Roasting A New Coffee
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- čas přidán 4. 07. 2024
- Roasting a new coffee is exciting and challenging. I purchased 10 lbs of a washed Ethiopian Sidama Keramo that has floral and citrus notes. In this video, I talk about the decisions I made to craft a wonderful home roasted light, floral and citrus like coffee. When I roast a new coffee i look at several important attributes related to the coffee including bean size, density, tasting notes, the roast level and much more. All of these attributes will help me develop a roast profile and plan to highlight this light, floral and citrus specialty coffee. Let's see if I can pull this off.
Have you tried roasting a coffee that is our of your regular style? Have you needed to change up your roast profile significantly because of a new coffee you want to roast? Share your thoughts and comments below.
What type of questions do you have about home coffee roasting. What coffee roasting related videos would you like to see on this channel. Comment below OR go to my community tab and answer my post!
Video Timeline
0:00 Roasting A New Coffee
1:18 What am I hoping to taste after roasting?
1:56 Things to consider before turning on your roaster
2:15 Deciding on a roast level
2:40 Deciding on the length of the roast
3:07 Looking closely at bean size and uniformity
3:47 Measuring the bean density
5:05 Deciding on my roast profile
6:50 Charging the roaster
8:16 Turning Point
10:26 Dry End
11:00 Rate of Rise
13:28 First Crack
14:15 Development Phase
14:45 Drop
15:28 Mistakes & Challenges
17:28 Phase Percentage Results
19:02 Tasting the coffee
22:00 What would I do differently next time?
22:45 Leave your comments & Share your roasting experiences
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Links to the various coffee supplies I use:
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If your looking for a decent everyday coffee to get started roasting coffee at home, consider this 3 LB Nicaragua fresh green coffee beans (Amazon’s Choice) - amzn.to/3odS4dL
Kettle
Bonavita 1 Liter Kettle - amzn.to/3pvGsUZ
Bonavita 1.7 Liter Kettle - amzn.to/2KOhtgr
Grinder
Baratza Encore Burr Grinder amzn.to/2YgfJQe
Bodum Burr Grinder - amzn.to/3a7xtm8
Scale
Coffee Scale With Timer - amzn.to/2M2Pvhv
Better Scale (OXO Brand) - amzn.to/3qXqxPz
Immersion Brewers
Clever Dripper - amzn.to/3iIxVva
French Press - amzn.to/39e9ti6
Percolation/Pour-Over Brewers & Supplies
Kalita 155 Stainless Steel Dripper - amzn.to/2N29SLR
Kalita 155 Stainless Paper Filters - amzn.to/2MLRzuu
Kalita 185 Stainless Steel Dripper - amzn.to/2N1F12a
Kalita 185 Paper Filters - amzn.to/3rwRppH
I roast coffee on my Mill City 500 gram commercial coffee roaster every week. I also use a Behmor and a hot air popcorn popper to roast some great coffee. Join me as we roast, brew and cup coffee every week at home.
Do you roast coffee at home? Do you craft single serve coffee and if so, what brewing method do you like? Please share your comments and be sure to like this video!
About Me:
I am a coffee enthusiast who roasts coffee from home on my sample size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.
Supplies to Build Your Coffee Cart & Organize
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Music:
Rubber Necking - Topher Mohr and Alex Elena
#HomeCoffeeRoaster #HowToRoastCoffee #CoffeeBrewingMethods - Jak na to + styl
Thanks so much for making this video!
I love these detailed visuals and great play by play talk.
Would love to see how your roasting of this coffee develops. Please let us see where you land and why.
Hi Jason, I’m glad you liked it. Still trying to dial in camera positions and lighting. I’m hoping to roast this on the hive, then come back to the Mill City drum roaster with this coffee. So far it is really delicious. I’ll be tweeting it along the way and then share why and the impact of those changes.
@@VirtualCoffeeLab
Very nice!
You've come a long way already with your video production. I'm certain at this rate you'll be fully satisfied with your results in no time. It's looking great. Excellent for informative, step-by-step videos!
I'm looking forward to seeing how this coffee turns out after all the tweeks.
In my experience, the high quality, super dense washed coffees have been the easiest to work with. They consistently produce good cups and handle heat well without needing to go to high temps. But even when going higher, they produce pleasantly nice sweet flavors.
I love these Ethiopian coffees!
Hello, I am the owner of a coffee roasting company. It is very interesting to observe your experience in roasting coffee in different ways.
Thank you for the video!
Hello ASMR - Thanks for watching my videos. I hope to roast this same coffee on a small handheld roaster (Hive) and see if I can achieve the roast profile I was aiming for on this roast with the longer browning phase. The coffee i roasted in this video is delicious!
Thank you for your comment.
Once again Mike, great video, l enjoyed watching it
Thanks for watching Shane. The coffee is delicious!
thanks for the sharing =)
You are welcome 🤗
Great post! Thank you
Thanks for watching Carl and for the encouragement!
super useful!
Glad it was helpful Liang. Thanks for watching!
You probably have a new crop Ethiopia that has a bit higher moisture content and this is normal for newer crops. I would like to see your gas value on the graph, like where you start and what adjustments you do, probably 4-6 in total. A hint on the moisture causing the swings, is you could maybe roast this with a bit more airflow to evacuate that moisture in p1 faster outside. Keep the videos coming, I watched them all you are doing a great job! all the best
Yes, gas and air can easily be indicated on the graph and should be routine
Hi Denis, thanks for watching and for the comments. Are you referring to when I am using the analyzer tool? Using the menu, who would I find the “show ET ror? I would love to see that. Looking at the ET, I see where I was backing off the heat to slow down the roast. I did increase airflow to medium.
Yea, I made some adjustments to artisan and my buttons were all messed up. I need to fix the setting so I can record my gas, air and drum speed.
I think you’re right about the moisture. I think that influenced my probe readings. I had a 16% moisture loss which is a little on the high side, especially since I didn’t take it too far into the darker notes. Drop temp was 397. I will watch my airflow more carefully on a future roast. I appreciate the insight!
I am new to coffee roasting
Hi Dennis, Thanks for watching my video. Home coffee roasting is a great hobby with the benefit of drinking some great coffee! What are you using to roast your green coffee?
Excellent video. Thank you for the detailed analysis and play by play. Would love more on this.
Thanks Chris, More to come!
@@VirtualCoffeeLab Quick question, what was the main reasoning for the total (desired) time for the roast as well as the breakdown of the specific ratios? Just experience? Why not 1 min more?
Another fine video Mike. This video is especially interesting to me because it addresses with what I have to deal with every time I roast a new coffee. And so far, I've not been able to repeat any orders, so every coffee I get is new to me.
Because there are a lot of different roasters being used by people here, we need to watch the video to learn things common to all roasting equipment. Your drop temperature will probably not be the same as mine, and some roasters don't have capability of controlling drop temp. So once again, the basics are very important. Thank you!
Hi Lou, thanks for your comments and encouragement. You are absolutely correct. Because there are so many different types of roasters, the general concepts apply to everyone but the temps will vary. Even some of the techniques may be a little different. For example, a fluid bed roaster doesn't have a "charge temperature" because there usually isn't a preheat. There wouldn't be a soak either.
I don't like to focus on temperatures except to explain a correlation within the roast or comparing a previous roast on the same roaster. It is confusing to people when they try and apply it to their device. That being said, times are a great indication of the amount of energy needed to move our roast through the process. Need a shorter time, increase your temp. Need a longer time, lower your temp. Phase times and percentages can help form our profile to achieve different flavors and roast development. Event temps are really important for each individual person as they roast and work with their coffee. These temps are "way points" that will allow us to compare one roast we have done with another. It will also tell us a story about the coffee bean itself, all things remaining the same.
When you get a few roasts under your belt with the Bullet charge temp will be something really important for you to reference. It's going to be a lot of fun!
Great video Mike - I’m about 5 mos into roasting with my Kaldi Fortis and this is the type of video that really helps me. Keep them coming.
‘
Hi Brian. Glad the video was helpful. How are you diggin the Kaldi? What type of coffee and roast profile are you going for?
A very great video. I'd like to try different region's beans. Your video really helps me to understand how to plan ahead. Your recommendation of not taking temp as reference but the time and percentage is really true. I also notice that time has bigger influence on the flavor than the distribution percentage. I had a few roasts that had good percentage distribution but each of them lasted more than 10-11 min. The tastes were quite lack of richness.
And BTW, not only your video is good, your replies to the comments below are also very helpful and informative.
Thanks for your comment. Yea, total roast time plays an important part of flavor development. I'm currently learning how this differs between a drum roaster and an air roaster. It is really helpful to use one coffee and work through the different roast variables to see how that influences flavor. For me, I've been using the Guatemala HueHue to see how phase percentages and total roast time change the flavor. I'm doing that on a drum roaster. Then, I'm going to compare that to an air roaster and see what it takes to get the same cup results. I'm sure the phase times and temps will be different.
I'm glad my videos have been helpful.
Thanks for the Roast-along! Would you be able to do a similar trial-error with a new bean video using the IKAWA Home?
Hi Jim, thanks for watching. Yea, there will be more of these types of videos on a variety of roasting devices. I borrowed the ilawa pro model from a friend. I’ll see if I can borrow it again for a future roast on a new coffee. Thanks for asking.
@@VirtualCoffeeLab cheers. Ive seen your Pro vids very informative for sure but the Home version of Ikawa is more basic in its workings.....I wonder if the Pro can be simplified to mimic the way a Home runs?
Good point Jim. I don't know the answer to that. I will put it on my list to look into when I do a future ikawa video. Thanks
A follow up roast would be cool as far as your adjustments and differences in the cup. I've roasted similar coffee (if not the same, I'll have to look at my records) with same difficulties as far as the heat is concerned and trying to get more stabilization. I use the hive.
Hi Marc. Yea, I plan to have a follow-up roast with the drum roaster. I'm also planning on using the Hive for my original profile mentioned in this video just to see what I might expect on the Mill City Drum Roaster.
Love that you have a variety of roasters, and I look forward to seeing more videos showing the different techniques you use to achieve your targets for this coffee using different machines
Thanks Febo. I’m excited to give it a go on the hive. I’m sure I will come back to the Mill City drum roaster with this coffee and tweak the profile. I’ve really been enjoying this coffee. While my roast didn’t go as planned I sure like the result in the cup!
What is a good range in the turning point? I read that a minute is a good number, but I know it isn't a rule set in stone
Hi Giovanny, there are several factors that influence turning point time. Charge temp, airflow, soak, total roast time, type of coffee, type of process and the type of coffee roaster we are using. All of these play a roll in our turning point times. For me, with a 500 gram drum roaster, TP is usually about 1:25 for a washed coffee roasting 1 lb with a charge temp of about 385 using a 30 -45 second soak. This will put me at around a 5 minute dry phase.
Now, some roasters don’t have a Turning Point. Air rosters that start at room temp or a frying pan are a couple examples. TP is relevant and can be useful as an early indicator of our roast momentum. It can help us make corrective decisions to our roast before it impacts our profile and ultimately our roast.
To answer your question, for me, my Turning Point rang on my roaster varies from 1:15-1:35 for many of my roasts.
Love the VCL, been a fan even before you had this channel. I have a modified air popcorn popper with Artisan that I've been using for almost a year and I am wondering how to apply the drying phase to the popper since I can't do the charge temp. Thanks.
Wow, thanks for being a long time watcher Daniel. Yea, charge temps for air roasting really are not applicable BUT, the dry phase still is. Air roasting is more efficient so the total roast times are usually shorter but you can take the phase percentage concepts and apply those. At some point I would like to figure out a simply way to calculate the difference in overall roast times between air and drum roasters. That might be interesting. Thanks for your great question and for the encouragement!
Hey Daniel, I have a fresh roast 800 it's a fluid bed very similar to a popper. Last week I did some experiments with preheating and initial power settings. You can check out the conversation I had with Mike in the comments in his drying phase video. Long story short I have had the most luck with preheating at whatever settings correspond to getting me through the dry phase without defects. For example I set my power setting to 10% and the fan to max. I let it run until the temp stabilizes, for me that is 300F ish. Then I put the beans in. Good luck, us hot air guys need to help each other as much as possible!
Hi Mike, would you be able to do a review on the Arlio Bullet roaster? I'm considering upgrading my Behmor to that one this year. Thanks for another informative video.
Without having one to try and use, i won't be able to do that unfortunately. But, I have a roaster friend who just bought a Bullet and was/is a Behmor user so maybe we can figure something out. Thanks for asking and for the suggestion.
@@VirtualCoffeeLab Fair enough. That'd be fantastic, hope you can organise this with your friend. Cheers.
@@hpgurgel I upgraded my hot-top to Bullet R1 V2. It is a great machine and because of its technology, it is much responsive to the adjustment in heater, drum speed and fan speed.
Great thoughts before getting started - Color measuring would be an objective reverence for what kind of "medium light roast". Already had a look at Morton Münchhov?
Thanks for watching and your comments Erhard. Yes, I am familiar with color measurement and it’s benefits. Rob Hoos mentioned the color meter being an excellent tool for consistency. Color meters are fairly expensive for a home coffee roaster. I was looking for an inexpensive one but didn’t. The meter would be helpful for identifying what toast level I attained. Temperature is also another good indicator, which was my intent.
Are you suggesting the meter so a number can be associated to the roast level?
Thanks Erhard, I appreciate your comments.
May be different meters = different numbers also - (same true for temperatures!) I use the "sensegood meter " , it was about 300€ and has an AGTRON scale. At least it is good for self-control.
for this particular roast, if you go back to your artisan, and hit show ET ror you will see there are indication 20-30 sec prior to BT ror that tell you how to adjust the heat before it influences the BT ror, check at around 7 min 30 sec on your ET ror and you will see it.
Yes ET - RoR is very useful to see reactions early. May be it is tricky to get it shown on the graph.
Hi Denis, thanks for watching and for the comments. Are you referring to when I am using the analyzer tool? Using the menu, who would I find the “show ET ror? I would love to see that. Looking at the ET, I see where I was backing off the heat to slow down the roast. I did increase airflow to medium.
Yea, I made some adjustments to artisan and my buttons were all messed up. I need to fix the setting so I can record my gas, air and drum speed.
I really learn a lot from your videos,,,thank you
What was the moisture level and chaff level of this coffee? I’m getting high moisture reading on my roasts > than 18 %,,,but my latest roasts seem to have lots of chaff too
Is 18% -20% At loss indicative of anything specific ? I have been roasting Peruvian and Costa Rica coffees lately
Thanks for watching Ken. I'm glad my video's have been helpful! I don't have a moisture meter so I don't know what it was before roasting. I do measure moisture loss after the roast. I take my original charge weight of 1 lb and then weigh the coffee after my roast. It weighed 16% less after roasting, so my moisture loss was 16%. I didn't pay attention to the chaff because I roasted about 6 lbs of coffee before I started this Ethiopian washed. Sorry about that.
@@VirtualCoffeeLab So 16-20 % overall lost is ok?
I assumed it is all moisture but the wt of the chaff should add to it also
I use moisture loss to determine roast level. So my range is usually 14-16% I think I was on the higher side because this coffee had extra moisture in it wihich can be a sign of freshness.
As for the chaff, don't worry about it. It is simply the silver skin that comes off during roasting and is not included in any weight calculation. Just weigh before and after to make the calculation. The darker you roast, the higher the moisture loss will be. I roasted pretty light on that roast so that is why i was a little surprised at the 16%.
Thank you
@@VirtualCoffeeLab Yes, it depends on how dark the roast is. I did a comparison roast of the same bean, one with 20% dev time and the other with 26% dev time. The first one is 14% and later one is 16%.
Greetings, what are you using the Mag on the rear of your roaster?
Thanks
Charlie
Kakao, I
Am using it for gas. My max gas is 1.2 Kpa here at the house and the meter on the roaster has a 5 Kpa. The new magnehelic has a 2 Kpa so I can more precisely control my gas.
@@VirtualCoffeeLab Thanks
I went through some of your videos and found a side view and noticed it was for gas. I have a mag that I use to control my fan and was going to buy another for the gas but the tech at Dwyer said the seals are not made to work with natural gas.
Great videos!
Thanks
Charlie
@kakao Ra i have the natural gas option for the 2000-2kpa model
@@VirtualCoffeeLab thanks, I will check it out. Maybe on one of your next videos you could explain why it benefits roasting as I believe it does.
Do you have an idea why my rate of rise is flatten around when it peaks? Greetings
Hello Babibi. Thanks for watching my video. I think i might know. Basically your temperature increase (rate of rise) is limited by the temperature of your roasting environment. Your roaster can only created "X"amount of heat. So, as your temperatures begin to approach your maximum temperature capability, the rate of rise begins to slow down and eventually will flatten. You are probably noticing this occur near the end of the dry phase? This is common to many roasters.
If you roast using an air roaster, try measuring your hottest temperature and know that as you roast your coffee, the closer you get to that peak temperature, the lower your rate of rise will be.
If you are roasting on a drum roaster using logging software, look at the bean temperature line and the exhaust temperature line on the graph. You will notice the two lines get closer and closer to each other the further you go into the roast. If you use an air roaster, you might not see this same pattern, depending on how you manage your heat/power during the roast.
@@VirtualCoffeeLab thank you for answering my question. I really enjoy your content 🙏☕
I recently got this coffee, sidamo wine . fast roast for best result 😁
Thanks for sharing Haekal. What are you roasting with and how long are you roasting this coffee?