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@renederieux1057 8 сағат бұрын
So all aspects of roasting can be done by machine. Can a machine also develop a blend?
@renederieux1057 9 сағат бұрын
Do all roasters use these automated systems? Would love to see a video of someone roasting "manually".
@sovdacoffee 2 күн бұрын
Thank you for breaking this down Kat! B&W was one of the first roasters to take a chance on SOVDA and incorporate color sorting and it's so awesome to see the ins and outs explained in Raleigh!
@sovdacoffee 2 күн бұрын
The workflow at Black and White is exceptional for not only efficiency but for employee care! They've done a great job designing it.
@sovdacoffee 2 күн бұрын
Kat has such a knack for breaking down the specialty coffee production process and we're so thankful for the clarity and expertise she brings!
@RamadanYaseenMohammed 2 күн бұрын
I really like it your explain and also lm interested This work thanks so much for information
@jonathanbeaumont6817 2 күн бұрын
I'm WAAAY late to the party so bo worries if you dont remember or have the notes, but - how did the coffee end up in a cupping? Did your tasting align with your assessment in the video of how you would adjust the roast for second attempt? Awesome video, really interesting insight - thanks!
@DaddyMakesCoffee 3 күн бұрын
Thank you Kat for reveling the actual labor behind every enjoyable sip of coffee!
@theslyfox8525 4 күн бұрын
So which method is better? Which gives what kind of tastes?
@garithprior7060 4 күн бұрын
The only problem with this video is that I only discovered it so late. @RoasterKat. Thank you for such an amazing video. Very informative, providing insights to the different processing methods.
@Rayyankhan49547 5 күн бұрын
Hello I am coffee Roaster Saudi Arabia working
@aasishshrestha4764 7 күн бұрын
I cae around submerged process coffee few weeks back< what does submerged fermentation means and how is it done? is it similar to yeast inoculated one?
@roasterkat 5 күн бұрын
I’m not sure - you’d have to ask the producer. In my mind submerged just means the coffee was kept under water for a period of time, but different producers sometimes use the same words to mean different things.
@Vitalcoffeeroasters 7 күн бұрын
Hey Kat! Is there any worry about moisture management or impact due to the coffee not being in grain pro bags? Or, is this used to predose the coffee for the day so the coffee is used pretty quickly.
@roasterkat 5 күн бұрын
Great question - these coffees are being used pretty quickly. Each compartment can hold about 10 bags and I’d say on average they’re being emptied and refilled almost weekly or bi-weekly so the coffee is only out of bags for a short period of time. I haven’t checked moisture loss though- that would be an interesting trial🤔
@Frisbeeninja2 10 күн бұрын
Hi Kat, I hope you are doing well, and I really enjoy your videos! Could you do a video about the shipping process from the farm to your roastery? Such as: what licenses you need and what companies you recommend for transporting a pallet full of coffee? Thanks for the amaxing content!
@roasterkat 8 күн бұрын
Hey, thanks for the idea. I don’t actually work in a roastery these days, nor have I purchased green coffee. But this sounds like an interesting idea. It really depends on how you’re buying your coffee, who else is involved, etc so there will be a more of variation in what is needed. But an interesting idea nonetheless
@godstimechukwuemeka1220 11 күн бұрын
Hi it's me again ,your friend from Instagram, this is really nice machine
@roasterkat 8 күн бұрын
Thanks! I'm happy you like it.
@deathkid411 11 күн бұрын
very nice next step is to hook the roasters up to the silo. Also I love MPEs silo system I have at my work. I high recommend it.
@roasterkat 8 күн бұрын
🙌❤️🔥🙌
@savadahammed3784 12 күн бұрын
Which software this one
@roasterkat 5 күн бұрын
Sovda Precision Silo (link in description)
@ericsmtbadventures9 12 күн бұрын
Awesome info here, thanks!
@roasterkat 8 күн бұрын
Glad it was helpful! Thanks for watching
@douglasmckinley-sr1507 13 күн бұрын
Great video! I noticed the person spreading the beans in drying area is using the shoes used to walk from the washing location to the Patio. Isn’t contamination a concern or does roasting make it (things like e-coli) a moot point due to the roasting temperature?
@roasterkat 5 күн бұрын
That type of contamination isn’t really a concern. The coffee is dried to around 10-11% moisture on these patios and then the outer layer is removed. Then the coffee is roasted to high high temps. I haven’t heard of e-coli being passed through coffee like this.
@masato-lee 13 күн бұрын
Looking jacked!
@roasterkat 5 күн бұрын
💪🏼🙏🏼
@kitcraft9516 13 күн бұрын
While I enjoy modern, specialty coffee, cortados I must say that I was quite surprised the first time I tried one. In Spain, at regular non third wave cafes, a cortado is basically a lungo of very, very darkly roasted coffee pulled into a sub 100ml glass and topped with steamed milk with little texture (normally hotter than the surface of the sun). Now you will get the modern version if you go to specialty shops in the big cities though.
@roasterkat 5 күн бұрын
For sure! Depends on what country you go to. Everyone has slightly different standards for what is what.
@tomb2289 15 күн бұрын
Thanks, I'm going to my first cupping at the weekend and I was wondering about all this!
@roasterkat 5 күн бұрын
Glad it was helpful!
@affeet2580 16 күн бұрын
can you talk about degassing process?
@roasterkat 5 күн бұрын
What do you want to know specifically? After coffee is roasted it loses gasses so having a 1-way valve on a coffee bag is important to get rid of the gas without introducing oxygen. I recommend letting coffee sit a week or more post-roast before brewing to get the most out of it.
@erikvu5667 4 күн бұрын
@@roasterkatyou mean letting coffee sit a week or more before packaging ?
@canongateedits 22 күн бұрын
I'm curious if you have any thoughts on how to more efficiently color sort coffee by hand? For the roasteries who can't quite afford these kinds of machines.
@roasterkat 17 күн бұрын
#1. NEVER pick out quakers in the cooling tray when the arm is spinning. NEVER. And I suppose practice makes perfect? Try your best - do little bits at a time if you’re trying to be very thorough. Lay it out on a dark background so you can see the quakers more easily?
@savadahammed3784 22 күн бұрын
Pulping machine how much
@roasterkat 17 күн бұрын
I’m not sure - it was there when I got there haha
@mikesilliman2916 23 күн бұрын
This is amazing. Does this also work as a de-stoner or do you still need that machine in addition to this one?
@roasterkat 17 күн бұрын
It kicks some foreign material out, yes, but it doesn’t catch metals like a destoner does
@nightowl19696 24 күн бұрын
We just got a new machine last year, picks up the bag, opens it, fills it to the set weight, seals it and drops it on a conveyor belt. Tridyne in Vermont made it. Game changer.
@roasterkat 17 күн бұрын
😮💯
@rockfitclub 24 күн бұрын
thank you
@roasterkat 17 күн бұрын
You're welcome!
@Nasir_3. 25 күн бұрын
Its all done by the exactly same scoop that you showed. Great vid
@roasterkat 17 күн бұрын
Right on!
@lyricbread 25 күн бұрын
Awesome video! Thank you for showing your process! Sipping on some Riripa Washed. This stuff is fire! 😍
@roasterkat 17 күн бұрын
Right? So tasty. Thanks for watching!
@bradbayh2740 26 күн бұрын
Great job!
@roasterkat 17 күн бұрын
Thanks so much!
@rockfitclub 26 күн бұрын
thank you very informative videos
@roasterkat 17 күн бұрын
Glad you like them!
@quenchquestdrinks 26 күн бұрын
Salute from a fellow former hand-bagger 🫡 great way to get weird arm and back cramps…
@roasterkat 17 күн бұрын
Truly! It can wear on you over time for suuuuure
@mustachesandcoffee 29 күн бұрын
Great video! Respect to all coffee roasters, you are the unsung heroes! We love hearing your stories than you for sharing!
@roasterkat 17 күн бұрын
Glad you enjoyed it!
@timothymitchell8310 Ай бұрын
Just happened upon your channel, have subscribed and am looking forwards to more. Thank you.
@roasterkat 17 күн бұрын
Welcome aboard! Thanks for being here.
@dasKeks28 Ай бұрын
11:03 RIP little fly
@roasterkat Ай бұрын
😬
@CoffeeShowcase Ай бұрын
P.S. My favorite B&W effort is always going to be a variation of The Future. I just love that funky stuff!
@roasterkat Ай бұрын
It's good funk, for sure ;)
@CoffeeShowcase Ай бұрын
90% of what I've learned in the last year about specialty coffee is thanks to Roaster Kat! Thanks Roaster Kat!
@roasterkat Ай бұрын
Aww, thank YOU for watching :)
@lyricbread Ай бұрын
Kat, any chance you could show your process of fulfilling an order, from receiving an order to roasting, to packing and shipping?
@roasterkat Ай бұрын
Next week's video will be the whole packaging line, so check back next Friday ;)
@lyricbread Ай бұрын
@@roasterkat Awesome! Thank you! ❤️
@BensCoffeeRants Ай бұрын
Neat but if all the beans are that consistent, wouldn't it sacrafice some complexity in the cup? Update : ah neat you did mention you can adjust how picky it is. Nice. Also was curious about how much coffee it would waste seeing the big pile! It looked like it threw out a lot but I'm guessing that bin hasn't been emptied after just one roast. Doesn't seem too bad if it's just like 1%
@roasterkat Ай бұрын
Yes, totally. If you want more complexity, you can leave a wider range. If you want clarity, you can narrow the range. And yeah, that bucket is about a week's worth of quakers - maybe more. On average I see about 1% of the coffee get kicked out, so it really isn't that much volume loss. Good questions, and looks like you answered it yourself :)
@stevewilcox6375 Ай бұрын
Thanks! A very interesting insight. What happen to all the "Bad" beans are they just composted or are they used for something else, making caffeine tablets for example?
@roasterkat Ай бұрын
Great question - at this point these are all put into the compost.
@natalieofthetrees Ай бұрын
Hi from Raleigh! so cool to see all this cool stuff going on here
@roasterkat Ай бұрын
Hello neighbor! Thanks for watching :)
@DeferFuncClose Ай бұрын
Very insightful. I didn't know this existed. Do you have an idea of the volume of quakers present in washed / natural coffees in like a 250g bag? If it's like 10%, I may be inclined to look for roasters that have this sort of equipment.
@roasterkat Ай бұрын
It really depends on the lots that roasters are buying. For the coffees Black & White purchases, I've seen <1%-3% get kicked out. Even in the Grade 2s and wild fermentations it would be 3-4% max for true specialty coffee. But even one or two quakers and impact your cup negatively (as you can tell by my taste test!)
@jeremyf1901 Ай бұрын
Oh wow! I’m close to Nashville! Hello state neighbor lol. I’m excited to see you post again. I’m probably getting my first grinder and aeropress to make my first real cup of coffee this Christmas. I’m really excited to retire my Folgers tub 😅.
@lyricbread Ай бұрын
You will not be disappointed with Black & White. IMO, they’re the best in the business!
@roasterkat Ай бұрын
Awesome! Welcome to the wide world of Specialty Coffee. But be warned - there is no turning back when you start down this road. This Christmas it'll be a grinder and AeroPress and next year you'll be asking for a dual boiler espresso machine, WDT tools, and your life back ;P
@roasterkat Ай бұрын
They do a good job, for sure!
@jeremyf1901 Ай бұрын
@@roasterkatlol I’m ready! Thank you for engaging with us. I really enjoy your channel.
@tamebest6858 Ай бұрын
Can u give me pls contact we need to buy
@roasterkat Ай бұрын
www.sovdacoffee.com/
@dasKeks28 Ай бұрын
12:26 Do the dense beans really settle at the top? It's a bit counter intuitive because for example with fluids the more rense ones settle at the bottom. If they really do I wonder why that is.
@roasterkat Ай бұрын
Density dynamics work differently with solids than in liquids. Yes, the more dense beans go to the top. As the table jiggles the more dense beans move up the table and the less dense beans settle toward the bottom.
@douglasmckinley-sr1507 13 күн бұрын
@@roasterkatthis does seem counter intuitive. If you are panning for gold, the gold sinks to the bottom of the pan. In my own garden if I rake leaves, and twigs, on gravel a lot of gravel gets mixed up in the pan. By shaking it, the lighter leaves rise to the top leaving the gravel behind. Do the denser beans actually rise to the top?
@brianhanshaw4841 Ай бұрын
Love this!!!! How can someone get involved in coffee roasting/processing world???
@roasterkat Ай бұрын
Thanks! There are many avenues into coffee roasting and/or coffee processing - more than I can list here. I'd say start talking to local roasters and ask them questions, then go from there!
@GeoffreyChenevert Ай бұрын
Culture vultures Ethiopia is the real place of the coffee pickers in the real elevation, higher elevation of coffee cherries fruit, show the real and not the duplicated. We are of a royal priesthood God's chosen ones the salt of the Earth.....
@roasterkat 17 күн бұрын
Love Ethiopian coffee
@panelacanelacafe344 Ай бұрын
Starting with a known bbp is a very good start, I think. I think it was a coffee that lacked moisture, which is why it did not absorb heat at the beginning and the temperature rose at the end. It would have been helpful to measure moisture and density in green, to have an expectation of how it could behave and thus anticipate a probable behavior.
@roasterkat Ай бұрын
Totally agree RE: taking moisture and density readings. Unfortunately I didn't have that information so I had to go with what I had. But those are good points for sure.
@geekbaristas2666 Ай бұрын
The sugar content from the natural and washed during fermentation, is not the same right?
@roasterkat Ай бұрын
Sugar content of what - the mucilage/fermentation liquid, or the seeds themselves?