An Introduction To The Coffee Roasting Profile

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Information An Introduction To The Coffee Roasting Profile

Title	:	An Introduction To The Coffee Roasting Profile
Lasting	:	12.34
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Views	:	14 rb

wow, that's amazing too much information, many many thanks
Comment from : @mahmoudrashad7165

Fantastic video You just answered so many questions I've had over the years
Comment from : @ibodhidogma

I really love your video contents But I only have one problem, having to constantly converting Fahrenheit to Celsius is quite painful If you could, please use Celcius
Comment from : @TheProtectorGuy

Am so great full with this because am new on roasting Please how can l get sheet of profile am so in need of it your so great
Comment from : @Odhiambo775

Thanks so much for your clearing about roastingkeep it upbrI am Mistre from Addis Ababa, Ethiopia
Comment from : @ElizabethFekadu

Have watched a couple of your videos and want to thank you for taking the time to put out this great information
Comment from : @chrissheets5456

Thanks for the information I understand the profile concept, but I think it's focusing in on one set of narrow variables will have limited global affect on the taste When their so many other factors may have greater negative affect Grinder, blade types, temperature of extraction, Bean quality How old are they?How have they been stored? Milk you use How do you tie down a variable when each batch of beans you purchase may be changingbrI have been roasting 8 years an unless you are only drinking short blacks, I haven't experienced the massive differences drinking a cappuccino Their are just too many factors
Comment from : @Mk-tp2mz

Good morning Mike I was wondering if you could one day discuss the relationship between weight loss, bean density, development time and RoR I have been struggling to figure out why one batch at 14 development is 13 loss and the next could be 17 loss I am thinking how much I slow the development is a factor and also bean density Really appreciate your straight forward videos
Comment from : @larryminer7177

TY
Comment from : @andreamunari5800

THANK YOU VERY MUCH FOR YOUR CONTRIBUTION AND VERY INTERESTING AND VERY EASY TO LEARN THANK YOU BLESSINGS
Comment from : @ulisessanchez9681

Thank you for the great insights for us home roasters However, I have one request: PLEASE operate in Celsius I understand that you might be under the impression that most of your viewers are in the US but I think that's not true Regardless, the imperial system is a joke, medieval and as a matter of fact only three countries on the globe use it: Myanmar (formerly Burma), Liberia (West Africa) and you guessed it the US Please adjust to the rest of the world and make it easier to most of your followers
Comment from : @klausrossler684

How does processing affect your roast parameters? If naturals or anaerobic processing causes more or less density in bean would that change how you roast? Or perhaps the flavor profiles typically found in natural vs washed would change your approach?
Comment from : @JuliusSP1

Thanks I am getting back into home roasting and doing some experimenting with an air fryer that has a drum and goes to 250deg I use to just use a hot air gun and a colander and just stop at a rolling second crack and It document anything brbrShould be fun
Comment from : @PubRunner

Found this very helpful!
Comment from : @ronsamborski4833

Thanks for this video! I've been roasting for over 15 years using a popcorn popper and Behmor, only recently have I decided to step up my game and get a Bullet R1 and dove in deep with Scott Rao's books I haven't roasted a batch yet with my Bullet, and trying to apply my years of hands on w/ the Behmor to a more advanced roaster is a bit intimidating to be honest
Comment from : @epic27

Came across your page and I’m looking to start roasting! This is great information and I’m looking forward to learning more Especially on different roasters I see you have a vid on different roasters so I’m going to check that out Thank you!!! 😊
Comment from : @Jennandclarke

I really learn so many new stuff with you,thank you very very much for your videos
Comment from : @thevisitormusic1743

I’ve learned so much from watching Thanks
Comment from : @josephhancock5269

Thank you so much! I am playing with my Gene Cafe, its inspiring what you show here Best of luck!
Comment from : @maciejmoskwa2457

Keep goingI love this I need to learn more! I have a M2 and am still learning how to use it properly!!
Comment from : @kenpoken1

Mike, many thanks - love your work, from Down Under, Sydney
Comment from : @peterbwhalley

Great video Mike
Comment from : @shanewilson2152

Is it possible to minimize acidity during an espresso roast Or is it only the length of development? brGreat video!
Comment from : @rschumacher

This is a great video and very relevant to me right now I can’t wait for future videos I just started my roasting adventure on an SR 540 with ext tube and I plan on making a quick look up table of target profiles based on the specs of the different coffee beans I roast I also bought a graduated cylinder so I can get density as well
Comment from : @dm8888

I’ve used the roasting sheet for every roast I’ve done,,,I also note the finish wt and starting wt,along with temp outside and also the development and chaff level,
Comment from : @kensafranek2306

This was good, looking forward to seeing future videos I took a stab at amending a few of my link profiles to get more sweetness I’ll do a taste test tomorrow I really need to start doing cuppings I’ve tried a couple times recently but have a hard time tasting nuances between coffees
Comment from : @LivingTheLifeRetired

This was a great intro into roast profiles I can't wait to see the rest of this series and will eagerly follow them I always have a hard time figuring out how to account for density and bean type when it comes to figuring out my profile and also keeping my RoR from looking like a roller coaster up and down Thanks for the great stuff!
Comment from : @larryminer7177