Hi Mike. I continue to work my way thru your videos to enhance my coffee roasting experience. My question for you is with the SR800 is there real value in using Artisan if I add the required components? Some of the critical points will be missing in this roaster so that is why I am asking.

Thanks for another easy to understand, informative video Mike. One question dealing with darker roasts. In relation to development phase percentages, if I want to take a roast darker, do I have to readjust the percentages for each of the roasting phases or is it just a matter of lengthening the development phase? If I adjust the whole roast, is there a general recommendation as to where you want to tweak times/percentages? Thanks ahead.

It helps a lot

Thanks for the information. I understand the profile concept, but I think it's focusing in on one set of narrow variables will have limited global affect on the taste. When their so many other factors may have greater negative affect. Grinder, blade types, temperature of extraction, Bean quality. How old are they.?How have they been stored? Milk you use. How do you tie down a variable when each batch of beans you purchase may be changing. I have been roasting 8 years an unless you are only drinking short blacks, I haven't experienced the massive differences drinking a cappuccino. Their are just too many factors.

I bought a 22 lb box of Royal Coffee Crown Jewels Colombian a few years ago and it was fantastic. It's a gamble for one person to buy 22 lbs at a time, but that coffee was excellent. From that I gained trust in their cupping and sourcing.

Thank you Mike!

🤩👍

I've been roasting since 2003. I've bought from Sweet Maria's always except two times. The second time was just now from Primos. Looks to me like Primos didn't sort the beans at all. They vary GREATLY in size, and there is no way I can roast them evenly. So, I'll have to sort them myself. I'm not happy about having to do that. But... I'll learn another thing about this. Thank you for the video!

Thanks for the great videos. I've fallen in love with the Kaleido and am considering it as my first roaster. I'm a bit confused by the drop temperature you chose, 194 C in your plan. According to Using Sight to Determine Degree of Roast on Sweet Maria's, first crack begins at 401 F or 205 C. You're first crack occurred at 190 C or 374 F. Is the difference in temperatures due to where Kaleido places the probe? Is it the accuracy of the probe? Is it because you're using a very dense bean? Is it the result of how you approached first crack?

What are the chances that we're going to get a video in the future about creating a blend? I'm to the point now where I would like to create a signature blend and I would like your thoughts on the process.

Just discovered your channel and enjoyed this video thoroughly. I’m a home coffee enthusiast who aspires to roast and looking to the Kaleido as my choice in the future. This was excellent content and I appreciate the insight. I just subscribed today. Cheers!

Too bad that light roasts on the Behmor require less initial coffee mass. I was looking into the 2000AB Plus as an affordable upgrade to my SR800 with a little less hands-on experience and larger capacity. But I only roast light. It seems there is a real blind spot for something to rival the SR800 (no pre-heating, quite direct control, great visibility, easy cleanup, good enough cooling,etc.) with a higher capacity (in the ~400/500g range) that is below 1k.

There is a simple solution ..15 seconds before fan kicks in I press p5 manual to keep the temperature steady until first crack and there is not temp drop and always same great results

I have this fresh roast roaster and I have the extension tube. I have been experimenting with long low temp roasts. A professional roaster advised me to not rush the roast so I did several batches lasting a half hour . I was wondering if roasting for low temp for so long can dry out the beans too much for them to go to a first crack? The coffee was actually a better outcome in the long slow roast as far as the flavor and mouth feel. But I think there is a difference between a drum roaster and air roaster. I have some of my brothers Kona coffee that he grew to roast and don't want to experiment with that.

Hi Mike. I am finding your videos very informative and are helpful in my coffee roasting journey. At the moment, I am trying to get the different phases in alignment with your recommended roasting time percentages.......not exact, but in the ballpark. My question is with the FR 800 + extension tube, is a dry time of 3 minutes reasonable? I find that I am getting rather fast roasting times with this unit. Thank you and Happy Holidays

I measure my coffee, and water by the 1/10th of a gram, and try to be very consistent with water temperature for the brew. Usually I just make one cup for myself in a french press. I love the outcome. From time to time I have guests, and will make larger batches. I am having great difficulty getting the same intensity of brew as I scale up. Everything I read says that is linear, and my taste buds say.. no, I can not reproduce what I am reading. Maybe a refractometer would provide some numbers. It seems the coffee weight to water weight, all other factors held constant is not linear. Has anyone else experienced this, and are you aware of any solutions slash mathematical relationships. No, I am not afraid of serious math. What I am interested in, is consistent results regardless of brew size. Thank you.

Great information. I always learn something from you. Thanks

is oily bean normal for dark roast level? the oil appearing when the resting time, still taste fine tho but im not sure is it ok or not

Excellent video . Coincidentally I'm retired and spend 6 months a year in the Coffee axis Capital Pereira. I'm there now. My next door neighbour in my condo owns a coffee and chocolate farm. His coffee roast is medium, and he insists that it must be medium. Unfortunately he's not interested in selling me green beans but I can find a farm within 5 to 10 miles away from the city. He also has Geisha , again he isn't interested in selling it to me 😂. I saw a bread machine that's clever 😄. The origen coffee here is basically chocolate, berries , panela, and oranges 1800mts. I've seen coffee bean pickers , their wages is about 5 dollars for a 50lb bag of raw coffee beans , usually poor people that live in the farm fed and provided with their own bedroom. You watch them pick berries its just crazy how fast they do it. And its a tough job on steep hills .

Thanks. I have an ethiopian I want light, but so far in the few roasts I have done, I have been worried that development would be too short, and ventured into medium. I think I will drop right on the end of F.C next. You said it is considered a finished roast. Thanks.

Great Job!

Very helpful video. Do you know of a resource that indicates recommended roast levels for different beans that you can share with us? I do realize that roast levels are a matter of personal preference but guidance for specific beans or regions would be very helpful. Thanks, Mike.

EXCELLENT summary video! I consider myself a fairly experienced roaster that has been roasting for several years, but these back to basics videos are VERY helpful!

hi! it is there a best (or ideal) RPM for the drum to roast 1Kg of green seeds ?

Thanks for sharing this; have you had to replace any of the heating tubes/elements?

Good morning Mike. I was wondering if you could one day discuss the relationship between weight loss, bean density, development time and RoR. I have been struggling to figure out why one batch at 14% development is 13% loss and the next could be 17% loss. I am thinking how much I slow the development is a factor and also bean density. Really appreciate your straight forward videos.

I am beginning to work my way thru your videos, which I find incredibly helpful I am assuming that there would be no charge temp for a FR800, as I have heard from others that pre-heating is not advised.

THANK YOU FOR CONTRIBUTING YOUR KNOWLEDGE TO THOSE WHO LOVE TO ROAST COFFEE THANK YOU FOR TEACHING AND MAKING IT VERY PRACTICAL YOUR WAY OF TEACHING IS VERY USEFUL GOD BLESS YOU IN WHAT YOU DO AND CONTINUE TO DO GREETINGS FROM PERU THESE THINGS THAT YOU TEACH ONLY IN SOME COURSE ONE WOULD LEARN ONE YOU SEE MORE THANK YOU MY DEAR

I love how you embrace the whole range of coffee roasting, from getting very specific with your roaster and profiles imaged on the computer and specific beans to beans from Amazon and a hot air popcorn popper. I’ve got 15 months of roasting experience now and even my first crude attempts were better than what I was paying $20/lb for from Whole Foods. You could taste that it was fresh! Thank you so much. Your videos are great for home roasters at every level of interest. I love my home roasted coffee. Thanks for helping us.

Hey, Mike! I just roasted some PNG for the first time on a Maria’s Popper. I roasted at a higher temperature and do not have nearly the control you do but I am happy with how it turned out, it was tasty! I had no idea what to expect, never had PNG before and I have pretty narrow taste when it comes to coffee but I liked it. I will have to see if there is a video where you did the PNG on a Popper. I will make this note for new roasters: don’t be intimidated! Really, even when you do not have the precise controls that Mike does in his videos it still turns out good. P.S. I brewed up a cup minutes after roasting because I was out of coffee, am looking forward to see how it is over the next couple of days.

Popcorner: i have to drop batch size with the winter season. What it 'feels' like can be confusing. Drop at about 4:30. A gram makes a big difference. You have to consistently try a few roasts and get a pace going. Glad to know i can use ~6 oz. in the Behmor if i need a little more bulk.

Since I am new to this hobby, I think I will keep my charge weight the same to avoid one variable in the roasting process. Your video was very interesting, as are the comments and responses.

I guess you use Celsius since you're so close to Canada 😅

Where does your magnahelic gauge attach to your chaff collection?

Thanks Mike for yet another excellent coffee roasting video. I've been spending quite some time binge-watching your video library and trying to absorb and retain all the information you provide on roasting coffee. In particular, I am most interested in your drum roasting sessions using Artisan. I likely missed where you address this issue but I am curious why you do not use background profiles (either previous roasts or using Artisan Designer) when roasting with Artisan. Without a background profile to follow as a reference, it seems like roasting in the wild, wild west without any guardrails. Just wondering. Thanks again for all the hard work you put into producing your content. I always look forward to the next installment. All the best.

Im seriously looking to the Kaleidos. Has there been an upfate on the auto roast function software? Do the large swings have an effect on the machine? I would think it would prematurely wear the heating elements.

Great information. I'm just starting out. Think I'm gonna try the Behmor for starters.

Thanks for this series. I acquired some helpful info. I have one question about Guatamala beens. I see a lot of options but do not know which one to pursue. Any suggestions? Thanks again.

Mike, thank you very much! Your explanation makes sense to me, so now when my roaster friend tells me he sped too much through with a coffee, I now understand!

TY

Amazon had this and I bought it from there. It stated it was V1.1. It's really poor build quality for the high price. The inner roasting chamber is seated very unevenly so the inner glass tube will not seat evenly and there is a big gap where debris can get down inside the body. I'm returning it never to buy again.

TY

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Hi, I have been roasting for about 2 weeks with a popper, enjoying it so far - would you recommend this over a Behmor or Gene Cafe? Fresh Roast is not an option because I am in the EU with 230v power, plus Fresh Roast doesn’t recommend using it on a transformer.

Thanks for putting this video together. There's a lot of confused and jumbled data out there and the makes it easier to get the basics in.

I roast a variety of beans for home use and go by color and aroma. Your videos are helpful!!👍😎👍

If someone wanted to start a small local business roasting coffee and selling it. Are these types of roasters considered proffesional? Or is conduction the way to go? I am very interested in this roaster. Any advice for a noob would be appreciated!

Outstanding video! I've had my Behmor 1600 over ten years. Thanks for posting - super helpful!

Fantastic video Mike. You were on point with all your observations. I have always done the heat gun/dog bowl method which is basically the original and most manual of all the heat gun methods. The bread maker variations and Larry Cotton's flour sifter wobble disk adaptations are basically the same idea but with a labor saving designs (arms can indeed get a little tired). I have a video of the whole process but I can't send it or the comment is automatically deleted by KZbin. I would like it if you would send me an email address or something so I could get you the link to my KZbin video. I think you would like it. Plus the video is made with a Zoom microphone so you can hear first crack in amazing clarity. I even did a video of a dark roast using some 2 year old Brazilian beans strictly to get the amazing sound of second crack and I never roast that dark otherwise. Now some observations. 1. I mostly do Ethiopian naturals so I can vouch for the variability of color in the final roast. Total color consistency is impossible with Ethiopians (natural more so than washed). I follow the exact same methods with a Colombian for example and get near perfect color and darkness consistency. 2. You are so right that size of the roast will determine the length of the roast. And the distance you hold the gun will help in temperature control also. Backing off a little bit can extend the time of a roasting phase. 3. Also true that tipping and burning are unheard of when the beans are moved around enough. Others methods like stovetop skillet roasting are almost impossible to perform WITHOUT burning and tipping. 4. Your roast times are spot on. First crack at 8 1/2 to 9 1/2 minutes is my experience as well. And 1 to 1 1/2 minutes of developement determines how light the roast will be. 5. I came in 28th out of about 80 entrants in one of Bodhi Leaf's home roaster competitions. I was thrilled to get the confirmation that this method really does make great coffee. And the winner used a $7,000 roaster! 6. When I first started using this method just to see if it would work back in 2015, I also bought a popcorn maker to compare it with. But it worked so well that I didn't want to ruin the popcorn maker by overtaxing it with coffee roasting. Besides it makes fantastic popcorn. Once again thanks for a great video with a lot of very knowledgable insights.

TY