In these videos, I would love to see a shot of what the coffee looks like when it is done roasting. Thanks for the video.

@roasterkat

11 ай бұрын

Good idea - thanks for that! I’ll try and add it to future videos.

hi Kat, thank you for this first hand experience on Loring. As a Giesen user, it is very interesting to see how precise Loring can do. Keep it up , i really like this kind of videos. Cheers!!!!

@roasterkat

11 ай бұрын

Glad it was helpful! Thanks much

Love these videos.Keep up the good work.i normally like my washed ethiopian medium to light. From a roaster down under 😊

@roasterkat

11 ай бұрын

Same - this was for a friend who needed it a bit more “developed” lol

Thank you for your share. I learned something.

@roasterkat

11 ай бұрын

Glad it was helpful! Thanks for watching

You make this look easy! Awhile back, I was roasting on a FreshRoast SR700 connected to Artisan for logging and controlling the roast. Then my SR700 died 😢. For the short time I had that setup, it was more or less similar for how quickly it could react, just with tiny batches 😅. When I was taking temps by hand, roasting was so stressful - 8-10 minutes is a very short timeframe to be manually checking temps every 30 seconds and then having to react with changes in fan speed and heat. I loved watching you work on a much larger, more impressive machine that could be controlled as accurately (and moreso) as my old setup! It's interesting to see how the larger batch really protected the roast from drops in RoR, for my small batches I would have to be so careful not to over adjust - lots of small, frequent adjustments.

@roasterkat

11 ай бұрын

For sure - different machines are super different! There are some coffees I have to be more careful with so they don’t either tank or take off, but this one is pretty even-keeled. I’ve worked on machines where I had to take manual temps too and gosh if that isn’t a pain, and also a panic! Haha. Glad you had the opportunity to experience it. It’s like nothing else

Thanks for sharing maam..always watching

@roasterkat

11 ай бұрын

Thanks for watching!

@ryancarmen306

11 ай бұрын

❤️

This was awesome! I was looking at the graph and trying to figure out the charge temp you started with on this batch … I don’t use Artisan or Cropster cause I roast analog 😂

@roasterkat

11 ай бұрын

WOOT! Old school - love to hear it. Are you taking temps every 15/30/60 seconds?

@roastedbymom

11 ай бұрын

@@roasterkat visually I am 😂 when I roast dark my temps are: charge @ 370 / RoR @ 160 / @ FC 380 / DT @ 425

Thanks for the vid. What type of Ethiopian coffee were you roasting?

@roasterkat

11 ай бұрын

Washed Ethiopian. I didn’t have any more info than that.

that's awesome, may I know do you adjust airflow or drum speed while you roast or only adjust burner? Thanks and cheers

@roasterkat

11 ай бұрын

On the Loring the gas and airflow are both the burner - so I can only adjust that one variable.

@congbaophan9618

11 ай бұрын

@@roasterkat oh great, thank you, so that”s the reason why Loring easier to get consistency in roasting

Did this curve come with a charge temp you followed or did you choose one based on experience with this size batch and roast level?

I’d like asking you how you apply BBP on tht machine 🎉

@roasterkat

11 ай бұрын

I hear you. I’ve started that video a few times and never finished it haha. I’m afraid people will take it as the “only way” to do BBP on Lorings rather than one way. Any ideas on how I can preemptively avoid that?

@youhube100

Ай бұрын

​@roasterkat that's the same disclaimer you'd have to make with every roasting video lol just go for it!