Coffee Roasting Q&A on Periscope with Tim Wendelboe

[@cagataygulabioglu1552]

great contribution and sincerity and transparency..thanks a lot for sharing

[@TimWendelboeCoffee]

çağatay gülabioğlu Thank you for watching!

[@thijsbaarda]

Watching this video on the way to work, while drinking a freshly brewed coffee, with beans roasted by myself last Friday. I'm enjoying both my coffee and the video. Thank you Tim for sharing your knowledge.

[@thestardawgz]

Thank You Very Much, I enjoyed listening to what you had to say very much.. I had almost given up on finding someone on You Tube that knew a wrap from a hole in the wharf about roasting coffee.. I can't wait to watch more..

[@ValerianHrala]

How cool! I love your "probabilistic" and open minded approach.

[@TimWendelboeCoffee]

Valerian Hrala Thank you!

[@아리피스-j1w]

For my opinion on 6:00, I experienced completely the opposite. My winter roasting was showing relatively best performance when airflow is low(or the damper is rather closed than normal). Whenever I wide opened the damper, it was all about spicy, pungent taste & aroma. IMO it was due to uneven roast causing water to evaporate out and let the surface dry-burnt. But closing the damper as much as the smoke can be marginally ventilated, the heat was somewhat trapped and could maintain the inner temperature during cold roasting. Now I really wonder how things can be explained on either cases.

[@hutchinsbrazil]

Awesome Q&A Tim! Thanks! I am the roaster and founder of William & Sons Coffee Co. in Porto Alegre, Brazil. Look forward to tuning in again. Kind Regards.

[@TimWendelboeCoffee]

Jonathan Hutchins Thanks. Glad you liked it.

[@IlluiEfendi]

Hi Tim, great content, love it, greetings from Slovakia

[@TimWendelboeCoffee]

***** Thank you!

[@chicagojohn5207]

The best video I have ever seen on this subject. Very helpful conceptually to anyone interested in this. The point that you so frequently emphasized, and which I will underscore, is that this endeavor is subject to so many interacting variables that an empirical, structured experimental approach is required. Trial and test in a structured manner controlling as many variables as possible but allowing those affecting the local process (common cause variation) to operate. And the other important part of that being the "testing" part in a controlled manner so as to yield dependable, replicable results. I think you made these points quite well, I just thought I'd highlight what you said. Thanks so much for the video.

[@jasonlabuda]

Very interesting about decreasing heat at the start of first crack, I have been increasing my gas slightly for about 30 seconds.

[@loboazulbleu2144]

Thank you for your time and effort in sharing Tim. Another camera in landscape mode will make the experience a lot better . I'm sure you can find a friend who can lend it to you : )

[@manhvovan7373]

Good Morning Mr.Tim Wendelboe! I can see on youtube on your discussion about coffee. I found the post interesting and have more knowledge. Please help me on this question. if roasting at high temperatures in a short time if roasting at a low temperature for a long time Which method will give good quality roasted coffee more? Thank you and waiting to hear from you. Best Regard!

[@coffeemanray]

Umm... i don't know if i heard you wrongly but it sounds like somewhere in 4:28 you said it tastes like weed... no seriously... Just a note, love the videos! ;)

[@ZonGoEriceira]

Hi Tim! Great video and I enjoyed you being so open! Thanks a lot for sharing your passion and knowledge! Three questions: - what's the brand of your roaster? - how much longer can you prolong the self life of your coffee with the vacuum + nitrogen flush? is it worth the extra cost? - when buying a roaster, do you think the big cash for the roaster's software is better spent with an online service like cropster? or the manufacturer's software could be a better option?

[@TimWendelboeCoffee]

ZonGoEriceira We use a refurbished UG 15 from Probat. It was refurbished by IMS in Germany. In my experience the Nitrogen flushed coffee tastes great for up to 2-3 months dependimg on storage temperature. Still the peak of the flavour is typically reached before 4 weeks after roast. We find the coffee to tsaste better with flushing from day 4 and out. -I really like using cropster. They are responsive to do changes based on our feedback. We also use it to monitor our inventory. I have little experience with other softwares.

[@ZonGoEriceira]

Tim Wendelboe 4 weeks after? That's incredible..! Very very interesting! And the machine is the same that seals the bags? But that must make the coffee price go UP!

[@TimWendelboeCoffee]

ZonGoEriceira yes, it is the same machine. but the cost is not very high.

[@ZonGoEriceira]

Tim Wendelboe Hum... have to look into that better, if you're using high quality beans it makes all the sense to preserve them for as long as possible. I have to look into a machine like that and how to find nitrogen. I appreciate your help Tim, thanks a lot! Loving these videos =)

[@PatrickRami]

Great stuff! At one point you were talking about approaching a new coffee before roasting (checking the water activity, moisture..). I wanted to ask how do you approach roast-profiling new coffee. You mentioned roasting 5-7 different lengths of roast (finish roast at 8:00, 9:00, 10:00 etc) and then tasting them side by side. Then I assume you chose the one you like and tweak the profile a little more until you hit the one you can sell. Now if you use a 15 kg probat that you would fill with at least a half (7.5kg) to get accurate probe measurement - you would in about 8-9 try-outs use up a 60kg bag of coffee easily. I'd like to ask how do you approach minimizing this "wasted-for-profiling" coffee or is this basically something thats has to be accepted as business cost? Thank you and looking forward to other Q&A sessions!

[@TimWendelboeCoffee]

PatrickRami Hello. We actually sell this coffee / test roasts for a lower price in our shop, so that we cover our costs and have a small margin on the coffees we use for testing. Most of the coffees we are buying are from the same farmers and same cultivars year after year, so we have an idea on where to start on those and need to test them less than a totally new coffee.

[@asasrsls4614]

Hi Tim, I have enjoyed watching your latest Periscope uploads.. Quick Q.. What home roaster would you recommend for a coffee/roasting/brewing enthusiast..

[@TimWendelboeCoffee]

ASASRSLS I have very little experience with home roaster as I roast on big roasters. Check out sweetmarias.com this is a great resource for coffee and home roasters.

[@danielgould8642]

The Coffee Roasters Companion by Scott Rao

[@TimWendelboeCoffee]

Daniel Gould Thank you!

[@umitakbey8187]

Dark roasted good bean vs. light roasted not-that-good bean ?? Tim, what do you think

[@dsacul]

Hi Tim, Can you tell us why you set up Ditting for EY 18% and EK 21%. Is it convenience or ditting does not extract to high well? 804 should be quite uniform, its burrs are used in peak after-all?

[@blakethomas2657]

Great video! Would you mind sharing the name of your bag sealer? The one with the nitro flush/vacuum seal.

[@TimWendelboeCoffee]

It's from Teneo in the UK

[@jaylee8104]

Hi Tim, during your roast when do you turn on airflow? For example, do you turn on 50% of maximum airflow during yellow until 1st crack. At 1st crack do you set airflow up to 100% maximum until you dump the roast?

[@TimWendelboeCoffee]

we keep the same airflow throughout the whole roast from start to finish

[@notuntilba2]

thank you for your uploading. i have some questions that are confusing me. someone say that the high density of the coffee is easy to absorb the heat than the low density of the coffee is. because the density is the heat transfer. so, they put the less heat when the coffee has a high density like costarica. otherwise someone, like you, say that opposite. how can i do... i am so confused..

[@David-hz1od]

Around the 12:30 mark you mention a guy name Ed B something that you couldn't pronounce. Can you tell me his name and any links to him and his farming techniques?

[@TimWendelboeCoffee]

His name is Ed Bourgeois @EBourgeois

[@sbokhumsook1494]

Hello I'm from Thailand( South East Asia). I have question about Moisture Meter and Density Analyzer . How do you think about it. Are they can help you to know the green beans before you to roast them? or they can help you to roasting coffee better? Are they necessary equipment that roaster must have? thank you *your VDO Clip very usefull for us to study about coffee .

[@TimWendelboeCoffee]

Yes, I highly recommend at least measuring moisture beforehand. I treat dry coffees differently than moist coffees especially on a drum roaster..

[@sbokhumsook1494]

Yes, thank you very much Mr. Tim Wendelboe.

[@glenho1335]

Hi Tim, May I ask, do you have a certain temperature you find optimum for dropping the beans at? like a magic number of 212C? or like a range from 212C-218? or like 10C-12C after FC Temperature? Or is it usually different and dependant on colour and smell? If yes, I know that different roasters uses different thermometer probes and placement, but is there a drop temperature difference in a filter roast and espresso roast? or is it just by difference in development time? Hope to hear from you! Glen

[@aldyantonius7516]

Hi tim, would u give me explain effect of drum pressure ? Now i used giesen w6a and the airflow is automatic what i can do only make higher or lower drum pressure and the airflow will adjust automatic

[@TimWendelboeCoffee]

I am not so familiar with this concept of the GIesen unfortunately

[@aldyantonius7516]

Thank you tim !

[@coffeecookart5562]

I'd like to ask how to make French roast at home ? If I buy a medium roast then I can keep roasting it until it reaches dark roast, can't I?

[@Joeg1200]

That sounds like a terrible idea...

[@juanjoserojasleon]

Hi Tim, one question. What was the name of the book you read to learn how to roast coffee? bye

[@JohanNiemi]

Thank you for a great session Tim. In which coffee shop did you have the coffee you talk about here? kzbin.info/www/bejne/fqCsoH-ugK59lZom50s

[@pablojimenez1423]

Wendelbabes haha

[@travelalonekako1422]

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