That was really interesting. I’ve never roasted before and am considering it, just for me to drink. It seems pretty complicated. Whenever I get into something I jump right in and generally want to start with some quality equipment. Personally I’d want to skip popcorn poppers and shake and bake style and would want to get some sort of drum roaster. And I’d want to use Artisan to measure/graph the roasts to try be able to produce a consistent roast. I just wonder if it is all worth the bother or or I should just keep buying specialty coffee
Thanks so much for this video. I just got in my Kaldi Fortis and have watched this video so many times. I appreciate you doing this with Artisan. I know it's time-consuming but I would love more of these.
Excellent video. I’ve been roasting on the Hottop roster for about 17 years and I’m ready to make a change so I’m considering either the KALDI Wide or the KALDI Fortis. Pretty big difference in price. Not sure I can justify it but knowing me I’ll probably pull the trigger on the Fortis. Can you post the links to the gas valves and parts that you said you bought off of Amazon as you said you would list them but I’m not seeing them.
Thanks for sowing the process. Congrats on starting you’re own business. I’m looking at this, the bullet and another machine to start really diving in and starting a small roaster business. Glad to know it’s a workhorse. If you have any tips I’d be happy to hear them.
for me I wanted a machine that could act like a production roaster even at this size so that a lot of what you do can be transferrable to the bigger machines when I step up to that next level.
Small piece of feedback: Not sure if you did this because you were recording the video and talking through your process but typically you wouldn't want to load the hopper and then leave the beans there. The hopper and, especially, the bottom plate that prevents the coffee from chargin is going to be quite hot. You're essentially baking your beans while they sit there on top.
I just got a fresh roast 800, FR800, and I I have roasted about 10 times. I feel the rate of rise is all over the place. The coffee that I have been roasting turns out decent, and I don't notice anything crazy awful about it. But my RoR will spike up or down at times. Your rate of rise curve is so smooth, and not as erratic. Maybe that is all the difference between gas and electric?
I've been roasting since covid shut down last spring in a bread machine and heat gun. I have people buying from me every week im thinking about building a 6 lb drum roaster so
Man this is WAY more hands-on than the dabbling into home-roasting I did back in the day. Very cool, thanks for the peak behind the curtain. PS, can't help but notice the BGE's in the background!
Hi there! Great video!! I’m looking at the same roaster for my first purchase. Can you tell me, did Kaldi recommend doing “seasoning” roasts when you first use it? If so, how many times before production roast?
Thank you for the video and the roast along. I am wondering may I have a link where to get the bras parts and the dial pressure gauge in Amazon? Thank you!
This is very helpful. Great to see a roast along with a Fortis, which I'll be using soon. Do you have tasting notes for us from this roast? Almost a year ago now.. I'd be impressed if you did!
Unfortunately I didn't write any notes down but if I remember correcting I did get a lot of the browned butter notes coming through. I kept it light so it was fairly tea-like with a nice caramelized sugar sweetness to it. Very easy to drink!
I have been growing coffee at an elevation of 10 feet (PNW), I have 60+ beans from my first ever harvest. How long does it take to dry the beans before roasting? I got a Cafemasy Air roaster.
Wow, that's awesome! Very interesting and fun I'm sure. I'm no expert on that side of coffee but from everything I'm reading it should take anywhere from a few days to a few weeks. Best of luck!
Thanks for this video, it's really help solidify my decision to purchase the Kaldi Fortis. I was considering getting the cyclone chaff collector as well. From your experience, is this chaff/cooler system good enough? I was even thinking of paying for the cyclone and then using a homemade bean cooler using a similar steel rimmed sieve and exhaust fan. What would you recommend?
I would say that the fan/cooler are more than sufficient to provide good airflow and cooling capabilities for each batch. The dial is 0-9 and I rarely need to go past 2 until almost drop. I guess it would be nice to have a cyclone chaff collector but I don't mind dumping the chaff into a bucket after each roast. Not sure how much they want for it but it may not be worth it, depending on what your budget is.
@@DerbyCoffeeRoasters I got my Kaldi setup and pretty much replicated your burner setup. when open up the gas, the Dwyer gauge doesn't read anything. also using the needle valve, turning the knob relatively slightly opens up the gas too far to where the flame is unsustainable. Any recommendations?
Hi there! I have a Kaldi Fortis too, but instead of buying the cooling/chaff colector/ airflow controler XD I made one with a ciclone and a centrifugal fan so I cannot mimic my air settings, but i do wish some info, what settings do you have on Artisan? what gas pressures did you applied through the roast? in terms of potency (not numbers) how strong would you say the air setting is at 2 (for example) Im asking because for some reason, no matter what I do, no matter the setting, the moment the BT curve hit 200 c it always, always stop (which make the RoR crash so bad) and then immediately go up but in a erratic weird way!
hey there! for artisan settings I just went to config -> machine -> Kaldi fortis and use the standard setting. The fan is very powerful and a 2 setting is almost enough for the whole roast except for cooling. I start at 1 for the soak period and move to 1.5.
@@DerbyCoffeeRoasters Hi man! Thanks for the response, I found the culprid in my weird readings, it's the Center 306, after it gets to 200 c the accuracy changes and is a mess, I ordered a Phidget and hope to have more accurate readings!
basically out of the vent where the hopper is. I'm not sure what is sent if you don't buy the cooler but you'd have to direct the air and chaff somewhere.
Derby Coffee Roasters: I am looking to get one of these. Only can find on EBay with S. Korean sellers (direct). They claim the price includes unit plus expedited shipping to US. However, we have to pay Customs Duty, taxes and import fees. How did you get yours? What is the US Customs Duty amount? And did you use an import broker or the US Postal Service to pay Duty, Tax and fees? Any information estimates would be greatly appreciated by all wanting to purchase the Kaldi Fortis. (I have a Kaldi Wide. It is a workhorse but very analog. And smoke control is a challenge.)
hmm, when i bought mine i didnt have to worry ab any of that. paid through ebay and it took a week to come to my door. let me check back find something helpful for you.
@@DerbyCoffeeRoasters Indeed. That is the Ebay listing I am following. The shipping details state the buyer is responsible for custom duty, taxes and fees. The seller only handles sale and shipping. If custom duty and fees are not paid, the roaster is seized by US Custom and Border Protection. Who did you use as the import broker to clear US Customs?
I bought the updated Fortis on Ebay. Seller in Goyang had difficulty with Covid19 shipping and stock. Finally sorted, roaster shipped on a Thursday at noon and arrived in Ohio 8 am Friday. Nice upgrade from my Kaldi Wide. Still having issues getting connected with Artisan because the drivers shipped are too old. Tried Silabs, downloaded v10 but Win10 is still not cooperating. BTW, you don't need to remove the chaff tray at end, just stack on the cooling tray and dump beans. More chaff will be removed from beans as they cool. Thanks for the info.
