May I ask how many grams do you roast at a time? Cheers

Robbie Pacheco 200 - 400 grams works well

Linh Ngoc, thank you very much I’m going to try that and compare brews.

@@kennethrkuhnit still can't compare to drum roaster ( using gas) sadly !

@@kennethrkuhn Does roasting this way with the steam issue taste different than barrel roasting?

@@ngoclinh9550 I bought the Barwell, and use it with the lid on. It works fine, and the coffee tastes great. My only complaint is the color uniformity of the roast varies. It's an acceptable range (for the price), but I was hoping it would be more precise. I do plan on upgrading to a barrel roaster in the future, but this is a good beginner setup.

Now I changed the method to cover the lid on too LOL. But this time i use a vacuum cleaner to suck the husk! It works best now with Honduras beans

Thank you, im thinking about getting one. Let me know how it goes.

@@mungusbungfungus I did two batches of single green coffee bean. The color is not as consistently uniform as with a barrel roaster, but it's good enough. A few beans always get stuck under the rotating arms, overcook, and I just throw them into the trash. It's a cheap functional system. It's good for the price for a beginner coffee roaster that you don't have to stir it yourself. When it eventually dies, I will replace it with a barrel roaster.

With this machine at high setting, indoors, the first crack happens at 8 to 9 minutes.

Start on 220 I've done a fair few batches and infused a few notes . All consistent and uniformed . Max I use is 220g tops 250g . Too many in yours , would explain why pushed up and stuck under lid .

Too many or too few beans will cause lack of color uniformity. 200g-250g is the sweet spot. I think it's because the heat isn't uniform on the heating plate. The 200g-250g dose seems to give the roaster the best opportunity to rotate the beans evenly.

They say beans start to lose their flavors after a week

If you want to store your roasted beans i recommend putting them in a sealed Tupperware container and put that into your deep freezer and it can last up to 6 months before freezer 'taste' comes through.

No. I use it inside on stovetop with vent fan on. Hard to hear crack tho.

One thing I've learned from home roasting coffee is that the current weather condition in your area does matter. The colder it is, the roasting time increases. The dryer and sunny it is, coffee is done quicker. You can safely begin to roast at 220C. Do get a feel of the weather around you (is it hot? is it cold?) and adjust accordingly. During these winter days in California (never gets below 40F) I roast in the closed garage. During the hot summer. I roast in the early evening hours, outdoors.

I preheat the unit for a minute and roast on it's max setting for coffee beans. Depending on roast level and bean varietal, this takes 10-14 minutes. The 220DC unit that sells in the EU/AU/NZ market has a max heat setting of 240C (464F). I am assuming the North American model does not get as high on the 110AC electrical grid. Either way, every review I have read on the Barwell roaster recommends max heat setting for coffee beans.

@@FlufferNutterSandwich I doubt it . Most likely they both have a 1200 watt heating element. 10 amps @ 120v for North America or 5.5 amps @ 220v for EU. Most kitchen plugs are either 15 or 20 amps in North America so 10 amps is not a problem.

350-500 grams, no more per batch. I don't know how it compares to other roasters when it comes to taste.

@kennethrkuhn I saw your other video with the gas bottle barrel roaster. Which roaster do you like more and why?

Is one of the rotating arms caught on the separator bar (riveted to the black pan)?

USMC yes it’s not getting enough power and it came with a European plug which I found odd

you can find them on eBay and Amazon, as "BAR WELL COFFEE ROASTER". They are made in China.

I have a BAR WELL too and, I love it. What I do is: 1. Pre-heat unit, for 5 minutes, at 220C 2. Place 200 grams of green beans at a time. I could put more (I once put the whole pound - bad idea!) but, keeping it to small batches yields better results. 3. Keep the lid down. Yes, the chaff will build up inside. Roasting coffee with chaff is not a problem. 4. Around 20 minutes, keep close attention, listening for the 2nd crack. Turn off your roaster, when you see the coffee the way you like it. My way of removing the chaff is to use an electric fan and a metal colander. Once the coffee is done roasting, place all the beans in the metal colander and turn on your fan, directing the draft on the beans (I place the fan underneath the colander). This is best done, in a patio/outdoors, to prevent a messy kitchen. Now, since your results may vary, you will have to adjust the temperature before you try again. What you do not want to do is to constantly change the temperature while roasting. I don't do that. Learn to keep notes on how you run a batch (coffee type, roast temperature used, elapsed time, etc). These notes will almost guarantee you the same results every time you roast again.