Roasting coffee to taste like chocolate

[@Cfordy3.]

I learn a lot from you Thanks!

[@CreeksideDave]

Great videos dude. And, love how you are selling each coffee as low temp/high temp. Great idea. Keep it comin'

[@LouisCharlesBlais]

Amazing video, just gained a sub 🤘🏼 As a lover of chocolaty coffee and coffee roaster myself, this is all absolutely true

[@rayfoster1091]

Thank you for your efforts in producing these videos. Love your hands on listening feeling approach. There's some art in there. When would you expect 2c on that chocolate roast? You must have been close

[@thinkwellcoffee]

Yeah I was right on the cusp of second crack. Just before it hits there is a big release of gas and the smell transforms quickly while you’re smelling. Thanks for watching!

[@rayfoster1091]

@thinkwellcoffee That's a good tip I'll be smelling for. Thank you so much for making these videos. Please keep them coming. They are extremely helpful.

[@igiveupfine]

........i really had to think about how you described the gas flame was less efficient, with the higher air flow, because it really confused me. i have not roasted on one of these large roasters before. and i know you have roasted many times successfully. however, after thinking about it, i would describe the same set of events a little differently: (before you increase the airflow, the whole thing is at a steady state) - flame, at 6", is......lets say adding 6,000BTU of heat into the whole system - it will have heated up metal and other things around it, as the air takes that heat into the roaster (increase air speed, AND reduce flame ) - roaster heats up faster......why? - flame is at 3".....lets say the gas is now adding 3,000BTU of heat into the whole system - more air coming in, is, AT FIRST, able to draw more heat, out of the area the flame previously heated up - then, after a little bit, the faster air will have cooled it down, and the whole thing is steady state again so essentially, i would think of it as, there is a charge weight, to your flame height. that being said, dang. you pulled it right before 2nd crack. or right as it started to happen. i bet that would be a killer espresso, with great body.