Identify Coffee Roasting Events

Identify Coffee Roasting Events
This video is focuses on how to identify coffee-roasting events. While it may seem easy, if you don't do it with consistency, you will never be able to consistently roast great coffee. We identify 7 important events and then talk about why it is so important to identify coffee roasting events.

Are you documenting your roasts? Do you take notes and mark each event with both time and temperature? Lets talk about this in the comments below!

Video Timeline
0:00 Identify coffee roasting events
1:30 Charge temperature
2:18 Turning Point
3:15 Dry End
4:50 First Crack
6:13 Second Crack
7:59 Cooling
8:47 Why are coffee roasting events important?
9:12 We want to accurately mark our events and phases
10:42 It causes us to become familiar with the roasting process and events
11:47 It will give us consistency and allow us to replicate that great roast
12:30 It will help us remove variables in our roasting process.
13:20 We can take the profile and apply it to other similar coffee roasts

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Here are the coffee roasters I use to roast great coffee:
Mill City 500 Gram Coffee Roaster
Behmor 1600 Plus
Hive Coffee Roaster

Links to the various coffee supplies I use:
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Kettle

Grinder

Scale

Immersion Brewers

Percolation/Pour-Over Brewers & Supplies

I roast coffee on my Mill City 500 gram commercial coffee roaster every week. I also use a Behmor, Hive and a hot air popcorn popper to roast some great coffee. Join me as we roast, brew and cup coffee every week at home.

Do you roast coffee at home? Do you craft single serve coffee and if so, what brewing method do you like? Please share your comments and be sure to like this video!

About Me:
I am a coffee enthusiast who roasts coffee from home on my sample size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.

Supplies to Build Your Coffee Cart & Organize

Music:
Rubber Necking - Topher Mohr and Alex Elena

#HomeCoffeeRoaster #HowToRoastCoffee #CoffeeBrewingMethods

[giovannyt.]

Identifying roasting events is also critical for a beginner roaster for developing that first roast, not only for constancy but for variety. Any change in events can result in a different flavor profile. Great video! I will be taking these lessons to practice when I receive my Aillio Bullet tomorrow!

[OldMotherLogo]

Hello, Mike! First of all, I want to thank you for your videos. They have been a tremendous help. I keep a log of all my roasts. I’m on a Popper* and use a watt meter and a meat thermometer in the roasting chamber and record the temperature and wattage every 30 seconds. If a batch is particularly to my liking I will use that batch as a model for subsequent batches. I’m getting pretty good control of the timing and temperature. I shoot for about an 8 minute roast, though sometimes they go a bit longer, sometimes I drop at 7:30. I shoot for a longer browning phase. I’ve now done 68 batches (not all on the Popper* but most of them) and when I’ve given coffee to others they really liked it.

My question: in one of your videos you had a link to a template for keeping a coffee log. I made copies and it is very helpful. I wanted to share that link with someone and for the life of me cannot find it. Could you repost that? I will make a note this time (in my coffee book!) of where it is so I can find it in the future. Or just tell me which video it’s posted and I’ll direct my friend there.

Thanks and hope the coming year is a great one for you!

[jameswagner]

In this and other videos, you refer to "playlists" and previous videos, pointing to links over your left shoulder which do not exist. Love the videos, though. Short, concise, and to the point.

[sergiokusevitzky]

Basics but a good explanation for beginners.
I mark end of dry at either, recognize all yellow or when being at 155C. The earlier.
Thanks for the video!

[shanewilson]

Hi Mike, great video, learned alot from this video.

[hpgurgel]

Great video as always, thanks Mike.

I'd been roasting with my Behmor 1600+ since 2017 on automatic mode but I started doing it manually when I first subscribed to this channel a couple months ago. The quality of my roast has improved significantly despite the fact that I always roast 400g/1lb batches. Here in Australia we use 240v which I believe allows the roaster to increase the temperature more quickly than you guys in USA as you use 110v. I then managed to reduce my roast time from 20-21.5 minutes to 13.5-14 minutes. I haven't done my maths yet in order to determine the percentages of each phase but I'll be doing so next time I roast & make sure I post my results here.
Thanks again, keep up the great work.

[erharddinges]

Dry end and first crack are most tricky for me. Very often these events are not exactly identifyabel and I am convinced, that they are often fixed randomly. Some roasters simplify dry end by reaching 150°C BT.
Look at Scott Raos findings about C1. He tried to anticipate it by watching Delta-ET. Look at his blog.
For me a steadily declining RoR is good practical guide, and it mostly is connected to a rel. constant ET.
The end of a roast I mostly decide on colour and smell. Times and percentages of phases do not have priority.
One can see very soon how quick the beans take up heat, so one can react early in maintaining or reducing heat and prevent a running away or a stalling roast. Therefore ARTISAN software is very helpful. My goal is to find a roasting strategy that can be applied to very different beans.

[LightZone]

Hi Mike. Thanks for your excellent educational videos. What would you say is the average time between dry end and the browning phase?
My beans seem to go from green to somewhat yellow to all of a sudden brown. Any guidance would be appreciated.

[luigicollins]

Always like videos on the basics. I wish you would have made this several months ago just before I got into roasting! 😃

One stage I always look for, but do not record is what I call "pre-crack". 30 seconds to 1 minute before first crack, the smell starts to be a very acidic and almost acrid smelling. I use that "event" as a warning that first crack is near. You mention calling first crack "first cracks" instead; in my log notes, I call the first point of multiple cracks "first cracking". Sometimes I will have one or two outlier cracks I will ignore that can occur a few seconds before multiple cracking begins. Sometimes I do record the times of single outlier cracks.

Since I have gotten more into studying each phase of development, I really want to rename the phases. After all, all three phases are part of "Development", so why assign that name to only the last phase? I notice Mill City used some different names in one of their videos, something like "Beginning Phase", "Middle Phase", and "Final Phase" (or maybe it was Final Development Phase, which I like better).

[robertroth]

I am beginning to work my way thru your videos, which I find incredibly helpful I am assuming that there would be no charge temp for a FR800, as I have heard from others that pre-heating is not advised.

[chuckster]

My question has been hinted at from some of the comments already posted, but I'll ask it anyways. If I use a thermocouple placed in the beans to track the bean temperature, can I determine dry end when the beans reach a certain temperature rather than visually when I see no green left in the beans?

[a.t.]

Hi Mike, thank you again for your help in coffee roasting. I wanted to ask, do you know why some coffee roasting sites list first crack at 385F bean temp, but others at 401F. This is quite a variance and one that confuses me. I heard you mention that you heard first crack at 388F in one of your roasting videos of a decaf. Could you please help me understand which really is it - 385F or 401F for first crack?