200g Kona Premium Coffee Company 100% Kona - Full City - Fresh Roast SR800

Roast Log: docs.google.co...
Still messing with lighting and sound, apologies for the blown out bean color. Hopefully get this dialed in soon!

[@jerryhubbard4461]

When you pulled the roasting tube off the base, I would have left the machine running in the cool cycle to allow it to cool itself down. I have a bean cooler I made for my drum and Fresh Roast 800 using a small shop vac. My home made cooler will cool the beans in under a minute. I would never shut down my machine and leave it hot like you did. Just my opinion. Chef Jerry Irmo South Carolina USA

[@KeepYourHead899]

I have the same SR800 with extension tube. I don't run nearly has high of airflow. The beans only need to move around, they don't need to jump. That way the temperature doesn't need to get as high either, my temperature doesn't go much above 425 - 430. But I am no expert so maybe siigari is right.

[@siigari]

Happy New Year everybody! I will update with tasting notes in my next video!

[@Coffeeluver22]

Looks great. Just curious do you always start out the high settings? I’ve seen people get a lot of Carmelizing on lower heat to start and fan on 8 or 7.

[@itzmxtt]

Do you know if this is a natural or washed processed?

[@ChadOhman92]

It's been two years but you didn't post final weight or anything you promised in this video. C'mon dude.

[@photina78]

Click the link for his roast log in the notes.

[@downzero8664]

You might need a designated outlet if I had mine in power 9 the entire time I’d probably hit first crack in 4-5 minutes

[@kensafranek2306]

How did it taste ?

[@photina78]

Click the roast log link in his notes.

[@-Vee_]

No drying phase? 😮

[@pdmoerma]

i think it might be hard on the roaster not to let it run through the cooling cycle. you could still stop it while dropping them into the bean cooler, but then turn the FR back on in cooling mode for the 3 minute cooldown?

[@siigari]

Yep, been doing that now.

[@photina78]

​@@siigari Does that bean cooler work a lot better than cooling them inside the roaster?

[@TheWodeh]

Looks good to me! I thought 1st crack was supposed to happen closer to 400 degrees though. Happy New Year!

[@Badger40us]

The machine does not return true bean temps.. I don’t know about Kona but my experience has been 1C anywhere from 395 to 415F (true bean temp).

[@KeepYourHead899]

The temperature shown is the inlet air temperature, not the bean temperature. When I roast with the same setup I also measure the outlet air temperature. Bean temperature is somewhere between the two. Some day I may add a bean temperature probe through the top chaff collector.

[@pdmoerma]

btw, i just ordered the same setup as yours. have been generally disappointed in what i can do with my behmor

[@jerryhubbard4461]

I believe you are going to find in the future that hot air roasting is the way to go. Commercial roasters are starting to use hot air over drum roasting. Much more even roast and better control of the process. Even with some of the new commercial roasters you can watch the beans all the way through the process and not through a little site glass.

[@whiskyjiggs6836]

Nope