How Roasting can make (or break) coffee

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Information How Roasting can make (or break) coffee

Title	:	How Roasting can make (or break) coffee
Lasting	:	5.13
Date of publication	:
Views	:	39 rb

This is the most educative video I've watched thank you so much for sharing outstanding information
Comment from : @abdulrazaka5769

I dont think he got his basic theory correct Probably he knows the practical, based on the answers he gave Follow and read Scott Rao if you want to know truly about roasting and theories You will see how inaccurate he speaks in this inverview ( in regards to theory such as Mailiard Reaction etc)
Comment from : @Jackeetchai

Its a MIRACLE!!!( bitter GONEw a sprinkle!!!😊) I'm poor PLUS old school🇵🇷Still use the sock !!!
Comment from : @janicejacome

That’s a very helpful set of principles that will help people understand what roasting is
Comment from : @georgewelker853

Nice video! Can you please make a video on different ways of roasting and the best extraction methods to each roasting process? Thank you!!
Comment from : @sciencescience9102

I would like to know in roasters point of view Types of roasts How to choose?
Comment from : @jgpschannel1604

Please look up the exrltended pinly thing when drinking
Comment from : @aleksandarp3388

Got the concept of endothermic reaction! Very detail explaination, thank you a lot
Comment from : @marketingoutin8394

2:34 that needs to be on a t shirt
Comment from : @therichieboy

I'd love to know what a common setup is for an aspiring roaster at home
Comment from : @Nevermindthrbrewmethod

Maillard reacions are not the same as sugar carmelisation Maillard ractions are reaction between reducing sugars and proteins Good video tho
Comment from : @aleksandersmet1261

Can you make a video on different type of roast profile?
Comment from : @bomp1650

Very informative, please continue on roasting
Comment from : @jjmoi-b6r

I'd love to hear more about his decision making process in how far to take the roast based upon Region and Application (Espresso, Pour Over, Etc) Or even if/how he varies the different roasting phrases accordingly Thank you
Comment from : @RandyCFP

I'd like to learn more about roasting profiles
Comment from : @potynawowasanhee8073

Cool video, super polished, the animations really help to illustrate the explanation, thank you!brbrI was wondering, can you teach us about coffee "seasons"? For example, when do coffee cherries grown in different regions around the world? When is harvest? When is the best time to roast the green beans (straight after harvest? Or should you wait?) I'm super curious! Thanks
Comment from : @MitchNorris

Hello Team, as always very well made videobrbrI'm training to become a roaster myself currently and according to several sources, the Maillaird Phase starts at 140-150 °C, even Rob Hoos who wrote Modulating the Flavor profile of Coffee suggests that the Phase between drying and First Crack ist the Maillard phase and creates body in coffee Would you agree with that or does your science say something different?brbrSecondly I think you erroneously said that the Maillard reaction is Caramelization, because those are two seperate reactions in general But maybe I missunderstood and you meant that Caramelization goes hand in hand with the Maillard reaction?brbrThanks!
Comment from : @EdinbruehtKaffee