OCD Coffee Club is a channel to share the ins and outs of small batch coffee roasting and share my roasts with you. I'm currently roasting on a Yoshan DY 2kg roaster and using the Artisan software to record all my roasts in order to learn and improve my skills.
If you'd like to order my coffee, head over to my website. www.ocdcoffeeclub.com/ocd-coffee-club/
If you'd like to ask me questions about roasting, either leave a comment or hit me up in an email. I'll do my best to get back to you ASAP. If you'd
IG:
@OCDcoffeeclub
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Its yoshan and dongyi same machine?
@@AbuNassi similar in many ways, but they have different manufacturers in China.
@@ocdcoffeeclub4796 ok thanks as im trying to get one roaster this days..... thanks for the video's
Thanks Rob! Hello from the Land of Thousand Islands! The Philippines! I'm using a Yoshan 1kg. A new subscriber.
@@01redlightning welcome! Thanks for subscribing 🙏🏻
Hello, I have trust issues with buying on Alibaba . Could you please send me the seller details so i dont get scammed. Thanks in advance
@@paulinoptl Saw your email. I’ll hit you back today.
Thanks once again rob. I was going to contact Erin about this but this has probably saved me a lot of time and money. have you greased the back bearing? I need to take the casing off and check again because I think I saw another video of someone greasing a nipple. Have you checked this before? If not I’ll have a look
You know, I haven't yet, but I need to. When I do, I'll make a video of it.
What's your warm-up process tho and between-batch process?
Good question. I normally heat to around 425-440F and let it warm up there for at least 30-45 minutes. Depends on the temp in my garage where I roast. From there I preset my kPa to where I need to be after the soak, so I can just hit the Heat button when I'm ready. As for the BBP, I don't follow Scott Roa, but rather I drop my previous roast into the cooling tray, kick my kPa to the level I need it for the next batch(generally 6kPa), as described, as the temp is raising I update my Artisan for the next batch, turn on that Artisan profile, but don't his start yet. My green coffee is already weighed out and ready. By that time my roaster is just reach 430-440F and I cut the heat and hit start on Artisan and wait until I reach 10 degrees before my charge temp, then I drop the green into the hopper. Then I opened the hopper at the correct charge temp. That starts my soak.
I can’t get the square metal piece off for the life of me
You’ll most likely need a new bearing if yours is stuck on. Is it squeaking? Make sure you order the bearing and lube and have it ready for removal or you’ll have to wait after removal to fix it. Use a screw driver and try to get between the housing and the front face of the roaster. If you have lubricant, rub a little on there and see if you can get it free. You can also use plumbers pliers to try and get a grip on the housing to pull it away. Might want to use a small microfiber towel and place it between the tool and your roaster parts in order to not scratch up your roaster.
How long have you been using the roaster? Have you ever lubricated it previously?
@@ocdcoffeeclub4796 no squeaking or anything. Actually, probably after a week of having the roaster and finally getting it set up, I was able to do everything needed to the back bearing and adjusting the drum gap and such. I did attempt to get the front plate off at that time too, before it had even ever been roasted on. It’s a 2kg machine that I’ve had for probably 2 years now and have roasted less than 200-300 pounds
Hi Rob, just the video l needed.
Awesome!!
Thanks Rob! Helpful as always
You got bit.
So, your replacement bearing # is ending in a single z not zz ? Meaning only one side is sealed or closed vs both.
It’s supposed to be ZZ. I’m glad you plotted that. I’m going to update the link.
Thanks for another informative video Sir.
You got it!
Good day Sir. I have decided to get a 1kg roaster. Hope you could help me to get a discount from Yoshan.
Have you tried emailing me? I can help you out. [email protected]
3#12oz per batch. Same gauge. Where are you on the tank gauge ? I’ve been running it at 1 # of pressure. I zeroed out the gauge and I can’t get any higher than 1.5 as it would melt down the roaster. I think that the front bearing should be bronze. The replacement is double sealed as the original and dries out after a session of roasting. I drip 3 and 1 oil onto a 5” piece of light gauge mechanics wire to get the oil past the end of the drum shaft onto the side of the bearing. I’ve picked pieces of the failing bearing seal as it works it way out of the housing as it would obviously end up in the bean basket.
Okay there's so much happening here I don't thing is good. Can you send me a video of your set up and what you're using to lubricate your bearing? Are you removing the housing for the bearing, cleaning it and lubricating before returning it? As for the regulator. I'm around 2 PSI. Did you try the protocol I used in the gas regulator video? I misspoke in that video, but mentioned in the comments around 2 PSI is recommended. Are you saying you max out at 1.5 kPa? I'm not sure why your roaster would "melt down" if it was any higher. You should not be using 3and1 oil. It's not food grade. Pick up some Super Lube High Temp Food Grade lubricant. Email me your set up. Something is off. [email protected]
9:30ish on 1c start, 12-14ish midway into 2c
That’s pretty good. Surprised you get there that quick at 1.3kpa. How much green are you rotating per batch? Is your KPA gauge the same as mine, 6kpa?
Is your roaster on natural gas ? As I’m roasting on the same Yoshan with propane at 1 - 1.3 kpa
I use propane too. I think you have the wrong regulator on your propane tank. Watch my other video about hooking up your propane tank.
I use the same regulator 30#. I did not set it up as you showed. I have no manual to go by. I’m not having a problem reaching second crack and I don’t think I would want it any hotter. After a low long warm up from cold, I’ll drop beans at 400 f, running 1-1.3 kpa
@@kas7660 how long does it take you to finish a roast? At that KPa it seems like it would take forever.
Great work! Whats youre typical end temperature for espresso?
That's a bit of a tough question because it depends on a few factors. The probe milimeters, probe placement, FC temp, End FC temp, development time, etc. A very general number would be between 405 and 420. Keep in mind, I generally don't go past medium roast, even for my espresso beans. I'm just not a fan of dark roast. I'll never go to Second Crack. But that's just me.
Glad your back I just got my Yoshan... would you share some of your configuration settings in artisan after 2 or so years of having one???
Sure. Shoot me an email and i"ll fire it over to you.
I'm picking up some tidbits of info from you that I plan to try when I roast again in a few days. I have a BC-2, but it is similar, just smaller. Keep up the good work! 👍
Let me know how it turns out. 👍🏻
Hi rob. Just wondering do you have anything that’s comes off the air out take from the cooling fan on the cooling tray. My roasting room gets covered in chaff that’s being blown away from when it’s cooling. Tia. Steve at naughty monkey coffee
Hey Steve, it’s a good observation. I didn’t use an exhaust vent for the cooling tray. I actually discovered someone who used something called a milk bag in order to catch the that comes through the cooling tray. Here’s a link to it. a.co/d/6Y1tJkp
Thanks Rob. I actually had something delivered in something very similar so I used that. I have a much cleaner roastery now! Thanks
So how many front drum bearings have you gone through ? I’m on my second replacement in less than 3 weeks. The original lasted for about 3 months and or 150 pounds of roasting.
Are you lubricating? That's way too frequent. I've replaced once in 4 years.
Hey, thanks for the videos! I purchased the same roaster you have after your vids gave me the confidence that it’d be alright purchasing from Yoshan last November. I have been roasting on it since February and it has been a great investment. Saving a lot of $ roasting my own beans for a small coffee shop I run. I actually am replacing my gas regulator today with a 20kpa model and came across this video just by coincidence! My cyclone fan keeps clogging up. You experiencing this? I do a lot of dark roasts for espresso beans so it’s probably because of all the oils produced at that stage. Thanks again! The Kraken Coffeehouse, Elizabeth City, NC.
Hi, thanks for checking out the video. I'm glad my videos have been helpful to you! When you say clogged, I'm assuming the chaff is getting caught just under the exhaust fan, yes? How quickly is your fan getting clogged? Are you roasting back to back dark roast batches without checking? A couple other things, often Natural coffees will throw more chaff than a washed coffee, so keep that in mind when you're roasting. Also, curious how high you have your fan speed set to. That could play a factor. At the end of the day, you might need to vacuum out your fan every couple roasts if you're going dark and it's a bean that tends to have a lot of chaff. You might also need to empty your chaff drawer more often. Again, when I roast natural coffees, my chaff drawer fills up in like 4 batches. I've forgotten a couple times and almost lit a fire in the cyclone. Not smart. Last thing, it was brought to my attention that 5 PSI might be too high, as mentioned in the video, so roughly 1-1.5 psi should be sufficient for reaching 6 kPa. I can't remember, did you order through my sales rep or did you order somewhere else? I can't remember if we've ever spoken.
@@ocdcoffeeclub4796 Hey, thanks for all the info! No we haven’t spoken. I purchased my roaster before I learned that you can get a discount. I still got a great deal 👍🏼 I roast a lot of semi-washed beans from Brazil, from Genuine Origin, and yes they make a lot of chaff! The grate at the cyclone fan gets gummed up with oils and chaff sticks to it to. Yes, I have to empty my bin every about every 4 roasts. I misspoke earlier, I am installing a regulator that will go up to 20 psi but I only intend to set it less than 5. The regulator I have on currently is just a low pressure model I got from Tractor Supply and doesn’t provide much gas so I have been keeping my airflow at about 40 percent so the chamber will heat. I’m hoping with more gas pressures I can keep the airflow higher to do a better job removing chaff and roast more evenly. Thanks, I appreciate your insight!
@@ocdcoffeeclub4796Thanks for your reply! I don’t see my other reply back to you so I’m assuming it didn’t send. So, yes the grate at the exhaust fan gets gummed up with oils and then clogged with chaff. I will notice that chaff starts building up at the lip below the roast chamber door that allows beans to exit to the cooling tray so it’s an indicator for me to stop and check things.I do have to roast back to back dark roasts to meet our demand but I do check it and clean any buildup when necessary. I think this is just going to be the norm due to running a lot of the dark roasts. I misspoke earlier, I am installing a new regulator that goes up to 20 psi, I only plan on setting it around 5psi. The regulator I have been using is not a higher pressure regulator. I didn’t realize I needed a high pressure regulator when I was setting up the machine. I’m hoping the higher gas pressure will allow me to increase my airflow because I have had to keep it around 30-40 percent or too much heat is lost. Thanks for your insights!
I like to keep my top valve set to a certain number as a limiter to keep pressure from going beyond that point and prevent any gauge damage. It also acts as my 100% level so i can accurately gauge back my roast percent-wise. I put tally marks denoting 10% increments.
If it works for you, great! Read the comments thread under @davidhassilev5415. Interesting discovery around the PSI
I keep replying in line but I'm not seeing it so last try. Google for an Emerson-Fisher 912-264 or Marshall MEGR 1912/197.
I would recommend a regulator that is adjustable to 24WC on the high end. That's about 0.866 PSI or 5.97kPa. With you feeding even 2 PSI to the roaster you're sending more than double the gages limit, 13kPa!
Do you have a link for a regulator you're mentioning?
Do you have a recommendation for this regulator? Brand/ where to source?
@@ocdcoffeeclub4796 Google either Emerson-Fisher 912-264 or Marshall 1912/197.
@@andybudge8555 Google either Emerson-Fisher 912-264 or Marshall 1912/197.
Is it this one ? >Marshall MEGR-1912/197
Appreciate your info my man, DY-1 was it? do you recommend it for small business roasting? <3
No, the one I'm working with is a DY-2kg. As for recommending a specific size, it depends on how much coffee you need. I'll say this, I can roaster anywhere from 12 to 16 pounds per hour, if I'm cranking along at one batch every 15 minutes. For me, that's plenty of coffee output. If you own a cafe and you're selling up to 100 pounds a week, you can roast one or two days per week and be totally fine with a 2kg. However, if you're already at 100 pounds per week and you're growing, I'd recommend jumping to the 3kg. Does that make sense? Hope that helps. One more thing, if you are considering getting a Yoshan, email me and I'll introduce you to the sales rep I used. She can get you a discount and some free equipment. I'm able to do that because I make these videos. [email protected]
@@ocdcoffeeclub4796 thank you so much my brother, I'll translate to our mates about 2kg and your advice and will definitely contact you if we consider buying 🤍
Your curves are looking better. You never mentioned your drum speed or fan settings. Do you generally leave your fan alone or increase after first crack?
It really depends. My drum speed is generally at 75 and my fan is generally at 50 the entire time, but if I'm having trouble with my roasting curve, I'll make adjustments.
So can you do up to a lb in the WP ? Just picked one $3 going to use on wood and charcoal. Thanks
Yes you can! Be careful if you're roasting over wood or charcoal. You'll most likely need to remove from the heat often, so not to burn your beans. Good luck!
Hey dude 1st time to your videos. Thanks Ps home roaster here... I will check out your vids.
Hey Rob! I have a Yoshan DY-2KG and I'm curious if you had any issues initially with getting sufficient gas pressure at the burners. I top out at about 1.5ka with a standard low-pressure regulator connected to the propane tank and a direct line from there to the 90-degree elbow below the valve/solenoid setup on the roaster. Any tips? Thanks!
You can't use a standard BBQ regulator. You need to order one that allows you to go up to 5 psi. Buy one that goes up to 20 psi on Amazon and set it to around 5 psi. Then you'll get all the pressure you need.
@@ocdcoffeeclub4796 Thanks so much! I was speculating that that would be what I had to do, but you've helped me skip some experimentation. I have one of those regulators lying around, so now I'm super excited to get off work and swap it out. Keep goin' with the awesome content; it's very helpful!
@@stephenlapp4911 You're very welcome. BTW, start low with the PSI adjustment. If you come in too high, you'll blow your kPa gauge. I've seen it happen. Then you've got to order a new one and install. It's a pain in the butt. I recommend shutting both valves on the roaster itself, set the psi betweeen 2-5 and slowly open your values on the roaster. The bottom valve maybe a quarter turn and the top value keep adjusting open until the you get a flame after hitting the heat igniter. Once you get it lit, follow Yoshan's recommendations for setting top valve. The lower valve will be the valve you use to adjust gas from then on.
Estoy por comprar una yoshan de 2kg alguna otra recomendación y donde comprarla ?
Yes, email me: [email protected] and i'll send you info on where to buy and how to get a discount on the roaster.
where did you get your containers from? Also how many LBS can it hold?
You can buy them on Amazon. The 50 lb container can hold 65 lbs of coffee. www.amazon.com/dp/B0002DJOOI?ref=nb_sb_ss_w_as-reorder_k0_1_18&=&crid=1UXRVG6PTVE9D&sprefix=dog%2Bfood%2Bcontainer&th=1
Can you quickly explain the lowering of gas and what you looked at as indicators. Thanks
If you watch the yellow line, that's the ET ROR. When that line starts to climb, it's a good foreshadowing of the BT starting to climb. Notice how every time I adjusted the gas, the ET ROR started to drop, but eventually would start to climb again and again. Hope that makes sense.
Whats youre end Temperatur when you roast for a medium to dark espresso?
That's a tough question, because it can range from 400 to 420, depending on the beans. Some beans will complete first crack around 410, so I might roast to 415 or 420 to get a medium or medium-dark roast. I usually do not roast to dark, btw. The furthest I go is usually medium-dark.
I’ve been hitting DRy end around 275-300 for my Yoshan 2K. I am actually running 100% air the hold time and running at 6 KpA until I hit first crack. Post crack I go to 2.5 kPa. My coffee has been coming out super clean with the massive convective heat. I will use 4.5 kPA for my light roasts in order to stretch out my browning phase.
Interesting. Basically you use one single adjustment. Makes sense you reach DE under 300. Do you have a screenshot of your Artisan Profile? I'd love to see it. Can you email it to me: [email protected].
Hey Rob! Yes, I will give you a screen shot! I’m so sorry for the late reply!!!
@@jpkling No worries. Look forward to seeing it.
It's been a while Boss. I am planning to buy a Yoshan 2kg. I kept watching your roast along videos. Shout out from here in the Philippines. 👋
Make sure to email me if you are planning on getting one of these roasters. I can get you a discount. Here's my email: [email protected]
@@ocdcoffeeclub4796 Awesome!!! Thank you Sir!. ❤️🤜🏼🤛🏼
What is your go to bean you love to roast?
I try to keep 5 or 6 in rotation, so it really depends. Washed coffees, like this Kenya or the Colombia I have are generally easy to roast and don't give me too much trouble. Natural coffees can sometimes be tricky. They're harder to anticipate and can be tough to control the ROR. I just got a new natural Burundi and it's giving me trouble. I'll share a video on the process I'm taking to lock in the profile with you guys soon.
great video. just wanted to know any difference on Drum material is it 304 food grade stainless steel or cast iron on this machine ?
Great information, what is the diameter of the vent pipe?
4 inches
Thank you for the great videos! Just ordered my Yoshan 2kg! Can you tell me how many kPa your regulator is? Did you get a 5kPa?
It comes with a 6kPa gauge. You need to get a higher psi regulator that’s what you mean. Can’t use a standard bbq propane tank regulator
@@ocdcoffeeclub4796 Thank you for the response. Abby hasn't given an answer yet about the gauge or kPa recommended. Are you able to get much support? I heard there's maybe a FB group and a WhatsApp group where you can get support, but I only have Abby's WhatsApp number so far. Thanks again for the videos!
did you stop making videos? haven't seen anything new in a while.
Kinda. Someone robbed my house this summer and stole all my camera equipment. While I love making videos I just haven’t had time to gather all the equipment again. You can search “fumigation burglary Los Angeles” and see our story. Very frustrating.
anyone ever had to contact Yoshan for technical support? I cannot find a number to contact them.
Message Erin on WhatsApp +86 137 2523 3704
Hey there, have you ever had to get support for your roaster? Wondering how did you get in touch with them?
Sure. Yoshan reps are very quick to respond and help trouble shoot.
Thanks for the video. Any chance that you could help me get my Artisan Connected to a Mac
Seems the Gesha was roasted too hot and quick. The curve does not show this at the beginning, or did the Delta-ET give signs before dry end? Seems you did a quick stop to save the roast. Maillard was shorter than intended. I frequently have such problems, but mostly the roasts are drinkable.
Thank you just changed it at my machine. Youre tutorial Was very helpful.
Awesome!
Thanks Rob!! This post helps me a lot. Being used to *F with roasting. Our 1kg Yoshan came set to *C. Now I can change it to *F. 👍
You’re welcome!
Hi!! Have you tried the SD-3 from Yoshan?
Currently looking to get a sample roaster Yoshan is the way I was thinking of going
Where do you like to get your green beans from?
You know what i learned about geisha coffee?..... It's not usually worth the cost
Hi. Im interested with this product. Do you mind to let me know How do i order this product? Thank you.