How Roasting can make (or break) coffee

[@georgewelker853]

That’s a very helpful set of principles that will help people understand what roasting is

[@RandyCFP]

I'd love to hear more about his decision making process in how far to take the roast based upon Region and Application (Espresso, Pour Over, Etc). Or even if/how he varies the different roasting phrases accordingly. Thank you.

[@EdinbruehtKaffee]

Hello Team, as always very well made video. I'm training to become a roaster myself currently and according to several sources, the Maillaird Phase starts at 140-150 °C, even Rob Hoos who wrote Modulating the Flavor profile of Coffee suggests that the Phase between drying and First Crack ist the Maillard phase and creates body in coffee. Would you agree with that or does your science say something different? Secondly I think you erroneously said that the Maillard reaction is Caramelization, because those are two seperate reactions in general. But maybe I missunderstood and you meant that Caramelization goes hand in hand with the Maillard reaction? Thanks!

[@abdulrazaka5769]

This is the most educative video I've watched thank you so much for sharing outstanding information

[@aleksandersmet1261]

Maillard reacions are not the same as sugar carmelisation. Maillard ractions are reaction between reducing sugars and proteins. Good video tho.

[@agnividhyut]

thank you for saying this!!!

[@peakkopi9411]

Maillard Reactions still happens even during first crack.. Caramelization and Maillard reactions may happen side by side during development. Joe Macorro mentioned it me that years back.

[@marketingoutin8394]

Got the concept of endothermic reaction! Very detail explaination, thank you a lot.

[@MitchNorris]

Cool video, super polished, the animations really help to illustrate the explanation, thank you! I was wondering, can you teach us about coffee "seasons"? For example, when do coffee cherries grown in different regions around the world? When is harvest? When is the best time to roast the green beans (straight after harvest? Or should you wait?). I'm super curious! Thanks.

[@kittisiri]

+1 on this.

[@jjmoi-b6r]

Very informative, please continue on roasting..

[@sciencescience9102]

Nice video! Can you please make a video on different ways of roasting and the best extraction methods to each roasting process? Thank you!!

[@janicejacome]

Its a MIRACLE!!!( bitter GONEw a sprinkle!!!😊) I'm poor PLUS old school.🇵🇷Still use the sock !!!

[@bomp1650]

Can you make a video on different type of roast profile?

[@mansamusa6443]

Keep working team

[@adammacfarland6415]

Eye opening.

[@kg-Whatthehelliseventhat]

Hey SMCR , Thank you for your videos. I have a few questions on roasting. I'll wait for your reply and ask then. I hope to hear from you soon.

[@Nevermindthrbrewmethod]

I'd love to know what a common setup is for an aspiring roaster at home.

[@potynawowasanhee8073]

I'd like to learn more about roasting profiles.

[@jgpschannel1604]

I would like to know in roasters point of view. Types of roasts. How to choose?

[@aleksandarp3388]

Please look up the exrltended pinly thing when drinking

[@remus097]

It should start with something like “in japan it takes years to master…”

[@therichieboy]

2:34 that needs to be on a t shirt.

[@Jackeetchai]

I dont think he got his basic theory correct. Probably he knows the practical, based on the answers he gave. Follow and read Scott Rao if you want to know truly about roasting and theories. You will see how inaccurate he speaks in this inverview ( in regards to theory such as Mailiard Reaction etc)