Outstanding video, Mike. Very well done and thank you very much. Also thanks to Rob for his insight. I'll be viewing this one again, probably several times!
Thank you for the kind words Gary. I'm glad you like it! I really enjoyed talking with Rob and learning. Pretty cool experience. The other video in the description about "AIR" is really helpful.
@@VirtualCoffeeLab I watched the "Air" video and I agree with you. He discussed many of the same points in the class I took only as related to the Aillio Bullet. The Bullet does air a little differently where changes in the fan setting mainly controls temperature, higher settings = cooling of temp and vice versa. In many drum roasters, it's the opposite. Great information to have either way! Thanks again for an excellent video and I'm looking forward to more!
Yea, Rob is so knowledgable. I got a 30 minute consult with Rob for my birthday. I'm looking forward to talking with him again! Thanks for watching Edward.
Excellent video! I am so glad that I found this channel. I am also a home roaster. I roast about 3 pounds per load in a home built roaster. I’ve been doing this for a little over a year now and discovered much of what was shared by Rob on my own having put over 100 pounds of coffee through the roaster during that time. It is nice to get confirmation from someone in the know! Rob did a great job of making it all simple and easier to understand. “ it’s about time and temperature“. Sometimes I think about my drum roaster as a rotating fluid bed, lofting beans in hot air.
Hi oldgrumpus, yea, that statement "it's about timer and temperature" really stuck with me too. His videos and book have really helped give me a better understanding of how time and temperatures can influence coffee flavors!
Great video. Thank you both for your excellent tutelage. I'm a newbie roaster and this kind of depth in the subject is really something that I can sink my teeth into. Keep up the good work.
My new favorite channel. Thank you for all your hard work and information. This interview with Rob is a tremendous value. To think that you and rob discussed everything from a popcorn popper to a 1kg roaster is simply amazing. My journey with coffee just keeps getting better.
@Drip Man Cometh - Thank you for watching my video and for your kind comments. Yea, I even asked my viewers to send their questions prior to our recording so several were from other home coffee roasters. I would like to do it again sometime but I know he is busy. What are you roasting with? Take the poll that is in the "community tab" if you have time. More exciting content to cometh!
@@VirtualCoffeeLab I am a tinkerer (ex-process engineer) by nature so I am currently building my next setup. It is kind of based on the Huky 500 design, but using off the shelf parts and might not be fully enclosed so airflow may be a bear. It wont be as fancy or nearly as accurate, but it will allow me to get to 'know' my process. Each element, is off the shelf, with mods. An semi 'enclosed' camp stove mod for the burner with vented heat plates to even heat distribution. A variable speed max 35rpm (probably should have got a higher rpm) motor to control rate of spin and a custom made stainless steel and mesh drum with analog temp gauge. Cooler box is custom as well. Stainless mesh bottom wood box with 2 x 2500rpm Server fans blowing in so that I can use it as a shake box for chaff removal. The design is done, build is underway, I am sure there will be tweaks. Mostly, doing this as a way to better understand the process.
Great video Mike, thanks, and thanks for asking Rob my question. However, I’m not sure which link to use to get to Rob’s “other” video on air. I’m looking forward to your Artisian videos, and all your content, it’s all great.
Glad it has been helpful Mike. The video he linked to is the same "air" video I was mentioning. Here is the link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HS2sXrodcaw.html
Really awesome video! Changed a lot of paradigms I previously had. Lots of valuable information in this video! I am glad to know that I do not need to get a fancy roaster to get good roasted coffee!
Rob's comment that lower Air flow dictates a faster Roast. Given that there are two Drum speeds in the Behmor, would the lower Drum speed dictate a faster Roast or would this only apply to Drum Roasters and not so much to the Basket Wire Drum of the Behmor? Reason I ask is I'd like to try Roasting Ethiopian Beans ( dense) with a hard and fast Heat profile. I'm wondering if the slower Drum speed would aid this strategy?
@Andy Budge - Thanks for watching my video and for your comment. Yea, this is an interesting topic and i provided my thoughts in a previous post. So, if you don't mind, I am copying my post here as well. It seems at though there is a lot of questions about the effectiveness and actual impact of the Behmor drum speed. Let me know if the response/discussion below doesn't answer your question. I would think it just might offer a little more confusion. Yes, increasing the drum speed and keeping the beans moving will provide less contact to the metal drum. At least that is what is suppose to happen. You can see me increased the drum here at this point 13:49 in the video which is a good part of the way through the dry phase. Coming from a traditional drum roaster perspective, the purpose of the drum speed is to prevent roasting defects and also increase "Convection" roasting. On this roast, there were several things going on that I was thinking about at the point where I turned up the drum speed. 1. Preventing a roaster shutdown because of excessive heat 2. Helping my roast progress by adding air movement / convection 3. Transitioning my energy settings to stretch out the browning phase. So, I like to add the drum speed change before dry end so I can see how that reacts with my temps and the roast times. Then i can make adjustments to my temp settings. Now to answer Lou's question, Conduction roasting is not only contact with the drum wall, but also bean to bean. On my Mill City drum roaster I can turn up the drum speed so the beans are literally flying through the air and not coming in contact with beans or drum as much as at lower speeds. This creates convection roasting. That is a good thing and what I intended to do here on the Behmor. ON THE BEHMOR, the drum speed isn't fast enough to "throw" the beans like my drum roaster. Also, as mentioned, the Behmor doesn't have a solid drum and the mesh allows the quartz heating element to glow through the cage and directly on the beans. So, dragging the beans up the back drum wall and exposing a larger surface area of beans to the heating element could create increased roasting temps. Wow, this is kind of crazy. I think the convection aspect with the Behmor is probably muted by the heating element exposure we have been considering. My conclusion is to adjust temps to achieve the roasting phase times you desire. Whether you increase the drum speed or not, I don't think roasting defects are a huge concern unless you have a high charge temp. The bigger concern and priority is to pay attention to times and temps. We are dealing with limitations of the roaster and limitations of factual data to prove one way or the other....
One quick question : does the beans density affect the inner chamber temperature? I noticed that I had hard time increasing the chamber temperature for one particular beans - Brazil Santos. I do not have this problem if I am roasting Brazil Fazendas, Guatemala, Ethiopia beans.
Honestly I think you need to determine if your beans are dense or not. A visual inspection at the center line of the bean can give a clue if the bean is dense. Beans that have a more open center line tend to be less dense. Not sure about your chamber temperature. It could be many variables like probe placement, moisture level of the beans, bean density, the roasting environment and more.
Interesting question. I see it as a hobby. With the different choices of beans, roasting style, roasting equipment and all of the stuff to fiddle with it doesn't fall into the chore category for me. I enjoy reading about roasting, learning how others do it differently and especially get a kick out of the challenge of crafting some great coffee. Then there is the brewing variables! Yea, for me it is a hobby. Now, if someone is simply putting beans in a roaster and pushing a button without care or interest in the process then i would say it is more of a chore. Just my opinion. What type of roaster do you have and are you using the same method/roast plan each time you roast? Thanks for sharing and for watching my video.
Hi CoffeeByJson, yea, that Q & A with Rob was really interesting. Rob's book "Modulating the flavor profile of Coffee" has really helped me appreciate all of the different ways we roast. It all boils down to time over temperature. Sounds like you are having good success with a popcorn popper and a roast time of 7:30 - 8 minutes. Just curious, what roast level are you getting to with that time-frame?
@@VirtualCoffeeLab using a speed controller. I start at 75% power and ramp up over 5 minutes then full power. Getting a City+ roast. Still playing with it.
Development time refers to the period of time from the beginning of first crack until you drop the beans. This does not include the one or two cracking noises. Those are called "outliers". Once you here a succession/series of cracks that lead to more cracks, that is the point where you mark first crack.
Warter Wise i wouldent recomend usaewing tap warter as it contains impurtiys unless it is finely filterd Recomendasion Use Pure Clean Warter Eather spring warter Or Spashily Fuilterd Warter If you abel to get it Pureau Pure Water Pureau Pure Water or an eqivalent Note depending on ware pepole are some parts of the world have hard warter ie raw warter witch has all impurtiys raw warter
Hello WYne. Thank you for watching. Yea, water can sure influence the cut. My son likes to use zero water (reverse osmosis) and then add some Minerals, similar to 3rd wave water. I use water with no impurities at work and filtered water at home.
