Пікірлер

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  @mugaboalex-xk4br8 күн бұрын

  Helpful advice

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  @MeHpyHihi11 күн бұрын

  you are at your session limit how to set this

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  @01redlightning13 күн бұрын

  Thanks Willem! It's like being in school of roasting again. I did graduate from Boot coffee way back 2006. And you did all the teaching back then.

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  @MustafaYONGACI16 күн бұрын

  It would be better if there were only speech in your videos, because the music in the background distracts us.

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  @giesencoffeeroasters16 күн бұрын

  Thank you for your feedback! We will definitely take this into account when we are making future videos.

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  @deathkid411Ай бұрын

  very interesting. What are the names of the water activity meter and moisture meter?

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  @ratul313Ай бұрын

  Hi can you pls attach the excel sheet

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  @walidkehalАй бұрын

  Hello, Thanks for what you are doing, it helps us to inprove our roasting style, you said at the and of the video : for washed coffee ; more heat than natural coffee ; can we concider that like a general rules for al sorts of coffee even for robustas ? thks

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  @Athens1992Ай бұрын

  amazing video, truly a lovely place and tremendous informative video, hope for other videos !!!

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  @JobertCervantes2 ай бұрын

  Location

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  @giesencoffeeroastersАй бұрын

  This is shot in our factory in Ulft

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  @rogersigmon11692 ай бұрын

  Thanks for the info

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  @giesencoffeeroasters2 ай бұрын

  Glad you liked it

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  @ingekoschmiddar3 ай бұрын

  Very interesting video and some beautiful shots

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  @LotteCaspartje3 ай бұрын

  I love it!

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  @Salvopassione3 ай бұрын

  Tolle arbei

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  @AlexBukhonenko3 ай бұрын

  Merci !

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  @CoffeesBlack3 ай бұрын

  Great video, thanks.

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  @asketienne86844 ай бұрын

  Negative RoR?

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  @giesencoffeeroasters4 ай бұрын

  At 9:53, the negative Rate of Rise (RoR) occurs when the beans are charged into the drum. This happens because the beans are colder then the preheated machine, and the sensor detects the temperature difference between the beans and the preheated air as a negative RoR.

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  @dylankennedy8140Ай бұрын

  But there is also a negative RoR at the end of your roast, your roast drops from 391 to 389. The RoR is reading -2.7 before you drop the beans. Is that how you normally roast?

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  @overthetopblues4 ай бұрын

  Such a wonderful film, filled with incredibly patient people, growing the world's best Geisha coffee! Thank you to the good people at Finca La Cabra. And of course to Giesen Coffee Roasters, and the Giesen resource centre.

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  @ehpcoffee88334 ай бұрын

  Thank you for sharing. When tasting the beans at the different stage's, what are you looking for?

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  @stevenreeves47664 ай бұрын

  Thus is a good tutorial, although your going back and forth with your technical difficulties with the video took a lot away from the process.

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  @giesencoffeeroasters4 ай бұрын

  Thank you for your feedback and nice that you were able to get some useful information from the video!

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  @barretohb4 ай бұрын

  22;09 lá huila

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  @BaristaTrainingQualityControl5 ай бұрын

  Hi Mr. Willem I recently subscribed to your channel and enjoyed your videos. I have questions. How can I enhance flavor during roasting, and what temperature range do you recommend for optimal results?

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  @giesencoffeeroasters5 ай бұрын

  Hello Giesen friend! Thanks for your question about enhancing the flavor of your coffee through roast profiling. When considering temperature ranges for roast profiling, here are some key points to keep in mind: 1. *Drying Phase*: Start the roast at a relatively lower temperature to allow the beans to dry properly. I recommend a start temperature (air) of 350F or 175C. Keep the flame at 50% or less. 2. *Maillard Reaction*: Increase the flame level to 80-90% depending the batch size in order to initiate the Maillard reactions, which initiates the chemistry changes. The peak point of the MR is around 300F or 150C 3. *Development Phase*: Control the temperature carefully during this phase to develop the desired flavor profile without over roasting the beans. The development phase starts at the first pops of the 1st crack. Keep the development limited to 90 seconds to 150 seconds depending on the roast degree you are looking for. 4. *Cooling Phase*: Ensure proper cooling after roasting to stop the beans from developing. The cooling must be completed within 4 minutes. Verify that the beans have a temperature that is hand warm or cooler. Experiment with different temperature ranges within these phases to achieve the flavor profile you desire. Remember that slight adjustments can make a big difference in the final flavor of your coffee. Happy roasting!

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  @BaristaTrainingQualityControl5 ай бұрын

  @@giesencoffeeroasters Thank you so much.

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  @WonderBoyMedia5 ай бұрын

  I would like to know which side The drum of the roster rotates And is common for all models like w15, 30,60

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  @giesencoffeeroasters5 ай бұрын

  The drum of all our coffee roasters rotate counterclockwise.

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  @WonderBoyMedia5 ай бұрын

  @@giesencoffeeroasters thanks 👍🙏

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  @jaramemitchell63836 ай бұрын

  5% post first crack dev on anaerobic coffees? thats wild.. i might have to try the 9% for a few of our coffees, until recently i have only felt good at 12% .. may i ask for those 9% coffees are you really stretching out maillard into 4 minute territory and then dropping less than a minute in FC? (I of course i understand we are generalizing here)

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  @giesencoffeeroasters6 ай бұрын

  We asked Manuel for clarification and this was his reply: Hey! I stretch out as much as I can, the Maillard also start with high flame and lower the flame through out certain temp markers. Also i noticed, i measure the crack different to another roaster in Panama. I usually wait 3 consecutive cracks to count it as FC. 6% is for extremely funky anearobics. My usual profile is 9% and if it's for espresso 12%. Manuel also adds that he uses a charge temp of 84C for anearobic. Hope this gives more insight in the roasting process of Manuel, you can reach him at Coffeetopologist on Instagram.

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  @jaramemitchell63836 ай бұрын

  thanks i really appreicate the reply. very helpful @@giesencoffeeroasters

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  @ChastitysNook2 ай бұрын

  ​@@giesencoffeeroasters apologies for asking but could you confirm that the charge temperature mentioned is 84°C and not 184°C? 84°C sounds quite low.

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  @andreif47106 ай бұрын

  Nice❤

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  @andrewwyatt28496 ай бұрын

  Fantastico! Muy bien!!

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  @01redlightning7 ай бұрын

  Hello Willem! Thanks for the roasting presentation. I'm one of your student way back in 2006. Glad you are doing well and still very much involved. Best wishes in 2024.

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  @MeHpyHihi7 ай бұрын

  How can i save my roasting record in profile

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  @giesencoffeeroasters7 ай бұрын

  Hi, you can save your roast as a Profile after you are done roasting or under the roasts tab. There you select the roast and turn it into a profile. For support you can reach [email protected] or you can watch the BTR episode of the profiler.

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  @MeHpyHihi7 ай бұрын

  Hello sir i need help

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  @giesencoffeeroasters6 ай бұрын

  Hi, thank you for reaching out to us. Hopefully you already resolved the problem but if not, you can best reach out to our support department by e-mail: [email protected]

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  @Silverskin218 ай бұрын

  interesting

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  @A2665098 ай бұрын

  great video thanks!

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  @giesencoffeeroasters8 ай бұрын

  We're glad you liked the video!

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  @aminmalky9 ай бұрын

  I have seen many Roasters start their roast at 195 Degree. Is this too high Compared to how you roasted the Ethiopian coffee

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  @giesencoffeeroasters8 ай бұрын

  Can you tell us what Ethiopian roast you are referring to. But in general, we notice that the temperature of the heat soak between 180 and 220 will have minor neglectful differences. The air temperature at the start of the roast can cause a shorter roasting time and a slightly different flavor profile but that can also cause scorching.

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  @CoffeeAnbejo9 ай бұрын

  Great. Thank you Sir!

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  @nevermindft89309 ай бұрын

  Dont you mark color change? How do you mark end of drying and beginning of Maillard (browning)?

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  @aminmalky9 ай бұрын

  Excellent approach of roasting low density, high acidity and high sugar content coffee

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  @akashreddy772510 ай бұрын

  I would like to know how much does this cost if I want it in USA?

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  @giesencoffeeroasters10 ай бұрын

  Hi, thank you for reaching out to us. For up-to-date information about pricing and shipping you can contact [email protected]

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  @alexanderbaziari423710 ай бұрын

  My favorite is yellow but it is tooo expensive so i buy Chinese roaster 🥺

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  @RonronSRR11 ай бұрын

  Thanks for making this video! I’m using artisan with my roast and it’s great to see other roasters share what platforms they use and adjustments being made! Nicely done sir!

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  @RonronSRR11 ай бұрын

  Nice video, can you explain what it means to increase or decrease the RPMs of the coffee?

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  @giesencoffeeroasters11 ай бұрын

  Hi, glad you like the video. Increasing or decreasing the Rotations per minute (RPM) influences the way the beans move inside of the drum (Rotational force, also called moment). With a higher RPM the beans can stick to side op the drum, while a low RPM can cause the beans to lay still at the bottom of drum, both can cause scorching. The overall goal is to set the RPM at a rate where the beans constantly move inside the drum.

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  @laluna9411 ай бұрын

  Is this like a electric pizza oven that doesn't necessarily require extractor system?

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  @rudolphpotter4167 Жыл бұрын

  Promo-SM 😥

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  @tamebest6858 Жыл бұрын

  Realy nice design

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  @kembangkopijepara5010 Жыл бұрын

  Mugo2

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  @anikdasdigital Жыл бұрын

  Your videos are amazing. I really like it. I am a new subscriber to your channel. Can I talk with you Giesen?

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  @giesencoffeeroasters Жыл бұрын

  Hi, we're glad you like the video's. If you have a question about our machines you can send a mail to [email protected] or right here.

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  @anikdasdigital Жыл бұрын

  @@giesencoffeeroasters Sent

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  @anikdasdigital Жыл бұрын

  @@giesencoffeeroasters You received?

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  @samuelmellars7855 Жыл бұрын

  And once they are roasted, chuck them straight into the bin, apparently

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  @giesencoffeeroasters Жыл бұрын

  The cyclone only gathers the chaff from the roasting process into the bin beneath. So the beans are safe and sound.

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  @jeanfxjeanfx Жыл бұрын

  🎉🎉🎉

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  @giesencoffeeroasters Жыл бұрын

  Hello everyone, we hope you like this episode of Behind the roast. Incase you are looking for the subtitles, you can activate them by pressing the cog in the video player.

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  @HaekalAlchatieb Жыл бұрын

  THE MAN, THE MYTH, THE LEGEND

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  @HaekalAlchatieb Жыл бұрын

  thank you sir, this is very valueable information 😉

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  @SlayPlenty Жыл бұрын

  so why does scott rao swear by 25% dtr?

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  @pscoffeeroasters10 ай бұрын

  Partly because Scot doesnt measure the FC when its heard. Its slightly earlier.