![Michael C. Wright](/img/default-banner.jpg)
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Michael C. Wright
United States
Registrace 4. 07. 2007
Michael is a licensed Q Grader, licensed Q Processor Pro, an Authorized SCA Trainer (AST), and most recently, a graduate with a degree in horticulture and a concentration in horticultural business management. He has ten years experience in the coffee industry operating on both the supply and demand sides of the value chain.
Articles read: Local Consumption In Nigeria
In this episode I dive deeper into synthetic coffee and what impacts it might have on smallholder coffee producers who are already struggling in a challenging, globalized coffee industry.
EPISODE WEBPAGE
oilslickcoffee.com/local-consumption-in-nigeria/
CONNECT WITH MICHAEL
❯ caffeinated.fm
❯ caffeinated.tv
❯ OilSlick.coffee
❯ OilSlickCoffee
❯ michael.c.wright
CONTRIBUTIONS
❯ OSCar skull logo and background, podcast rockabilly skull logo: Gus Dark, gusthebalinese.wixsite.com/darkade
❯ Cursive writing logo, CZcams thumbnail templates: Evan Backstrom, theruggedpress.com/
❯ Melting Frost, by Independent Music Licensing Collective (IMLC), licensed with permission from the Independent Music Licensing Collective - imlcollective.uk.
EPISODE WEBPAGE
oilslickcoffee.com/local-consumption-in-nigeria/
CONNECT WITH MICHAEL
❯ caffeinated.fm
❯ caffeinated.tv
❯ OilSlick.coffee
❯ OilSlickCoffee
❯ michael.c.wright
CONTRIBUTIONS
❯ OSCar skull logo and background, podcast rockabilly skull logo: Gus Dark, gusthebalinese.wixsite.com/darkade
❯ Cursive writing logo, CZcams thumbnail templates: Evan Backstrom, theruggedpress.com/
❯ Melting Frost, by Independent Music Licensing Collective (IMLC), licensed with permission from the Independent Music Licensing Collective - imlcollective.uk.
zhlédnutí: 34
Video
Articles read: Increasing Local Consumption
zhlédnutí 31Před rokem
This episode kicks off a new series on local consumption of coffee and how that can be an important tool for improving the livelihoods of smallholder coffee producers. EPISODE WEBPAGE oilslickcoffee.com/audio/articles-read-increasing-local/ CONNECT WITH MICHAEL ❯ caffeinated.fm ❯ caffeinated.tv ❯ OilSlick.coffee ❯ OilSlickCoffee ❯ michael.c.wright CONTRIBUTIONS ❯ OSCar...
[S4:E13] Coffee News Report: Commercialization of specialty coffee
zhlédnutí 72Před rokem
How Brazil’s co-ops could disrupt the specialty coffee market. EPISODE WEBPAGE oilslickcoffee.com/audio/cnr-s4e13/ CONNECT WITH MICHAEL ❯ caffeinated.fm ❯ caffeinated.tv ❯ OilSlick.coffee ❯ OilSlickCoffee ❯ michael.c.wright CONTRIBUTIONS ❯ OSCar skull logo and background, podcast rockabilly skull logo: Gus Dark, gusthebalinese.wixsite.com/darkade ❯ Cursive writing logo...
Articles read: Transitioning Coffee Farmers Out of Coffee
zhlédnutí 84Před rokem
In this episode I dive deeper into synthetic coffee and what impacts it might have on smallholder coffee producers who are already struggling in a challenging, globalized coffee industry. EPISODE WEBPAGE oilslickcoffee.com/audio/articles-read-transitioning-farmers/ CONNECT WITH MICHAEL ❯ caffeinated.fm ❯ caffeinated.tv ❯ OilSlick.coffee ❯ OilSlickCoffee ❯ michael.c.wri...
Coffee News Report: High-end specialty coffees
zhlédnutí 36Před rokem
In this report, I discuss two articles that talk about the very high end of specialty coffee and how these unique coffees benefit the industry as a whole and producers in particular. EPISODE WEBPAGE oilslickcoffee.com/audio/cnr-s4e11/ CONNECT WITH MICHAEL ❯ caffeinated.fm ❯ caffeinated.tv ❯ OilSlick.coffee ❯ OilSlickCoffee ❯ michael.c.wright
Articles Read: Improving Farm Gate Coffee Prices
zhlédnutí 47Před rokem
This article was written in 2020 and was part of my development of the Central Dogma of Coffee. I was mainly addressing the argument that roasters take more than their fair share of profits from farmers, an assertion I feel is invalid. EPISODE WEBPAGE oilslickcoffee.com/audio/articles-read-improving-farmgate-coffee-prices/ CONNECT WITH MICHAEL ❯ caffeinated.fm ❯ caffeinated.tv ❯ OilSlick.coffee...
Interview with Michael Utama
zhlédnutí 103Před rokem
Michael is one of the holding partners there at 5758. He owns Newsae Roastery & Brewing Factory in Bandung. He’s the Vice Chief of the Specialty Coffee Association of Indonesia. And he’s the Country Coordinator of COE Indonesia. CONNECT WITH MICHAEL UTAMA newsaecoffee.com/ newsae.coffee CONNECT WITH MICHAEL OilSlickCoffee michael.c.wright OilSlickCoffee...
Interview with Edward (Ted) Fischer
zhlédnutí 146Před rokem
Ted is a professor of anthropology at Vanderbilt University in Tennessee. He serves on the board of the Maya Education Foundation. He advises the World Health Organization on behavioral and cultural insights on health and wellbeing. At Vanderbilt he also directs the Institute of Coffee Studies and the Cultural Context of Health and Wellbeing initiative. And most recently, he published the book ...
Interview with Pak Wij, Commercial Attache
zhlédnutí 61Před rokem
Pak Wij (Fnu Wijayanto) is the Commercial Attache for the Indonesian embassy in Washington, D.C. He was at the Indonesian coffee pavilion at Coffee Expo 2023. 12 different coffee producers were represented at the pavilion, supported by the Remarkable Indonesia program.
The Yaesu FT-3DR as a camping radio
zhlédnutí 150Před rokem
I drove my truck from Portland, Oregon to Peru, Indiana and then on to Danville, Kentucky and back to Portland. I recorded some video along the way. In this short video I describe one of the ways I utilized a Yaesu FT-3DR on this trip. Yaesu FT-3DR: amzn.to/3DWDodR Signal Stick antenna: signalstuff.com/product-category/antennas/signal-sticks/ SMA-F to BNC adaptor: signalstuff.com/product/sma-f-...
Cabin Aeropress
zhlédnutí 52Před rokem
I drove my truck from Portland, Oregon to Peru, Indiana and then on to Danville, Kentucky and back to Portland. I recorded some video along the way. This video is of me making coffee in an aeropress using a Jetboil to boil the water quickly. I spent two days at High Rye cabin in Anaconda, Montana. Aeropress original: amzn.to/3FmoQFt Able disk filter set: amzn.to/3NbXT9y Able aeropress travel ca...
Campfire mocha pot
zhlédnutí 77Před rokem
I drove my truck from Portland, Oregon to Peru, Indiana and then on to Danville, Kentucky and back to Portland. I recorded some video along the way. In this video shot at High Rye cabin in Montana, I make coffee in a mocha pot, in the campfire. I guesstimated about 10g of coffee for this small mocha pot. It takes about 150ml of water to fill, making the final coffee roughly a 15:1 water:coffee ...
Should farmers roast their own coffee?
zhlédnutí 103Před 2 lety
Should farmers roast their own coffee?
Artisan alarms: change the canvas color
zhlédnutí 481Před 2 lety
Artisan alarms: change the canvas color
Caffeine Levels VS Roast Degree VS Brewing Method
zhlédnutí 207Před 3 lety
Caffeine Levels VS Roast Degree VS Brewing Method
I watch another video of this machine and the owner had some beans that came in different sizes. The smaller beans went through the drum holes and he lost the roast. After cleaning out the machine, the beans he had purchased were about 30% of the 150 grams he was roasting. For me, you can keep this roaster for that price. My FreshRoast SR800 with extension tube will kick its ass.
Try to use shiokoji to ferment coffee green beans
Can you ferment this using strictly healthy bacteria and sell it as a probiotic infused green coffee product suitable for cold brewing?
we have large quantity of Arobica coffee in Nepal...
Amazing idea, 💡 I need this type of mechine we have large quantity of Arobica coffee in Nepal...
Starting to learn the Artisan software! This Video is super useful! Thank you sir for the contribution!
Hi. I just bought a 2nd hand on this. Having trouble igniting. Could you please point me to the right direction? Thanks
I would verify you are getting gas to the system. You should be able to smell it. If you are getting gas, then I would check the ignition system. Is it clicking? Can you see a spark? Can you manually ignite it with a long lighter or match? The 1k Diedrich uses a lot of hardware you can buy at the hardware store. I imagine if the piezo igniter on your unit is bad, you can remove it and take it to the local hardware store to find a replacement. If you are getting gas and have a good spark, then you may need to clean the jets inside the roaster. Also, ensure you are using the right gas. It could be (I'm not sure) that the jets/orifaces are designed for a specific type of gas, such as natural gas vs LPG. It could also be a problem of gas pressure. My unit used natural gas and it was tied in very close to the main feed to the house, i.e., there was only a few feet of gas pipe from the roaster to where the house was fed. So it wasn't 'downstream' of any other gas appliance that could rob it of gas pressure.'
That made me think of another suggestion; I know that the machine is built with standard, easy-to-obtain hardware because Deidrich support at the time told me. I called them to get some replacement screws I stripped and they said it would be cheaper to get them at the hardware store. So you might call support and ask them for help. Do let me know what you find! I'm curious.
@@MichaelCWright I can't see any spark. Is there another indicator rather than smell? Should it show on the burner manometer too? I followed the start up procedure (Drum on - Blower on - Gas On - While the toggle is on pilot - Air blue light on - should I press anything else to ignite or does it ignite on its own?)
Will found out! thanks mate@@MichaelCWright
Not good, green cherries in with ripe cherries. Makes for poor-quality coffee.
thank you
i see the BT and ET curves are smooth, there's no spike on them, how did you do that?
To keep the ET and BT curves smooth you should avoid large changes to air and/or heat. If you are getting spikes in those two curves, look to the changes you made just before those spikes. Take note of how much of a change you made. For example, maybe you changed the air from 3 to 5. Next time you roast, make the change from 3 to 4 and see what effect the change has on your curve. You can also anticipate changes in the curves based on previous roasts of the same coffee. For example, I know that an El Salvador Bourbon I'm currently roasting has a significant and predictable drop in RoR about a minute before color change and the resulting BT curve 'levels off' a bit. Knowing it's coming, I can add a little heat beforehand to counter that drop a bit. Lastly, if the spikes are very spikey, meaning relatively tall and skinny, they could be electrical artifact caused by improper grounding of your thermocouples or a loose connection in one, or something like that.
Why ferment coffee?
Fermenting the coffee beans helps to break down the sticky mucilage that surrounds the coffee seed. Microbes feed on the mucilage and fluidize it so it can be easily washed off mechanically.
@@MichaelCWright interesting. Is there any nutritional changes that happens also like maybe changes to polyphenols or the xanthine content with fermentation?
@@DOGOID that's an interesting question and I don't know the answer. I would imagine fermentation could impact nutritional aspects of the coffee...especially making things more bio-available, similar to how microbes help us with things like fructans. I did a quick search and found this article online regarding coffee and tea fermentation and polyphenols: www.sciencedirect.com/science/article/pii/S092666902101030X
Recommend to everyone in specialty coffee. Ted really produced something amazing
Is this just wild yeast like a sourdough or is there a particular strain?
Just wild yeast. The trick is that by using yeast that has built-up over the previous day, you can "jump-start" today's fermentation. I can possibly also help make the flavor profile derived from the fermentation more consistent day-over-day. It cut the soak time pretty good in my experiment: oilslickcoffee.com/processing/wet-processing-using-starter-cultures/
i request an interview with Mr. Armiyadi from Gayo Mr. Wright, i think it will be very interesting regarding their harvest method, coe, how they handle the farms, keeping quality and quantity as well. that being said, this was a great interview!
Thank you for the kind words. Can you send me Mr. Armiyadi's contact information? My email is Michael (at) OilSlickCoffee.com. I'll see if we can arrange an interview!
Michael, someone who gave me a roasting class. Told me not to bother with the alarms with Artisan, because the artisan software should only be used as a data point not a crutch for coffee roasting. Would you disagree ?
There are many ways to skin a cat. Automation isn't necessarily everyone's idea of what makes a good, artisanal coffee. I don't feel guilty using alarms and no one can taste if my fan was turned on by me or auto-magically by Artisan. If one wants to be a purist and control every aspect of their roast, then great. I don't see them as any less of a coffee roaster. I have a more lengthy article on roast automation here: oilslickcoffee.com/roasting/roaster-automation-one-view/
Michael, who was it that you mentioned about the 401 temp theory ?
Carl Staub. Sweet Maria's has a good article written by Staub about what he calls the Best Reaction Ratio. Find it here: library.sweetmarias.com/basic-chemical-reactions-occurring-in-the-roasting-process/
Looking forward to reading this book soon, thank you so much for recording & sharing this.
I enjoyed reading the book and also meeting with Ted. He truly cares about smallholder farmers and that comes through in his work.
are you controlling your roast via the alarms? does changing the power slider control your roaster? or is it just recording that you are suppose to be doing the change?
I do use alarms to control the roaster, but not solely. I still manually control most of the roast, but use alarms for things such as dropping the heat for the first 30 seconds of the roast then returning it to something like 90%. When I change the sliders in Artisan, it sends a command from my laptop to the roaster to change the power setting. Artisan sends the commands to a HotTop Roaster Interface (HTRI) that I have installed in the HotTop (see my blog post linked below for details). oilslickcoffee.com/roasting/hottop/how-to-install-hottop-htri-control-board/ The HotTop KN-8828B-2K+ has the same functionality built-in, without the need for a device such as the HTRI.
i still don*t understand flick and crash. wish you could explain it in simple terms. i guess I*m the only one who doesn*T get it. thanks!
Hi, So I work with Liquid Nitrogen and I try to use Artisan for temperatures that go below100 Celsius with my center301 device. My questions is to which machine selection i configurate Artisan? Thank You in advance
In Artisan, under Config > Device > ET/BT tab, at the top of that window is a selection box for "meter." In that drop down, Center 301 is an option to select for a meter. Is that what you are looking for? Or are you having a problem with reading temps below 100° C?
@@MichaelCWright Thanks for reply. So yes i have that marked as well as my correct port. I am having problem with artisan not reading from the device as when i click "on or start." there is message in top of graph stating "1 byte received but 8 needed."
@@MichaelCWright Hi again Michael. I figured pretty much all of it, now the only problem yet to figure is how to set it up to read temperatures below 100 degrees Celsius. You seem to know it? Thank You
@@toncilisica9279 I have no experience using Artisan with temps below 0°. Some places I would check are the minimum temp value under Config > Axes. I believe this will define the "floor" of what is graphed. But lower temps may be recorded accurately nonetheless. You can check if the temps are being accurately recorded as data by looking in Roast > Properties > Data (tab). This might help you isolate the problem to a graphing issue in Artisan, which could possibly (hopefully) be fixed in the Config > Axes menu. Do share what you find if you get it fixed!
@@MichaelCWright appreciate it for sticking with me in this Michael. update.. Axis is showing minus temperatures but the graph is not reading it. The curve just disappears, when i go to properties data BT and ET shows minus 1.. meaning that not even in data it shows correct temperature. Error that shows up is that "temperature could not convert string to float". Which im afraid is in the code of program, meaning it cant be fixed. Do you maybe know and good program to recommend for those minus temperature readings? Thanks Michael
Great video!! What antenna do you run? 73s
Thanks. In that video I'm using a signal stick from signalstuff.com/ It's my go-to antenna for the FT-3DR and great for mobile uses as it can be tied into a simple knot for stowing, while not retaining the shape afterwords (mostly). Over the years my first signal stick has developed a minor curve, but nothing major at all.
Awesome thanks. Ordered a Signal Stick!!! :-)
Just getting started with Artisan and a Hotop2k+. This was great information.
Thank you and I'm glad you found it useful!
Where can I get instructions on how to connect Artisan to my Hot Top roaster?
Sorry for the late response. I assume you have your HotTop connected successfully. For others who may see this and have the same question, Artisan has the following documentation for connecting the HotTop to it: drive.google.com/file/d/0B4HTX5wS3NB2ZGxsTU4tbmtVUmM/edit?resourcekey=0-TEeQ6UboiVbLqV0mcXMVew
Interesting to see how different people make and drink coffee! Hello from Kazakhstan! 🙃
Hello there!
I would love to drink a cup of coffee with you, breathe fresh air, talk about life! 🔥 What kind of grinder is it? 🕵🏻♂️
You've hit three of my favorite things there; coffee, fresh air, and chats around the campfire! The grinder is from Normcore. It's their V2 manual grinder. I've placed an Amazon link in the video description and here is a link to Normcore's website for more pictures and information (Amazon might not be very useful to you in Kazakhstan): www.normcorewares.com/products/normcore-manual-coffee-grinder-v2-38mm-contemporary-burr The grinder has stainless steel burrs and an aluminum housing (not plastic), which is why in the video the grinder itself got so cold sitting outside. Because it isn't plastic, it has a nice weight and feels sturdy and capable. I have certainly enjoyed using it. I bought it, so this isn't a paid promotion. 👍
What species of bacteria or yeast is being used?
It's what's called a "wild" fermentation, which means whatever microbes are available 'in the wild.' I don't have a lot of experience using commercial yeast in coffee fermentation. However, Lal Cafe offers some specifically for coffee processing and may be of interest to you. www.lalcafeyeast.com/
tôi nên trồng loại nào
Xin lỗi vì sự phản ứng chậm chạp. Đó không phải là một câu hỏi dễ trả lời. Nó phụ thuộc vào điều kiện trang trại của bạn và mục tiêu của bạn như chất lượng cao, số lượng nhiều, v.v. Tôi có một người bạn sống gần Đà Lạt trồng rất nhiều catimor thành công: K'ho Coffee www.khocoffee .com/
Dime michi estoy muy enteresao por tu vidio pero conto es su precio gracias
Puede obtener el último y mejor HotTop de Sweet Maria's por $ 1,800: www.sweetmarias.com/roasting/drum-roasters/hottop.html
Thank you for the video Sir! I’ve only been using artisan for approx 180 roasts. I’m roasting with a 3.5Kg Dongyi electric roaster. My batch is 2550g, and I have been playing with temp and air anticipating the flick and crash….and it’s Tricky! I Havnt got it down yet as I tend to crash after said adjustment. That smooth decreasing ROR till drop has eluded me so far! Glad to see I’m not alone. Just started cupping and it’s an eye opener!
Stick with it! Even if only to learn better control over the machine. 👍
The UI in the Mac version differs enough from the Win version that it causes some confusion. Where the Mac UI differs (buttons, options in different tabs/menus), could you show the Win s.w. version too? Thank you!
how many hours is the regular fermentation duration?
At that mill at the time of that video, they fermented for roughly 12 - 16 hours. They determined the wash-point by feeling the beans. If the beans feel gritty and not slimy and slick, then they would begin mechanical washing.
CAN ANYONE HELP? Artisan began turning off right after drop and restarts another recording which graphs the cooling. Problem is it never asks me to save recording and I loose the recording. The baffling thing is that there were no alarms progammed. How do I stop this behavior?
I would start by disabling "auto drop" to see if that is related to the problem. You can find the auto drop feature in config → events → config tab. Uncheck "auto drop" at the bottom of that screen and see if that changes the behavior.
@@MichaelCWright Thanks so much. I'll try it in the next couple of days.
Excellent explanations of the basic alarm concepts. Complement!
Thank you for the kind words!
Thanks for the video. Did you notice any difference in the tasting notes between the first and second roasts?
Thanks for the information
Hopefully it was useful!
Hey fella, I'd be curious to have seen a third attempt where you did a "gas dip" - dropping gas substantially just for 30 secs at about 190°C - ending a least 40 secs before FC, and returning to your previous gas setting. I find this useful on many beans.
Interesting. I will try that. I am currently working through 6kg of an Indonesian wet hullled coffee. I'm putting the roaster through its paces after rebuilding it and so I can do some compare/contrast roasts trying the "gas dip."
Beautiful pls visit us in Philippines channel in yt for farming robusta coffee
Ok got.....
Gud pm Po, saan Tayo makabili ng pulper machine, tnx
I really enjoyed your video, great information l will put too good use.
Selection 9...Karnataka
Great topic
Thanks! I think it's fascinating too!
Am watching it!
Now i understand what you meant about Scott Rao's roasting book Mr Michael, it's mostly trial and error, and the data comes from there. To gain a conclusion and a benchmark from the conclusion to improve the roast.
Great content!
good job Michael!
Thanks for the feedback!
Hey Michael, awesome review. I am seriously considering the 2+, having watched your objective assessment of the unit. I was deep into the Gene Cafe and almost pulled the trigger on it until I saw the 2+ with its connectivity and graphs. I love the unique design of the Gene but for an extra $900, I believe the 2+ is a good value. Question if I may, did you buy those extra thermocouples from hottop directly and are there available termination points at the board. Please share your instructions. thanks. alex
I did not get the thermocouples from HotTop. I got them separately. I wrote up exactly how I installed them and where I bought them here: oilslickcoffee.com/hottop/how-to-install-hottop-et-bt-probes/ It's an older article but it should still be quite useful to you. As for termination points on the board; I'm not sure. It's easy enough to open the HotTop and take a look at the board. You can look for terminals that might be labeled "TC" that don't have anything connected to them. (do let me know what you find, I'm curious too!)
Hi Michael, thank you for the video. Is my understanding correct that you need the Arduino board to interface with the roaster because you’ve got the older model? My understanding of the newer model is that it can connect with Artisan directly. Is this correct?
You are correct. I need the Arduino to control the roaster via Artisan and the newer model can interface directly with Artisan. Happy roasting! 👍
@@MichaelCWright thanks! I’m now trying to explore to what degree one can automate a roast with Artisan, so this video is super useful.
Great video. Thank you for making en sharing!
Thanks for watching!
Thanks! The beeping was a show stopper for me. Thanks for sharing!
Glad it helped