I got the 800 and then quickly got the extension tube to go with based on your videos. Total game changer. I have been roasting all through 2020 and your videos definitely accelerated my learning curve. Many thanks!
Thank you! Could you please do an SR800 w extension tube for wet processed, medium and dark roasts? Your tutorials are the most helpful for new coffee roasters like me! Take care! 🙂
So glad they're helpful, that means a ton! Our extension tube guide video is focused on a fully washed medium roast, hope that helps! We'll be taking a break from the SR800 to focus on some more roasting topics, but we'll circle back soon and do more extension tube videos!
The quality of my roasting has increased dramatically as a result of watching these videos. Many thanks for the time and effort for producing these most valuable tutorials.
I took notes from your video then did my first two roasts on new SR540. First roast I realized I needed higher heat numbers on the 540. 2nd roast went great with four of us "working": I called the heat and power, engeneer son ran the machine, his girlfriend - loving it - filled in the log, and wife chimed in... Second roast was awesome after about 1.6 days' rest. You're the only one that has the time, temp, and settings on the screen! How different would a Sumatran 1000m decaf be? Would you do a decaf? The color is much darker to start and more difficult to tell the end of dry phase...
That sounds so fun, I'm glad you all are enjoying the journey together! I definitely plan on doing a decaf video eventually! You're right, the color is more difficult to detect prior to first crack and it can take a bit of practice. For now, our video on Indonesian roasting should get you started. Just be aware decaf is a touch more sensitive to heat and you may need to notch down the heat just a bit. Otherwise, pull the roast a touch earlier as well, decaf can be deceptive because it looks lighter than it is sometimes!
For a fully city to plus would you let first crack finish and how long before second crack starts? Any suggestions would be appreciated to achieve this. Thank you
Most folks consider the pause between the cracks to be "full medium". Since that pause can be 1 min to nearly 2 mins long, most consider the tail end of that pause up to the first couple snaps of 2nd crack to be +
The 540 has a smaller chamber (meant to roast about 4 to 4.5 ounces rather than 8 ounces), but also accepts the extension tube. My understanding is that it also has a slightly less powerful fan, but I haven't tested them side by side.
@@jerryhubbard4461 I just heard from Fresh Roast this morning! Looks like they're in the process of catching up and hopefully we'll have 800s available in about 3 to 4 weeks
Your videos are professionally done with good graphics. Your information is detailed without being boring. Well done I hole hour subscriptions continue to grow.
These videos are fantastic. Thank y'all for making them. I also appreciate how much information you give on your website in regards to roasting them. I'm definitely looking forward to your Black Friday sale coming up soon.
Doesn't the honey process START OFF with the DRY or NATURAL process, where the beans are first fermented with the skin or the Cherry, and only after about 4 days, is that removed?
All beans start out with a fermentation stage in whole cherry, regardless of process! How long that stage is varies by producer and intended cup profile. Most commonly, this stage is only 8 to 24 hours, but again, there has been a lot of experimentation lately with longer fermentation (up to hundreds of hours!). These coffees are usually sold at a premium as it's difficult to ferment that long correctly.
@@TheCaptainsCoffee You have given me the most cogent and sensible answer yet. Did I understand correctly that the honey process starts off with the dry process for about 4 days? Do these procedures apply to the other types of beans like liberica and excelsia?
@@jakobw135 The initial fermentation stage applies to ALL coffee processing (washed, dry, honey, wet-hulled) and is typically 24 hours or less (usually 6 to 12 hours). Recent innovations in processing have farmers experimenting with longer ferments, but I'd still say this is uncommon for the vast majority of commercially available coffee, though it's becoming more common in "specialty" grade arabica. I can speak to Arabica processing specifically, but to other species like liberica and robusta I can't speak to authoritatively! My understanding is that this stage is done across the board to all coffee, regardless of variety.
Watching your videos have given me confidence with the SR800/Ext that I never could have achieved without them. My roasts are getting pretty good thanks to you. Thank you and I look forward to more thermo couple videos.
I finally took the plunge and got a tube for my SR800. I also have some honey processed beans from Columbia. I just used your pattern in this video and from all appearances, I had a successful roast at first use. Thanks.
@@TheCaptainsCoffee I’m already wondering why I waited so long. I just ordered a bean cooler. Beans are much hotter than without the tube after cooling cycle. It’s going to be fun to roast with it.
Do you wait a period of time between roasts? I roasted 3 batches back to back and the second and third were dramatically faster than the first, even preheated. I didn’t notice this until I added the tube.
Yes that happens, you'll need to account for the machine being "truly" preheated after the first batch! Simply dial back your settings or make your adjustments later to cool things off a bit. For instance, if you usually turn the fan down a notch after the first minute, instead wait until a minute and a half and so on. I hope that makes sense!
Very nice video. I'm in research phase on possibly roasting my own coffee and am tilting toward the SR800 for footprint and customizability. Big natural Yirg fans. I'd appreciate your thoughts re: RazzoRoasting extension versus the SR extension. The RazzoRoasting extension permits use of a thermocouple, but I'm not convinced it would accurately measure bean mass temperature, which might be of some help in roast profiling using Artisan. Like the reduced energy demands of the SR extension.
I have both and they are both excellent for slightly different reasons! I'm working on a video reviewing the Razzo 12inch actually. Both can be outfitted with a thermocouple (razzo v5 has a built in inlet, drill a hole through the top chaff collector to use one with the OEM extension) and give reasonably accurate bean mass temps once you get your placement down and choose the right thermocouple! I use them both with artisan all the time. Planning on doing a video on that as well just behind on production 😅
Very informative. thanks for sharing. I am debating between the sr800 or hottop. the sr800 looks good but I am concerned about the evenness of the roast as it is not a drum and in many of roasting videos you can see beans with different colors after roast. What do you think regrading this topic?
Great and complicated question! Simple answer: I've roasted with commercial batch drums and consumer level drums like the Aillio Bullet. Fluid bed roasters are no more likely to make your roast uneven than a drum roaster. It's in the hands of the operator or the process of the coffee that you'll find uneven roasts. In this video for instance, we're roasting a honey process which roasts a little unevenly no matter what. In that case, you embrace it as a factor in the final cup almost like you would a blend!
After binge watching the Freash Roast videos this morning I realized that I have almost got my sr 800 figured out and that I need to work on either getting another outlet or heavier 10 gage extension cord as it seems I may be a little bit under powered as I am having to run higher heat settings to get my temps to where they should be even though it’s been pretty warm out in the garage lately Good luck with your move up to the gorge and looking forward to seeing your next video series hopefully a few grinder videos will find there way to the tube as this can be helpful for some of us to bring out the best of our roast for others to enjoy
Even though this is honey processed it is a light or slight over light roast. Could you use this same approach with the extension tube and any light beans ?
Your reviews are thorough. A little off subject here, I wonder if you could do a short vid on the SR800 with the 12" Razzo extension tube. There seems to be little info on it, and some of my roasts have worked, and others not so much. Thanks for any reply ......
Oh boy, I can give you some rule of thumb but those targets can vary greatly depending on the beans, your desired roast level and your roasting style! My "general targets" would be: Yellow: 3-4 minutes, 1C: 6-8 mins, 1C end 1-2 mins after 1C starts. I should do a video on how changing these targets will affect the cup!
@@michaelfeldman9698 you can increase the charge weight a bit, but you'll need to have a way to mitigate the chaff, I discuss this in my "Razzo Review" video if you want to hear more!
Love the videos!!! I saw my first one after I had already purchased my roaster elsewhere. I did come back and buy some coffee from you!!! Can't wait to try both the roaster and coffee. (I purchased them as a Christmas gift to me, from my wife...) OK since I am slightly OCD, hence why I probably chose the SR800, I can't help but comment that this is the second video where you misspell strictly. Both videos I notice you spelling it "stricly". (6:49 in this video) Sorry if that's some coffee specific spelling. 8--) Thank you for the awesome videos and I'll continue to watch!!
I really appreciate the support!! Don't hesitate to reach out with feedback on the coffee, I hope you enjoy it! Haha, good eye catching stricly, nah that's just a misspell 😂 wish I could edit videos after they've been uploaded but sadly all I can do is cringe 😂
