Roaster School Online - Ep #9 - Roaster Roundtable

[@nathanhunter2114]

I'm so grateful for everyone who put these videos together! I've been roasting with a small Fresh Roast SR800 with the extension tube the last few years and receiving a used 1 kilo MC roaster this Saturday. Plan is to sell coffee to friends and family and churches in the area once I lock down a few recipes of amazing coffees. These videos will be a great resource for me as I learn the new roaster, learn how to do business, and stay humble in the process.

[@coffeeshrubsest.9074]

Thank you all for sharing your experience. Coffee Shrubs Est. - Saudi Arabia

[@stantripp4157]

Just roasted my 1st 3 batches last night. I loved the experience. I was very nervous and figured I would mess up all of them. But your video is so right. It's hard to mess things up. Each 1lb batch came out really nice. I'm now hooked. Thanks for all your videos to help someone like me feel confident to get started.

[@alisafrye2550]

I've been roasting for a few years and have never used software! I rely on my senses - and track on paper.....

[@Donutshack]

I know I'm late to the game (by 5 years), but I could listen to this all day! Do you all have a podcast? Or even podcast suggestions?

[@brianwmniles]

Really enjoying your videos. Just getting started researching the idea of coffee roasting and these have been super helpful. Considering traveling out to Mill City for a class on roasting from Philadelphia. Looking forward to learning from those who have been there!

[@sticx89]

awesome and very informative info. started at Ep1 and still chewing on all the info. I roast on a 35kg Loring, here in North QLD Australia :D so much fun

[@touristukraine2767]

Боже, дякую тобі, що навертаєш людей на добрі вчинки ! Боже, збережи Америку та Дейва Бортона !

[@robertrollins9068]

I actually transferred from beer to coffee because beer still has that predominant secretive culture around it, along with a more artistically competitive and stressful mindset.

[@vicarious1984]

bunch of legends!

[@Yousg27]

Thank you very much, it was really beneficial, I appreciate it.

[@yoyoz333]

good quote. "better quality coffee is easier to roast." :)

[@masato-lee]

I feel like it's mandatory to learn how to roast by using your senses at first. Many legendary roasters use their sense of smell to jot down maillard reaction and first cracks instead of sound or what the data is telling them. So an equipment that allows you to take out a sample while roasting (trying) is crucial imo. I started with a wok for about 2 years before getting a 1kg, both allows for trying but the latter is probably more healthier as you are not constantly inhaling volatile compounds.

[@MillCityRoastersMN]

We can appreciate the sentiment, but "mandatory" implies a single path to craft and coffee is too big a tent for that to be a thing.

[@renlongli696]

HI Roaster school! theres one info i like to share: dropping the beans before 1st crack! as you lose your ability to develop your beans after 1st crack.

[@PanaMaJwaaRd]

i disagree.

[@sammu]

The amount of awesome beards, looks more like a Salafi religious meeting. I love it. Very good material as well.

[@tanglee6894]

thanks for share！

[@has997]

i have a question please. is the artisan roasting software drawing the graph 📈 automatically in each time i start roasting upon the data taken automatically from roasting machine ? or i have to put the data and figures ( temp + time ) on the chart in order to connect them and see the graph or the curve ⤴. what i want to understand is : did the roast artisan software have any ability to control the machine from A -Z ( air flow , drum speed , gas flow ) by selecting any specific preferred previous profile ? or just it show me all profiles i tried and saved previously and i have to see which one i like it taste and i should apply and repeat the route again by myself .

[@has997]

Dave Borton did end of drying = start or end of first crack ?

[@vineshbissoon1310]

2 yrs on and we still watching .to reply tou you my understanding is that some high end machines will roast a profile for you that can be programmed to the machine .very pricy though. I still use pen and paper and plot my graphs accordingly .immeasure rate of rise every 30 secs ..i plotted my preferered profile on tracing paper and use that to ghost over othet roasted profiles for evaluating concistency