Thanks so much for this video. Lots of good information here. For the longest time I tried resolve an issue with what I thought was internal scorching, reducing development time helped but even lighter roasts have it to a lesser degree. But your explanation here on what it actually is has clarified things.

Rob Hoos saves the day, once again

Very good data about coffee roasting

Thank you this video is very helpfull, I thought that chipping was scorching I would see it on my roasts and thought that it was affecting the taste.

I learned so much from this.

At about 6:45 Rob explains that the external bean color may be the same at a particular BT (drop temp) but the color of the GROUND coffee will vary with the development time. An important reason for using a roast color meter, like the Tonino, only on (a consistent grind) ground coffee only.

In your discussion of "chipping" (often called "craters" elsewhere) I'm surprised you did not mention the cause as too much heat applied too quickly between First Crack and 2nd Crack. Home roasters know this is defect can be seen with the stock (unmodified) West Bend Poppery (original 1500W version). However, if you can modulate the heat so the time/ramp between FC and 2nd is longer/less steep, this problem goes away.

This an excellent resource! God bless you all as you help more and more people to enjoy coffee! I'm really looking forward to one day owning and operating a Loring roaster!

success always for the chenel....👍

Doesn't increasing the drum speed just push the beans up to the drum instead of lifting them and then letting them fall? Centrifugal force at work.

Thank you for this video, I have a question, which is the best way to roast? Going from a high air flow to a low air flow or the other way round?

Nice video

If the answer to my question is covered elsewhere, please advise and share. I've been experimenting with various coffees of various qualities and Q grades when pulling shots of espresso from my 2 group Appia II from Nuova Simmonelli. I'm an experienced barista of 20 years and understand the nuance of bringing grind size, water temp, extraction time, etc. into a brilliant shot of espresso. My question is, and since I'm experimenting with coffees that are obviously more commercial vs specialty grade, when will I know when to give up on dialing in and conclude a coffee is either bad as espresso or, bad altogether? The next part of my question would deal with how to tell if these bad coffees or espressos where bad because of roast imperfections or if they are bad inherently as part of farm conditions or whatever?

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Dude there is absolutely coffee that tastes bad. Unnecessarily trying to be polite prevents you from educating someone on how to avoid bad flavors. For example, I think the vast vast majority of coffee drinkers would agree that objectively underdeveloped coffee taste bad. So how about just educating people and how to avoid that from happening?