Interesting that you charge at such low temperatures.On my bullet if I was doing 300 g I would probably charge at about 210 c... Perhaps that has got something to do with different machines. It is also very noisy, is the cooling fan on permanently?
@RonNetsu4 сағат бұрын
What kind of Roaster do you have ?
@RonNetsu4 сағат бұрын
How about KonaCoffee? Grams/Liter
@AjayKumar-jz1ip8 сағат бұрын
Informative video, Ajay Kumar from India
@petes2572Күн бұрын
Hey Mike, awesome video as always! Roast curve 👌👌. How would you adjust your plan for a larger batch size? Say 850g. Do you typically skip allowing the coffee to soak on a roaster like the Kaleido? ie continuing to apply heat charge to TP? Thanks again!
@VirtualCoffeeLab18 сағат бұрын
Hi Pete. I never really soak at all with the Kaleido. For a large bat size I use a high charged temperature if the Coffee can handle it and I’m usually 85-95% power right from the beginning. I find myself getting to dry end around 5 1/2 minutes.
@VirtualCoffeeLab18 сағат бұрын
I forgot to mention that I don’t think I would be able to get a good light roast with 850 g on the Kaleido M10. I don’t think there’s enough power to pull it off without potential roasting defects
@zenASDF2 күн бұрын
Great small roaster, the only downside being the level of noise on the graph makes it tricky to detect flicks and crashes.
@VirtualCoffeeLabКүн бұрын
I see what you mean. Trends are easy to see. I didn’t see any way to smooth the ROR in Roastime.
@johnsnow36023 күн бұрын
Watched this one and the other video of how to make a plan. It's amazing to see how you planned ahead and executed beautifully. It is definitely the way to roast a good coffee. The question I have is how you determine those milestone parameters. You mentioned the tasting notes, density of the bean, etc. But how do you correlate the information and come up with those milestone values? Hope you could produce another educational video to talk about it. Thank you!
@VirtualCoffeeLab2 күн бұрын
Thanks for your comment and for watching. Not all of my roasts are beautifully executed. Some are complete disasters and I try to look at those as learning experiences. I'm able to hit the milesone's in my roasting plan because I have roasted close to 200 roasts on this M10 machine. I am very familiar with the necessary charge temperature and weight require to run a roast like that. When I roast a new coffee, I try and use a similar type of coffee variety, density, and process as a reference. Then I will roast that plan and tween as necessary. I think your question about "how to correlate information and determine the milestones" is really good. I kind of addressed this in the video. Because I wanted a light roast and the tasting notes seemed to be on the delicate side (meaning they might not work with a darker roast) , i determine my total roast time and the drop temp. I determine the middle phase time based on several things including how focused I want the acidity to be. I don't have a better way to express this AND it is my opinion, not a rule. I have a range of time I generally stick with for the middle phase. I like roasts that have 3 - 4 1/2 minutes in the browning phase. This can vary if I am using an air roaster or really small batches. But generally for batches of 400-1k I am in that range. For that particular coffee being roasted, the notes will change from the light bright notes to more darker muted notes in that span of time. I could roast the same coffee with a 3 minute middle phase and a 1 minute 15 second development and another with a 4 minute middle phase and a 1 minute 15 second development and the coffee will have different tasting notes. So, depending on the notes I want I will manipulate the time in that phase. The browning phase is the same but different. I use the development phase to tame down acidity. The longer the development, the less acidity and definition in the notes and the more roasty it will be. I don't know if any of that makes sense but that is my thought process. Because I am familiar with the roaster and coffee I have a pretty good idea of my charge temp, drop temp need to be and from there i figure all the other parameters like total roast time and then the browning phase time. Oh, one more thing. I've been using a general approach for development time based on roast level. The lighter the roast the shorter the development time. Light Roasts about 1 minute or as long as 1 1/2 minutes depending on the bean Medium Roasts about 1 1/2 - 2 minutes depending on the bean Darker roasts about 2 - 3 minutes depending on the bean
@opaitaon52304 күн бұрын
Can this be used for a micro Roastery? I know it can roast up tô 1kg per batch, but how many batches could it roast per Day ? Im interested in buying one, I own a Brunch shop in Europe and want to start roasting with a small roaster like the allio bullet r1 v2
@VirtualCoffeeLab3 күн бұрын
Hello Anselmo. This roaster is used by many micro roastery cafe and others who sell at farmers markets. At full capacity, the roaster will take a little longer to complete a roast. At best, you could complete about 4 roasts per hour which would be about 4 kilos of green coffee / 3.5 kilos of roasted coffee. If you are doing light roasts then it would be more like 2.5 kilos per hour because you will need to use smaller batch size for light roast. I would reach out to Ingo at Roast Rebels. He is an Aillio distributor in Europe. His youtube channel is www.youtube.com/@CoffeeRoasting
@digital-domain4 күн бұрын
I don't usually comment on videos, but I have to say that there's a lot of value in your videos. I'm just at the very start of my roasting journey, doing my research before I buy my first roaster. Thank you for sharing your knowledge and experience to this community!
@VirtualCoffeeLab4 күн бұрын
Thanks Adrian. I'm glad my videos have been helpful. What roaster are you considering? Just curious.
@digital-domain3 күн бұрын
@@VirtualCoffeeLab I was initially thinking of getting the Gene Cafe or kaleido m6 but now I think I might invest in the Aillio Bullet because I would like to make enough for friends and family. Any recommendations on a first roaster that's enough to eventually get into small farmers markets?
@VirtualCoffeeLab4 күн бұрын
The Artisan log file for this roast is available for free at my BuyMeACoffee site buymeacoffee.com/virtualcoffeelab/e/286061 I mistakenly placed the wrong artisan file in the BuyMeACoffee link when I first made it available. If you already downloaded the file, it should be names: 24-08-04_ethiopian-400g-190c-194c.alog You can download the file for free here: buymeacoffee.com/virtualcoffeelab/e/286061 Sorry for the confusion.
@willzzz28365 күн бұрын
Hi Mike, Thanks for being such a great baking mentor! I really appreciate your approach to roasting. I’ve been working on a project inspired by your methods-it’s a baking app called HiBean. I noticed that artisan can be a bit challenging for beginners like me, so I thought an app might help. We’re currently in beta testing, and it would be great if you could give it a try. If you’re interested, I’d be happy to share the download link with you. Looking forward to hearing your thoughts!
@larryminer71775 күн бұрын
Just got a Guatemala Gesha from Sweet Maria and I wanted to try a lighter roast even though they recommend city to city+. Watched this with interest but my past experience has been that I hit first crack about 382F but I see that this is where you are doing your drop. Any suggestions on what I need to change? Thanks Mike and keep up the great work.
@VirtualCoffeeLab5 күн бұрын
Larry, don't compare my temps with yours. If 382 is your fc temp on your roaster, then for a roast like this, consider dropping your coffee within 3-5 degrees. If your ror is low enough as you enter FC then you should be able to do that and finish out your roast with a little over 1 minute of development
@larryminer71775 күн бұрын
@@VirtualCoffeeLab That sounds like a plan. I will definitely reduce my ror going into FC. Thanks Mike
@bolerkai5 күн бұрын
Thank you, I am learning, slowly. 😁
@VirtualCoffeeLab5 күн бұрын
Hi Levon. Thanks for being a subscriber and watching. I'm glad my videos are helpful!
@MokuToddMorrisSteve5 күн бұрын
Great video, Mike! One question, do you change the Artisan settings for the pid or graphs, your ROR seems much smoother than what I usually see. thanks!
@VirtualCoffeeLab5 күн бұрын
Hi Bill. I believe I am using the default settings that come with the M10 artisan config. I took a quick look at my Config > Curves > Filters and smooth curves is set to 5. ET and BT smoothing is set to 6.
@IMNOTABARISTA5 күн бұрын
Such an awesome video! ❤️ We’ll be roasting the same coffee tomorrow-wish us luck! 🙌☕
@VirtualCoffeeLab5 күн бұрын
Cool. Let me know how it turns out.
@LivingTheLifeRetired5 күн бұрын
That’s amazing perfect timing. I’m going to try down load the file and if I can get it loaded up. Another great video and very helpful. My roasts never really come out according to my plan but a do have a section in my log for a plan and I do one up for every roast. I find that the times Artisan say are not all that accurate but maybe I need to enter more info into my roast? Nice job and thanks.
@VirtualCoffeeLab5 күн бұрын
They're not all like that Edward. Occasionally it all goes wrong. This was a delicious coffee. The artisan predictor that appears for dry and fc is a moving target. As your ror declines the time should get longer. Are your actual event times much different than what artisan says?
@shanewilson21526 күн бұрын
Hi Mike, l like the roast plane it makes a lot of sense.
@VirtualCoffeeLab5 күн бұрын
Thanks Shane. Making a roasting plan first has really helped me roast better!
@user-ew7hs5kj3t6 күн бұрын
Hi Mike! Awesome walk through with the new M10 roasting these fruit forward Ethiopean beans! Is there any where in your archive of videos that you share about Artisan settings? I can't seem to get the same smooth looking ROR curve like you have, it's all choppy with spikes up and down. I know it's about the balance between probe sensitivity and smoothing, but please share the ballpark settings that are useable and helpful to us home roasters. Many thanks in advance and keep up the good work!
@VirtualCoffeeLab5 күн бұрын
Hello Tuan. Thanks for watching and your encouraging words. I believe I am using the default settings that come with the M10 artisan config. I took a quick look at my Config > Curves > Filters and smooth curves is set to 5. ET and BT smoothing is set to 6.
@saedalnaimat6 күн бұрын
Hello aren’t we supposed to have at least 20% development time ? Why did yours have only 13%?
@VirtualCoffeeLab5 күн бұрын
Hello Saed, thank you for watching and for your great question. The 20% "requirement" became popular when Scott Rao (for whom I have great respect) included this in his book "Coffee Roaster Companion". It is a great book that I highly recommend. In my "essentials" playlist I have a video that suggests you have a 20% Development Time Ratio (DTR) which I recorded several years ago. For me, that video was a perfect starting point for any new home coffee roaster. It is a solid phase percentage that will produce good roasted coffee. It is a starting point. Since then, I have realized through my own experiences that DTR is helpful but can also be misleading. I focus on time in development, not just the percentage. Not long ago, Scott Rao was asked the very same question you asked. He was asked if it was a mistake? Scott responded: " The most famous (or infamous) advice in The Coffee Roaster’s Companion is a recommendation to drop coffee at a DTR of 20%-25%. Was that a mistake? Perhaps in delivery, but not in substance. Do I roast to 20%-25% DTR? Not often. Huh? At Prodigal, for example, we use an air roaster and average lower than 12% weight loss per batch. We’ve occasionally neared 20%, but most roasts end up with much lower DTR.... " There is more to Scott's answer. I would encourage you to read this article. It is very interesting. www.scottrao.com/blog/2023/10/6/what-changed-in-coffee-over-the-past-30-years For me, I base my development time and ratio on my goal for what i want to taste in the cup. I use the development phase as a place to determine the amount of acidity i want in my cup. It isn't just time we should be looking at as we decide our roast profile. Bean color and ending temperature are huge factors. There is a lot more attached to this topic, but for now, I hope my response was helpful. What do you think?
@johnsnow36023 күн бұрын
@@VirtualCoffeeLab I like your answer very much. I noticed that for my R1 roaster, with 17%DTR I can get good results most of the time, mainly based on the color. However, in some cases, like Sumatra, it does not work well. I may need to watch for other factors, like the ending temp. Thank you for your responses to the comments. I always learned something from them.
@mattseibert85886 күн бұрын
This video is golden! I've been waiting for something like this on the M10 for such a long time😊. Your content is so good and down to earth. I have yet to watch an unhelpful video...and I don't even own most of your equipment 😂 2 questions: 1) Why such a small charge weight and 2) how would you envision the roast plan may change for an Ethiopian natural?
@VirtualCoffeeLab5 күн бұрын
Thanks for your encouraging comments. Charge weight is what allowed me to roast that profile. If I would have loaded up the roaster with beans, I never would have been able to get the peak ROR necessary to complete the roast in under 9 minutes. I generally roast light roasts at about 400 grams, medium roasts around 600-800 grams, and darker roasts will be 800 +. Now, that is a really general statement and there are exceptions. I could roast dark with a 400 gram roast and it would be longer than 9 minutes. I did a video about how batch size will influence a roast profile. In that video, I used the fresh roast coffee roaster and did 2 different batches with different charge weights. All other settings remained the same. The results will be different with your drum roaster than the air roaster. I would encourage you to experiment with two roasts and change the batch size by 15-20%. See the video here. kzbin.info/www/bejne/h6OxlWOCZtRredE Regarding the Ethiopian natural, I would probably use a lower charge temperature compared to the washed. So, instead of 190c, I might use 180c. I'm guessing. naturals seem to take on heat quicker than washed beans.
@mattseibert85885 күн бұрын
@@VirtualCoffeeLab Makes since. I'll give the experiment a try. Just an FYI, not sure if I'm doing something wrong but they profile on your buy me a coffee sight doesn't quite match the one in the video. The drop temps are off.
@VirtualCoffeeLab4 күн бұрын
Matt, thanks for telling me about the profile. I uploaded the wrong one. Oops. I have corrected that and the correct file is now available for download. The file name should be 24-08-04_ethiopian-400g-190c-194c.alog Sorry for the confusion.
@victorrimkus83846 күн бұрын
Very nice presentation.
@VirtualCoffeeLab6 күн бұрын
Thanks Victor! Glad you liked it :-)
@greysuit176 күн бұрын
Can you charge this machine? Is that necessary on this type of machine? I just roasted a Honduras on a medium roast and it’s tasting a bit harsh. Not sure what direction I need to go.
@VirtualCoffeeLab6 күн бұрын
The Roma is an air roaster which does not need to be pre-heated. You can start your roast from room temperature. Are you roasting using the auto mode? If your roast is too harsh, consider roasting one level lighter and see how you like that. At some point you should consider manual roasting. It opens up a whole new world and your coffee roasts will really improve. Thanks for watching and being a subscriber. Sounds like you are enjoying your Roma Pro.
@greysuit176 күн бұрын
@@VirtualCoffeeLab thanks, I couldn’t find any info on that. I will try it again going lighter. I tried manual roasting but the beans I had were really old and gross. 🤢 I’m taking a step back and taking your advice and taking notes and tracking temps every thirty seconds and getting a feel for it. I’m still trying to grasp roasting concepts and your videos definitely are helping. Do you have a good video or resource that gives a general overview of what you’re trying to do in each kind of roast, light, medium, dark etc. Your videos have helped me understand rise and that first crack is not an event. Hopefully I will grasp this better and know what I can and shouldn’t do roasting manual. My goal is to get sweet and note defining coffees. Thank you again for your tremendous help.
@VirtualCoffeeLab5 күн бұрын
I don't have a video for each of the roast levels on the Roma Pro but have done different videos for medium and dark roasts. I think the playlist "secret sauce of coffee roasting" will help with some of the basic concepts for roasting and putting together a plan. Even more basic would be to pay attention with your senses as the coffee is roasting. Notice the color change, the size of the bean swells, the texture changes, the aroma changes, and even the sound is different as the coffee looses moisture. These are things to notice as the coffee roasts. Then, connect those changes to events like dry, first crack, and when to end the roast. The Roma Pro has GREAT visibility compared to many other coffee roasters. One thing to note. When you watch my videos, I may talk about some concepts that are "drum roaster" focused. They may not directly apply to an air roaster like the Roma Pro.
@greysuit175 күн бұрын
@@VirtualCoffeeLab thanks this is very helpful
@kensafranek23066 күн бұрын
Thanks Mike, Great video, Question for you, A friend sent me some Kona coffee beans, Would you recommend the same roasting profile to obtain the most flavor from these beans,? Thanks I’m roasting on a SR800 and my med roasts are about 10 minutes with 15-17 % development
@VirtualCoffeeLab6 күн бұрын
Hi Ken. I don't think so. Without seeing the coffee I couldn't say for sure. Chances are the Kona is a more earthy, chocolatey coffee that is not as much a fruit forward kind of bean.. This profile lends itself to higher density coffee to highlight acidity. It the coffee 100% kona or is it a blend. Your roasting on the fresh roast so a coffee like the one in my video will be shorter total roast time. Are you still roasting with the Razzo?
@kensafranek23065 күн бұрын
@@VirtualCoffeeLab Thanks Mike, the bean is suppose to be 100% Kona, I’ll let you know how it turns out,,,It was birthday present from a friend and yes, still using the Razzo tube with Roastmaster software,,
@aikitarik6 күн бұрын
Thank you.. even though I’ve been roasting off and on for >20 years, I am learning an enormous amount watching these. I developed a taste for lighter roasts, but I couldn’t really roast with a profile (varying temp or air) on my old original Hottop and recently acquired a Cormorant roaster to play with.. it’s been an amazing change in capability and learning what how different profiles affect taste has been wonderful.
@VirtualCoffeeLab6 күн бұрын
wonderful. I hope you enjoy your Cormorant roaster. Is it the 500 gram model that tilts to empty the roaster? Thanks for being a subscriber!
@Thetache7 күн бұрын
I just used mine for the first time yesterday and can confirm that this review is 100% accurate, I have had a gene cafe cbr101 for about 2 years and I have to say bar the unknown longevity this is a way more efficient and simple device to get into home roasting. In all honesty it is like a pokemon evolution of a $20 popcorn machine (my first home roast excursion) but at the kickstarter backer price it is the ideal entry device for homeroasting. The tip about setting it for a darker roast then stopping it at your desired level is how I used it first time, 1st crack at 6:30 then ended it at 7:30 with the cool button. Very even medium and very little chaff left on the beans
@VirtualCoffeeLab6 күн бұрын
Thanks for your honest feedback about my review. I don't do many reviews because new roasters don't come along very often or they are too expensive to buy. This is a very interesting roaster with great visibility. One feature I don't like is the bean shoot. I hope they improve it to be a little bigger so the beans don't get clogged while dispensing after roasting. Other than that I think manual roasting could be pretty fun on a roaster like the Roma. I'm glad you are enjoying your roaster!
@Thetache6 күн бұрын
@@VirtualCoffeeLab The bean chute on mine cleared the 150g very quickly with no clogging so maybe the production one has been rejigged to cure the issue? I will try it with 300g on the next run and see what the results are like then but I have to say on first use I am loving this machines design and features. Lots of space to develop and experiment to learn the art of roasting.
@VirtualCoffeeLab5 күн бұрын
That is great to hear. I'm glad you are having a great experience with the Roma.
@NicolaM-gx1cw7 күн бұрын
Really interesting and informative video! As a novice roaster I've been doing lots of research, and finding channels like this one has been fantastic. I'll make sure to watch your other videos.
@VirtualCoffeeLab6 күн бұрын
Thanks for watching!
@LivingTheLifeRetired7 күн бұрын
Good video Mike. I like this style where you narrate the process while the video footage plays. I’m still keeping on with my M1, and I always look forward to my coffee roasting sessions. I hope you are doing well. Edward.
@VirtualCoffeeLab6 күн бұрын
Hello Edward. Thanks for watching and checking in. I'm glad you like the format. By the way, do I owe you an email? I've been crazy busy lately. Roasting anything interesting lately?
@LivingTheLifeRetired6 күн бұрын
@@VirtualCoffeeLab I don’t think you do. Well it’s good to be busy. I’ve taken up another hobby as well, woodworking. Just another money pit. My wife complains that all my hobbies require significant investment and take up too much room, and are heavy. I’ve got a couple of Ethiopians mostly roasted to an Agtron in the low-mid 60’s (medium) and a HueHue to a solid medium to dark (Agtron in the 50’s) for espresso. I’d really like to find a nice bean where I can tease out the distinct fruitiness flavours and I’ll probably try to aim for a lighter roast like you did in this video. I’ve also revisited my DiFluid and the app and tweaked my recipe a bit thanks to your comments.
@VirtualCoffeeLab5 күн бұрын
Hobbies are a nice way to learn and express our creativity. I've scratch built radio controlled airplanes. So, some woodworking as well as getting to fly them. Let me know how your light roast goes!
@brucemunck37577 күн бұрын
Ikawa claims that using a single profile and the same beans will result in pretty much identical roasts time after time. The funny thing is that there are no such claims made for the Aillio Bullet even though it can use recipes to automate roasts. Do you know how the Ikawa can accomplish that while the Bullet can't? Perhaps Ikawa user far more sophisticated electronics? The Ikawa Home roaster is far more economical than the Bullet, but I'm not sure that their claims of repeatability are real.
@VirtualCoffeeLab6 күн бұрын
Hi Bruce. The Ikawa is a sample air roaster. It roasts totally different than the Bullet. The bullet will roast a much larger capacity (up to 1 kilo) compared to the Ikawa with is a max of something like 150-200 grams. The ikawa is controlled by an app on your phone while the bullet is controlled by either the control panel on the roaster or Aillio's proprietary roasting software (roastime). These are two totally different roasters. I understand your question about the Ikawa but it doesn't make sense. The Ikawa could roast the same profile but because the density of the coffee will be from bean to bean, the end result (roast level.) will be different. I experienced this important fact while using the LINK roaster. It is similar to the Ikawa in that it is a 150 gram sample roaster. The link uses a formula to determine a profile based on bean density and varietal. The result is a profile for THAT bean. the next coffee type will likely use a different profile. Are you considering purchasing one of these two roasters? They are really different from each other. Do you want to roast manually or automatically? What are your requirements and How much coffee are you interested in roasting each week?
@mrmedic20127 күн бұрын
So cool! Thank you Sr.
@VirtualCoffeeLab6 күн бұрын
Thanks for watching!
@oddsman018 күн бұрын
Anyone know if the sr540 and the sr800 have the same size base? I’ve heard the fan is a little stronger on the sr800, but I’m wondering if base will fit I’m my little desk area as well as the sr540
@VirtualCoffeeLab7 күн бұрын
Hello Christopher. I believe the chassis body footprint is the same between the two models but the heat and fan power are different. Because the sr800 phase to move and roast larger capacities of beans, the heating element and fan are more powerful.
@jessicamedov679311 күн бұрын
Is the discount code still works ?
@VirtualCoffeeLab10 күн бұрын
Hi Jessica. I think the discount code ended a couple weeks ago. I’ll trim that section of the video to avoid confusion.
@TheBololo0111 күн бұрын
Hello! Thank you for this video! I bought the M10 gen 2 after a year of owning the M1. I can't seem to get the ROR on the M10 to go above 16C/min. I'm roasting at 500g batch, charge temp 180C. The ROR curve seems to be shallow despite roasting only at 50% capacity. Is this normal for the M10?
@VirtualCoffeeLab10 күн бұрын
What power setting are you using at the charge temp?
@TheBololo0110 күн бұрын
@@VirtualCoffeeLab I'm usually at 45-50% power at charge temp 180C. Once the beans go in I drop the power to 0-10%, before turning it up again to 80-85% at Turning point. Even with the power at 0% after charge, my TP temp is still quite high. TP happens at around 1:00 @100C. It's also worth noting that the BT reads a bit lower on my M10S. Dry End @ 140C, FC @180.
@VirtualCoffeeLab8 күн бұрын
Lower your charge temp to 170c and keep your power at 80% without turning power to 0. Your roaster isn’t designed for a soak. You should see a higher ror 20-25 peak and then start to come down a little before the dry event. Manage power so ror is around 20% at dry end.
@wesleycantwell46411 күн бұрын
Hey Mike, I really enjoyed this video. As an Amazon Vine product reviewer, I was offered the Roma Pro for review and expect delivery tomorrow, so stumbling upon your primer was very timely and informative. Having never roasted coffee beans before, or even considered doing so, I'll be embarking on a whole new journey and hobby, which I'm pretty excited about. I've subscribed to your channel to help with the steep but fun learning curve. I have no doubt that you'll hear from me again. I don't even know where to order good green coffee beans yet, so my next stop will be your video on the topic. Thank you in advance for the plethora of advice I'll glean from your channel. Bravo.
@VirtualCoffeeLab10 күн бұрын
Enjoy the Roma Pro Wesley. It has the capability to roast some really good specialty coffee.
@frankvoge161012 күн бұрын
Hi Mike, how do you determine how long you want the total roast time to be from charge to dump? For the purpose of dividing the times for the 3 phases.
@VirtualCoffeeLab11 күн бұрын
Hi Frank. Great question. There are quite a few variable that won’t allow me to give you a cut and dry answer. Here are some variables. Type of roaster Bean type Batch size Process type Bean density Roast level There are other variables, but these are a few that stand out. Let me know more about the variables I mention so I can give a better answer. my upcoming video addresses your very question. It all starts with a roasting plan. I have a video in my profile series playlist that highlights the worksheet. The worksheet is available for free download at my buymeacoffee.com/virtualcoffeelab/extras
@FaithAndCoffeeBean14 күн бұрын
Great video 👍🏽☕️😎
@VirtualCoffeeLab13 күн бұрын
Glad you enjoyed it
@ronsamborski483314 күн бұрын
Found this very helpful!
@VirtualCoffeeLab13 күн бұрын
Great. I'm glad it is helpful. What are you using to roast coffee?
@warababeser115 күн бұрын
Amazing, I've decided to get a roaster same as your's. Will it be convenient to use this type in an apartment. And use the fan suction in the kitchen, above the stove, for the exhaust smoke to go through.
@VirtualCoffeeLab14 күн бұрын
This roaster weight 75 lbs and is not designed to be moved. Venting directly outside is recommended. I don’t think this would work well in your apartment. Another less expensive roaster with a smaller footprint that had similar feature except it is electric would be the Kaleido M2 which is a 400 gram drum roaster. See the espresso outlet website for details. They also provide great service and support
@warababeser114 күн бұрын
@@VirtualCoffeeLab Thanks for the reply, actually I had plan's for the Yoshan EC-500. It's around 33kg. Electric powered. Problem is I can't make holes in the wall for the exhaust. That's why I wanted to use the kitchen exhaust fan. Do these small roasters produce a lot of smoke?
@VirtualCoffeeLab13 күн бұрын
the gas roaster weights about the same as the electric. It's heavy for a traditional kitchen counter. Venting issues are the same between the two. The darker you roast the more smoke there will be. You can produce a lot of smoke if you go to 2nd crack. I can roast inside with no smoke because I generally roast on the lighter side of medium. While there is a chaff collector, it isn't a filter. Chaff will escape and go out the vent (not that much but some....). The Kaleido m2 weighs less, and I believe won't blow as much chaff out the vent.
@garygreenstreet82915 күн бұрын
I think you mentioned drum speed here but you didn't change it from the slow speed throughout the roast. What effect does drum speed have on the roast process?
@VirtualCoffeeLab14 күн бұрын
Hi Gary. Actually, I changed it twice. The first time I actually slowed it down by mistake. Then a little later I turned it back up. For traditional drum roasting, drum speed can be used to promote convective heat transfer. By increasing the drum speed, the beans are “lofted” and spend less time with conductive heat transfer (touching hot metal or beans ). The other factor is the Behmor light. Dragging the beans higher up the drum wall with a faster drum speed allows more exposure to the quartz light. At least in theory. This would help speed up the roast.
@danyatchyshyn545916 күн бұрын
Thanks for the video. I am about to set up my M10 and was trying to figure out the exhaust issue myself, what is the adapter you are using?
@VirtualCoffeeLab16 күн бұрын
Hi Dan, I’m using a reducer from grainger www.grainger.com/product/JET-Dust-Collector-Reducer-Sleeve-48RJ24 with some mods. I used tin snips to cut slices in the 2” and so it could flare with the tapered exhaust tube. I used radiator clamps to secure
@danyatchyshyn545916 күн бұрын
@@VirtualCoffeeLab thank you for the help.
@cavemanstan616117 күн бұрын
I have roasted 2lbs with the m10 before and I used the peaberry from Tanzania. I used a lower power setting than you did here and it seemed like I hit second crack really quick. I heard first crack and then what I thought was still first crack it turned into a rolling second crack. Happened way faster than I planned. It was my 5th time using the m10 but I feel that my roasts go too fast. Any recommendations from your experience with this roaster? I want the development phase to last longer but haven’t figure out the settings for burner and air.
@VirtualCoffeeLab16 күн бұрын
Absolutely. How much coffee are you roasting per batch. Tell me your charge temperature, event times with temperatures and your desired roast level.
@cavemanstan616115 күн бұрын
@@VirtualCoffeeLab My batch size has varied but I’ll be sticking to about 2lbs. I was using a charge temp of 340F, and that might not be high enough, but I’m still learning this machine. My desired roast is more of a Vienna Roast for the Tanzanian Peaberry, and I noticed that the BT didn’t get much over 400F and was already in second crack. I did not hear a moment between first and second crack and was shocked to see it already dark and oily when I thought I was still in first crack. I don’t have the temp readings for you. My apologies.
@VirtualCoffeeLab13 күн бұрын
I would imaging your roasts last 12-14 minutes or longer with that charge temperature and batch size. Roasting 2 lbs (900 grams) I've charge my roaster as high as high as 425f/220c degrees with a drum speed of 90. This helps me get a higher initial rate of rise and a shorter total roast time than a lower charge temp of 340f/170c.
@cavemanstan616113 күн бұрын
@@VirtualCoffeeLab awesome. I will try that. Thank you for your reply.
@bolerkai17 күн бұрын
Thanks Mike, learning
@VirtualCoffeeLab16 күн бұрын
Wonderful! Glad it is helpful!
@cameronmhayton21 күн бұрын
Thank you for using Celsius!!
@VirtualCoffeeLab20 күн бұрын
I'm trying to include both F & C in my videos. Thanks for watching!
@benjaminhansen634721 күн бұрын
Thanks for including degC. For me (and perhaps others) it has been the practical link to useability which I feel I’ve missed on many great videos of yours I’ve watched. Tks
@VirtualCoffeeLab21 күн бұрын
Glad it is helpful! Thanks for watching.
@jerryhubbard446122 күн бұрын
I brew 60 ounces each morning of the coffee of the day. Never know what that will be. In the evening I will use pour over for another 32 ounces of usually a different bean. Right now I am drinking some Sweet Maria's South American blend in the pour over I roasted. . 8.2.2024
@VirtualCoffeeLab20 күн бұрын
Good stuff!
@jerryhubbard446122 күн бұрын
I use the Breville Smart grinder Pro and it has the most consistent grind I have ever seen. I also use the Breville Precision brew. Together they make a great team. I use unbleached paper filters rinse first.
@VirtualCoffeeLab21 күн бұрын
Thank you for sharing Jerry.
@GwenArlene818122 күн бұрын
Love it! I found my popcorn popper for $4 at a local Thrift Shop. After roasting several small batches, I let the roasted beans sit over night to degas for more flavor development. Now I'd never go back to buying roasted beans, because now, I've got the freshest, best tasting/smelling brew in the WORLD, right in my very OWN HOME!!!!!!!!
@VirtualCoffeeLab22 күн бұрын
That was my experience as well. Believe it or not, it gets even better if you move into a home roaster with heat and fan control. Lots of fun and really good coffee!
@GwenArlene818121 күн бұрын
@@VirtualCoffeeLab Oh my, I might NEVER leave HOME!
@shanewilson215224 күн бұрын
Once again Mike a very good and instructional video
@shanewilson215224 күн бұрын
I still use my Behmor on smaller roast.
@VirtualCoffeeLab23 күн бұрын
Nice. Thanks for the encouragement Shane. Enjoying your cooler weather?
@cristobalmunoz575625 күн бұрын
Can that probe trick also be done with a behmoore 2000 drum? Do both models use the same drum? Any idea if it’s a easy/straight forward hack for the less handy among us?
@VirtualCoffeeLab24 күн бұрын
I have not seen a 2000 drum up close so I don't know. It seems like behmor only offers one type of replacement drum found here behmor.com/product/roasting-drum-cylinderone-only-per-person/ but you might want to email them to be sure. I don't know how easy it is because I didn't do the hack and drill the hole .
@theagenereux25 күн бұрын
Big fan of the channel, i have been learning alot from your videos and your very entertaining to watch. Im starting my roasting journey and im hoping to get really good at roasting light and fruity
@VirtualCoffeeLab24 күн бұрын
Thank you for watching my video and for being a subscriber. I have posted the recipe for this Behmor roast on my Buy Me A Coffee Extras page here: buymeacoffee.com/virtualcoffeelab/e/283524. It is free to download.
@firedearthpottery285325 күн бұрын
Wanted to check out your roast profiles up for the Aillio bullet. I think I've only seen you do one on your channel? Have you done a few more since then? Wanting to roast a Kenya soon and trying to decide on a good profile for Max fruit and flower.
@VirtualCoffeeLab25 күн бұрын
Thanks for your message. I just tested the link on the buymeacoffee.com/virtualcoffeelab/e/280615 page which worked fine. When you click the link to see the profile, it takes you to Aillio's public site roastworld. If you are not logged into the site you will be asked to sign in. That is how their site works where the profile is shared. I'm sorry you had difficulty accessing the profile. The profile is of the Guatemala Huehuetenango I roasted in the video I posted here on youtube. I would like to roast more on the Bullet and hope to do so in the near future.
@firedearthpottery285325 күн бұрын
@@VirtualCoffeeLablink worked from your website, not from above for my android. No worries! Thanks for all your doing and learning with us