Coffee Roasting 101 - Understanding the roasting graph

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Information Coffee Roasting 101 - Understanding the roasting graph

Title	:	Coffee Roasting 101 - Understanding the roasting graph
Lasting	:	13.51
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Views	:	44 rb

Based on Scott Rao recommendation, ROR should be within 5 Since I am a home roaster, and I am using air roasting, i can achieving within 5 after first cracked most of the time throughout the entire development phase
Comment from : @Presso99

Great video man
Comment from : @hpd_hero

This has been super informative! Thank you! As I am learning more about this, how can I control the ROR using a home roaster?
Comment from : @davidharper7893

Hahahah you killed me at the end get heavy bro!! Great video
Comment from : @gokuman5000

Hi how do you make your ror decline like your showing on your graph
Comment from : @MUSIC-LIFE1122-j9u

Straight to the point Thank you and congratulations
Comment from : @erbresaola8208

Very well explained! You earned a new follower Thank you
Comment from : @toritowalker

please continue this playlist cpntent about roasting
Comment from : @graphistworld2322

Unnecessarily lengthy video Useless video
Comment from : @amnarahman8892

Thanks for roasting basics
Comment from : @kydecarti8614

awesome video i learn a lot
Comment from : @rodyiotacdoy1731

Very informative thank you very much
Comment from : @eldonruiz4490

Being 2024, we know that the only truth about RoR is that is not meant to be flat, but flicks and drops do nothing to te profilebrbrOverall great tips and explanation! Keep the awesome work 🫰🏻
Comment from : @Nezann

How much does this roasting machine cost?
Comment from : @kaustavdhar7756

Bai hendi pe ak video chordu
Comment from : @Nowshadsyed-az1an

13:03 No bro, get heavy !! haha The crash and flick is the hardest thing to get rid of in my profiles Hope you do an intermediate video covering this in the future! 🙏
Comment from : @andreww5574

That actually helped a lot thanks mate
Comment from : @leandroseixas8050

Well done Baseline information is so helpful to use as your protocol guidelines Thanks
Comment from : @andybudge8555

How much time medium and dark roasting
Comment from : @mehbooballahditta7431

Pro! Making complex graphs look easy
Comment from : @saidaallary1060

How to get basic Algebra to coffee people
Comment from : @polstuff8959

I'm A café ownee, roaster and barista from Brasil This type of videos really helps a lot Please make more of this, congrats and I wish you the best luck
Comment from : @MBicharaa

In your experience, what range of total roast time between charge and drop for various roast levels should we shoot for Obviously too short and it will likely be burnt and too long will be baked What is the thought process is deciding roast times to shoot for?
Comment from : @godblessthelessfortunate3175

Hello - need to understand setting up coffee roasting machine - analog - your video is quote Helpful
Comment from : @KKVTEA

Well explained
Comment from : @danman281

bro this is amazing! I am starting a startup coffee business called Miraclelao Coffee in a small country called Laos We are known for our coffee and my dream is to make it worldwide so people can appreciate Lao coffee This video helped me so much and I am really hoping you can get into more detail on the roasting process as it is so complicated, and hard to perfect There are so many things to consider I am having problems with the fragrant of my roasted coffee as it is quite weak according to my customers and the body is not strong enough for them I would like to know how you would normally fix this I did my research and found that extending the roasting period to around 14-15 mins to get more fragrant and body, but I could not do it as I do not know how to really control the gas burner yet I try to get the first crack at around 9:30-10:00 mark as I was suggested by many people, but controlling the gas so that it would end at around 14-15 mark is quite difficult brbrFrom your video, I see that you said the RoR should be a smooth climb and a smooth down, but how the heck can you control that???? Could you please do another video to go on details on that I am begging you sir brbrMy problems right now are: Most of my customers are cafes and they get it to do cold drinks which will be mixed with milk etc br1 the scent of the coffee is quite gassybr2 not so much body and aroma and sometimes too much aciditybr3 should I extend my roasting time and how to do that? how to play with the burner to get such result? br4what is the guided duration for each process ex drying, turning point, etcbrbrThank you in advance sir!!!
Comment from : @Octm8

can i have your whatssap number im from italy and i need someone that can do roasting coffe to work with me
Comment from : @yassinezerdaoui2008

I've been waiting for someone to come along and explain this simply, consice, and to the point Great job
Comment from : @truthbetold3994

Thanks ! You are explaining very well , you need to do more video about roasting
Comment from : @The_Coffee_Rabbit_Hole

Super helpful, thanks!
Comment from : @riancorcoran7885

Can you please explain more deeply the ROR line in the gaph as this is not easy to understand as the temp/time line what represent this second line / curve ? and how to control it
Comment from : @PauloMundo

Helpful for me even as just a home roasterthanks
Comment from : @xkguy

Appreciated the simple way of demonstrating As to tipping point: Must be much lower, ideally below 90 degree To achieve that means a lower kick off temp and with less heat at beginning A low TP guarantees a longer development time (not to confuse with development time after first crack) and thus better flavor profile development than a high TP which leaves less time within the critical Maillard Reaction period which begins around 150 degree and (under many others) develops the sweet components within the beans if mastered correctly
Comment from : @Markusableitinger1

Thank you a lot or this video Well explaned! Suscribed
Comment from : @coffee_van_repeat

Wow! That is not easy I guess I will have to be at the roasting process to understand this better
Comment from : @KrishnenduKes

Plz talk about ROR in detail in your next video brvery helpful cheers
Comment from : @sreerakshapournesh8243

When you are talking about the temperature, you are talking about the drum temperature and not the bean temperature, right??? And also do you ever pull your coffee out of the drum before the first crack for light profiles?
Comment from : @kshitizsisodia9546