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Roaster School Online - Ep #1 - Turning Point

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Comment from : @andreamunari5800

yall are so charismatic & informative !! thank you!! i'm in the business planning stage of my coffee roasting business so useful!
Comment from : @tricklebug

We miss you
Comment from : @motivationista4835

Mill City is in a league of their own
Comment from : @LarryGilbert-st1kd

Thanks y'all!! Been looking for something like this for a while and it's been super informative
Comment from : @mikemakesvidee-ohs

Пройшло сім років, проте я із задоволенням дивлюсь ваше відео Дякую за навчання ! 😊
Comment from : @touristukraine2767

THANK YOU!!!! It's GREAT! My wife's gonna roast Spelt to make Spelt "coffee" Have you ever done this type of roasting?
Comment from : @acoustrip

you guys are really great!so glad to find youeven its a 7 years ago video thanks a lot!
Comment from : @yurilnorese6225

I roast on an ARC S sample roaster and my turns are less than a minute My drum is on 4 would increasing drum rotation increase my turn time to a minute or more I am charging at 400 on a washed coffee I use 200 g in a 250 g roaster
Comment from : @wglover343

Great starting video Thank you
Comment from : @juanpenate797

Very good content Thank you for sharing this
Comment from : @ydph2202

If you have a denser coffee like an Ethiopian, the volume (size) will be smaller which when weighed at 80 will create more air space in the drum So should you put the same volume in each time so the air space in the drum is always consistent ?
Comment from : @6guitarplayer

شكرا جدا ،أفكر في هذا المشروع احب تحميص القهوة و البهارات أحببت الفيديوات توحي براحة و هدوء نفسي بارك الله فيكم
Comment from : @muhammadalam2017

Can you please explain me more about the point you talked about on the minute 33:00 , the humidity in the COFFE not the same humidity in the air??!!
Comment from : @AboRyyaWasHere-sv5zk

Joe you are the best
Comment from : @rakadewa4432

Excellent
Comment from : @SSFKeith

5:20 - That's the Zeroth Law of Thermodynamics the differing temperatures of two systems will arrive at a third temperature together over time 😁
Comment from : @Sheffield6688

excellent
Comment from : @alexmolano1

I really love this class
Comment from : @mokomraphael2604

Such a masterclass on roasting for a newbie like myself as a home roaster Will remember the important points made and apply I believe roasting coffee is highly addctive activity as I've learned a lot more about coffee than just brewing a cup of espressobrThank you so much guys!! 🙂
Comment from : @hitman007

Thanks for this! Appreciated!
Comment from : @KaiBuskirk

Guys thank you so much On my 6th roast and loving it
Comment from : @mcelmurraystephanie6284

Merci
Comment from : @hichamkellouch

Am Barista Bony this is very important
Comment from : @mwesigwabonny2570

Great material!!brThanks Joe and Dave!
Comment from : @joaquimfarias8077

thank you so much!!!!
Comment from : @tecnoshack

really appricate and thank you from nepal
Comment from : @lbbudhathoki4190

Thank you for your teaching Can we determine the nature of the coffee before roasting it? In other words, can we tell by the naked eye whether the coffee bean is dense or not dense?
Comment from : @andrewsaruna8657

hi Sir joe , correct me if im wrong , at the end of the curve on the development its better to have a flat but not so flat just to save some sugar brand my rate of rise is like 30 to 25 its not crushing but when i found out its like more sweet when i cupped
Comment from : @paulmichaelgonzales8183

Awesome information and instruction If the beans are more dense, they will weigh more and there will be less of them to make up the initial charge size (say 1kg) Would it turn around at approximately the same point as a less dense but greater quantity of bean (still 1 kg) ?
Comment from : @HigherInfluence

Just watch love your style to teach
Comment from : @PANDAARMYStudio

Thanks so much I have a small roaster now and I know for sure who I will go to when I step up my game in size You guys are the best!!
Comment from : @moe761

Great lesson 👌👍
Comment from : @Lumbacoffeechat

Great video guys!!
Comment from : @user-jc1yx9of9p

You guys are awesome!!!
Comment from : @Hawk-mk4kc

thanks for thisbr great work
Comment from : @emmaenglish7802

This is fantastic and very informative I am getting confused with the volume mass lingo though In standard units mass is a quantity in kilo, the volume is the space something consumers Density is the mass per volume
Comment from : @JustTony72

Thank you for sharing good information
Comment from : @kennethfutch5978

I have seen many drum roasting, one thing that I am not quite certain is that does the gas flame has any health concern when the beans were burning directly under the flame ? Does it produces hydrocarbon which stick on the beans?
Comment from : @BaysviewPg

Thanks a lot for making those videos, and for being soooo clear ! What you do is so important for upgrading the quality of coffee roasting worldwide ! THANKS GUYS !!!!
Comment from : @LglAlex

Perfect
Comment from : @moatazaly4912

So does more dense coffee turn around earlier or later? Joe says both in the Video (denser coffee-less beans-> smaller effect // denser coffee absorbs heat more-> turnaround lower)
Comment from : @jhkjul

I understood the video and the turning point and all things said But I didn't get the point What is the output when I recognize the turning point? Should I expect a certain turning point temperature and time? And take action if not reached? Or what?
Comment from : @mirnaeid1742

Thank you for your teachings
Comment from : @KzLollapalooza

straight forward and easy to understand Thank you
Comment from : @primusgadu8659

So much good Info! Thank you!
Comment from : @coffeecrewco6371

I would like to tell you are doing a great job Alot of peoole need to know how to roast You are helping even the master roasters nobody is not perfect you creat a platform for sharing experience
Comment from : @yenewkebedezeferework4559

tk you so much
Comment from : @nguyenthanh-ql7mv

I'm new to this coffee processing I have drunk it for a long time but didn't have the respect for the processingI compare a roaster as you would a winemaker I will soon start selling coffee online I have learned to also pay attention to the roaster also A roaster can ruin the characters of a bean and create a good coffee out of a sub-par beanI am learning so much from you guys I will definitely keep you all as mentors At least I will know what I'm talking about when selling
Comment from : @williampaulk4289

Hi How do you define your turnaround time Is it when ROR reaches 0 or when the bean temp and Environment temp line cross? Love the videos!
Comment from : @GuyLevine

Thanks a million
Comment from : @sajibkhanjoy5940

Thanks,
Comment from : @michaelhengki1705

thx a lot, great job
Comment from : @alexfialko8651

Unless I’m misunderstanding, At 14:00 minutes you say the you say the higher density takes on heat slower the you immediately say a lower density coffee needs more time to take on heat, so I’m a bit confused
Comment from : @co0op731

This may be an oldish video, but roasting is roasting Great information, and professional attitude Looking forward to the rest of the vids
Comment from : @S1mplES1m0n

Thank you Im just starting out and this is very helpful Can you suggest any Coffee Roaster Schools?
Comment from : @videodepartment2802

Great video Easily followed and understood as a newbie
Comment from : @SuperSomphon

Great info
Comment from : @snjspring

Thank you for your lesson aim better coffee and business i m interested in your advenced roasting machine 1kg machine is good for artison roasing details thanks again way to go happy new year 2020hope your dreams come truefrom Korea dolce Lee
Comment from : @dolcelee209

Why sometimes i get sound of first crack, but many times i didnt get first crack even bean was touched french roast? Can anyone help me solve this problem? And thankyou for your time
Comment from : @cygnusinsbruck4464

Hi! I thank you very much for this video It's very intuitive and easy to get although I have a question I'm a very beginner roaster and I have an electric 1kg roaster So I hope you can help me have a better result at this initial phase After I charge the temperature to about 200ºC, what should I do about the drum rotation speed, airflow and heat until the turning point? I'd also love if some other folks reading the messages here could contribute with their suggestions Thank you all!
Comment from : @inenglishforadults6404

solid educational video done in good fashion, thanks!
Comment from : @cameronc6927

Lets say I have a legit roaster (which I don't yet-I have a Gene Cafe which I can't do much manipulation to) Do you have a recommendation for a gas roaster, as to how hot to start? Also, you mentioned turning off the gas before turnaround, I think, can you explain this? I feel as though I"m missing some info, can you point me to some other videos? Thanks! I am excited to learn MORE about roasting and make even better coffee!!!
Comment from : @danjburris

Thank you!
Comment from : @hillary7261

I'm from Vietnam and I really like your video brThanks very much ^^
Comment from : @thanhtan25197

Estamos empezando una marca de café y adentrando al tema del tostado Muchas gracias por compartir
Comment from : @cafeanber

Always a fan guys Any thoughts on making a video on Roasting Decaf coffees - this seems to be a more difficult processed category bean to roast
Comment from : @stevelarsen510

The advantages of an air roaster
Comment from : @MrMUSICHAPPY

Omg, I LOVE this video😍 Thank you so much!
Comment from : @noahkim6463

Thanks I really like your principle👍
Comment from : @pratidino

Why do the thumbnails of the series look like videos of calculus lessons hahaha
Comment from : @hilmidwiputranto6944

My goodness I found this first episode so usefulbrbrThanks for putting your time into this I'm looking forward to watching the whole series
Comment from : @homecafecharlie

If someone does not have a sample roaster and only has a production roaster (for example Giesen W6) should they still load 80 of the capacity while learning to use the roaster? That sounds like a lot of coffee Or is it okay to use smaller amounts while testing and learning? For example, 25 or 30 of the capacity?
Comment from : @trasher333

What temp would you say the best “average” launch temp/turning point that suit the best one? Assuming not to fall steeply for the higher dense beans or not to go turning to fast for the lower density beans
Comment from : @daydreamer7756

what the fuck are you talking about
Comment from : @MrSquire2010

I am entertaining getting a roaster for home use These principles are a great place for me to start I look forward to watching all the other video you produced on learning roastingbrbrCheers
Comment from : @trailwander5878

i have some questions that is so confusing me brbr1 they said that more dense coffee is less contact with metal and other coffee so, it have less effect on the number that is drum's degrees if that is true, the more dense coffee's turning point will more higher than the other because more dense coffee have less effect on the number which is drum's degreesbrbr2 but they said that the more dense coffee absorb the heat energy more quickly so, more dense coffee's turning point is lower than the less dense coffeebrbr3 also they said that less dense coffee absorb the heat energe quickly so, the turning point of less dense coffee is higher than the other omgbrbrso what is correct???
Comment from : @notuntilba2

I thought this was a tutorial about roasting
Comment from : @HyperDangerousThing

Dear Mill City Roasters, I’m Iizzy from Taiwan And I really appreciate you guys having this project, sharing so many useful content online I’m wondering if it’s possible for me to translate them into Chinese for a larger audience that are also interested in these lessons? Thank you so much
Comment from : @Starlingglower

This is incredible! Thank you SO much guys!
Comment from : @joshcoffy7166

I appreciate the effort you guys put into this video but get to the point! Joe, practice and get your thoughts straight I can see you know what you’re talking about but you’re making your explanations so much more complicated and confusing So Canadian! Haha
Comment from : @RyanKeating_Golf

Nice job
Comment from : @RandyRousey

I love your videos Watched about every one Would you ever consider a video in roasting for espresso? Thanks!
Comment from : @CatfishBlues68

love your lession
Comment from : @lamhabioms9577

I'm not from an english speaker country but understood every word you guys said Thanks for speaking slowly and very clearly!! :)brGreat content btw!!
Comment from : @txnaves

Hello Joe and Dave, brbrI have a question for you guys I have been roasting for the last one and a half years I use a Hottop roaster now Before moving forward to buying the Hottop, I used a skillet to roast my coffee My biggest concern is that I am not getting the flavors of the coffee after roasting it Also, achieving a light roast with this machine is a problem because they either come out too early and taste grassy or too latebrbrWhat would you recommend using in general, and also in terms of a roaster? Any advice is welcomed Thank you for your videos and time
Comment from : @CarlosRivera90

New to roasting here Just getting started (including roaster shopping) What do you mean when you say those of you more up north use the full kilo instead of 80? Any advice on a good roaster for someone who is looking at getting into roasting coffee to sell? My dream is opening up a shop but I want to get my product out there and make sure it’s high quality Anything helps, thanks!
Comment from : @CRypTiCKOLASiS