How We Roast Brazilian Coffee - 3 Different Examples | Coffee with April

[@jonasschlaepfer]

Great insight, please keep doing these videos about your roast approach. There are many questions I would be curious to hear your thoughts about. Some I dare to list below: - How do you approach sample roasting a new coffee and what can you learn from the sample roast for the production roast? - Are the inlet and outlet temperature measurements on your loring relevant for you guys? - In the video, it would be great to know which coffee is represented by which curve and why one coffee needed a rather different approach. Thanks again for sharing. I truly appreciate it.

[@coffeehoodmichalgrabski8975]

Hallo. Thank you for another great video. I like your aproach a lot. May I ask also why are you not using declining rate of rise? Some people are advertising this a lot and I'm also not sure if to follow this advertisments. Maybe you could share some insight? Thank you once more

[@DanMars27]

A little too general to be super interesting. Most interesting bit was about the soak producing a softer result on the palate. Was that the anaerobic? What are signs that you applied too much heat up front? Too tart or bright? What about visual signs? Too much puff? A coffee that looks darker than it tastes?

[@zanyacoffee]

Enjoying your videos, can you maybe also add the temperature of first crack start in the future when you talk about roasting profile? Would be helpful when we already know end temp and time after crack. Thanks

[@coffeewithapril]

We will make sure to include that in the future.

[@mojekh]

Great video! Please, I'like you to ask you..I have bought Brasilian coffee, roasted 3 weeks ago (medium, so not dark). From start the beans were not so aromatic and grinded 20-30% less volume in comparison with other medium roasted Coffey (Etiopia for example). The coffee s not intensive as the others. There is also much more coffee parchment than usual. What can be the reason? Many thanks❤️👍

[@Presso99]

What is the temperature rise right after the 1st crack? For example, 1st crack occurs at 196C, and final temperature *drop beans) is 218C.

[@alexrobin9975]

Thank you for the insight guys. Can you speak a little more into what you guys think about approaching coffee of different density. Maybe in regards to really low elevation versus really high elevation coffee. Thanks

[@coffeewithapril]

Thank you for watching. We will look into that. However, all our coffee is above 1600 up to 2000m so the difference is not massive. Is that range interesting for you or are you referring to something lower?

[@oregano0071]

Would you share the curve with us? Drying-Yellow-Development and endTemp. Batch sice starttemp initial burner setting would be interesting as well.

[@coffeewithapril]

Thank you for watching. We will make sure to be more detailed in future roasting videos.

[@deenman60]

Thanks for the coffee and videos. I had all 3 and the Funk Carioca was really outstanding, with a punchy kiwi lingering acidity. The key for these was to brew with a bit lower temperature compared to other nordic roasts.

[@lukesp5721]

I don't know... all those coffee's flicked and crashed.. They couldn't taste very good. JK! Interesting video. It would be interesting to know why you choose those three profiles and what you where hoping to gain from each one... Or was it just a stab in the dark?

[@angusfindlay7125]

Would love to hear your thoughts on airflow!

[@dowhatIdo]

Haiii, I want to ask something. So I bought 4 beans from my local roaster, and all the coffee taste really sour. I've tried all methode and also cupping. And the sourness was there. And then I know this was not from brewing methode. So do you think is it from the green beans or roasting process. I really curious since there are quite a lot coffee taste like this on my local roaster. So sad

[@coffeewithapril]

Thank you for watching. We can't answer that without tasting or measuring the coffee.

[@dowhatIdo]

@@coffeewithapril well it taste similarly like unripe fruit, and dry. I know it bcoz I already taste that kind of taste in brewing class.

[@Stevesbe]

Sounds like you need to get your money back