Roast Along: Kenya Keng'Uso - Washed Processed

[@fincalahermosa]

Thanks for sharing. Just got a Yoshan roaster. Your tutorials and roast alongs are very helpful.

[@ocdcoffeeclub4796]

@@fincalahermosa thanks!

[@the_original_mathwiz]

I'm picking up some tidbits of info from you that I plan to try when I roast again in a few days. I have a BC-2, but it is similar, just smaller. Keep up the good work! 👍

[@ocdcoffeeclub4796]

Let me know how it turns out. 👍🏻

[@BaristaNics]

It's been a while Boss. I am planning to buy a Yoshan 2kg. I kept watching your roast along videos. Shout out from here in the Philippines. 👋

[@ocdcoffeeclub4796]

Make sure to email me if you are planning on getting one of these roasters. I can get you a discount. Here's my email: [e-mail]

[@BaristaNics]

@@ocdcoffeeclub4796 Awesome!!! Thank you Sir!. ❤️🤜🏼🤛🏼

[@stefanfourie1684]

Can you quickly explain the lowering of gas and what you looked at as indicators. Thanks

[@ocdcoffeeclub4796]

If you watch the yellow line, that's the ET ROR. When that line starts to climb, it's a good foreshadowing of the BT starting to climb. Notice how every time I adjusted the gas, the ET ROR started to drop, but eventually would start to climb again and again. Hope that makes sense.

[@mohamedmd8434]

any recorded for installation Machine "Unboxing " to complete and start working on it

[@ocdcoffeeclub4796]

@@mohamedmd8434 I’ll definitely do a set up video. Seems like a major request.

[@scoopsmay]

What is your go to bean you love to roast?

[@ocdcoffeeclub4796]

I try to keep 5 or 6 in rotation, so it really depends. Washed coffees, like this Kenya or the Colombia I have are generally easy to roast and don't give me too much trouble. Natural coffees can sometimes be tricky. They're harder to anticipate and can be tough to control the ROR. I just got a new natural Burundi and it's giving me trouble. I'll share a video on the process I'm taking to lock in the profile with you guys soon.

[@habibihabti1149]

Whats youre end Temperatur when you roast for a medium to dark espresso?

[@ocdcoffeeclub4796]

That's a tough question, because it can range from 400 to 420, depending on the beans. Some beans will complete first crack around 410, so I might roast to 415 or 420 to get a medium or medium-dark roast. I usually do not roast to dark, btw. The furthest I go is usually medium-dark.

[@davidhassilev5415]

Your curves are looking better. You never mentioned your drum speed or fan settings. Do you generally leave your fan alone or increase after first crack?

[@ocdcoffeeclub4796]

It really depends. My drum speed is generally at 75 and my fan is generally at 50 the entire time, but if I'm having trouble with my roasting curve, I'll make adjustments.

[@stephenlapp4911]

Hey Rob! I have a Yoshan DY-2KG and I'm curious if you had any issues initially with getting sufficient gas pressure at the burners. I top out at about 1.5ka with a standard low-pressure regulator connected to the propane tank and a direct line from there to the 90-degree elbow below the valve/solenoid setup on the roaster. Any tips? Thanks!

[@ocdcoffeeclub4796]

You can't use a standard BBQ regulator. You need to order one that allows you to go up to 5 psi. Buy one that goes up to 20 psi on Amazon and set it to around 5 psi. Then you'll get all the pressure you need.

[@stephenlapp4911]

@@ocdcoffeeclub4796 Thanks so much! I was speculating that that would be what I had to do, but you've helped me skip some experimentation. I have one of those regulators lying around, so now I'm super excited to get off work and swap it out. Keep goin' with the awesome content; it's very helpful!

[@ocdcoffeeclub4796]

@@stephenlapp4911 You're very welcome. BTW, start low with the PSI adjustment. If you come in too high, you'll blow your kPa gauge. I've seen it happen. Then you've got to order a new one and install. It's a pain in the butt. I recommend shutting both valves on the roaster itself, set the psi betweeen 2-5 and slowly open your values on the roaster. The bottom valve maybe a quarter turn and the top value keep adjusting open until the you get a flame after hitting the heat igniter. Once you get it lit, follow Yoshan's recommendations for setting top valve. The lower valve will be the valve you use to adjust gas from then on.

[@jpkling]

I’ve been hitting DRy end around 275-300 for my Yoshan 2K. I am actually running 100% air the hold time and running at 6 KpA until I hit first crack. Post crack I go to 2.5 kPa. My coffee has been coming out super clean with the massive convective heat. I will use 4.5 kPA for my light roasts in order to stretch out my browning phase.

[@ocdcoffeeclub4796]

Interesting. Basically you use one single adjustment. Makes sense you reach DE under 300. Do you have a screenshot of your Artisan Profile? I'd love to see it. Can you email it to me: [e-mail].

[@jpkling]

Hey Rob! Yes, I will give you a screen shot! I’m so sorry for the late reply!!!

[@ocdcoffeeclub4796]

@@jpkling No worries. Look forward to seeing it.