Thank you! I’m new to roasting. Even if I knew just about all of this from Rao’s book or the Mill City Roaster’s School videos, Joe’s way of explaining this stuff helps me understand it just a little bit better. I’ll ALWAYS watch a roasting instructional video with Joe as a presenter. This guy could explain why winter is cold and we’d all understand it better.

Thank you so much for sharing your knowledge wisdom and skills dear Joe! They have been ESSENTIAL in understanding coffee roasting...! Big hug from GDL Mexico!

Simply fantastic! Thank you Joe! Thank you Cafe Imports!

Thank you so much for this clear, well-produced video. Bravo!

Thanks Joe nice series! RoR was purposely used as the term for bean temp change rate since in coffee it always needs to be rising. This allows one to also think of environmental temp change as RoC +/- as this can increase or decrease. When thinking RoR one is also considering in relationship to RoC +/-, in relation to each temp, in relation to point of time.

This video humbled me a bit. I’ve worked at a coffee roastery for half a year and am learning to roast. Completely new to the coffee world. I’m trying to understand what I can control or not, what I can do if x,y,z happens, and just what it takes to make it the best. This is so much more complicated than I first thought! :)

Incredibly insightful video. Thanks for sharing all your experience-as a journeyman coffee roaster this is invaluable information. 👍👍👍

Joe thank you so much for making all these informative videos. I've learned so much and come a long way with my roasting you the man

Thanks Joe, once again hit it out of the ball park.

Thanks for this!! I've been having trouble scaling a 75# batch of Guatemalan coffee, and your info is really going to help!

i want to learn more and more. Thank you Joe for sharing your passion

Nice share, thank you. I learn more information about roasting coffee.

Joe did it again. One always learns something watching this man talk

Thanks so much for this resource and your time and effort. Super useful 👍

Extremely informative video. Thank you!

Thank you. Im starting with the Ikawa Home but really want deep understanding with Roasting. Great video to start with!

Great vid! So much insight

A very common-sense approach to roasting. I really appreciated the video.

Great videos thanks, 1 question regarding temp probes. You say 1 in the beans which I understand but then you say the exhaust, do you prefer that location over just after the element in a fluid bed roaster?

This episode is the most important for me.

I like your film so much. Appreciated your sharing.

I watched all 8 videos. Thank you! I'm new to coffee roasting. Would it be true to assume that if I knew my machine well and the coffee beans that I'm roasting, my goal to achieving a good roast would be to move through the roasting process with about a 45 degree slope on a graph?

thank you Joe

Very clear and informative, thanks for the video!

Great video!

Like. Great video and explanation. As a new roaster (from zero to hero) i do use (rely on) those graphics heavily.

New roaster here, way to explain the ror. Great video.

Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!

exelent video!!!

obrigada😉

I got confused as to the difference between the temperature of the equilibrium and that of the turnaround.Is it the same ?or is there a difference ?

Good stuff

Awesome

Excuse Me Sir, I would like to ask you, whether you can give me suggestions, While i roast sometimes my coffee makes me bloat, do you have any advice to make my roast coffee not makes me bloated in advance, Thanks

Good video. Please can you to use caption in spanish. Thank you

This looks very difficult. The only really good thing I can do is bbq, and cook eggs on the stove lol. So doing anything with heat is kind of scary to me. Lol. Would you suggest a frying pan for a complete noob who really cannot afford such a masterpiece of a machine?

Good video on thermo transmission from machine to coffee, but zero information on "roasting profiles".

And where exactly should these thermal couples go exactly?

How we can measure the beans Temp. ??

I think in the coming years, fluid bed roasting is going to take the industry and drum roasting will pass. Hot air can be controlled much better with less change of burning the beans with the drum. The machine can be started much faster and the next batch can be started right away unlike the drum roaster that needs to find the start temp. Just my opinion. I have a small drum roaster at my house along with a fluid bed roaster. I will use the hot air roaster over the drum anytime for more control of the roast.

I'm curious if different types of coffee roasters can cause changes the taste of a coffee. For example, the illustrations you show uses the traditional types of roasting machines. Do you have any experience with machines that use hot air, such as the Artisan 3-e made by Coffee Crafters? coffeecrafters.com/shop-roasters/. In your opinion, do these hot air type roasters produce a roasted coffee that most people who are willing to pay the higher price for quality coffee would enjoy? What percentage of experienced coffee drinkers do you think would be able to tell the difference between a coffee that was roasted in a hot air and traditional roaster? If there are differences in the roast, what are those differences, and do you think those differences positive or negative?

Wow logo is looking very illuminati 👁️

@a1970gto

5 жыл бұрын

Illuminati's next world domination goal, coffee education.

@kg-Whatthehelliseventhat

10 ай бұрын

Naw... charmed.

opening statement doesn't make sense.

Thank you, sir, for the valuable information. We follow you and support this unique channel, just a small request. Is it possible to do the translation to Arabic feature !!!