Дякую на цю серію. До зустрічі № 17 !🙂

Joe, I'm a simple home roaster that has bought some high quality equipment, so that I can play with these variables (airflow, check RoR, see graphics etc). I just wanted to say a big thank you for the quality of your videos and your personal capacity of being objective on the explanations. You make everything looks simple (although we know how hard it is to teach so many concepts). Thanks a lot!

Good stuff. very scientific. Thx

Joe, there are lots of things mostly duct plumbing that will effect the 30-70 fan rule, the cig lighter technique works good for a baseline. My 2016 version Mill City/North TJ-067 needs 85 to pull the flame med and 90 for high when loaded.

I am rock'in a 1kg gas North Roaster with artisan software. It is a solid machine with infinite adjustment for air flow. Artisan keeps me in the box as far as a declining ROR on each and every roast. The results have been nothing short of stellar. Lots and lots of very happy customers who are hitting me up for a bag of this or that each and every week. (No, I am not a paid spokesperson.)

Joe - you referenced roasting on a Probat at certain percentages in the beginning of a roast compared to the end...but I thought Probat doesn’t give you the airflow control via a dial...or were you referring to adjusting the damper during the roast itself?

Hi Joe! Always thank you for giving me interesting information! Acually, Thesedays I’ve been wondering about Airflow. As I saw this video before, with your lesson, I made a conclusion that if I want to control damper, I need to know the relationship between damper level, gas level and current drum temperature. And I talked it about some of my friends, however, someone said that use of damper is kind of controlling the pressure of drum inside roaster. Eventually, I get confused again. How should I understand about damper. terms of pressure? or temperature? In fact, I have really many different question that you may get interest by :)

Hey Guys, Derek here in Blaine WA at Barnyard Coffee Roasters, enjoying the North 1kg gas roaster, 6 months & close to 500 lbs. Just this week I decided to try roasting using Artisan software. Was trickier than I imagined to set up. Can it be calibrated to match the machine or vice versa? Would you consider doing a segment on the finer points of roasting with software? How its set up, the value of tracking the various readings and how to replicate a desired batch. Great videos, really enjoy the transfer of knowledge!

@MillCityRoastersMN

6 жыл бұрын

Hi Derek! Shoot us an email with questions on the Phidget/Artisan untill we can get a video out. Thanks for the idea!

Love your videos, I believe I've watched all of them. I know you deal with drum roasters, but what are the chances you'd go over fluid bed roasters? Yes, no...maybe??? :-)

@MillCityRoastersMN

6 жыл бұрын

We will probably not touch fluid bed roasters as part of our Roaster School series. Thanks for asking!

@Farmboygraphics

6 жыл бұрын

Awwww :-( Oh well, I'll still keep watching!

How do you find 0 percent airflow on your particular roaster?

my 5kg roaster cant control airflow and it takes an average of 1-2hrs to finish a roast. What could be the reason why the roasts are taking too long and what are the repercussions with cooking beans too long? What does "baked" mean exactly?

@MillCityRoastersMN

6 жыл бұрын

Lack of gas pressure usually. Sounds like you might need more heat.

Do you guys still do in person training?

@MillCityRoastersMN

Жыл бұрын

Yes! Check out "Education" at millcityroasters.com

My North machine is electric, not gas. It feels like the information in this video mostly applies to gas machines, is that correct? How does airflow affect roasts on electric machines?

@MillCityRoastersMN

4 жыл бұрын

The same, but you'll use less airflow to conserve heat in the system.

Despite your explanation about applying more energy to soft beans rather than hard beans, this still sounds a bit counterintuitive. Does not high thermal conductivity means hard bean keep sucking more heat from outside as the heat travels to core much quickly?

@MillCityRoastersMN

3 жыл бұрын

The only thing "sucking" is the way our industry routinely attempts to describe this process. Heat transfer to coffee seeds is a function of seed size, moisture content, seed density, and seed geometry. There is no answer to "hard" vs "soft". Hard, dry coffees take heat very fast. Hard, moist coffees take heat slower. Small seeds reach development temperature quicker than large seeds. Small dense seeds may roast in the same time as large soft seeds. Our understanding has greatly increased since we recorded this video. Keep watching and you'll get a fuller understanding of all of the factors a professional roaster might consider in the pursuit of better coffee.