This is so cool to watch 🥹😻

We met at Athens coffee festival. Amazing coffee roasted with stronghold. Can't wait to get my own s7x for my coffee store

stronghold needs to work with artisan. what is the deal? fix it.

엄보람씨 멋진 청년이네요 이수경 배우님이 보람씨에게 푹 빠졋겟네요 두분이 잘될수 있을까요

외모,목소리 백만불

엄보람님 어쩜그렇게 반듯하십니까 열정으로일하는모습을 보니 너무멋지십니다 인격을갖춘 멋진배우자을만나 결혼 하시길 바래요 🙏 ~❤

엄보람 멋있는사람 ❤

엄보람 바리스타 최고

I have that t-shirt too! 😉

Grind size please?

Sweetness is king!

Congrats Tai Yang on winning the WCRC 2024! A huge milestone and inspired other roasters to level up their skills.

You worked hard for this competition and we will see you at the 2025 World Brewers Cup Championship.🎉

Türkiye🎉

Disappointing video. We never got to see the machine and you need to stop whistling when you talk. Thanks anyway.

Fantástico,

I find his videos so helpful and instructional.

I appreciate how he gave a lot of tips for roasting light.

Promo-SM

Let's go roasting challenge

Hey, why do you brew at 205f and not any higher than that? You mentioned wanting to extract a lot of the dissolvable solids. Is it because it’s flat bottom and higher temps would over extract?

First crack at 170C equals 338F, dropped at 344F, seems too low of a temperature. Does this have something to do with how the bean temperature is measured? Is the internal bean temperature measured? Hot air temp is 667F, exhaust 410F, drum 330F, These are remarkable numbers.

Such a young guy with a lot of knowledge on coffee processing and industry trends. Not a coincidence he is also the top World Barista of 2023.

Congratulations Taufan!🎉

Me second❤❤

Weird to be the first comment on a world champion

Are you sure that playing around with different heat types can make great differences in the results?

USB? ARTISAN? Chaff?

Light but fully developed, sounds very familiar!

What kind of roaster is that?

Thanks

Nice

Cool thanks

wtf, roasted coffee like stracciatella how you can say this nonsenses go back to fundamentals roasting machine, where you even can't see properly your ror worst probe ever - 6mm !!! everythink what you are looking at that profile it is like 15 s in past because of this THICK probe and all above that, you ca'nt connect this shit with Cropster!

wtf, roasted coffee like stracciatella how you can say this nonsenses go back to fundamentals roasting machine, where you even can't see properly your ror worst probe ever - 6mm !!! everythink what you are looking at that profile it is like 15 s in past because of this THICK probe and all above that, you ca'nt connect this shit with Cropster!

wtf, roasted coffee like stracciatella how you can say this nonsenses go back to fundamentals roasting machine, where you even can't see properly your ror worst probe ever - 6mm !!! everythink what you are looking at that profile it is like 15 s in past because of this THICK probe and all above that, you ca'nt connect this shit with Cropster!

wtf, roasted coffee like stracciatella how you can say this nonsenses go back to fundamentals roasting machine, where you even can't see properly your ror worst probe ever - 6mm !!! everythink what you are looking at that profile it is like 15 s in past because of this THICK probe and all above that, you ca'nt connect this shit with Cropster!

Ok ok, I'll order one. 😉

like wtf is this profile, he is obviously not roaster and other famous people you are connected with, are not roasters too not a single sane roaster will love this machine what that 6mm probe?! not even trust your ROR curve what a waste of potential here

That was some good stuff!

Thanks for the great video! Would love to hear how you'd change your approach for a natural or other processing, especially with halogen.

How long does it take to cool a batch? Would a batch on a larger roaster cool in the same amount of time too?

Ok ok, I am gonna order a bag of inmaculada now!

Just another Stronghold commercial

Words of wisdom! 👌

How much espresso coffee does this roaster roast per hour?

I’ve had Alix’s coffee and its excellent

That was great!

We stayed at this hotel many times over the past 10 years. But due to the Covid we haven’t been back to Portland. With this new introduction of quality coffee, we feel its calling for our return, can’t wait to visit and stay at Mark Spencer Hotel again soon.

He won in the year 2014, current champion is Matt Winton