Coffee with April Episode 39: Tips and Tricks When Roasting on a Loring Smart Roaster
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- čas přidán 25. 09. 2018
- This week, we discuss one of our fundamental topics, how to optimise your approach to roasting coffee using a Loring Smart Roaster.
The design and operation of this particular roast machine is very different to the silhouette of a traditional drum roaster, with the transfer of thermal conduction/convection, air circulation and energy efficiency all different greatly. This week, we discuss how to achieve the most effective results, using our own experience of roasting on an S15 Falcon.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffee. .
Webshop: aprilcoffeeroasters.com/colle...
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Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
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Produced by April Coffee - 2018
Drum roasters actually do the majority of their heat transfer through convection as well, although there is more conduction than happens on the Loring. On the Loring, there is also some conduction, i.e. paddles to beans, walls to beans, but the relative amount of conduction is significantly lower.
Conduction, convection, and also radiated heat (mich higher in drum roasters as well, and probably a greater share of heat transfer in those machines than conduction) are present in both systems, but in very different ratios.
in all seriousness, why not do a video of actual tips and tricks and differences you are learning on the loring versus a traditional drum. I to roast on a convection system and would like to hear others thoughts regarding what you are doing with different varietals in terms of drying periods, maillard periods, Dev times etc... Show some profiles and really get into the weeds on roasting. That would be a very useful video for many.
We will most likely get to that in the future. Thank you for watching.
There was not a single tip nor trick on this entire video
Can i have same result by using ikawa 100
Hot Air, seem to be known a little more carcinogenic (so they say) with regards to roasters like this - have you compared the acrylamide levels? From beans coming out of a Loring and or a Giessen or Probat, using close to or similar profiles? Any Health Risk?
Thank you for watching. We haven't made a clear comparison with similar profiles, but done measurements on "different profiles" and it doesn't seem to be that much of a difference.
could we ask, which coffee importers are april working with?
Nordic Approach & 32 Cup
this guys just making videos to flex his rolled up t-shirt style aesthetics, all I got from this video is that the guy puts a lot of work into his image, his unclear way of speaking and body language doesn't really cut it for documentary tutorial style videos either... he might have all the coffee roasting knowledge in the world who knows but communicating it through video isn't his strong point... sorry
Thank you for watching.
The things you say reflect your opinion, but are unfortunately not correct. Sorry