as good (in terms of evenness of roast) as the 155g roasts and, in fact, the decaff was a *_more_* even roast. It makes sense to me that having more beans in the pan means each bean spends less time in direct contact with a very hot pan and more time just roasting the very hot air - and so scorches less. I did have the flame *_slightly_* higher than before to compensate for larger weight of beans absorbing more heat energy. 13-14 minute roast times to medium/medium-dark in a 12 inch cast iron skillet. I use wrist flicks - 4 flicks every 15 seconds, like a chef tossing food in a pan - rather than stirring.
To make the cooling faster with my Behmor, I open the door about a minute into the cooling cycle, remove the chaff collector, and spray a fine mist of water onto the still-hot beans. Do this early when the beans are still hot enough to vaporize the water. We don’t want the beans to get wet.
Great video. You made a lot of great points I haven't seen on other resources. Thanks for making this content available. It is really helpful. Waiting for my delivery of Sweet Maria's Ehtiopian Dry Process Harsu Wokilo today!
This is such a cool idea. I just tried it on a roast. I had a couple of problems. The first was that my scale was moving around so much while my roasting was running (SR800) I could not use it live to determine how much weight I lost. I decided to stop the machine mid-roast so the scale would settle. Coincidentally, the scale said I had hit my target weight when I stopped it, so I dropped the roast immediately and cooled it in an external cooler. The problem was after the beans were cool, I re-weighed just the beans and the weight loss was significantly less than the live roast value. I am not sure why it was off, but on a 225g batch the weight was off 5.5g. Maybe it was the heat? Not sure, but I am going to try it again on my next roast and let the live roast register 5.5g more than it says. This is just too cool to give up on! Thanks for the idea!
I'm glad you tried it - I didn't have a scale that could accommodate any other roaster ... and it only occurred to be because the Poppo popper (of which the red one was a prototype) was so lightweight. Vibration is an issue, but it actually seemed to work. I am not sure how to refine it but I think it's an interesting concept. -t
@@SweetMariasCoffee I have been thinking about this still. Today I tried a roast with your Colombian Las Mercedes. I Usually roast 225g batches, so I printed a spreadsheet with roasted weight and associated percent weight loss for easy reference while I was at the roaster. I was going for between 11.6% and 12% weight loss, which was between 198-199g according to my chart. This time I tared the scale with the SR800 empty. Then I added the beans and roasted as normal noting I was looking for about 198-199g roasted weight. Right after first crack, I quickly powered off the SR800, let the scale settle. It read 201g. I was looking for 199g, so I powered the roaster back on with the same settings and let it go a little longer (about 30s after first crack). I stopped the machine again, read the weight which was now 199g. Perfect! I then dropped the roast and cooled with an external cooler to arrest any further roasting (hopefully). After cooling, the weight was still 199g so this is very promising. Very good correlation. Also, the color was very good. There was a short period where the SR800 was off, but only for a couple of seconds. I don't really think it will affect the roast much. But now I know I am really close to my targeted weight loss and won't likely need to use the scale next time I roast this coffee. I was using Artisan and captured the profile, so I should just be able to follow it next time I roast this coffee, or make adjustments based on the taste. Can't wait to taste it! I think I will use this method the first time I roast each new lot of coffee to set a baseline.
Probably this will be sold for at least 5000 usd/Eur, not to hurt sales of r1 and to keep it on shelves for longer and to be worthy of pro badge😂 Im not commercial roaster, luckily, i dont feel a need to upgrade 😅
thank you for this clarification. Been using a Freashroast and Ethiopian yirgacheffe beans for 10 years and get a lot of color variation specifically with those beans (as compared to other specialty beans) I roast. Was curious as to why this was happening. This definitely helped me understand all the factors involved in the final roasting colors.
A friend brought us some coffee back from Cuba recently (already roasted...already ground if I remember) and it was pretty bad. Robusta was my guess, and this supports that. Not bad if you mix a small proportion of it into some better coffee, ideally something you are bored with or which lacks character--a touch of the robusta can add some interest to it and provide a change of pace.
Very interesting video. I am about to roast and will be eating some Quakers and well-roasted beans to discern the qualities they bring to my cup...thanks!