Пікірлер

• 
  @shampllhyperx4477Ай бұрын

  Thanks for your work Appreciate

• 
  @floid33556Ай бұрын

  Sounds like this would be very informative if we could understand. Can you post a link to the study? Is it published?

• 
  @floid33556Ай бұрын

  Cannot understand at all. 😢

• 
  @floid33556Ай бұрын

  Sadly closed caption can’t understand either.

• 
  @cktse_jp2 ай бұрын

  Thanks a lot for sharing your experience. This session is packed with so much practical information that it could easily fill a book!

• 
  @denislisionok89732 ай бұрын

  Just starting out production roasting on a 20kg machine I'd like to thank you Rob for making my life just that tiny bit easier, you've confirmed a lot of my theories and introduced metrics that'll help me along the way. Striving for perfection has always been difficult, but it's because of resources like these we get to stand on the shoulders of giants.

• 
  @_ETA_E-T-A_2 ай бұрын

  Thanks!

• 
  @minjoongkim16962 ай бұрын

  We need subtitle!

• 
  @shahromtaghizadegan2 ай бұрын

  Yes!

• 
  @devenpatel30442 ай бұрын

  Why is it that the person you want to hear the most has mic issues 😭. Is there any way to clean up the audio? -Great stuff btw thanks for sharing and doing all you all do!

• 
  @roastmagazine19702 ай бұрын

  Thank you for the feedback! Turning on the closed captions may help. We'll see what we can do to improve the audio.

• 
  @rookie_hero86823 ай бұрын

  Thank you so much, this is a great gift of knowledge!

• 
  @robertomuhammad353 ай бұрын

  Thanks for valuable information. How can i apply 4 min in maillard phase and keep momentum to maintain 3 or 4 minutes in development phase if i want reach beginning of second crack ( espresso roast ) i think it's not possible at least in my roaster . In the same time i have to apply Smooth declining in ROR !!

• 
  @isaachannigan9203 ай бұрын

  Sensory tastes are subjective because it depends on if you like that thing. Some people don't like citrus so a Kenya coffee might be unbearable and they would enjoy a Brazil more because its less acidic and more " flat" so thats why calibration is so important. I like the idea of using real items to describe tastes to others.

• 
  @baaraninkaa4 ай бұрын

  Are you going to upload any of the webinars this year 🥹?

• 
  @overthetopblues5 ай бұрын

  Such great info! Thank you so much, Nicki! )

• 
  @qualityhillcoffee18026 ай бұрын

  Thank You for all you do for our industry!

• 
  @jpbarista32536 ай бұрын

  Awesome information thanks 🙏

• 
  @lexper72446 ай бұрын

  I cant believe all this information is out here on KZread for free and its only 4 comments!!!! Thank you so much for putting this out here

• 
  @roastmagazine19706 ай бұрын

  Thanks for tuning in!

• 
  @Leaving_Orbit2 күн бұрын

  Agreed.

• 
  @shahromtaghizadegan6 ай бұрын

  Nice. Thank you.

• 
  @RoasterPilot7 ай бұрын

  07:55 Thank you Connie for asking this question. More than one semester and their new tool still not publish

• 
  @acac43488 ай бұрын

  How can you get to 415 degrees F with a peak ROR of 34??? Even if you keep that 34 ROR for 10.5 minutes it’s only 357 degrees F!!! Can you explain? What am I missing here? I guess an ROR curve would be helpful here.

• 
  @andrew70616 ай бұрын

  Beans don't start out at 0 degrees F. The peak ROR happens at turning point, so if you look at the turning point temperature, that's the degree you start counting from! In her case it says 168 degrees. 415-168 = 247F / 34 = 7.26 minutes.

• 
  @AllGroundsCoffee5 ай бұрын

  @@andrew7061 all these temp numbers are in Fahrenheit? How will it look like if converted to Celsius?

• 
  @rockfitclub9 ай бұрын

  amazing

• 
  @rockfitclub9 ай бұрын

  thank you

• 
  @sulimanayad10 ай бұрын

  It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

• 
  @dzanek1911 ай бұрын

  Just search “Moizeti”

• 
  @shahromtaghizadegan11 ай бұрын

  Nice

• 
  @cappuccinogoodfinger Жыл бұрын

  Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

• 
  @LaLiLuLeLo19916 ай бұрын

  Maillard is the middle (second) phase, after Drying and before first crack. It does not include the development phase which is it's own (third) phase.

• 
  @jeanfxjeanfx Жыл бұрын

  🎉🎉🎉🎉🎉🎉

• 
  @jeanfxjeanfx Жыл бұрын

  🎉🎉🎉Ann

• 
  @juanjo_film Жыл бұрын

  🙌

• 
  @surojmishra967 Жыл бұрын

  Thank you for sharing 🙏.

• 
  @knacks21 Жыл бұрын

  Thank you for the effort you put into this very rare discussed topic! I enjoyed the data analysis and your approach, many thanks to all coffee enthusiasts involved in the process! We need more niches topics like this covered !

• 
  @jwood8713 Жыл бұрын

  This is tremendous. So pleased to have found this while I get to know my IR12! Thank you 🙏

• 
  @Mark-ue7pl Жыл бұрын

  I love this dude!! This content needs smzeus!!

• 
  @triston574 Жыл бұрын

  I believe the world of Decaf is going to really push coffee forward in the near future.

• 
  @suew4609 Жыл бұрын

  I hope so! When she says she tastes the decaf, what she's actually saying is it lacks the taste of caffeine!!

• 
  @nearbycoffee Жыл бұрын

  39:39 This part what you want to hear on Typica & Gesha

• 
  @BarbaraAnnShort Жыл бұрын

  Can't find part 1

• 
  @sleep57 Жыл бұрын

  "Part 1" is likely referring to Nicki Amouri's presentation titled "Roast Summit 2022 | Session Three: Tasting the Roast Curve": kzread.info/dash/bejne/hqxq0q-pecW0gNY.html

• 
  @JCleggy Жыл бұрын

  Regarding additive fermentation… it seems the wine industry has a lot more secrecy than the coffee industry does when it comes to processing methods. By taste alone, can anyone identify the so-called “adulterated” coffees created from additive fermentation? If not, then I can’t see why anyone would try to reject these coffees from grading/competition. Even the WATER ITSELF used in processing coffee contains microbes that influence fermentation. Adding strawberries to a tank doesn’t make the coffee taste like strawberries anyways. I’m not saying additive fermentation is the future of coffee, but the “purists” that try to block it are definitely the kinds of people who tuck their t-shirts into their underpants. Just sayin

• 
  @juanjo_film Жыл бұрын

  Good to see this talk! Happy 40 Chris

• 
  @askroller Жыл бұрын

  Thanks for roasting SCA for 6 minutes straight ☺

• 
  @gregolgratis Жыл бұрын

  🔥

• 
  @katrinasamuels-garrison825 Жыл бұрын

  👍

• 
  @JohnClulow Жыл бұрын

  I wonder if there might not be a way to accelerate the effects of time following roasting; e.g., storing in a partial vacuum and/or at elevated temperature; as a practical method of allowing projected estimates of longer term performance.

• 
  @Get2Jack Жыл бұрын

  Thanks ❤

• 
  @ps7365 Жыл бұрын

  Thanks for making this available.

• 
  @TheMuseCoffeeco Жыл бұрын

  Anne is simply the best! Good people and wonderful teacher!

• 
  2 жыл бұрын

  Wow!!! This video is best than an advanced roasting class!!!! I'm amazed with all this information. It must have taken years and years of roasting to get all this information. I'm using a lot of it in our roasting in Brazil. Thanks a lot, Nicki, for sharing it with us! I took many notes, and watch it over and over.

• 
  @hamijoh2 жыл бұрын

  Sorry, I disagree that convection roast, light, dry, sharp, is what customers I have are looking for. I’ll sell three to one a roasty, oily, Vienna roast. I love berry bright light Ethiopian, but that’s not my fastest selling bean and profile.

• 
  @Chris-bm5qd2 жыл бұрын

  0:11 Here is a link to her full presentation: kzread.info/dash/bejne/hqxq0q-pecW0gNY.html Best lesson in developing a roast I have ever seen!

• 
  @Chris-bm5qd2 жыл бұрын

  Nicki, that was amazing. You shared years of experience, and it must have taken forever to prepare. I took a lot of notes, and I'm confident that if I applying you teachings, I will become such a better roaster. Thanks so much to you for putting this together and thanks to Roast Magazine posting. 21:50 Tasting done right 1:07:45 I'm color blind, and have been doing this for years. So as soon as I heard this, this concern I've had for years of how I mark my turning point just went away. If I ever get a pet turtle, I'm going to call it Nicki. : )

• 
  @theremedyphuket6562 жыл бұрын

  Big thanks