As someone new in the coffee roasting hobby, for me a hobby, I have learned so much about coffee. As you said earlier, most people do not understand or know anything about coffee other than drinking it. Like many other ventures or hobbies, it is all about trial and error. A lot of error. Thanks for the lessons. I can only dream about owning one of your sample roasters.

These vids are always so helpful. Joe's so ridiculously well spoke he's able to relay this super complicated stuff in simple form. Thanks so much for your efforts :)

Home roaster from India here. Thanks for explaining how some of this information translates to home air roasting. Cheers!

Glad I stumbled upon these videos. It has altered my coffee making strategy. Actually, I had no strategy. Now I actually can develop a plan for each bean, instead of doing a mostly one-size-fits all roast approach. I am just a home roaster, and will start using Artisan again. Thank you!!

Thanks guys! Good stuff, I’m gonna keep going through all! 🙏

We could listen to you two guys talk all day. Great videos and some great information :)

Love it guys! It was great seeing you this week.

I really absolutely thanks for this sharing these knowledge about coffee ! Thank you so much

№ 3. Дякую за доступне викладання матеріалу !

Joe is king of analogies

"The more you know, the more you realize that you don't know coffee." EXACTLY! I have told some of my customers that when you think you know enough about roasting coffee, it's time to sell your roaster and just buy roasted coffee. I have been home roasting since late 2000, starting out on a Hearthware roaster. I am now the USA customer service agent for the USA presence of a home roaster manufacturer. In the last year I learned more about roasting than I did in the previous 14 years. I just discovered your first three lessons from a post on Homebarista.com and have found lesson 1 and 2 very informative and easy to understand (well.. except for the mass/density/volume discussion which was flawed in lesson 1). I gained further understanding that I will be able to use to help my customers, and I learned quite a few things and look forward to future installments.

You guys and gals at Mill City are great! Big thanks for all the content.

Great content guys. Thanks for your passion for coffee and presenting complex concepts in simple terms for us.

Thank you, such a help for me. I roast with an electrical 1 kg roaster and nobody talks about electrical roasters.

Fantastic lesson. Very interesting. Thanks so much ! :)

Thanks guys this is awesome material

the more you know , the more you realize you don't know coffee !

@lewisvogel466

2 жыл бұрын

These guys made this way too complicated

Hi Joe and Dave, Love and thank you for the videos! it is very helpfull and eye opening. I have some questions: • Is there any estimate average time from start roasting to endothermic/yellowing point? • From yellowing, browning process till first crack, should we keep the power/heat consistent? and after first crack we turn it down the power a bit or even turn it off? Hope you can explain this for me or all of us :) Thanks for your time, Rikky

My brain is exploding. AWESOME series. Very grateful, y'all.

Thank you from Morocco 🇲🇦

@Joe & @Dave, thank you so much. Both of you helped me lots in gathering knowledge about Coffee First Crack. I saved this video in my Evernote and also took some notes (not comprehensive): - 23m 10s - "Yellow" time (when all the green hues of coffee are gone) > differs between commercial/specialty coffee roasters (drum) & home roasters (non-drum) - 27m 10s - "Browning" occurs between "Yellowing" (Endothermic) and "First Crack" and all the way through till "Blackening" - 28m 03s - Airflow picks up well before First Crack - 28m 16s - Key point => Moisture affects "Maillard (Father of French Food Science) Reactions", Caramelization - 33m 50s - Water content > at the start roast ~10.5%, by the time it reaches "Yellow" phase, ~1.5% to 2% water - 36m - Convection heat transfer > more efficient way of heating/roasting coffee beans. Think also baking cake, using convection oven - 38m - GROUP effort brings out exponential results in cupping In the process of setting up a specialty coffee beans distribution venture in Singapore...

When you measure time is it always the time elapsed from charge?

These videos may have been done a few years ago, but are always relevent. You have a follower in Turkey. Nice one guys

Wow! I'm stuttering and drooling! I don't know if I will ever be able to roast again!

So do you think that the steam pressure that's partially responsible from first crack comes from residual moisture content? Or from formation of water through reactions like sucrose decomposition? At 35:00 you're insinuating that water provides thermal energy for reactions. Logically, I'm not sure that any reactions that happen above boiling point can happen in the presence of liquid water anyway, unless the water boils away.

exelente explicacion..

31:38 - 31:44 Cup profile > beautiful roasting curve

GREEETINGS FROM BOLIVIA:: GREAT VIDEOS TO LEARN MORE ABOUT A PASSION;;; COFFEE::: KEEP ON THE GOOD VIDEOS

Greetings from México

alright. question. i've noticed my coffee brews slower in relation to other roasters coffees. we have an ek 43 the burrs are fresh and aligned, our water is decent, not perfect but nothing is until you pay for an RO system. i'm thinking it is an issue of development. I tried going darker, which was a little helpful but isn't the answer i'm looking for. roasters like onyx, heart or tim wendelboe are able to develope at light levels. i'm not tasting under development, they just take FOREVER to draw through all the way. thoughts?

I am watching form Bangladesh. The class was incredible sir🙏🙏🙏❤💚

You have one follower from México

I recently started roasting and appreciate these videos. I like how you get into the science behind roasting.

Ok ill try to apply this knowledge to my coffee roasting on a clay pot... yes a clay pot...

I've been watching all (!!!) of your videos for more than a year and this is really "digital gold". I'm not only talking about this episode but really about the whole ride from some kind of videocast with the TJ-067 early last year up till this condensed golden nugget piece of information (Well, a lot of information). Questions? I dunno if you're gonna get into it, but it's more a matter of how to tweak the profiles. I've been reading the Rob Hoos book on "Modulating the Coffee Profiles" which is "24 karat gold", but also a bit "dense". You kind of touched the subject in this video, but I wouldn't mind some more info on tweaking a profile....

Coffee speak for it self ! but is all ways good to listening some theory .....

Question. Are the first few beans from first crack the same one that start the second crack?

@MillCityRoastersMN

Жыл бұрын

Probably not. First crack is the rupture of the endosperm. Second crack is the repture of the cellular structure of the seed.

@CesarSandoval024

Жыл бұрын

@@MillCityRoastersMN thanks!

Could you write down the website that you told about roaster sociality, thank you.

@lnctc

6 жыл бұрын

Trọng Hùng Phan roastersguild.org

How do we identify the density of beans?

How long in the "roast" should first crack happen in general terms (I know it may depend on external temps and type of bean) but in general, should first crack happen 7mins in to the roast? Or 5mins into the roast? Just throwing times out there as an example. Thank you.

@MillCityRoastersMN

2 жыл бұрын

Depending on the size, density and moisture content of the seed and the size of the roaster, specialty coffee roast plans usually target a first crack time between 7 minutes and 12 minutes. There is a lot to consider here. Take the intro roasting class . They'll have 4 hours to illuminate your understanding.

Should I get to 1 crack as soon as possible or should I prolong the first stages of roasting. I'm currently using a popcorn Popper trying to learn before upgrading my methods.... Great videos Thx!

@MillCityRoastersMN

3 жыл бұрын

Prolong as best you can, but you've got very little control over an unmodified popcorn popper.

@findmads

3 жыл бұрын

@@MillCityRoastersMN Thank you for your answer. Im currently experimenting with a voltage regulator to try to have some control since some of the beans easily get scorched. I'm not sure if that happens before or after 1 crack? 🙏

Que porla traducción al españo

Greetings from indonesia, Im currently learning roasting on modified popcorn popper (manual control) . I have one question in particular. Do every bean need to experience first crack? Because in my case, i can do a profile that have an obvious first crack (high count of cracks) but the final result always darker. And vice versa. Thank you

@MillCityRoastersMN

3 жыл бұрын

"Do every bean need to experience first crack?" No.

@danirinaldi1044

3 жыл бұрын

@@MillCityRoastersMN thanx for the response man, i greatly appreciate it.

What is your opinion on DTR?

8:00 is where it starts

Is Hydrolysis happening when the coffee plant is in growing?

@MillCityRoastersMN

3 жыл бұрын

Sure, but that's totally irrelevant to the roasting of seeds.

I'd like to enroll

Greetings from Brazil. A doubt, when you say about temperature, it's bean temperature or environment temperature? []'s

@czardrum

7 жыл бұрын

me corrija se estiver errado, mas acredito que seja a temperatura no tambor do torrador. A temperatura que o café será torrado.

@Turicas

6 жыл бұрын

Acredito que seja a temperatura do grão (e não do ar do tambor). Alguns torradores tem vários sensores de temperatura: do grão dentro do tambor, do ar do tambor, da chama e do resfriador, por exemplo.

Subtitulos en español porfavor..!!