Thanks for the video! So much useful information here.

@VirtualCoffeeLab

3 ай бұрын

You're very welcome! I’m glad it is helpful.

Loved this video and learned a lot of good information

@VirtualCoffeeLab

3 ай бұрын

Thanks for watching Omar. I'm glad my video has helped you learn more about the coffee roasting profile.

Absolutely fantastic video Mike! This is exactly the kind of video many (if not all) of us need. Roasting fundamentals are the most important thing for us, and you cover them nicely here. With all the variables involved in roasting, having a good roasting plan in place is a good thing. The main reason I like to have a plan is to achieve my intended ROR in the various phases. Oddly enough, the only phase I had a well-planned ROR for was the Maillard (drying) phase. I was neglecting the Drying and Development stages! I'm looking forward to the upcoming videos your mention. Thanks!

@VirtualCoffeeLab

3 ай бұрын

I'm glad you like the video Lou. Yea, lots of good fundamentals for all of us. The development phase has been relegated to time or a percentage with little thought about ending temperature. I've learned that setting myself up to hit my target drop temperature and time requires my ROR to be at a point where I can get my development without fast moving temperature increases. I tried to show what that looks like here. Thanks for watching, commenting and the encouraging words..... AND for loaning me your Bullet!

Hi Mike, loved the video, and the profile, l learned a few things from this video, keep up the great work

@VirtualCoffeeLab

3 ай бұрын

Hi Shane. I'm glad my video was helpful. Let me know if there is a video topic you want to see.

Another excellent video. You got a nice shout-out with this video on the Kaleido FB group. Boy, that M10 looks huge next to the M2. But the MCR is missing from your table. That would be a beast to move around. I cannot wait to be able to give this a shot.

@VirtualCoffeeLab

3 ай бұрын

Hi Edward, thanks for watching. That is encouraging to hear some positive feedback from the Kaleido group. I try not to promote my self in that group. That is why I don't post to the group. Yea, the M10 is a beast. The MC500 will come back! Thanks for sharing.

I think this is your best video yet. Learned a ton and am looking forward to chatting later today!

@VirtualCoffeeLab

3 ай бұрын

Hi Alec, Thank you for the kind words. I really enjoyed our meeting together. I'm excited to hear about your roasts after trying my suggestions. I do have some follow-up comments/notes to share with you. I'm a little behind on my correspondence. I hope to send them later today.

@rlb2444

3 ай бұрын

I have owned my LINK for several weeks and have done a couple dozen roasts. I love the manner and detail you provide making is so easy to understand. I did not know that the Profile Number was the First Crack temperature. Thank you. I think you said that you have done three videos on the LINK but this is the only one I can find. Thank you for all you do for home roasters.

@VirtualCoffeeLab

3 ай бұрын

@@rlb2444 I am glad my video was helpful. I guess I didn't make it clear enough, but I did 3 roasts in this video. It is the only link video I have done so far. There will be a second video focusing on the middle phase (dry end to first crack). Sorry for any confusion.

Great video Mike!

@VirtualCoffeeLab

2 ай бұрын

Glad you enjoyed it Mike. Thank you for sharing that and for watching my video.

Thanks for running this experiment. Your roasting profile worksheet is a great concept and is beneficial in the long run. I am doing something similar but much basic than yours. One thing I'd like to add is the ambient temperature. When I roast in the garage versus kitchen, I get dissimilar results for same profile. Also I used to dump beans from cold start, now I do couple of minutes of pre-heating on fresh roast. By doing this, I experienced a bit more consistency.

@VirtualCoffeeLab

3 ай бұрын

That makes perfect sense to me. I think it would be interesting to use the exact same heat settings and compare the times and temps between the garage and kitchen. This difference could possible be adjusted to make the roasts more similar? Let’s say your 30 seconds longer to color change, maybe increase power level by 1 during dry and see if that helps? Have you experimented with that?

Can’t wait to roast some coffee when it stops raining outside,,,,Great roast Mike

@VirtualCoffeeLab

3 ай бұрын

Thanks for watching Ken. How long has it been raining?

Hi Mike, it makes sense. I have been dialling back the heat going into FC so I can have a longer browning phase. I was thinking that maybe trying a higher charge temp might help give me more momentum into FC but I may have to shorten my drying time to around 4 min which might still be ok. I’ve been charging at 160C, then soak until turning point, and aiming for a 5 min drying and 3:30-4:00 min browning.

@VirtualCoffeeLab

3 ай бұрын

Skip the soak on the Kaleido. AIM for between 4:30 and 5:00 for dry. Then 8:00 or 8:30 for FC. I would pick an air setting and keep it the same for the entire roast

@jasonthompson2064

3 ай бұрын

Interesting, why skip the soak? I have an M! your BT delta looks so smooth compared to mine, May i ask your settings? Great video!@@VirtualCoffeeLab

@VirtualCoffeeLab

3 ай бұрын

@@jasonthompson2064 the reason i suggested skipping the soak is because Edward (@LivingTheLifeRetired) wantes to roast darker than this profile. He mentioned he didn't have enough momentum to push him through first crack and he was stalling. My settings are the "out of the box" Kaleido settings for Artisan. I'm not sure what version of the M1 you have so maybe the artisan settings are different. I know that when I selected the "machine" settings and selected Kaleido Serial, I had to enter 0.4 for my roaster capacity so things would match up. Not sure if you had to do that step. Your roaster would be 0.1 right?

@jasonthompson2064

3 ай бұрын

Ahh I see, makes sense for skipping the soak. Yeah my my is set up as a .1 capacity. I've played around with config

Very informative as always. Thank you Sir for another infos to take notes. Same roast plan on total roast time of 9:30 and development time of 1:30 on a pacamara that we have from el salvador. My charge temp is at 180c…drop temp at 200c.

@VirtualCoffeeLab

3 ай бұрын

Nice. Is your moisture loss similar?

i love the video

@VirtualCoffeeLab

3 ай бұрын

Cool. Glad it was helpful for you Edz. Thanks for watching and for being a subscriber!

I've enjoyed many of your videos and learned a lot in the process. I still am looking for the answer to one question ❓ how do I maximize the lingering after taste. Sometimes I get it and other times I get none. Thanks for suggestions. (I roast on a SR800 with extension.)

@VirtualCoffeeLab

2 ай бұрын

What kind of coffee and what roast level? Tell me how you are roasting the coffee? It could be development

Hey Mike, very interesting video! Question, what is the name of the red roaster that we sometimes see in the background of your videos?

@VirtualCoffeeLab

2 ай бұрын

The Red and silver roaster is my Mill City 500 Gram Coffee Roaster that I purchased back in 2017 and still have and use.

Thanks for another M2 video! It’s really been helpful navigating this machine. I’ll try doing a 90 drum setting. When I first received my M2, for some reason, the high drum speed, medium high heat (75), and low air (20-25) caused my roaster to go through an auto shut off. Maybe because it was brand new? But I’ll try these start settings and see if it reacts like yours.

@VirtualCoffeeLab

3 ай бұрын

You have to be really really careful to brush out all of the chaff from inside the roaster. The sealed unit roasters were coming with a metal grate between the drum and Cha drawer. The chaff will lay on top of the grate instead of falling through. When you go to roast a batch, that chaff can ignite and you will see your ET spike and then the shutdown happen. I use a paint brush and also the wooden stir stick to get the chaff to fall through between roasts.

@lindalomeli6906

3 ай бұрын

@@VirtualCoffeeLab yes I noticed a lot of the chaff still remained stuck in the roaster despite being washed or wet hulled beans. I try to get them with a brush as well, but after opening it up for a deep clean, there is still a lot of dusting on the sides.

@VirtualCoffeeLab

3 ай бұрын

Yea, the dusting isn't the issue. It is the small piles that build up in the corners, the chaff laying on the metal rods that are between the tray and the drum, OR if you forgot to empty your chaff try from the previous roast.

Hi Mike, l would like to see a video on between roast protocol 😊

@VirtualCoffeeLab

3 ай бұрын

OK, Shane, I will add that to my list. Thanks!

@ShaneWilson-cp4gu

3 ай бұрын

@@VirtualCoffeeLab thanks Mike

Great video as usual. Question about time to dry end. Wouldn't getting to dry end a tad more quickly (eg, at 4:00) be better (assuming coffee can take it)? That would increase time in middle phase? Just a hypothetical question to help me understand things better.

@VirtualCoffeeLab

3 ай бұрын

Thanks for watching and your question. For this roaster and a medium roast, a 4 minute dry time might be possible but the shorter time could cause challenges. A shooter time like this would require a higher rate of rises. By pushing a roast fast, the ET and ROR would be difficult to. Ring Dow to a level that would actually provide more time in the middle phase. Honestly I think it might cause it to be shorter. Next, and just as important, I don’t. Necessarily want a really long middle phase. Depending on the desires roast level and the type of coffee, roasting this coffee on a drum roaster for 3-4 minutes in the middle phase will give clarity, brightness, while more time 4-5 minutes might provide more body but the notes will be less defined. So, the type of coffee and your tasting preferences will determine how much time is spent in the middle phase. For me, I get to dry at a rate where I can get to my target event times like first crack at a safe rate of rise I can control and will allow me the appropriate momentum to get to the next event and temperature I want. How much time in the middle phase go you spend? What roast level do you like?

It’s interesting that about maybe halfway into your roast or maybe it was after FC that the ET was lower than BT yet the BT was still rising. When I’ve done my few roasts I’ve seen ET get below BT and I’ve always upped the heat to keep ET even marginally higher than BT. How can BT continue to increase if it is above ET? But watching again I’ve picked up another couple tips!!

@VirtualCoffeeLab

3 ай бұрын

Yea, there were a couple of things that I did on that roast. One was kind of a mistake but in the end it worked out. I forgot to increase my SV (set value) to a higher temperature. You will notice it is at 190c I think. So, i pretty much was coasting at the end. This is one reason why my ET was lower. The second is inherent with the Kaleido design. The airflow is designed differently. The air is brought into the roaster through a singular port (on the newer sealed units) and heated up by the heating elements and all the hot metal. So, by the time the air enters the roasting chamber, it is hot air. The ET is measuring this air temperature right at the exhaust tube, which happens to be between the heating elements. So, when I lower my heat, the ET is influenced. In some ways, you could say the ET is a false number because of this design. I haven't quite figureed out everthing so far BUT I can say this is the reason we see a declining ET going below the BT, even though the temperatures keep increasing. My hope is i can reposition the ET probe and see how that influences the readings.

@LivingTheLifeRetired

3 ай бұрын

@@VirtualCoffeeLabI see the ET lower than BT a lot and when I bump up the heat to get the ET temp higher it impacts my ROR of course in that I do not have a nice descending line but instead like new little mountains. Watching this video again tonight I see that you are making a lot of very small adjustments up and down to kinda tease the beans along to end at a light roast. In my last roast I was trying for a medium-dark and the temp had a long ways to go so I had to apply more heat at the end to get it to finish in 10 min, which caused another ROR spike. I know, it’s a journey. Cheers.

@VirtualCoffeeLab

3 ай бұрын

Nice job noticing the "teasing". That is a technique. I call it "babysitting" the ROR but "teasing" is exactly what I am doing. This isn't critical to do. As a matter of fact, many will just let the roast have those waves. I don't mind them because I know most of that is the probe BUT the big swings I like to try and manuipulate/control. Yea, so for a darker roast you will need more momentum as you come into first crack. You will want to shallow your ROR descent just prior to FC so you don't stall your roast. Not sure if that makes any sense but because you are using my technique in this video, you won't get the darker roast. Your temps will need to be higher as you get closer to FC. When first crack happens it may be a little more aggressive in the popping but that is because you are pushing the beans a little more with the higher ROR.

Hi Mike, I wanted to see if you were going to be at the Specialty Coffee Expo next month. it is pretty close to you in Chicago. If so I would love to connect for a cup of coffee! my treat.

@VirtualCoffeeLab

3 ай бұрын

Hi Steve, I really want to go but have not purchased a ticket. Are you going?

@stevenreeves4766

3 ай бұрын

Yes I am going, its a bit of of a route for me from California but it should be a lot of fun, I thought it would be cool to connect with some of the folks like you who have helped me out so much. Hoping some of the great coffee guys like James Hoffmann and Lance Hendrick might be there too.@@VirtualCoffeeLab

@VirtualCoffeeLab

3 ай бұрын

That is quite a distance. If I do attend I'll post something.

@stevenreeves4766

3 ай бұрын

Great, it would be awesome to connect.@@VirtualCoffeeLab

Great video Mike. Curious what led you to work your way up from ~150C charge temp as I think I remember you did before. I know from other videos higher density coffees can tolerate more heat, but 30-40C seems beyond just density. I find myself drying too fast with 150-160C charger and 70-80 power on my M2! I’m colorblind though, so I’m trusting my wife to call dry end for me 😅

@VirtualCoffeeLab

3 ай бұрын

Thanks for your comment. I think you were referring to this video kzread.info/dash/bejne/l4B1zMepiNenl5c.html where I charged 300 grams in the Kaleido M2 and my initial power was set to 60. That causes my dry time to be a minute longer than I wanted. I cracked up the heat to 80 to try and catch up. The probe position and our altitude can cause different temperature readings. I’m at 600 feet above sea level. I don’t really have a reference for how far my probe is pushed in compared to yours. Roasting a high density coffee 300 grams with a charge temp of 170c and a power of 70 will get me dry in about 5:00-5:15 I think. So you roast with your wife… that’s cool.

Another great video Mike! Quick question, how do you think your profiles on the M2 would transfer to an M10 with a larger batch size? Say 500-625g? Any recommendations on "upscaling" a profile?

@VirtualCoffeeLab

3 ай бұрын

Hmm, I haven’t done this in a video yet but if I focus on color first, trying to roast to the same color level between the two roasters I’m most of the way there. After that I try and hit my event times. I think I should be able to get pretty close. Unfortunately we can’t rely on temperatures to be the same. The M2 I’m using has different temperature readings.

@mattseibert8588

3 ай бұрын

Makes since. I'm still really struggling with final drop temperatures on my M10 for light roasts. My 1C is always 196C, plus ore minus a degree no matter what bean I'm doing. I've been trying to follow The Captains Coffee roast level primer and hit 205C for a light, city roast in about 18%-20% DT but it always seems to have to much roast characteristic. I have tried dropping a few degrees cooler with less DT (15%) and they are under developmed. I see your roasts only increase 5-6C after 1C. What's the key to that, a good DT percentage?

@VirtualCoffeeLab

3 ай бұрын

Matt, I think for your situation, you should focus on your rate of rise RATE at dry end and first crack. In my video I talked about having your ROR be at a safe level at dry. I need to ensure my ror is not so high I have to do crazy stuff with my heat. I want to be in control and aim for my target first crack time. I won't be able to do that if I am struggling with my ror being too high or low at dry end. So, on my roaster I like to be at a ror I know I can control easily. I talked about that in my video. The same thing goes for first crack. This is really important. There is a ROR you will want to be at when you reach FC. If it is too high, your temps will increase too fast during the development phase. You noticed this in my video because you just commented on it. In both cases, you will need to find that ROR number at the dry and fc events that will help you maintain control and get you to your target times. So, the lower ror during development is key to prevent the 205 number. You said it yourself, your fc temp is almost always the same. So, that means you need to be at the right or entering fc in order for you to drop with good development and achieve your lower temp. Remember, color is king. Start with color and correlate that with your drop temp. Then as you practice roasting, you will know your drop temp range for the desired roast level and moisture loss you want to be at. Was that helpful? let me know if you need further clarification.

@mattseibert8588

3 ай бұрын

Super helfpul. My ROR is usually around 8 at 1C. But I Think I might be still coming in with too much heat (usually 50-60 or so). This works for my darker roasts. I'll give your tips a shot!

Another great video! I have watched a number of your excellent videos, but there is one thing I can't figure out...How long should I target my total roast time? I have an SR800 with the extension tube and am currently roasting a fairly high density Guatemalan (713). I understand creating profiles and the 50/30/20 percentages through the phases, but don't know how to pick a total time to base this off of and don't know what goes behind the decision. Any help would be appreciated!

@VirtualCoffeeLab

Ай бұрын

Great question James. I will give you the short answer and then share some additional thoughts. Total Roast time can range from 5-10 minutes So, how does someone know what time to use? 1. experience 2. trial and error. 3. watch and learn from others. I can’t give you a simple answer because there are so many variables. Batch size Bean type Roast level Brew method (roasting for espresso) The roasting chamber All of these variables will influence your total roast time. You have shared most of the variable. Let me know the batch size, your desired roast level, and then I will be glad to try and answer your question with a starting roast recipe to roast. One last thing. The 50/30/20 phase thing is important but it’s not a requirement. It is designed as a starting point and geared for drum roasting. Air roasting is different because the beans are heated with air (convection) so there isn’t a pre-heat and the beans aren’t relying on conductive heat transfer (touching hot surfaces or beans) to promote the roasting process. Ultimately, roasting times are shorter overall compared to a drum roaster. Sorry, one more thing, really. You are using a razzo chamber. I’ve never used one so there will definite some trial and error using my suggestions. Let me know your charge weight and desired roast level so I can answer your question.

@jameskay574

Ай бұрын

@@VirtualCoffeeLab Thanks for all the info. I decided it may be best to setup a Zoom with you. I had some issues with the transaction on your site so I sent you a message. Let me know if you got it...

@VirtualCoffeeLab

Ай бұрын

just replied to your email Jim.

Once you create the roasting profile with the Artisan Logging Software, are you able to "record" the profile to reuse as an automatic preset for future roasts?

@VirtualCoffeeLab

3 ай бұрын

Hi Grant, YES, the kaleido and bullet both have a feature to record the roasting profile. With the Kaleido the recording can either follow the roaster inputs OR it can follow the bean temperature. On the Bullet it will follow a combination of both in the replay mode.

@GrantAce

3 ай бұрын

that's cool! thanks for the answer!@@VirtualCoffeeLab

Thanks for the video, can you create a roasting profile with Gene Cafe? I just bought it few months ago and trying to step up with it. Also any suggestions roasting Topazio type from Brazil? I can't get rid of the metal taste after roasting, and it's supposed to be almond and chocolate 😢

@VirtualCoffeeLab

3 ай бұрын

Hi Fernando. I borrowed The Captain's Coffee's Gene to do a couple of videos. I have them in a playlist here: kzread.info/head/PLe757VIiQrPZXFZIubFh_0SGej0vPn3q8 I think between these two videos, you could create a roasting profile using the worksheet. My Gene Cafe videos talk about temperatures and times and you could potentially put together a plan based on those videos OR better, your own experiences with your roaster. Unfortunately I don't know when I will get the Gene back. Sorry about that.

@VirtualCoffeeLab

3 ай бұрын

Sorry, i missed the last part of your message. The metal taste...... hmm. What roast level are you going to? Are you recording any event times? Total roast time, dry time, time to first crack? Please let me know and maybe I can offer a helpful response. Thanks for watching and your comments.

@fernandodxb

3 ай бұрын

@@VirtualCoffeeLab thanks for the reply! I have tried all medium and dark roast, around 14/15 mins for the first crack, 200g roasting, and the crack happened at 242 Celsius, I still have 3 or 4kg of raw coffe so trying to sort out any decent flavour. I must admit it was half of the price of the Ethiopian Kaffa but I didn't think it would be that bad... Any thoughts?

@VirtualCoffeeLab

3 ай бұрын

Fernando, consider roasting a smaller batch size and higher temperatures to speed up your roast. I would encourage you to watch the two videos I made with the Gene Cafe. This will help with the batch size, pre-warming temps, and roasting temperatures I used with that roaster.

@fernandodxb

3 ай бұрын

@@VirtualCoffeeLab thanks I'm on it right now!

What program did you download for your mill city roaster?

@VirtualCoffeeLab

3 ай бұрын

Hi Jade, I use Artisan. My mill city 500 gram is the older version (2017)

With the behmor, if I want to roast 12oz of beans as my outcome so close to a pound of green coffee, how would I go about that with manual, I was thinking charge it at 300 degrees Fahrenheit and start at p4 and to maintain heat and then go from p4 to p5 maintains high head til browning then drop to p3 til first crack and then p1 til drop time, any adjustments?

@VirtualCoffeeLab

3 ай бұрын

Hi Carson, can you share the type of coffee you are roasting and the roast level you want? It sound like you have been roasting in the auto mode and want to do some manual roasting. Is there a reason why you have to roast 12 ounces? Let me know so i can offer a helpful response.

@BaristaBod

3 ай бұрын

@@VirtualCoffeeLab I have been roasting sample packs from coffee coral to see what type of beans I like, but for the future I want to roast bigger batches but since I am doing samples, I only roast 1/4 a pound at a time using the manual mode and tracking all my data, but I am having a hard time thinking how I can transfer my 1/4 roasts to close to a pound and how different that would be

Dear Mike, My name is SNam, I followed your chanel have a long time. I have a sample drum roaster (100-150g/ batch, conduction) at home and I like roast espresso and pour coffee for my self. But I have a problem to control acidity of Arabica coffee. Could you have some advices to roast best acidity Arabica?

@VirtualCoffeeLab

3 ай бұрын

Hello SNam, thanks for watching. You want less acidity for espresso right? There are many ways to answer your question. I will list a couple of them: 1. Roast darker 2. Give a longer development time 3. Roast a coffee with more earthy chocolate nutty notes. 4. Plan a longer total roast time. All of these suggestions can potentially lower acidity. I can’t offer more help without knowing more about your current profile.

@songnamle5688

3 ай бұрын

Thank you Mr Mike, I will try its

Спасибо! Я тоже веду записи!!!

@VirtualCoffeeLab

3 ай бұрын

Thanks for watching!