Interesting, so is density a key quality/flavour indicator? Thanks

Isn't dry fragrance already roasted and ground?

imo for a proper comparison you’d need to run 10 shots of each control group, each of those resulting tasting notes could be machine variability / bean roast inconsistency induced..

i think if you didn’t seal the coffee in a vacuum container the experiment is a failure

Could you shoot a video to illustrate?

Thank you. I appreciate your clarity and delivery. The explanation of principles is clear. I'm roasting on a micro-roaster, a Huky 500, set up very carefully with good control of air and gas as well as chaff collection. My experience is at variance with your suggested remedy for the dip after first crack: namely, as verified many times in my experience, applying gas to mitigate the dip invariably results in a vigorous flick as development ratio approaches 20%. Instead, I use a modification of Rao's recommended management of the latter part of the roast. At first crack, depending on the profile, I might, for instance, be at 1.1 kPa flow to the burner. At 2% development ratio, I'm going to drop my gas flow by 20% and repeat that every 2% increase in developmnet ratio until finally cutting the gas completely at 8% or 10% (my stove flickers when the kPa is below 0.3, so I have to just accept whether or not it's going to stay lit. 🙄 With the Huky, this generally produces a gently and constantly decending RoR. Lately I also decrease the air flow after first crack which seems to support a more gradual diminution of RoR. Another tool that I find helpful on a practical level is to put a previous roast curve of the same or a similar coffee (origin, density as suggested by MASL) in the background with Artisan. Then I can foresee particularly tricky areas of the curve and, hopefully navigate the roast a bit better. "A little learning is a dangerous thing; drink deep, or taste not the Pierian spring." --- Alexander Pope Cheers all, -- james

How about grinding hot/warm coffee? Like putting it in the oven at 50C and then "freshly" grind it? Has this been tried yet?

I think you all are misunderstanding RoR. Its the RATE that is decreasing, not the temperature. If the RoR is positive (even if it is declining) the temperature is still increasing, just not as fast. After the flick, the temperature has just increased from the super heated steam inside the beans getting released (first crack). As that burst of energy dissipates, the rate that the bean temperature increases will be a little less, because the steam is no longer under pressure and quickly drops to 212°F. The BT continues to rise from the energy coming in from the burner, but not quite as fast. The flick might even be from a false reading of bean temperature as the steam release hits the probe, but the actual beans don't experience the flick.

Thanks for share! For one not professional manual grinder, I am having unconsistent gring size, for example, I set 12 clicks and, I figure out that it finally means 1200 microns as the biggest particles. 30% of my grinded is about 500 microns size... 600, 800, 1000, 1200 microns, all they are about 15% each one. So I can see wide range size from my manual grinder and must I ask to you. ¿Which small micron size must be not used when methods like cupping, pour over and inmersion? Thanks to you!

Can you talk about silent 1st crack?

great content and clear explanation with omni-roasting, excited for more content to come. thank you

Could you possibly demonstrate the teaspoon technique?

How many grams off coffee beans and what grind type?

Hahaha nice drama at the end

Love the graph at the end! Looks like these ratios are for traditional Italian recipes, not sure it would work on single origin mild roasts

Increasing the gas certainly solves the dip but there is a high chance of smoky flavor.

Is the pa a symbol from air flow?

Ha ha ha😆😊

very informative, thank u so much! now i know what to do with my cold brew. 😍

Interesting video. Do you know if grinding beans that are frozen using a domestic freezer (around -18C) also provides benefits to the quality of the cup?

This is very much the Italian style of espresso, which is great! In the US (very generally speaking), singles are 9-13g and doubles are 17-21g. Yield range from 35g to 45g. Time is 25 to 32 seconds. I would love to try some Italian espresso with the recipe from this video, though

Nice info...

Can I ask something??? the measurement of the 2 shots of espresso is 36g both of them??

I have used the Aeropress for the first time. Even though it's not like espresso from a semi-auto barista coffee machine, I was pleasantly surprised by the quality, taste and how easy it is to use this coffee maker. kzbin.info/www/bejne/aKiQmI2Id9idoac

Have found that shock freezing 30min at - 30°C makes your coffee retain more fruity flavors throughout the roast. Increasing roast temperature shortly for ~20s after the drying phase combined with a slow ramp to ~200C does help the flavor development. I mostly aim at 12min plus 45s cooling. Resulting coffee mostly falls in between light and medium, leaning towards medium roast. Appearance quite puffy, slightly veiny. Only downside to shock freezing before roasting is that sweetness doesn't appear in the cup till day ~4 of degassing for really dense beans (fe ethiopoian guji). For liberica, this works great, cup tastes awesome, even directly after roasting(tho there I am at 9mins max roast time).

How does a lightly roasted geisha tastes like? My barista warned me many people think it's too sour, and prefer medium roast, should I try it anyways?

I can't stand music in these videos, especially crappy music thumbs down 👎

Hi, is it possible to share your water recipe..thanks

they have great flavor. I tried to review frozen bean too in this video kzbin.info/www/bejne/qKa7kquFpNudlcU

I give it 10 out of 10 points..No. 1 video i found it..very nice details which I was looking for. Thanks you so much..

How can we hear second crack more clearly? ?

There is so much confusion regarding these theories. Can I ask 2 questions: 1) how does increasing the heat help avoid the ‘flick of death’ as you stated 2) some say the release of steam is the exothermic flick event, you state it is the dip event? If it’s the dip what is happening during the exothermic flick

Hi, can I say that 1st crack is irregular interval sound and less smoky, whereas the 2nd crack has more frequent cracking sound and more smoky ?

Thank you for your teachings

i got confused with the dosage. Many videos that I watched were talked about 18g of coffee for double shots. But why you are recommending 14g for double shots? I like the chart, very easy to understand.

His name is Kennat

Really interesting experiment. Could you please help how the Ext. % are calculated ?

I use this recipe: kzbin.info/www/bejne/o6i9l5qoebF4aNE

THANK YOU FOR SHARING~^^

I let my drip bag steep for 1 to 2 minutes then finally remove it and yummy

Wow love it

Hi . Thanks for your video. How i overcome low heating power in gas roaster . Drop temperature 500 f and dry take 8.30 min

What kind of containers/bags do you rest your roasted coffee in ? or do you bag and seal and then rest?

Interesting. I always thought fully washed and higher MC would equal higher density

Good insight as always

Espresso coffee step by step kzbin.info/www/bejne/p4Gzc3ptmr-rmq8

brew time is 2:30 NOT 5:30. it was a typo i believe.

Hi. Thanks for the video, but I am confused with the amount of water. If I want to make an espresso, I'd put 7 gram of coffee and 30 ml of water, right? And If I want to make a lungo , what amount of water should I put? P.S. I'm spending my quarantine learning about coffee and how to make espressos. I have a basic coffee maker.

Oh I missed Pro Tips.. Good to see a new video again..

İ just begin to watch your video's. Realy nice job, nice tips:) Thanks