Coffee with April Episode 78: Q&A - Rate of Rise After Crack & Development Time Theories

Рет қаралды 13,806

5 жыл бұрын

We're back with another video in response to your question, sent to us directly via our KZfaq, Facebook and Instagram accounts.
This is the third question and response, sent in by Tan, who asked "Is the bean rate of rise, after first crack, important to you and if so why? What are your thoughts on development time and how do you determine the length per profile?"
In this video Patrik addresses the question at hand, giving some further insight on our current approach to time after crack, as well as how this advice may differ depending on your roast machine and hardware.
We'll be following up with more responses to your questions, so make sure to check back for our upcoming videos.
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Instagram: / aprilcoffeecph
Webshop: aprilcoffeeroasters.com/
KZfaq: / @coffeewithapril
Podcast: / coffee-with-april
Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
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Produced by April Coffee - 2019

Пікірлер: 17

@raghavrao5221 5 жыл бұрын

Hi Patrik, great video. Green to brew companies are very valuable to the industry in terms of helping to calibrate the entire chain. I have a couple questions: 1) Are there any other manufacturing processes that have solved this problem? I imagine there must be some other industry out there that has figured this stuff out that coffee roasters can learn from 2) What variables have the largest impact on the ROR curve? 3) Have there been any surprising insights that roasting has brought to the cupping table? Thank you.

@coffeewithapril 5 жыл бұрын

Thank you for watching. We will see if we can turn your questions into our next Q&A session as we believe others would be interested in those as well.

@risdiansah21 3 жыл бұрын

Hi April thanks for the video. I have a question. Is there a fix rules or guidance where or when you can develop body, flavor etc? For example I used to hear post/during first crack is the time for developing flavour, mailard is for developing body.... some other said it’s not a like that all the time... what is your thought on that? Thanks

@rubendariobatistabocharel7561 3 жыл бұрын

Thanks for the video, from Panamá, hope you guys enjoy some of our coffees 🇵🇦

@zenadventurer69 2 жыл бұрын

Just found this video. Do you have any examples of an ROR profile that corresponds to a roast that you found particularly delicious? That perfectly descending curve…that’s something that all home roasters are chasing…and to your point, maybe we don’t need to. I’ve discovered that a flick at FC and on or near drop imparts a nice nuttiness and body to lighter to medium roasts. I think these questions are indexing against Scott Rao’s discussion of ROR…call it a hunch.

@johnnyong2341 3 жыл бұрын

Good 👍☺️

@carloskindred4485 Жыл бұрын

Basically almost completely avoided the question. What RoR do you recommend going into, through, FC and then RoR during development post FC. Yes all depends on coffees roasted and results desired. Got that. But the question asked what RoR during and after FC. No examples given. Maybe try 6c or 7c going into FC slowing to 5 and maybe even decreasing to 3c per minute during development phase until desired end roast colour or time. Then cup and also test as espresso. Not so hard to explain.

@saaravrashi7750 3 жыл бұрын

Hey Patrik, thanks for this video. You've mentioned that after roasting, coffee changes its color with time. Is it due to a very slow maillard reaction? or perhaps some sort of oxidation? maybe none? Thank you!

@coffeewithapril 3 жыл бұрын

We are currently not 100% sure why this happens. We are working on a few different theories. But will keep you updated when we have a proper answer.

@carloskindred4485 Жыл бұрын

Yes?

@Fitzrovialitter 5 жыл бұрын

Waffle; the Dunning-Kruger effect.

@mathof1 4 жыл бұрын

Peter Foster I bought a bag of his coffee to see whether what he was after pleased me. In fact, the coffee was wonderful.

@avidbdo 5 жыл бұрын

Nobody: Stupid people: FIRST!!!!!!!

@snjspring 4 жыл бұрын

I want to like it but so much talking with actually providing little to no information.

@coffeewithapril 4 жыл бұрын

Thank you for watching

@zenadventurer69 2 жыл бұрын

I suspect that this viewer is coming in not knowing a whole lot and therefore doesn’t know how much information is actually being imparted here. Call it a hunch.

@snjspring 2 жыл бұрын

@@zenadventurer69 right