Thanks for the video. I have a question. My ET and BT aren't showing up when I turn on artisan, and in the top left side it says 0 bytes recieved and 18 required? Could this be a failed dongle that connects the MS6514 to my MacAir? Thanks for any help. I should add, that I've been using artisan for a year and things have worked until now.

Thank you for this 🙏🏻

Can you use an infrared thermometer? I tried it and it seems to read through the glass okay.

How do we know that the bloom is releasing CO2 and not just air trapped within the coffee granuals.

This method can solve everything. kzbin.info/www/bejne/omesiZyQbdCXmaMsi=sRoPHaEhdMUqA1Ea

How do you get the excess chaff that fell in, OUT? Thx!

So I set up my buttons and they look just like yours and I can click on them when roasting and can view the data with the time clicked in the properties window; however it will not show the lines and notation on my graph alongside “charge”, “FC”, etc. any idea how to fix this? Thanks!

I love your videos and I'm always getting back to them but it's hard to find how many grams you're roasting on each time. Any chance you can put it under the description?

I want to start roasting coffee, should I get the SR800 or the SR540. I looks like there a lot of info on the SR540 roasting.

It cost too much for some beginners

we've been hand home roasting for a while now, and we hit on using a covered (glass cover so I can watch the changes) medium sauce pan. The cover keeps the heat in ( and can be used, open/close etc, as a rough temperature control) as well as retaining the chaff and smoke. The overall geometry of the thing allows me to shake the beans and agitate them thru the hot air (without spreading chaff or losing beans over the side) which helps to even out the roast. Thanks for the colander to colander cooling idea. That will speed up cooling for me a bit and begin the winnowing process. Yeah, home roasting is the best, and pan roasting lets me get "close to" the beans to monitor the changes.

I just roasted my first batch of decaf and THEN I saw this video, whoops, a bit backwards, lol. I got them a bit too dark. I’ll watch this video a few more times to pick up the cues I need to see. I’m trying not to follow a recipe, but to judge by sight and smell. Thanks for the videos! (SR800 with extension tube, 1ZPresso J Ultra, Cafelat Robot and Bellman steamer)

Make it so, number one.

how to add ET?

Bonjour, Il est préférable d’utiliser un wok qui a un fond rond et faire un mouvement en huit qui assure un meilleur mélange.

This is a great minimalistic way of roasting and a great video!!! I have a carbon steel hanging around. What are your thoughts? Thank you!

A nice retrofit but I'm wondering how accurate "bean" temp really is ... after all it's really measuring the air temp at whatever level you're placing the probe. So how well does it really utilize the readings and interfacing with Artisan.

Do you have a recipe for latte? Great aeropress video btw.

Hi, I repeatedly watch this video when I roast with my Sr800. I have a vacuum canister and I'm not sure how fast I should store the beans inside that canister after I finish roasting. Should I let it sit outside for a few hours before storing them? Thanks in advance

Hello Captain! i recently got into a costa rican bean fully washed. If i want to hit a medium roast would this be a roast to go off of as far as similar process when roasting in SR800? Thanks in advance

Is that red enclosure plastic or metal?

Would be nice to see a roasting cycle where you're logging everything on Artisan.

Just received mine! Appreciate the tutorial (and the super fast shipping) giving it a whirl in about 5 minutes!

Thank you. Great content. I started with a 540 and now have an 800 with the tube. I think you mentioned it but 1 fan click has definitely a larger effect than 1 power click. Maybe twice as large? However, that ratio might not be consistent as it seems higher fan speeds require perhaps 3 power clicks

You know that's not the right pan, right? Here in Southeast Asia we still practice it & we use super big wok pan!

Do you have any tips on a dark roast?

I am Colombian and love your way of roasting. Thanks.

The color of your beens wow ive been doing this for 6 mos and cant get that look. Maybe its my heat.i end at about 460 and they are just getting oily 10 min in

I just added an extension tube to my SR540, will never roast again without it, what a positive difference. I think I get just as much smoke with it as without it, though, so reduced smoke might not be a benefit everyone should expect 🙂

Thanks dude! Enjoy the comment and sub for the video.

I want to know more about cleaning the chamber before committing to buy this. The inside looks hard to reach and with the inability to remove the bottom am not sure how gunk would get completely removed.

For the thermocouple, should I get an "immersion" type or "air" type?

How would you do it to get a more blonde roast? Thank You

Seems like a lot of steps and equipment, i can't see me doing this in the morning! May as well jst have a small coffee maker. Thanks for video, definitely changed my mind👍

Karl yes

Hi David, would you pick this over a Roma Pro? The Gene is more appealing to me since it apparently lasts forever and has easily available replacement parts, but the Roma Pro is cheaper and higher capacity…

Did i just heard u saying Ethiopian bombe natural?

Holy shit I also want to do is roast some beans dude not see a documentary

Ok, we get it. You know how to add noises and "special effects" to your videos. Well done! Now stop doing it. It's amateurish and annoying. Grow up!

Hey man... Thanks for posting these. I've learned a lot watching your videos. Have the SR 800, extension tube, and hacked a long thermocoupler with a digital bbq (Thermopro) to get temps of the beans. Next I'll get set up with Artisan. Thanks again!

I think 200 gram batches on the Link are totally sensible, since the Link is just a rebranded Kaffelogic Nano 7 with a boost kit - and the Boost kit allows roasting up to 200 grams, atleast in the Kaffelogic.

Hello! Getting the Razzo 5 with their build in thermocouple. So from my understanding i will still need a thermometer. It also comes with the PEAK display so I think it's behooves me to do THe cheaper Phdiget instead, I went to your site with the links and it has the HUB and the 4x phidget..do I need both or just the one?

Great video! I am currently looking for my fist buy. Does the SR800 exist with 220 V option for Europe? I am more of the "home roaster type 1" :) ) Having trouble to find this out...

Karl yes

Karl phd

Thanks for this valuable information, I think if you sprout green coffee beans before roasting them the coffee will be healthier.

I have a really hard time telling where 2nd crack is. When I’m roasting it really seems like once first crack starts it doesn’t really stop cracking. I sort of expected there would be a period of no cracking leading into second crack. Can you help me with this?

Question: In a previous video, you mentioned that a big advantage of the extension tube is that it helps to insulate things, thus allowing one to roast outside in cold weather. For me, that’s a HUGE advantage since I don’t have an exhaust fan in my house. So my question is, would the Razzo not be good for cold weather roasting since it’s not double walled? I wonder though, if the ability to roast in cold weather might be more so because there is better and more airflow around the beans and maybe it’s not as much to do with the insulation effect of the double walls? Thank you!

4:51 Well, I’m sold now. I can’t roast inside since I don’t have an exhaust fan. I need to roast outside or in my unheated garage with doors open. I get the added bonus of better control and larger batches.

is your thermocouple a K type?