wow I dont roast, but this is a really interesting video. I am also lucky enough that I have not encountered any rocks in my beans just yet, I hope I'm not jinxing myself! Great video!
One tip for brewing more consistent coffee that is more delicious (especially if you're buying quality coffee) is to colour sort your bean before each brew. This can be done by eye. It will give you a more uniform brew and you'll also spot any other issues with the coffee, like stones. James.
Thanks for the interesting video, I am still skeptical for micro-roasteries' need to purchase one at the start of their business. I am only working with high quality specialty beans, so I am relying on my importers, and I have yet to come across my first stone. As I am also only handling 1 kg a time, visual inspection is still sufficient. Of course, you are right, and at some point, if I succeed in growing my business I should purchase one.
You would be surprised about the foreign objects caught by magnets within our green loader and latterly by the destoner. When I started roasting in 2009, green wasn't as well presented as it is today. We used to hand sort each batch (roasted on a Diedrich IR3 with 1.5kg batch sizes). It was easy to do because of the size of batch and would assist in knowing that no foreign objects would be passed on to our customers. We now apply the same concept - green sorting with magnets that collect ferrous objects and lifting destoner. It's just scaled up to suit the roastery output. So, irrespective of roastery size, I would encourage passing your green through a magnetised device and then sort the roasted. I've had 87 point coffee with odd stuff in it. James
wow I dont roast, but this is a really interesting video. I am also lucky enough that I have not encountered any rocks in my beans just yet, I hope I'm not jinxing myself!
Great video!
One tip for brewing more consistent coffee that is more delicious (especially if you're buying quality coffee) is to colour sort your bean before each brew. This can be done by eye. It will give you a more uniform brew and you'll also spot any other issues with the coffee, like stones. James.
Thanks for the interesting video, I am still skeptical for micro-roasteries' need to purchase one at the start of their business. I am only working with high quality specialty beans, so I am relying on my importers, and I have yet to come across my first stone. As I am also only handling 1 kg a time, visual inspection is still sufficient. Of course, you are right, and at some point, if I succeed in growing my business I should purchase one.
You would be surprised about the foreign objects caught by magnets within our green loader and latterly by the destoner.
When I started roasting in 2009, green wasn't as well presented as it is today. We used to hand sort each batch (roasted on a Diedrich IR3 with 1.5kg batch sizes). It was easy to do because of the size of batch and would assist in knowing that no foreign objects would be passed on to our customers. We now apply the same concept - green sorting with magnets that collect ferrous objects and lifting destoner. It's just scaled up to suit the roastery output.
So, irrespective of roastery size, I would encourage passing your green through a magnetised device and then sort the roasted.
I've had 87 point coffee with odd stuff in it.
James
No I already have beavis and butthead here😊😊😊
🤔🤔