Do you have links for your kettle, pour over, or other items?
@StraitCoffeeRoasters10 күн бұрын
The items we use at the market are: Kettle: Fellow Stagg EKG Filter cone and carafe: Hario V60 Grinder: Timemore Sculptor 078s (as of today)
@briellanicole142410 күн бұрын
@@StraitCoffeeRoasters awesome thank you so much! Your set up is great!
@LightZone912 күн бұрын
I would think doing the 200ml of hot water first would allow the coffee grounds to bloom and then hit it with the remaining amount of water. Cool idea.
@joelvogt235513 күн бұрын
How’s the business going?
@StraitCoffeeRoasters12 күн бұрын
It's going well, Joel! Thanks for asking!
@joelvogt235512 күн бұрын
@@StraitCoffeeRoasters great to hear!
@nickr9784Ай бұрын
Are you buying direct? What’s the best way for individual micro roasters to get started with direct?
@StraitCoffeeRoastersАй бұрын
@nickr9784 We try to purchase as much as we can directly from the producers. It's not always easy, as there are hundreds of thousands of farms of all sizes in the world, so our competition and rare selections are the main ones we're purchasing via direct trade. They will also sell smaller quantities, which is good for micro roasters like yourself. The best way to get started is by social media, email and expos. A good portion of the famous, competition farms, have a social media presence (Instagram) and/or an email that you can use to contact them. The SCA Expo is another good avenue for connecting.
@626nlaАй бұрын
awesome, i love how you explain everything from meeting the owner of the farm to roasting methods. Makes everything very interesting.
@dmscks2414Ай бұрын
Bop Gesha ???😮 when does it gonna be ready??
@StraitCoffeeRoastersАй бұрын
I'm working on getting some of the washed geisha lot that won BOP. Crossing my fingers 🤞
@jononthejourneyАй бұрын
What’s been the feedback on selling 10oz bags compared to 12oz?
@StraitCoffeeRoastersАй бұрын
Hmm, I've never really had the question before, in person or online. The one I get asked about the most is if we offer 1lb bags.
@jasonthompson2064Ай бұрын
Are you able to connect these roasters to artisan?
@StraitCoffeeRoastersАй бұрын
Not out of the box. Hermetheus makes a device that plugs into the heat knob, which allows for Artisan capabilities.
@alicecoppers8980Ай бұрын
where did you get your roasting machine?
@StraitCoffeeRoastersАй бұрын
I bought it used from someone who was closing down their roasting business. For a while Coffee Crafters (the manufacturer) was discounting the roaster. Check their website.
@overthetopbluesАй бұрын
I use a KaKa G400 small gas roaster. I’ve been roasting a natural Ethio Yirg and find that it isn’t hitting first crack until 400° to 403°F even though I turned my heat right down at fc, it jumps up too fast to 412 to 418°F. I use an exhaust fan that draws the smoke and heat from the drum directly above the opening, but perhaps I’m turning it on too high, which accelerates the temperature more rapidly? This coffee has very nice notes with the finishing temperature of 412 to 418° Fahrenheit and a moisture loss of 12.6 to 13.3%, but I would like to finish the roast a little lighter 11.5 to 12%. Any suggestions? Should I increase my charge temperature? Right now i’m charging to 380°F Bt and 420° ET. i’ve been soaking for 30 seconds without heat and then hitting it with full flame. I’ve been trying to get green to yellow for 300°F. ASAP and then reduce the heat gradually until I get to first crack? Thanks for any help. )
@StraitCoffeeRoasters10 күн бұрын
Hey! I'm more versed in fluid bed roasters, so the only thing I would suggest is turning down the heat either right when 1st crack begins or just before. Heat tends to stick with the beans a bit before they start cooling from the heat decrease. Honestly, other than that, it seems like you're trying the right things. Maybe try a more gradual heat increase during the roast, that way you're not shocking the beans with an instant heat decrease. Good luck!
@overthetopblues10 күн бұрын
@@StraitCoffeeRoasters OK thanks. I’ll give it a shot. 🙌🔥
@FranciscoMilian-vz3ljАй бұрын
Awesome! Wish you much success.
@billjackskon55622 ай бұрын
Great stuff as usual. I like how you mention that you do the final chaff removal 8 ounces at a time. Now that is some attention to detail! Not only do your coffees always taste spectacular but they also have the clean looks to go along with that taste. Keep up the great work and such information packed video like these. I always look forward to seeing one you're up to.
@StraitCoffeeRoastersАй бұрын
Thanks for watching! Appreciate how you noticed the finer details about chaff removal. It's not easy!
@timothywargo35302 ай бұрын
Great videos. I have An 3e and learn more every day. Have not gotten as sophisticated with moving the heat dial as I alway Roast 600 gram batches . I noticed You seem to always pull right during or immediately after first crack. Why not a med roast. Is there a reason your pull so fast.
@StraitCoffeeRoasters2 ай бұрын
@timothywargo3530 Thanks for watching! Yes, all of our roasts are pulled during first crack. We find that the most unique notes are captured during that time period and as the beans are roasted longer you lose some of the best qualities of the coffee. That's not to say we won't find some great notes in a darker roast, but most will be on the lighter side.
@SteliosXanthopoulos2 ай бұрын
Hi! How would you roast this on Behmor?
@StraitCoffeeRoasters2 ай бұрын
Manual mode on the highest temp (p5). Keep it on p5 until 1st crack begins, then drop the temp to p2. Leave it on this setting for about 30-40 secs or halfway through 1st crack, then cool. I probably wouldn't go any longer than end of 1st crack as the distinct notes would get lost with a longer roast time.
@SteliosXanthopoulos2 ай бұрын
@@StraitCoffeeRoasters thank you! And which do you think should be the warmup temperature?
@StraitCoffeeRoasters2 ай бұрын
@@SteliosXanthopoulos Any temperature profile is fine for the warmup period. Usually after a few mins the fan will kick in, then throw in the beans.
@626nla2 ай бұрын
with cupping I was very curious about the notes and flavor. Usually after a roast it’s recommended to wait 2 weeks after the roast date on the bag. How do you guys (roasters) get a good sense of notes when tasting after roasting? or you wait a few days or weeks after roasting? thank you!! 😅
@StraitCoffeeRoasters2 ай бұрын
@626nla Cupping is a little different than brewing a traditional cup. We're looking for distinct notes and quality of the beans, not necessarily a perfect roast. For example, when we're cupping coffee, we do it in two stages. First is usually two or three days after the roast. This gives us initial notes and if we think the coffee will fit into our lineup. The second cupping happens about a week after (or sometimes longer) the roast date. This second cupping helps with comparing the beginning notes with the notes after it has rested. Then we make a final determination on if it will fit into our coffee lineup. By no means are we using the cupping method to determine the ample rest time of the coffee. That's done separately with brew testing.
@626nla2 ай бұрын
@@StraitCoffeeRoasters wow just learned something new today!!! Thank you for the value that you provide. this helped a lot and always wondered how it works.
@626nla2 ай бұрын
Does the cooling fan set up come with the roaster or is it an additional/optional piece when buying?
@StraitCoffeeRoasters2 ай бұрын
We got the roaster used and it had the cooling tray. The exhaust fan was a separate purchase. Check on coffee crafters website for the details on what's included. I believe they're running a deal at the moment.
@cloudqualified2 ай бұрын
Where do you get your bag labels?
@StraitCoffeeRoasters2 ай бұрын
sheetlabels.com
@steffencapello2 ай бұрын
how many pounds of coffee do you sell a month? DM if not public
@StraitCoffeeRoasters2 ай бұрын
Depends on the month, but between 60 and 80 lbs. Each month has been more.
@626nla2 ай бұрын
Love your content!! great, straight to the point information and just feels real lol Just curious about the roaster, first time i see the one you have. Any difference from the other common ones besides its looks?
@StraitCoffeeRoasters2 ай бұрын
Thanks for watching! Well, there are two main differences than 90% of other roasters out there. 1. It's a fluid bed (air) roaster, where most are drum. Traditional roasters use a drum to evenly roast the beans. This roaster forces agitation by pushing air through the bottom of the hopper. Most drum roasters have heating pads that can, at times, cause beans scorching. 2. Electric powered vs gas powered drum roasters. Our roaster uses clean air.
@626nla2 ай бұрын
@@StraitCoffeeRoasters Wow thank you so much!!! I will definitely check them out. I would love to get into roasting!!
@floid335562 ай бұрын
What sample roaster do you use?
@StraitCoffeeRoasters2 ай бұрын
Behmor 1600 plus
@floid335562 ай бұрын
Curious. Why not sort the sizes and roast separately ?
@StraitCoffeeRoasters2 ай бұрын
Never thought of doing that, but it would take an extremely long time to hand sort them.
@floid335562 ай бұрын
@@StraitCoffeeRoasters Thanks for the reply! And we've enjoyed your videos. Just purchased the same artisan 3e roaster you use, so we'll be doing some experimentation. Impressive you are able to achieve consistent results controlling your roaster manually! I'm a computer/electronics tinkerer, so I'll likely pursue automation. But we'll see how that works out. I have a series of trays with different sized holes for sorting used ammunition shells for reloading. I think a similar concept would work well for coffee beans. I doubt there is anything commercially, but maybe at some point I'll give it a try.
@StraitCoffeeRoasters2 ай бұрын
What a great idea for the bean sorting! Actually, at the producer level they do have sorting machines. The screen size is an important factor when selling/pricing the beans, so it's important. Some countries use the bean size as an indicator of quality. Enjoy the Artisan 3e and let me know if you have any questions about it!
@babar_tv2 ай бұрын
Cool video. I enjoyed it. Glad I stumbled upon you. Hope you have great luck and keep making good content!
@nickr97842 ай бұрын
Do you experience tipping on your roaster? I have a very similar roaster and always get tipping. What is your starting temp?
@StraitCoffeeRoasters2 ай бұрын
@nickr9784 I don't experience much tipping with my roaster. It's probably because of the slow roasting process we use. Tipping usually occurs when suddenly the heat is too hot and shocks the bean, which will cause a small crack at the top of it. Every roasting profile is different, but we're generally starting the temp between 325 - 400. The range is large because certain beans need a hotter temp at the beginning and vice versa.
@nickr97842 ай бұрын
Hmm, I start lower than that and still get tipping. I’d love to know more about your slow process. I’ve long wanted to try to replicate more of a drum profile on my Fluidbed
@StraitCoffeeRoasters2 ай бұрын
Check out some of the earlier videos where we go more in-depth into the profiles. That may help. Is it a coffee crafters roaster that you're using? I'm wondering if the loft is playing a part in your tipping? Maybe try increasing it to create more agitation.
@nickr97842 ай бұрын
@@StraitCoffeeRoasters Its one I made based on Coffee Crafters concept
Love the video!!! great info and gives an idea of how starting is and feels. Thank you!
@billjackskon55622 ай бұрын
Enjoyed the video very much and you certainly packed a lot of good tips in there for roasting these multi sized Ethiopians. Really liked how you described paying attention to roasting the inside of the beans and starting temps differing for different bean sizes. I think remembering this will help me with my Ethiopians and peaberries. Keep up the great work and videos!
@jeffgregory20002 ай бұрын
Just roasted the new Ethiopian Bensa Hamasho Washed from SweetMarias and waiting to cup. At the same time, I roasted an Ethiopian Benti Nenka Narural using the same profile. Noticed the Hamasho took 15 sec longer to reach drop temperature. Both 1:00 min into FC. Hamasho smells of jasmine and citrus. Nenka smells sweet and fruity. Can’t wait to try them both. Both score 92+. Enjoyed your video. Agree certain beans can be challenging. I am roasting on a new Kaleido M6 700g infrared roasted. Learning every day. These roasters are a hybrid Air and Drum. More of an Air roaster because the drum is pretty thin so not much conductive heat. One bean that challenged me big time was the Dominican Ramirez Org Natural Aged and the Red Honey. These beans have extremely long first cracks but if you let it finish , you’ve over roasted these beans so about 35-40 sec is all they need.
@StraitCoffeeRoasters2 ай бұрын
That's awesome! Let me know what you think of the Hamasho. It's a very clean cup!
@twhdvm3 ай бұрын
Just found your channel because I’m intrigued by the Artisan 3-e. I’m curious how your sample roasts from the Behmor compare to the Artisan being the two roasters are quite different. I’m very new to home roasting and am currently using a VKP popcorn popper. I’m trying to decide if J want to graduate to a Behmor or Fresh Roast 800. Love your channel!
@StraitCoffeeRoasters3 ай бұрын
@twhdvm Great question! With the sample Behmor roaster, I'm really just looking for the characteristics of the coffee, not really a perfect roast. So the comparison doesn't really matter to me. I know that when I throw a larger amount of coffee into the Artisan3e I'll have the ability to adjust the temperature to my liking. Although I've never used it, if you enjoy air roasting, I'd suggest going with the SR800. It will translate over to the Artisan3e better.
@MichaelBxl3 ай бұрын
Thanks for the video. Roasting is definitely a difficult art. I enjoyed the small passage about quakers. I would want to watch more about that
@brettfranklin54493 ай бұрын
Enjoyed your video! Where do you buy your beans from? Also, with storing your roasted beans in the plastic bins, do you vent them right away or is that something you don't do? Thanks again for the good content. Brett
@StraitCoffeeRoasters3 ай бұрын
Thanks for watching! Most of the time the beans are stored with the lid closed. The amount of time they remain in the bins varies depending on the day. Most of the time they're bagged within a few hours of the roast. We buy from many different importers, but we're trying to buy more directly from the farms. Some examples of importers are Coffee Shrub, Covoya, Red Fox, etc.
@goodpull_edmonds3 ай бұрын
I'm very curious how you navigated the challenging process of getting permitted? Are you operating under a cottage food permit or is your facility inspected by your local health department? My operation is basically the same size as what you've shown here... in the neighborhood of 15lbs per week. My challenge has been that I'm unable to obtain a cottage food permit because of local zoning laws and 15lbs per week doesn't bring in enough to afford leasing a space that is health department inspected and permitted. Any insight would be appreciated!
@StraitCoffeeRoasters3 ай бұрын
Bummer that it's been so difficult for you to get off the ground! We started off with a cottage food permit. It was fairly straightforward and didn't require much of an inspection. They just cared about ventilation and fire safety. Good luck getting the permit!
@iiq8eii3 ай бұрын
To much silver skin for natural coffee
@desislavadraganova54943 ай бұрын
Honey, it's not coffee but muddy water. You successfully fucked up the coffee.
@StraitCoffeeRoasters3 ай бұрын
Not the muddy water!
@vickynaga88423 ай бұрын
Dilute it… you’ll dilute it… you diluted it 😂
@StraitCoffeeRoasters3 ай бұрын
Try it and see! Our normal coffee to water ratio is 16:1. This is 13:1. It's not diluted. 😊
@picklechungus213 ай бұрын
Inferesting
@wynnsimpson3 ай бұрын
Where do I get the glass pitcher that you are using?
@StraitCoffeeRoasters3 ай бұрын
Amazon sells them!
@timothywargo35303 ай бұрын
Hello, really like your videos. Think I have Watched over and over to learn. I roast for myself on a 3e. About 680 grams each roast. Since I am so new to roasting I normally set the heat to 5.5 and adjust the loft. Normally roast to fulll city about 435 deg. First crack is always about 8 min. Is that normal for first crack or can it happen faster? Do not want to bake the beans. Thanks Tim
@StraitCoffeeRoasters3 ай бұрын
Hey Tim. Thanks for your comment and question. First off, I suggest watching some of my other roasting videos where I go into a lot more detail around roast times and how it differentiates depending on the bean variety, location and processing method used. With that being said, every bean is different :) and that's the beauty of roasting coffee! I'm usually roasting 3lbs (1.3kg) for each roast and pulling most roasts before first crack has ended, which is under 415 degrees. The time when first crack begins also depends on the bean (location, variety, processing, etc.), it could be 8 mins or 10 mins. Although I don't complete first crack, the range of difference in taste between 400 and 415 is pretty drastic. I find that if we want to maximize the best notes in the coffee, that's under 415 degrees, or before first crack has ended. As long as you're purchasing specialty, grade 1 beans, you should be able to achieve great notes on a lighter roast. Give it a try and let me know! Austin
@codyconrad73334 ай бұрын
You were surprised the etheopian bean was smaller? How is this a surprise to you?
@kdiddy47143 ай бұрын
Because he didn't know the fact, evidently.
@LightZone94 ай бұрын
How much power does your roaster draw? I saw what looks like a 30 amp cord, is that the roaster?
@StraitCoffeeRoasters4 ай бұрын
Yep! 30 amp. 240v
@pablogaete42554 ай бұрын
Hi! Greetigns from Chile! what was the total time of roast? I also roast La Esperanza farm coffees! they are amazing, i roast in a Giesen of 6 pounds, i roasted , Sidra Natural, Geisha cerro azul, tres dragones , Sidra washed, geisha híbrid , geisha natural, wow amazings coffees!
@StraitCoffeeRoasters4 ай бұрын
Hey! Those are all great coffees! Total roast time was just over 13 minutes for that roast. More recent roasts have been closer to 12.
@seblem88824 ай бұрын
Enjoyed the tour and your videos. What is the requirement or permit to do the roasting business from home? And where did you order your coffee bags please? Thank you so much
@StraitCoffeeRoasters4 ай бұрын
Thanks for watching! It depends on your local county requirements. Mine requires a cottage food permit with the environmental health department. The bags are from PBFY.
@seblem88824 ай бұрын
Thank you 🙏
@LightZone94 ай бұрын
I like your work flow and organization. I would like to see how the chaf collection on your machine works. Thanks for sharing your process.
@jerryhubbard44614 ай бұрын
How about the next video you make, change the camera format. Cell phone video sucks.
@StraitCoffeeRoasters4 ай бұрын
Thanks for watching and the comment! This was our first video and it was done vertically. All the videos afterwards are horizontal, and to be frank, better recorded. 😅
@seblem88824 ай бұрын
Where did you get the roaster? Please and the size
@StraitCoffeeRoasters4 ай бұрын
It's the Coffee Crafters Artisan 3e. 3lb (1.3kg) capacity. Check it out here: coffeecrafters.com/product/artisan-3e/
@seblem88824 ай бұрын
Thank you
@robertebob4 ай бұрын
thanks for the validation i needed on the behavior of peaberry during roasting. i have been through many bags of Tanzanian Peaberry and wasn't sure if i was the only one that was experiencing that.
@zee98844 ай бұрын
Promo-SM
@joelvogt23554 ай бұрын
Great set up!
@billjackskon55624 ай бұрын
Another great video! I notice you stop your roasts mostly maybe a minute into FC and I think I heard you say at about a City level? Wondering what the water weight loss % you try to hit is?
@StraitCoffeeRoasters4 ай бұрын
We don't really ever get into FC, as I feel second crack starts to burn out all the great notes in the coffee. We tend to enjoy most coffee somewhere during the first crack. In terms of weight loss percentage, it really depends on the best notes we got from the beans. Most of our coffees will range between 11 - 14% though.
@billjackskon55624 ай бұрын
Wow that seems pretty light to me since I usually go to almost end of FC. Do you find there is a good market for light roasts like that? Also I notice you don't use Artisan SW and seem more senses oriented? Which I think people don't do enough of in the quest for a perfect curve in seems like. I just use time and temp and senses myself.@@StraitCoffeeRoasters
@StraitCoffeeRoasters4 ай бұрын
Our customers really enjoy that roast level. Correct, as of right now we're not using Artisan software. The information tracked in Artisan is still being tracked, just in a manual form. In general, we don't like automated roasts. We want full control over the roast. Now, this makes sense due to our size (3lb roasts), but as we grow this may change.
@billjackskon55624 ай бұрын
Very cool and inspiring video! Love the Coffee Shrub bag on the wall. Is that Sweet Maria’s outfit? Where are you guys located? Definitely interested in more videos and have subscribed. Keep up the great work!
@StraitCoffeeRoasters4 ай бұрын
Thanks for watching! Yes, it was the first official bag we purchased when the business was started. It's Sweet Maria's arm for larger purchases.
@StraitCoffeeRoasters4 ай бұрын
We're located in San Jose, California!
@jeffgregory20004 ай бұрын
Enjoyed your video and profile you use similar to what I’ve used on my SR800 with Razzo Ext Chamber. Interested in the 3e being a fluid bed with greater capacity. How it it vented? I see they come with a vent kit. My venting now uses an inline fan that vents about 20 ft away to the outdoors but in the next room. I imagine I would NOT connect directly but create a gap using my current hood to capture smoke? What do you think? I can’t see your vent so that’s why I’m wonderin. I just purchased a new Kaleido 700g Drum Roaster but struggling to get a good roast using Artisan. Coming from the Freshroast using a predetermined profile of time, air and heat was very easy to produce great coffee. This drum roaster is a challenge. What are your thoughts on using your fluid bed coming from your Behmor for instance?
@StraitCoffeeRoasters4 ай бұрын
Hey! There are a few questions here. Hopefully I can answer a few of them. 1. The ventilation fan isn't included with the roaster of the 3e. CC provides some recommended dust collectors, but you really only need one with at least 550 cfm. I'm using one by Bucktool (1hp, 6.5amp). It does fine, but I am having to empty out the chaff bag every few roasts. If I were to purchase one again, I'd go with north of 600 cfm. The exhaust is connected to a hole that leads directly outdoors. Check out our video where we give a tour of the roastery. We discuss this in a little more details, but don't actually show it leading outdoors. 2. I've never used the Kaleido, but it was a consideration when we began, due to the great reviews. I've heard it takes time to build a good roast profile. I wouldn't give up on it yet! 3. The Behmor is great, but it doesn't give you roast air temp or a true view of the bean color, which are extremely important when roasting. Fluid bed roasting is definitely different than drum, but the 3e is very easy to pick up and learn. Part of the reason we make these videos is for others to pick up on how great fluid bed roasting is. It's electric, so no gas exposure to the beans. Very slim chance of bean scorching. I could keep going. Is it on the same level as drum roasting yet? No. Quite far away actually. But, I think it has great promise. Hope this helps!
@jeffgregory20004 ай бұрын
@@StraitCoffeeRoasters Hey thanks !! ya I love my SR800 fluid bed spare roaster with extension tube just needed more capacity. I wont give up on the Kaleido just yet, in fact, I cupped a decent Ethiopian Misty Valley roast this morning, my first acceptable one. I am learning the main difference between fluid bed and drum is how the heat is transferred to the bean. In fluid bed heat must be maintained at high or medium high levels into 1 and 2c because of high air flow. But with a drum roaster, with lower fan capacity, much of the heat is retained going to first crack so heat needs to be backed off while increasing air to avoid a crash when moisture escapes. I was so use to using a fluid bed that going to a drum was drastic having to learn all over again. lol You 3e roaster is cool! I may get the 3e yet but not without a fight after spending so much $$$
@sircrutch4 ай бұрын
What is this magical place called? I must go there!
Пікірлер
Do you have links for your kettle, pour over, or other items?
The items we use at the market are: Kettle: Fellow Stagg EKG Filter cone and carafe: Hario V60 Grinder: Timemore Sculptor 078s (as of today)
@@StraitCoffeeRoasters awesome thank you so much! Your set up is great!
I would think doing the 200ml of hot water first would allow the coffee grounds to bloom and then hit it with the remaining amount of water. Cool idea.
How’s the business going?
It's going well, Joel! Thanks for asking!
@@StraitCoffeeRoasters great to hear!
Are you buying direct? What’s the best way for individual micro roasters to get started with direct?
@nickr9784 We try to purchase as much as we can directly from the producers. It's not always easy, as there are hundreds of thousands of farms of all sizes in the world, so our competition and rare selections are the main ones we're purchasing via direct trade. They will also sell smaller quantities, which is good for micro roasters like yourself. The best way to get started is by social media, email and expos. A good portion of the famous, competition farms, have a social media presence (Instagram) and/or an email that you can use to contact them. The SCA Expo is another good avenue for connecting.
awesome, i love how you explain everything from meeting the owner of the farm to roasting methods. Makes everything very interesting.
Bop Gesha ???😮 when does it gonna be ready??
I'm working on getting some of the washed geisha lot that won BOP. Crossing my fingers 🤞
What’s been the feedback on selling 10oz bags compared to 12oz?
Hmm, I've never really had the question before, in person or online. The one I get asked about the most is if we offer 1lb bags.
Are you able to connect these roasters to artisan?
Not out of the box. Hermetheus makes a device that plugs into the heat knob, which allows for Artisan capabilities.
where did you get your roasting machine?
I bought it used from someone who was closing down their roasting business. For a while Coffee Crafters (the manufacturer) was discounting the roaster. Check their website.
I use a KaKa G400 small gas roaster. I’ve been roasting a natural Ethio Yirg and find that it isn’t hitting first crack until 400° to 403°F even though I turned my heat right down at fc, it jumps up too fast to 412 to 418°F. I use an exhaust fan that draws the smoke and heat from the drum directly above the opening, but perhaps I’m turning it on too high, which accelerates the temperature more rapidly? This coffee has very nice notes with the finishing temperature of 412 to 418° Fahrenheit and a moisture loss of 12.6 to 13.3%, but I would like to finish the roast a little lighter 11.5 to 12%. Any suggestions? Should I increase my charge temperature? Right now i’m charging to 380°F Bt and 420° ET. i’ve been soaking for 30 seconds without heat and then hitting it with full flame. I’ve been trying to get green to yellow for 300°F. ASAP and then reduce the heat gradually until I get to first crack? Thanks for any help. )
Hey! I'm more versed in fluid bed roasters, so the only thing I would suggest is turning down the heat either right when 1st crack begins or just before. Heat tends to stick with the beans a bit before they start cooling from the heat decrease. Honestly, other than that, it seems like you're trying the right things. Maybe try a more gradual heat increase during the roast, that way you're not shocking the beans with an instant heat decrease. Good luck!
@@StraitCoffeeRoasters OK thanks. I’ll give it a shot. 🙌🔥
Awesome! Wish you much success.
Great stuff as usual. I like how you mention that you do the final chaff removal 8 ounces at a time. Now that is some attention to detail! Not only do your coffees always taste spectacular but they also have the clean looks to go along with that taste. Keep up the great work and such information packed video like these. I always look forward to seeing one you're up to.
Thanks for watching! Appreciate how you noticed the finer details about chaff removal. It's not easy!
Great videos. I have An 3e and learn more every day. Have not gotten as sophisticated with moving the heat dial as I alway Roast 600 gram batches . I noticed You seem to always pull right during or immediately after first crack. Why not a med roast. Is there a reason your pull so fast.
@timothywargo3530 Thanks for watching! Yes, all of our roasts are pulled during first crack. We find that the most unique notes are captured during that time period and as the beans are roasted longer you lose some of the best qualities of the coffee. That's not to say we won't find some great notes in a darker roast, but most will be on the lighter side.
Hi! How would you roast this on Behmor?
Manual mode on the highest temp (p5). Keep it on p5 until 1st crack begins, then drop the temp to p2. Leave it on this setting for about 30-40 secs or halfway through 1st crack, then cool. I probably wouldn't go any longer than end of 1st crack as the distinct notes would get lost with a longer roast time.
@@StraitCoffeeRoasters thank you! And which do you think should be the warmup temperature?
@@SteliosXanthopoulos Any temperature profile is fine for the warmup period. Usually after a few mins the fan will kick in, then throw in the beans.
with cupping I was very curious about the notes and flavor. Usually after a roast it’s recommended to wait 2 weeks after the roast date on the bag. How do you guys (roasters) get a good sense of notes when tasting after roasting? or you wait a few days or weeks after roasting? thank you!! 😅
@626nla Cupping is a little different than brewing a traditional cup. We're looking for distinct notes and quality of the beans, not necessarily a perfect roast. For example, when we're cupping coffee, we do it in two stages. First is usually two or three days after the roast. This gives us initial notes and if we think the coffee will fit into our lineup. The second cupping happens about a week after (or sometimes longer) the roast date. This second cupping helps with comparing the beginning notes with the notes after it has rested. Then we make a final determination on if it will fit into our coffee lineup. By no means are we using the cupping method to determine the ample rest time of the coffee. That's done separately with brew testing.
@@StraitCoffeeRoasters wow just learned something new today!!! Thank you for the value that you provide. this helped a lot and always wondered how it works.
Does the cooling fan set up come with the roaster or is it an additional/optional piece when buying?
We got the roaster used and it had the cooling tray. The exhaust fan was a separate purchase. Check on coffee crafters website for the details on what's included. I believe they're running a deal at the moment.
Where do you get your bag labels?
sheetlabels.com
how many pounds of coffee do you sell a month? DM if not public
Depends on the month, but between 60 and 80 lbs. Each month has been more.
Love your content!! great, straight to the point information and just feels real lol Just curious about the roaster, first time i see the one you have. Any difference from the other common ones besides its looks?
Thanks for watching! Well, there are two main differences than 90% of other roasters out there. 1. It's a fluid bed (air) roaster, where most are drum. Traditional roasters use a drum to evenly roast the beans. This roaster forces agitation by pushing air through the bottom of the hopper. Most drum roasters have heating pads that can, at times, cause beans scorching. 2. Electric powered vs gas powered drum roasters. Our roaster uses clean air.
@@StraitCoffeeRoasters Wow thank you so much!!! I will definitely check them out. I would love to get into roasting!!
What sample roaster do you use?
Behmor 1600 plus
Curious. Why not sort the sizes and roast separately ?
Never thought of doing that, but it would take an extremely long time to hand sort them.
@@StraitCoffeeRoasters Thanks for the reply! And we've enjoyed your videos. Just purchased the same artisan 3e roaster you use, so we'll be doing some experimentation. Impressive you are able to achieve consistent results controlling your roaster manually! I'm a computer/electronics tinkerer, so I'll likely pursue automation. But we'll see how that works out. I have a series of trays with different sized holes for sorting used ammunition shells for reloading. I think a similar concept would work well for coffee beans. I doubt there is anything commercially, but maybe at some point I'll give it a try.
What a great idea for the bean sorting! Actually, at the producer level they do have sorting machines. The screen size is an important factor when selling/pricing the beans, so it's important. Some countries use the bean size as an indicator of quality. Enjoy the Artisan 3e and let me know if you have any questions about it!
Cool video. I enjoyed it. Glad I stumbled upon you. Hope you have great luck and keep making good content!
Do you experience tipping on your roaster? I have a very similar roaster and always get tipping. What is your starting temp?
@nickr9784 I don't experience much tipping with my roaster. It's probably because of the slow roasting process we use. Tipping usually occurs when suddenly the heat is too hot and shocks the bean, which will cause a small crack at the top of it. Every roasting profile is different, but we're generally starting the temp between 325 - 400. The range is large because certain beans need a hotter temp at the beginning and vice versa.
Hmm, I start lower than that and still get tipping. I’d love to know more about your slow process. I’ve long wanted to try to replicate more of a drum profile on my Fluidbed
Check out some of the earlier videos where we go more in-depth into the profiles. That may help. Is it a coffee crafters roaster that you're using? I'm wondering if the loft is playing a part in your tipping? Maybe try increasing it to create more agitation.
@@StraitCoffeeRoasters Its one I made based on Coffee Crafters concept
@@StraitCoffeeRoasters kzread.infoDO8rvJDVsQY?si=ERtdS2DyeHMak5PD
Love the video!!! great info and gives an idea of how starting is and feels. Thank you!
Enjoyed the video very much and you certainly packed a lot of good tips in there for roasting these multi sized Ethiopians. Really liked how you described paying attention to roasting the inside of the beans and starting temps differing for different bean sizes. I think remembering this will help me with my Ethiopians and peaberries. Keep up the great work and videos!
Just roasted the new Ethiopian Bensa Hamasho Washed from SweetMarias and waiting to cup. At the same time, I roasted an Ethiopian Benti Nenka Narural using the same profile. Noticed the Hamasho took 15 sec longer to reach drop temperature. Both 1:00 min into FC. Hamasho smells of jasmine and citrus. Nenka smells sweet and fruity. Can’t wait to try them both. Both score 92+. Enjoyed your video. Agree certain beans can be challenging. I am roasting on a new Kaleido M6 700g infrared roasted. Learning every day. These roasters are a hybrid Air and Drum. More of an Air roaster because the drum is pretty thin so not much conductive heat. One bean that challenged me big time was the Dominican Ramirez Org Natural Aged and the Red Honey. These beans have extremely long first cracks but if you let it finish , you’ve over roasted these beans so about 35-40 sec is all they need.
That's awesome! Let me know what you think of the Hamasho. It's a very clean cup!
Just found your channel because I’m intrigued by the Artisan 3-e. I’m curious how your sample roasts from the Behmor compare to the Artisan being the two roasters are quite different. I’m very new to home roasting and am currently using a VKP popcorn popper. I’m trying to decide if J want to graduate to a Behmor or Fresh Roast 800. Love your channel!
@twhdvm Great question! With the sample Behmor roaster, I'm really just looking for the characteristics of the coffee, not really a perfect roast. So the comparison doesn't really matter to me. I know that when I throw a larger amount of coffee into the Artisan3e I'll have the ability to adjust the temperature to my liking. Although I've never used it, if you enjoy air roasting, I'd suggest going with the SR800. It will translate over to the Artisan3e better.
Thanks for the video. Roasting is definitely a difficult art. I enjoyed the small passage about quakers. I would want to watch more about that
Enjoyed your video! Where do you buy your beans from? Also, with storing your roasted beans in the plastic bins, do you vent them right away or is that something you don't do? Thanks again for the good content. Brett
Thanks for watching! Most of the time the beans are stored with the lid closed. The amount of time they remain in the bins varies depending on the day. Most of the time they're bagged within a few hours of the roast. We buy from many different importers, but we're trying to buy more directly from the farms. Some examples of importers are Coffee Shrub, Covoya, Red Fox, etc.
I'm very curious how you navigated the challenging process of getting permitted? Are you operating under a cottage food permit or is your facility inspected by your local health department? My operation is basically the same size as what you've shown here... in the neighborhood of 15lbs per week. My challenge has been that I'm unable to obtain a cottage food permit because of local zoning laws and 15lbs per week doesn't bring in enough to afford leasing a space that is health department inspected and permitted. Any insight would be appreciated!
Bummer that it's been so difficult for you to get off the ground! We started off with a cottage food permit. It was fairly straightforward and didn't require much of an inspection. They just cared about ventilation and fire safety. Good luck getting the permit!
To much silver skin for natural coffee
Honey, it's not coffee but muddy water. You successfully fucked up the coffee.
Not the muddy water!
Dilute it… you’ll dilute it… you diluted it 😂
Try it and see! Our normal coffee to water ratio is 16:1. This is 13:1. It's not diluted. 😊
Inferesting
Where do I get the glass pitcher that you are using?
Amazon sells them!
Hello, really like your videos. Think I have Watched over and over to learn. I roast for myself on a 3e. About 680 grams each roast. Since I am so new to roasting I normally set the heat to 5.5 and adjust the loft. Normally roast to fulll city about 435 deg. First crack is always about 8 min. Is that normal for first crack or can it happen faster? Do not want to bake the beans. Thanks Tim
Hey Tim. Thanks for your comment and question. First off, I suggest watching some of my other roasting videos where I go into a lot more detail around roast times and how it differentiates depending on the bean variety, location and processing method used. With that being said, every bean is different :) and that's the beauty of roasting coffee! I'm usually roasting 3lbs (1.3kg) for each roast and pulling most roasts before first crack has ended, which is under 415 degrees. The time when first crack begins also depends on the bean (location, variety, processing, etc.), it could be 8 mins or 10 mins. Although I don't complete first crack, the range of difference in taste between 400 and 415 is pretty drastic. I find that if we want to maximize the best notes in the coffee, that's under 415 degrees, or before first crack has ended. As long as you're purchasing specialty, grade 1 beans, you should be able to achieve great notes on a lighter roast. Give it a try and let me know! Austin
You were surprised the etheopian bean was smaller? How is this a surprise to you?
Because he didn't know the fact, evidently.
How much power does your roaster draw? I saw what looks like a 30 amp cord, is that the roaster?
Yep! 30 amp. 240v
Hi! Greetigns from Chile! what was the total time of roast? I also roast La Esperanza farm coffees! they are amazing, i roast in a Giesen of 6 pounds, i roasted , Sidra Natural, Geisha cerro azul, tres dragones , Sidra washed, geisha híbrid , geisha natural, wow amazings coffees!
Hey! Those are all great coffees! Total roast time was just over 13 minutes for that roast. More recent roasts have been closer to 12.
Enjoyed the tour and your videos. What is the requirement or permit to do the roasting business from home? And where did you order your coffee bags please? Thank you so much
Thanks for watching! It depends on your local county requirements. Mine requires a cottage food permit with the environmental health department. The bags are from PBFY.
Thank you 🙏
I like your work flow and organization. I would like to see how the chaf collection on your machine works. Thanks for sharing your process.
How about the next video you make, change the camera format. Cell phone video sucks.
Thanks for watching and the comment! This was our first video and it was done vertically. All the videos afterwards are horizontal, and to be frank, better recorded. 😅
Where did you get the roaster? Please and the size
It's the Coffee Crafters Artisan 3e. 3lb (1.3kg) capacity. Check it out here: coffeecrafters.com/product/artisan-3e/
Thank you
thanks for the validation i needed on the behavior of peaberry during roasting. i have been through many bags of Tanzanian Peaberry and wasn't sure if i was the only one that was experiencing that.
Promo-SM
Great set up!
Another great video! I notice you stop your roasts mostly maybe a minute into FC and I think I heard you say at about a City level? Wondering what the water weight loss % you try to hit is?
We don't really ever get into FC, as I feel second crack starts to burn out all the great notes in the coffee. We tend to enjoy most coffee somewhere during the first crack. In terms of weight loss percentage, it really depends on the best notes we got from the beans. Most of our coffees will range between 11 - 14% though.
Wow that seems pretty light to me since I usually go to almost end of FC. Do you find there is a good market for light roasts like that? Also I notice you don't use Artisan SW and seem more senses oriented? Which I think people don't do enough of in the quest for a perfect curve in seems like. I just use time and temp and senses myself.@@StraitCoffeeRoasters
Our customers really enjoy that roast level. Correct, as of right now we're not using Artisan software. The information tracked in Artisan is still being tracked, just in a manual form. In general, we don't like automated roasts. We want full control over the roast. Now, this makes sense due to our size (3lb roasts), but as we grow this may change.
Very cool and inspiring video! Love the Coffee Shrub bag on the wall. Is that Sweet Maria’s outfit? Where are you guys located? Definitely interested in more videos and have subscribed. Keep up the great work!
Thanks for watching! Yes, it was the first official bag we purchased when the business was started. It's Sweet Maria's arm for larger purchases.
We're located in San Jose, California!
Enjoyed your video and profile you use similar to what I’ve used on my SR800 with Razzo Ext Chamber. Interested in the 3e being a fluid bed with greater capacity. How it it vented? I see they come with a vent kit. My venting now uses an inline fan that vents about 20 ft away to the outdoors but in the next room. I imagine I would NOT connect directly but create a gap using my current hood to capture smoke? What do you think? I can’t see your vent so that’s why I’m wonderin. I just purchased a new Kaleido 700g Drum Roaster but struggling to get a good roast using Artisan. Coming from the Freshroast using a predetermined profile of time, air and heat was very easy to produce great coffee. This drum roaster is a challenge. What are your thoughts on using your fluid bed coming from your Behmor for instance?
Hey! There are a few questions here. Hopefully I can answer a few of them. 1. The ventilation fan isn't included with the roaster of the 3e. CC provides some recommended dust collectors, but you really only need one with at least 550 cfm. I'm using one by Bucktool (1hp, 6.5amp). It does fine, but I am having to empty out the chaff bag every few roasts. If I were to purchase one again, I'd go with north of 600 cfm. The exhaust is connected to a hole that leads directly outdoors. Check out our video where we give a tour of the roastery. We discuss this in a little more details, but don't actually show it leading outdoors. 2. I've never used the Kaleido, but it was a consideration when we began, due to the great reviews. I've heard it takes time to build a good roast profile. I wouldn't give up on it yet! 3. The Behmor is great, but it doesn't give you roast air temp or a true view of the bean color, which are extremely important when roasting. Fluid bed roasting is definitely different than drum, but the 3e is very easy to pick up and learn. Part of the reason we make these videos is for others to pick up on how great fluid bed roasting is. It's electric, so no gas exposure to the beans. Very slim chance of bean scorching. I could keep going. Is it on the same level as drum roasting yet? No. Quite far away actually. But, I think it has great promise. Hope this helps!
@@StraitCoffeeRoasters Hey thanks !! ya I love my SR800 fluid bed spare roaster with extension tube just needed more capacity. I wont give up on the Kaleido just yet, in fact, I cupped a decent Ethiopian Misty Valley roast this morning, my first acceptable one. I am learning the main difference between fluid bed and drum is how the heat is transferred to the bean. In fluid bed heat must be maintained at high or medium high levels into 1 and 2c because of high air flow. But with a drum roaster, with lower fan capacity, much of the heat is retained going to first crack so heat needs to be backed off while increasing air to avoid a crash when moisture escapes. I was so use to using a fluid bed that going to a drum was drastic having to learn all over again. lol You 3e roaster is cool! I may get the 3e yet but not without a fight after spending so much $$$
What is this magical place called? I must go there!
The Annex. In Alameda California