Hey friends! If you're looking to pick up an extension tube, you can support our channel by shopping with us! thecaptainscoffee.com/ We've also got a big variety of unroasted, green coffee and other home roasting supplies. Thanks so much!
Bought an SR800 a couple years ago with the extension tube so I don't know what it's like without one, but I can say that it's been a great experience using it. Much lower power needs and because the beans distribute higher (upwards) you have a lot of latitude to adjust the combination of heat and fan as needed or to experiment with. Highly recommend getting the extension tube.
I think one of the unsung benefits of the Extension Tube is that it reduces power requirements for the roast, thereby reducing my electricity bill. Quite frankly I can roast more cheaply, & who doesn't like saving money 💰? Thank you!
Excellent point and one I will be sure to mention in the future! Furthermore, we can assume it will also lead to a longer lifespan for the heating element and other internals of the SR800
This video is essential viewing. With this tube, the SR800 is a totally different roaster. Without it, after the beans start turning, you're mostly putting the pedal down and roasting has hot as you can by increasing heat to 9 and reducing fan speed as you can. With this tube and that approach, you're going to scorch your beans. It's sort of like the difference between drag racing and F1 racing.
Absolutely true, Ed! The extension tube changes the heat dynamics considerably, which is useful if done correctly and absolutely a disaster if you run it as you would without the tube!
Thank you, David!. I just received my SR800. Your videos on the product and roasting techniques are highly informative. I truly appreciate your contribution to the RU-vid and home coffee roasting community!
This video is over 3 years old. My comment at the moment is 5.11.2024. Fresh Roast sr 800 just came back on sale and I just ordered one. I need to order the extension tube now. At the same time I am building my own drum roaster in my shop and hope to have it working this week. We will see then which roaster is best for me.
Thank you for these videos with SR 800. Please do more roasting with the ext. tube. I am new to this and got the sr 800 with the ext tube as a gift. Your videos are giving me some good ideas to try and I can see how varied I can adjust the settings. I found with an Ethiopian Yirgacheffe organic at 225 g batch size, too high a fan speed and you get beans in the chaff collector.
Yeah! Natural Ethiopians tend to produce a lot of chaff, I honestly prefer to roast with them without the tube. Should i do more videos focusing on origin roasting? I could do one where I specify this origin is better with or without the tube
@@treycampo4239 You got it! I'm planning on swapping to brewing methods for the next video or two, but I'll circle back and do a couple vids on origin differences!
@@shamurphy6255 I haven’t gotten one yet I still have the SR 500 and the extension tubes are out of stock and over due home roast is supposed to be sending an email when they are back in stock
@@shamurphy6255 Just got my extension tube for my SR 500 it’s a great addition since mine is getting some age not sure if I am able to roast as many beans as others have stated I am finding that around 160 grams is about the max which is a 30 gram increase over stock with a much better quality of roast in looks and flavour so far I have been able to roast some of my best coffee to date in the flavour department Have a great summer and have fun roasting
Yet another great video. I *really* hope your channel growth explodes; you've put a lot of effort into a great looking set, high quality video and audio, and the content itself is really well done.
Thank you for the demo. It was especially helpful for my first roast with the extension tube and it turned out fantastic. Couldn't have done it without watching this first. A full side-by-side demo with and without the extension tube (like the beginning of the video) would have been even better! I wish the chaff catcher has a larger capacity because chaff is falling back into the chamber when roasting 8oz of wet processed beans. That means it can roast even less amount of dry processed beans.
Try removing the chaff collector during the last 30 seconds or so of the cooling cycle! Just remember to wear gloves since it'll still be hot and turn the fan down a couple notches so the beans don't blow out
I got my tube ordered today and can’t wait for it to get here! After watching several videos of the installation of the gaskets, I plan to place a silicone mat underneath the glass so while I’m installing the gaskets I won’t risk slipping and allowing the glass to crash or roll away from me. Silicone mats are great for gripping your glass.
I'd like to say that I bought my SR800 a couple of weeks ago, and your instructional videos have been vital for me to learn how to use it - so thank you so much for creating them! I got my SR800 before I knew you existed, sadly, but I did end up buying the extension tube from you guys, and used it to roast some Blue Mountain beans to a nice City+; they ended up making a great espresso. I have also bought some Ugandan beans from you which arrived just a day or so ago; I'm looking forward to roasting those as well.
Great video Dave! One teeensy point; it REALLY helps to have a Voltage meter to check available voltage at the outlet you want to use. Verifying circuit capacity is a good check, but verifying available voltage nails it.
It looks like you used these roast settings - F 7 / H 2 0:00 - 1:00 F 7 / H 1 1:00 - 4:00 F 6 / H 1 4:00 - 5:00 F 5 / H 1 5:00 - 6:00 F 5 / H 2 6:00 - 7:00 FC F 4 / H 1 7:00 - 8:00 SC Cool / End at around 8:30 Cool settings F 4 / H 6 Is there anything you would do differently moving fwd? Any suggestions to drag out the drying out phase a little longer?
Pretty close! Well after many tests with the tube, the big changes are very coffee dependent. This coffee had very low chaff so I would have increased the batch size to mitigate some of the thermal momentum. Every coffee will need different settings, mine for this coffee and batch size would definitely not work for every coffee, the settings and walk through are meant to help you understand a baseline and why/ when to adjust for your coffee!
Thank you, would really like to see more SR800 with extension tube using wet and dry washed sample roasts. But also with a bit more details please like what was your ambient air temp at the time of the roast and adjustments need if at high ambient. Plus include the roaster's air temp at the same time as the roast's time, speed, heat settings like you did in a few of your other vids. Will you be doing a vid that explains/covers the roasting stages by the corresponding applied temp ranges/thresholds that they occur at?
Excellent feedback, thanks! I go into more detail about the roast stages and include chamber temps as well as estimated bean temps in my other videos on the SR800 (look for the playlist on SR800 on the channel) specifically geared towards different processing methods. I'm finishing up a new video in the next couple days which uses the Extension tube again and I go over more of my methodology in that video. Look for it in a few days!
@@TheCaptainsCoffee haha instantly recognized the shirt and got excited. Thought I was seeing things. That’s awesome. Was blown away when that album came out and it was one continuous track. It’s been a little while I need to go listen to it again hah cheers ☕️
Thank you for posting another fantastic and helpful video! I would love to see you do a dark roast with the extension tube. It would also be really helpful if you were able to post temperature of the roaster in the corner of the screen throughout your process. Thank you!
I did the temperature thing on my latest video! I'll be sure to do it from now on! I'm going to do a dark roast guide for the stock SR800 soon, though I'll plan to do one with the tube later on!
Very helpful - I’m about to do my first roast on n SR540 + tube. You’re the only one with enough brains to place a count-up timer next to it so one can note the whole roast for reference. Good video!
I am really interested in starting my own roasting for home. This is a dumb question but when listening for "first crack" and then waiting for "second crack" how do know that you at this given time you are not really just hearing a "late" or the tail end of still first crack versus the beginning of second crack. Is there generally noticeable gap in time between first crack ending before second crack starts? Also another maybe silly question with a loud fan noise is it hard to know when "the cracks" even start and stop? Thanks for your really informative video.
That's a great question! They can be hard to distinguish for beginner's but over time and with experience you'll learn to tell the difference quite easily. The first crack sounds more deep and basey, more like popcorn. The 2nd crack sounds more sharp and high pitched like rice crispies. After a few roasts you'll be able to pick them out right away!
David - completed my first roast using the same setup as you and trying to follow your fan/heat settings. Guess I need to watch the video again to see what the goal is for temp as you move along. I was so busy watching the clock and hitting you settings I didn't have much time to enjoy the roast. My first crack was at about 8 minutes on Columbia Supreme (little hard to hear with the exhaust hood on high). I see your 2nd crack was at about 8 minutes. Possible I missed 1st crack? The color I got seems to be inline with 8 or 9 or City roast on a color chart I found from Sweet Maria's. I started the cool down at about 11 minutes. I did this roast under the cooktop hood and the house doesn't smell too bad so I consider this a success! The coffee beans themselves smell great. Could not have done this without this helpful video! (wish I could include a pic)
Awesome, great to hear! I know it's a lot to process and it's easy just to follow exactly what I do, but be sure to listen to the "why" as well. Down the road, that's more important than following the template! The template is a great place to get started, but long term, you'll wanna understand why I did what I did, so you can make those decisions for your specific environment and roast :)
Hey. Looking to step up to the SR800 with the extension tube but I have a couple of questions that I'm hoping you can answer: 1. How tall is the whole thing with the extension tube in place and the lids? (Worried it won't fit between my stove and exhaust fan - which leads to my other question) 2. How smoky does this thing get? When I watch videos (mostly yours - I promise) I barely see any smoke emitting from the roaster at all. I live in an apartment and don't want to be hated by my neighbors. I have some experience roasting (manual crank popcorn popper) and have been doing it for years, so I have some understanding of the roast should go. Looking for more consistency in my beans. Thanks!
Howdy! I think the SR800 is a big step up from a manual popcorn popper, you'll really enjoy it. 1. From base to top (with extension tube and chaff collector installed) you're looking at 19.5 inches at the highest point. So about an extra 4.5inches in total from the stock chamber. 2. Smoke volume is determined by 2 things: batch size and level of roast, with level of roast having the largest impact. I don't know how much you usually roast in your manual popper, but I'd guess it's about the same amount as the SR800 (1/2lb) and assuming you roast to the same roast level, you should expect the same amount of smoke! If you usually roast less than 1/2 lb, let's say 1/3 lb, you really won't see that much more smoke than you already do. Roast level has WAY more to do with the smoke volume. Hope all that helps!
@@TheCaptainsCoffee Thank you for answering my questions so promptly and thoroughly! Still a bit concerned about the smoke (I roast on a barbecue burner outside now - 1lb at a time) but I'm getting closer to giving this a try.
Hi David, love your channel. Question I just got my sr800 with an extension tube, and I only have Done one roast. I found it more difficult than I expected as there are a lot of parameters to watch. How do I find general guidelines for a roasting profile for different kinds of beans for a starting point? Thanks.
Hey Steven! Our whole SR800 playlist is a great place to start! There are at least a couple examples in there with the extension tube that should be good starting points for you. Otherwise, trial and error are the best teachers you can possibly ask for! Stick with it, learn from mistakes, enjoy successes and above all: keep good notes. Practice makes perfect! You'll have it down in no time.
Definitely not! Did you order your extension tube from us? If you did, send us an email here: thecaptainscoffee.com/pages/contact-us and we'll get your gaskets to you right away! If not, reach out to the retailer you bought the tube from, I'm sure it was just a mistake
Question about storing the roaster and extension tube: do you leave the extension tube attached to the roasting chamber, or detach it and store them separately? Want to prevent breakage. Great videos!!
I leave mine fully assembled but I have a whole workbench dedicated to roasters haha. If it makes more sense for your situation to disassemble it, by all means! Just be sure to place the tube on something soft in such a way as to prevent it from rolling (laying it flat of course). I would leave the chaff collector assembly unattached from the tube when putting it away. Without the base to support the tube, having the chaff assembly on top makes it very unstable (if you leave the tube standing rather than lying flat)
Quick opinion here. I think this is a useful tool but I think the jumping motion I see in a lot of videos of this could have the unintended consequence of stratifying beans and creating uneven roasts. Fluid bed means things are being pushed from the bottom and replaced by material from the top of the bed in a circulation type motion. The bouncing and jumping is not a fluid bed motion but a stratification of a substrate motion. This is similar to what a gold panner might do to get all of the material in their pan suspended in the water to allow the heavy material to drop to the bottom. I would probably aim to minimize the jumping motion and look for a smooth circulation of beans. The more jumping the more the heavier beans are going to migrate down and the lighter beans up and you're going to get uneven heating. I haven't tested this, but it's just an observation when I watch how the beans move in the chamber.
Chris, in my experience, you can manage this motion (called slugging) the same way you would in the stock chamber: by decreasing the fan until you have a more steady motion. If that generates too much heat, you can always turn down the power to compensate. I have much fewer issues with unevenness using the extension tube than I do with the stock chamber so for me, I can see the proof! You can also consider the Razzo replacement chamber (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-InDvsQ74-fw.html) which significantly reduces slugging and has a much better turnover!
Awesome video! Thank you so much for these guides. They're so helpful for someone who's newer to roasting. Can you tell me approximately what the max raw weight would be for the 540 with the extension tube? Is it approximately double? I upgraded the chaff lid with the third party screen, so chaff volume shouldn't be a limitation.
Oooh what lid? I need to get one to experiment with! I would hesitate to make a recommendation as I haven't tested the 540 w/ extension tube. My method when I experimented with the 800 was to roast a bunch of batches, starting with a 1/2 ounce increase in each one till I started struggling with not only chaff amount but also with reaching end of roast in a reasonable period of time (at some point the fan and heater simply won't be able to generate enough heat for the volume in the chamber). Once you find you're at that limit, step it back a 1/2 ounce to an ounce for safety! Keep in mind this may differ from bean to bean.
@@TheCaptainsCoffee okay awesome recommendation on a method for figuring out max roast weight. I got the screen from razzo roasting on Etsy. I think you may have heard of them since they also make upgraded roasting chambers. Their screen upgrade is awesome! It allows a lot more volume for chaff, allows air to escape much easier and comes with a screen to block beans from entering the chaff collector lid.
Decisions, decisions! I use the extension tube more than the razzo but I've had it much longer so I'm super comfortable with it and I've set up all my modding around it. I do think the Razzo is simpler to learn and it comes with an easy built in thermocouple port if you get into artisan. The deal breaker for most folks is that you can roast 12oz with the razzo (with the chaff extension) while the extension tube caps out at around 10oz (also the the chaff extension). Honestly, they're both MASSIVE improvements on the base chamber so I say go with what your budget allows!
Thank you for explaining your logic when you made changes. How do you get a more uniform color from an SR800 batch. I noticed a lot of color variations in the batch you roasted. Thx.
The variation isn't as extreme as the camera makes it look haha. The lighting adds contrast and makes any slightly lighter or darker beans appear significantly more so than they are. Nonetheless, there certainly occasionally is some slightly variation of roast level. Getting a perfectly even roast is tough, but keeping your airflow more consistent will help!
Just placed an order through you for the SR800. Was hoping to get the extension tube, but they're still showing out of stock. Website has mid June estimate but we're past that. Why ETA on them?
Happy to help! Changing flavor profiles: that's a whole video right there! Faster and lighter roasts will be more bright and lively with more origin flavor but less body. Dark and long roasts will be the opposite and have more "roasty" flavors accentuated. You can also try long and light by slowing down the roast (just be careful not to bake the beans by letting the roast stall out too long) and you can try fast and dark (just be careful not to scorch the beans so the outside is done by the inside isn't). Tons of options here, experiment and find what you like! Roasting back to back: once the cool cycle is done, you can dump the beans and immediately start another roast!
I recently bought the SR540, but live in Europe. I tried it with a voltage converter, but couldn't get beyond 330F. Would this tube extension really help raise the temperature?
It can certainly make a big difference, but I don't know if it could overcome your unique situation. You might try reaching out to Fresh Roast themselves for suggestions on getting the most out of the unit at 220v!
Captain....great vid! So, question: I just got my tube, and I'm looking for more of a 'City-Plus' roast. How would I modify as compared with this video? Maybe a minute or so in to 2nd crack, and then start the cool down? Thanks!
Depends on what city+ means to you! City+ to me means light-medium so I pull my roasts about 1 to 1.5 mins into 1st crack or as it's starting to trail off. Some folks consider City+ a medium-dark, in which case I would go about 30 seconds into 2nd crack
Question? On my last roast using the sr800 with extension tube I noticed a white spot the size of a thumb in the bottom glass chamber. But you can't feel it. Is this normal?
Thank you for your many helpful videos. Whatever happened to the chaff collector extension kit? How can I get or make one for my SR 800 with an extension tube?
No difference in reliability! The weak point for the fresh roast machines is simply the glass of the chamber. The extension tube is just a taller glass chamber, so just be sure not to drop it or knock it off the counter! Oh, and be sure to wipe down the inside after it's cool to keep coffee oils from building up
Great Vid! I have a couple questions that doesn't show in the literature...Can the roaster handle continuous roasts without a "cool down" between roasts? Is the 500 the same as the 800 but with different sized roast chambers?
I always recommend running a cool cycle between roasts, even if you cool externally. Three minutes ain't long and it's worth it for longevity! The 500 is a discontinued model that had less control. It handled 4oz of coffee and the new version of it is the 540. The 800 is just like the 540 (new controls) and handles 8oz of coffee!
@@aluminumshapingobsession2814 from what I understand, the fan on the 540 is a little less powerful than the base on the 800. Compared to the discontinued 500, it has additional features and more control!
Your beans look great and I'm not an experienced roaster, so just a question. Many roasters start with high heat and come down. You seem to start low and rise as the roast goes on. Is one better than the other?
@@nathanhunter2114 You've nailed it right here! Drum roasters (especially large commercial ones) start with tons of latent heat due to the materials they're made out of. Fluid bed roasters don't have the same latent heat and tend to toss a TON of hot air (enough to scorch the outside of the bean without roasting the inside), so the beans need time to acclimate until you can crank it up. Some folks do roast hotter in the beginning than I do and to each his own! Try both and see which you like better
@@TheCaptainsCoffee Thank you for your insights. I only have theories and I'm looking at purchasing the s800 for starters. I want to do this right, so I appreciate your insights, wisdom and experience!!!
@@nathanhunter2114 I think the 800 is the perfect starter roaster! We've got lots in stock now and we send them w/ a free 6lb green coffee sampler and free shipping!
I watched your previous video and this one. I found out I have been roasting on a 15amp circuit, which explains why I've been needing to up the power to keep the heat up. Have you run any tests on using the extension tube and a 15amp circuit and/or would you recommend this to combat the lower output? By the way, I love your audio. I can clearly hear what you're saying and the cracks.
Hey thanks! I'm still learning this whole video thing, but in another life I was an audio engineer so that's made that side of making videos much easier! If your only option is to roast on a 15 amp circuit, the extension tube will definitely help you! As it makes the roaster more efficient, you won't need as much fan or power output (caveat, I haven't tested this with a 15amp outlet, just testing with colder ambient temps which should simulate a less efficient roasting condition)
@@TheCaptainsCoffee I have a 3rd party extension...and a chaff extender, and Dave is correct. MUCH more efficient. I'm on a 15 amp circuit, and actually fighting an overheat thing, due to getting comfortable on the OEM chamber. These videos pointing out the FAN being the main controller of things is a terrific point. As an audio engineer, I'd compare it to what's called "subtractive eq." The Capt. will know that reference.
Regarding your 15 amp circuit, be aware that the circuit breaker does not control the amount of power being used. Your need to up the power is probably more related to low voltage on your circuit. The sole purpose of the 15amp breaker is to trip and interrupt the power circuit if you demand too much power. A 20 amp circuit would allow you to use more power before the circuit is interrupted. Since the tube reduces the amount of power needed, you probably are ok with the 15 amp breaker. However, if you roast without the tube and have to up the power, you risk tripping the breaker and interrupting your roast. That would be a bummer. Better to use the tube, especially on a 15amp circuit.
Planning on getting around to it! Just isn't enough time to do it all haha. Our washed video should be a good starting point. Decaf is a little compromised so take it a bit easy and pull it a touch early, you should be good
It depends on the coffee but most of the time it is softer, like rice crispies in milk! For nearly all my dark roasts, I stop about 30 seconds or so into second crack, usually when it's nice and rolling/cracking consistently. I'm working on our next video right now which is all about dark roasts so they'll be a great sample roast on that video for reference!
@@TheCaptainsCoffee thanks boss i been roasting following this video since i got the sr800 with the extension tube there’s s lot to practice and learn, will wait for the dark roast tutorial
@@DarioMurrieta it just came out! No ext tube on this one. Main difference would be drop the fan and power settings by a good 3-5 and you should be good
Hello, I just got an SR800 with an extension tube but the 3 slip rings once I put it on the extension and try to push it into the chamber it is too tight and does not go in as easily as yours did. Did you oil the rubber slip rings or something? I saw on the internet it is okay to run with two on the bottom since the critical thing is to have the glass making contact with the bottom of the chamber and sealing the top rubber slip ring tight to the top of the roasting chamber so no air escapes. Can you see with the manufacturer if that is a problem they have been running into or if there is a possible root cause why three is too hard to fit into the chamber. Thank you for your video and all the information you have in them! All the best!
So it looks like Fresh Roast tried a new gasket material with their recent batch. I'm sure the intention was to get as tight a seal as possible, but I've heard reports of folks having the same difficulty with their gaskets as you. When I checked with Fresh Roast they still have some of the old style gaskets that are easier to fit, I'd reach out to them and let them know you're having trouble!
Hi David, Do you find some beans roast better without the extention tube? The beans in your test roast seemed to hurry through development pretty quickly even at power level 1
I use the tube for ALL my fresh roast roasts :) Remember that if you want to slow down the roast you have two options: turn down the power OR turn up the fan! So even when you've got the power all the way down to 1, keeping your fan a little higher than you need during development or maillard can slow them down a bit for you. Just be careful you don't crash the roast entirely!
If I don't mind a little mess (i.e. I'm roasting outside) I still do! Just make sure to wear gloves or oven mitts since the lid/collector is still very hot
@@TheCaptainsCoffee thanks! I roast outside also. We don't have good ventilation in our kitchen. Also, I found my bicycling gloves to be useful for not just cold but hot temps!
I didn't! I am researching how to rig up a chaff collector extension and the folks at razzo sell one as well, but I've done tons of roasts without one no problem
I've been roasting with the sr800 for about 3 years now. I recently had to order a new base because my original one stopped working. It seems as though the fan is much more powerful on my new base. Also it seems as though the temperature readout is about 100° different than it was on my old one. I used to preheat my roaster to 370 degrees before charging it. But now I preheat to 270 and get the same results during the drying phase. Do you happen to know if there were any changes made to the recent models of the sr800? Thanks.
I haven't heard they'd made any improvements, but I also hadn't asked! I know they had some trouble with the manufacturing facility for a bit and ended up switching facilities. Maybe they made some upgrades as part of that move!
@@TheCaptainsCoffee Thanks so much for the reply! Yeah, not sure either. I think I'm going to have to adjust my roast process vs my previous one. And the frustrating thing is I had finally established a pretty consistent groove. 😪🤣 Cheers! ☕☕
This demo was with 225g/~8oz! You can certainly pull off 10oz with the extension tube, but you MUST have a way to mitigate the chaff, otherwise you can clog the chaff collector which messes with your roast and (worse case scenario) can even start a chaff fire 😵 I like using Razzo's chaff collector extension kit!
couldn't you just yoink the screen off of the chaffe collector so then you could roast 12oz or more? Obviously, you will have chaff flying around, but I don't care about this as I roast outside currently with a Nostalgia air popper, so I'm used to it haha.
I suppose ya could, but keep in mind just how much more chaff would be flying around with 12oz vs the 4 or so ounces in a popper! Also, the chaff lid creates some level of resistance to the air to keep the beans from flying out at higher fan settings, now ya really got a mess haha
With this setup you can only measure chamber temperature, I'm estimating bean temp based on sight, sound and smell! Here's how I installed a probe to measure bean temp: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-B5zNnCxaTqY.html
From what I understand after watching several tutorials, the extension tube not only allows for higher lift of the beans in all stages, it also gives more movement and allows the fan to push through the beans when they are heavier at the start. The beans are dense and contain a certain amount of moisture inside at the beginning. Some beans are denser than other depending on the variety and where they’re grown. The extension tube is also narrower at the base and with the fan running, this creates a channeling, or Venturi effect. Kind of like a garden hose when you put your thumb over the stream. The pressure is increased when the pathway is narrowed. Or like a river stream when some areas are narrower, the water flows faster. Does that help? The extension tube assists with better and more efficient airflow which results in a better, more consistent roast of all the beans in the batch.
Did you really just do the whole roast at power setting 1 and 2 (mostly 1)? Also I think your narration and video get out of sync during the roast portion of the video.
Sometimes! My roasting with the extension tube has changed a bit since this video, now I tend to keep the fan a touch higher and use the power a bit more, resulting in more even roasts. These days I usually end with the fan more on 5ish and the power on 4 to 5ish. The demo roast is under ideal conditions (excellent power supply and room temp ambient temperature) so that helps a ton. Sorry if the end is out of sync a bit, this was one of our earliest vids and we were still pretty new to video editing! 😅
Lots of reasons why a roast may appear inconsistent: cheap camera (this vid was when I was still filming on a phone lol), bad lighting (definitely not my forte) and subpar editing (I'm getting better!). Also note, when we buy coffee from Pro roasters, it has been picked over and hand sorted for green defects like quakers (which appear lighter in color once roasted) as well as for outliers in the roast batch due to minor processing differences. Remember: coffee beans are an agriculture product, so there will be variation! Finally, some roasting methodologies are geared towards more even appearance, at the expense of flavor, another great reason to roast your own! All I can say is, I dunno about you, but I don't drink coffee with my eyes 😉 Thanks for reminding me I need to make a video about this!
@@TheCaptainsCoffee thanks for taking the time to reply. Just to clarify - I wasn't trying to talk smack about your results - I was more wondering if this machine is capable of producing relatively even roasts.
@@PerroWero no sweat, I just see this question often so I thought I'd take a moment and answer it thoroughly! In my opinion, the machine (particularly with the extension tube) is just as capable of roasting evenly as a pro roaster. "Even roasting" is just kind of a nuanced topic. Some coffees will taste their best if roasted to an even appearance, others will not taste their best if roasted with the goal of even appearance, if that makes sense! Is the machine capable? Yes. Is it always ideal? I would argue not! But home roasting is all about roasting it how YOU want to, so my opinion only really matters to me :)
So sorry about that! This was one of my very first videos and I have since pulled back on the music! I think while editing it I just got tired of hearing my own voice and forgot that was the whole point 🤣
