Coffee Roasting - How We Roast - Artisan 3e
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- čas přidán 21. 08. 2023
- This is how we roast our coffee at Strait Coffee Roasters. We talk about roasting temperatures and quaker beans.
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Website: thestraitcoffee.com
Instagram: @straitcoffeesj
Enjoyed watching the roast 😀
My favorite is Ethiopian and have been roasting with a Behmor for 8+ years. I’m now looking at the Artisan 3-e to up my game, and roast some small batches for sale at the local farmers market and boutique general stores.
How long have you owned the 3-e?
I was thinking the same for the Behmor - keeping it as a sampling roaster.
Thanks for the video!
That's awesome! I hope you're able to sell some of your coffee at the Farmers Market. It's a great way to showcase your coffee at a low cost of entry.
I've had the Artisan 3e for almost 1 year and have loved using it. Very simple and easy to use.
I love the Behmor and still use it to sample most of my coffee.
Enjoyed your video and profile you use similar to what I’ve used on my SR800 with Razzo Ext Chamber. Interested in the 3e being a fluid bed with greater capacity. How it it vented? I see they come with a vent kit. My venting now uses an inline fan that vents about 20 ft away to the outdoors but in the next room. I imagine I would NOT connect directly but create a gap using my current hood to capture smoke? What do you think? I can’t see your vent so that’s why I’m wonderin.
I just purchased a new Kaleido 700g Drum Roaster but struggling to get a good roast using Artisan. Coming from the Freshroast using a predetermined profile of time, air and heat was very easy to produce great coffee. This drum roaster is a challenge. What are your thoughts on using your fluid bed coming from your Behmor for instance?
Hey! There are a few questions here. Hopefully I can answer a few of them.
1. The ventilation fan isn't included with the roaster of the 3e. CC provides some recommended dust collectors, but you really only need one with at least 550 cfm. I'm using one by Bucktool (1hp, 6.5amp). It does fine, but I am having to empty out the chaff bag every few roasts. If I were to purchase one again, I'd go with north of 600 cfm. The exhaust is connected to a hole that leads directly outdoors. Check out our video where we give a tour of the roastery. We discuss this in a little more details, but don't actually show it leading outdoors.
2. I've never used the Kaleido, but it was a consideration when we began, due to the great reviews. I've heard it takes time to build a good roast profile. I wouldn't give up on it yet!
3. The Behmor is great, but it doesn't give you roast air temp or a true view of the bean color, which are extremely important when roasting. Fluid bed roasting is definitely different than drum, but the 3e is very easy to pick up and learn. Part of the reason we make these videos is for others to pick up on how great fluid bed roasting is. It's electric, so no gas exposure to the beans. Very slim chance of bean scorching. I could keep going.
Is it on the same level as drum roasting yet? No. Quite far away actually. But, I think it has great promise.
Hope this helps!
@@StraitCoffeeRoasters Hey thanks !! ya I love my SR800 fluid bed spare roaster with extension tube just needed more capacity.
I wont give up on the Kaleido just yet, in fact, I cupped a decent Ethiopian Misty Valley roast this morning, my first acceptable one. I am learning the main difference between fluid bed and drum is how the heat is transferred to the bean. In fluid bed heat must be maintained at high or medium high levels into 1 and 2c because of high air flow. But with a drum roaster, with lower fan capacity, much of the heat is retained going to first crack so heat needs to be backed off while increasing air to avoid a crash when moisture escapes.
I was so use to using a fluid bed that going to a drum was drastic having to learn all over again. lol
You 3e roaster is cool! I may get the 3e yet but not without a fight after spending so much $$$
Hello, really like your videos. Think I have Watched over and over to learn. I roast for myself on a 3e. About 680 grams each roast. Since I am so new to roasting I normally set the heat to 5.5 and adjust the loft. Normally roast to fulll city about 435 deg. First crack is always about 8 min. Is that normal for first crack or can it happen faster? Do not want to bake the beans. Thanks Tim
Hey Tim. Thanks for your comment and question. First off, I suggest watching some of my other roasting videos where I go into a lot more detail around roast times and how it differentiates depending on the bean variety, location and processing method used.
With that being said, every bean is different :) and that's the beauty of roasting coffee! I'm usually roasting 3lbs (1.3kg) for each roast and pulling most roasts before first crack has ended, which is under 415 degrees. The time when first crack begins also depends on the bean (location, variety, processing, etc.), it could be 8 mins or 10 mins. Although I don't complete first crack, the range of difference in taste between 400 and 415 is pretty drastic. I find that if we want to maximize the best notes in the coffee, that's under 415 degrees, or before first crack has ended. As long as you're purchasing specialty, grade 1 beans, you should be able to achieve great notes on a lighter roast. Give it a try and let me know!
Austin
Another great video! I notice you stop your roasts mostly maybe a minute into FC and I think I heard you say at about a City level? Wondering what the water weight loss % you try to hit is?
We don't really ever get into FC, as I feel second crack starts to burn out all the great notes in the coffee. We tend to enjoy most coffee somewhere during the first crack.
In terms of weight loss percentage, it really depends on the best notes we got from the beans. Most of our coffees will range between 11 - 14% though.
Wow that seems pretty light to me since I usually go to almost end of FC. Do you find there is a good market for light roasts like that? Also I notice you don't use Artisan SW and seem more senses oriented? Which I think people don't do enough of in the quest for a perfect curve in seems like. I just use time and temp and senses myself.@@StraitCoffeeRoasters
Our customers really enjoy that roast level.
Correct, as of right now we're not using Artisan software. The information tracked in Artisan is still being tracked, just in a manual form.
In general, we don't like automated roasts. We want full control over the roast. Now, this makes sense due to our size (3lb roasts), but as we grow this may change.
I would like to see you brew a cup and describe what you are tasting.
Great idea! I'll add it to my list of video ideas.
Great video! I’m super interested in getting this machine.
Hi 👋
I see Behmore next to your bin 😊
It's that a good roaster? I'm thinking between New Behmore ($500) and pre-owned 3e ($1,500ish). I'm aware they are world apart for commercial usage BUT owning both, which one would you get (private use and maybe a small friend selling group)
The Behmor is great for personal consumption and if you're giving/selling to friends & family. I've always had very consistent roasts over the 7+ years that I've had it. Now I use it strictly to sample new coffee.
If your intent is to roast at most once a week, then the Behmor is perfect. It has great smoke suppression. I will say that it takes almost double the amount of time to complete a roast though, compared to the 3e.
@@StraitCoffeeRoastersawesome, thanks. I ended up buying SR800 to start with and go from there 😁
Have you ever used sr800 ?
@@bbasevic The Fresh Roast is great, from what I've heard! It's good because you get a better, cleaner view of the beans as the color is changing, which is important to know as you're getting ready to end the roast. Great choice!
'PromoSM' 🙃
How about the next video you make, change the camera format. Cell phone video sucks.
Thanks for watching and the comment! This was our first video and it was done vertically. All the videos afterwards are horizontal, and to be frank, better recorded. 😅
To much silver skin for natural coffee