How to Season Your Drum

You have a new machine and the first thing we tell you is to jump into the deep end and roast a bunch of coffee so dark that you can’t drink it. Nerves creep in, fear of fire, the trepidation of using your controls incorrectly… This is no easy feat. Consider this video your life preserver. Please watch it before igniting the fuel. Please call us to schedule your video chat walkthrough as well. We are here to make sure that the coffee is the only thing that gets burned.
Still need those greens to start your seasoning roasts? We've got them.
millcityroaste...
Want to learn more about roasting? Visit: millcityroaste...
Want to learn more about roasters? Visit: millcityroaste...
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
CONNECT WITH US:
▸ Instagram: @millcityroasters / millcityroasters
▸ Facebook: / millcityroasters
CONTACT US:
▸ Call: 612-886-2089
▸ Email: [e-mail]
▸ Website: millcityroaste...

[@konancyber]

I’ve been starting coffee roaster business in north of Thailand for while, your guys helping me a lot, guiding my business on good&high coffee roaster standard track.Cheers. Ben

[@jeme2795]

Just finished my first one. I don't care if it's weird to say... I love you guys! Thanks for being awesome!!!

[@roasterjoe]

We love you too, Jason! You are why we do what we do.

[@shineoncoffee4772]

Outstanding Gentlemen. It'd be cool to see how you handle in between batches and getting back to charge temp.

[@GregorySkidmore]

Ha ha! Impromptu seasoning video chat yesterday was soooo helpful. Thanks roast buddy!

[@roasterjoe]

You've got it! So glad I could help!

[@BD-hy8bl]

You guys are Awesome! Thanks for all these videos.

[@S1mplES1m0n]

Awesome video. So glad i found it. Hopefully got my roaster coming next week. Good timing!

[@Dr.Tackleberry]

I love the dynamic of these two guys. Honestly the mill city team. Between Nick Green and these two guys. This is exactly why I’m buying a mill city roaster as my first production roaster. The two opposite styles here, although a bit comical is such a beautiful synergy. The hard science and love, vs the overly caffeinated artist with insane amounts of love for the craft. Both in the prime of their trade, and both still learning. All of this education for free. Well shit. I’m buying a 3kg mill city. Just need to save up 1K more, and it’s happening. See you guys next week.

[@MillCityRoastersMN]

Thank you for your kindness.

[@sugameltpastriescoffee7186]

Great stuff good point about how the seasoning beans being low quality and not getting an even color change during browning, new roasters may think it's their roasting but it could well be the beans not wanting to roast!

[@darinness]

Ohh.i would use that sacrifice roast to make coffee candles. And sell them

[@abdullahdafer4907]

thank u guys

[@gorettiglackin2304]

Hi guys. Might be a dumb question, but what, if any, air flow setting do you use on warm up to get to charge temp?

[@roasterjoe]

Medium

[@MD-wk3gj]

As of today it appears 2 tea drinkers watched this video. 🤣

[@ThePilot_USA]

Is this technique for the commercial roasters or applies for home roasters as well ? Does anybody know?

[@fatiyalsaadi6888]

You are awesome .. How can I communicate with you to learn roasting .. I love coffee

[@MillCityRoastersMN]

We think YOU'RE awesome! Email [e-mail]

[@hybrid-trainingllc]

I was wondering would it be wise to use my defective sorted beans to season my drum?

[@MillCityRoastersMN]

"Seasoning" is a bit of a misnomer. You'll typically do 5 full batch sized roasts with the first two going dark and cooled in the drum to remove manufacturing dust and oil inside the drum. Roasts 3 through 5 are more normal roasts to help you understand the characteristics of the machine. These will clue you in to what your preheat and settings should be to control your machine. On this basis, you'll need a significant amount of coffee and ideally a coffee that responds to heat similar to what you'll be roasting for production. For this reason, we sell low quality and relatively inexpensive single origin Arabica coffees for seasoning. Even though Robusta would be less expensive, we avoid it because it will return different data and force you to rediscover your roaster with Arabica coffees. We also avoid sub 80 point non-speciality coffee for similar reasons. So the answer to your question is a) that's potentially a lot of sorted defect coffee and if you've got enough squirreled away for seasoning a new roaster you should probably be buying better coffee and b) probably not because broken beans and quakers won't give you the data you need to be immediately successful on your 6th roast (aka your first round of production roasts).

[@hybrid-trainingllc]

@@MillCityRoastersMN Thank you so much for taking the time to response. I really appreciate the guidance in this matter.

[@perfectman305]

I try 4 time but I fail all time to reach dark roast specially in 4th time it's take 60 mint and not reach to dark roast 😬

[@MillCityRoastersMN]

You've got bigger problems than can be addressed here. Try the class at: millcityroasters.com/shop/education/roasting-101/

[@perfectman305]

@@MillCityRoastersMN thanks alot

[@kenichicello86]

Joe needs more coffee🤣

[@gregfriday7409]

I think Derek has had too much coffee...

[@andycampbell8290]

@@gregfriday7409 .....or something

[@lucasheringercolodetti6093]

@@gregfriday7409 cocaffee

[@abdullahdafer4907]

I don’t know wat we do without Americans help 😅