Roast Along: Colombia Excelso - 70% Capacity for 3lb Yield
To roast beyond 75% of your roasters capacity will likely cause a few difficulties when you're roasting. This 2kg Yoshan Roaster has a 2500g capacity, which is roughly 5.5 pounds. If I put 5.5lbs of green beans in this roaster, it will be sluggish and not respond well during the roast. Dropping in 3.6lbs is just shy of 70% capacity and with a 12% moisture loss from the roast, I'll yield a solid 3lbs +. This allows me to control my roasting curve with much more control and less headache.
Пікірлер: 11
Great video
It is very obvious, that your opinon on the tryer will be changed in future- when you will recognize, that you roast coffee and not a profile. Experienced roasters always have an eye on both- the beans and Artisan.Good luck and stay happy!
@ocdcoffeeclub4796
2 жыл бұрын
From my experience with this particular Roaster, using the trier only has a negative affect on the being temperature. There’s quite a bit of a dip every time I use the dryer. Now that might be a direct relation to the temperature probe inside the drum, but I haven’t had a chance to upgrade to a more accurate bean probe. I do keep an eye on the team color through the looking glass on the trap door, which I find to be extremely helpful. There are occasions where I will use the trier, and yes it is during the early stages of creating a new bean profile.
Hi Rob, Stanley here again. I just realise you never touch Air speed from during the roasting process through the end. what air speed did you set? 50 or what?
@ocdcoffeeclub4796
2 жыл бұрын
For this roast I think I started at 40 and after FC I upped it to 50 to adjust for the moisture release.
Nice vid! I was wondering how come you only make gas adjustments? Do you basically just keep your air flow the same and just change the gas/ air ratio?
@ocdcoffeeclub4796
2 жыл бұрын
I make air adjustments basiclaly during all roasts. Not sure if you missed it, but it's most often right before or right after fc.
Thank you for sharing. If I roast in the garage and sell it online, do you think the FDA, DOH or the city will not prevent me. They may see it not standard roasting area for business. I have a medium size dog walks around the house.
@ocdcoffeeclub4796
2 жыл бұрын
When you’re starting out you have to check with your city. Most of the roasters I know start out in the shed or garage. Even the guy who owns blue bottle started in his garage. It’s really about having enough space and doing what you can until your business grows enough for you to afford a larger facility.
@OganicaBean
2 жыл бұрын
@@ocdcoffeeclub4796 Thank you!
@OganicaBean
2 жыл бұрын
@@ocdcoffeeclub4796 A quick question. Do I need a FDA registration number to roast coffee out in the shed or garage to sell online?