Improving Coffee Roasting Profile on Yoshan Roaster

Рет қаралды 942

Ай бұрын

I'm roasting on a Yoshan DY-2kg Roaster and today I'm going to show you how to approach modifying and improving a previous coffee roasting profile.
I wasn't happy with the previous coffee roasting profile for this Natural Costa Rica, so in this video I make changes that improve the profile.
If you like this content, please like and subscribe.
If you're looking to purchase a Yoshan roaster, I can most likely get you a discount. Email me, rob@ocdcoffeeclub.com for more details.

Пікірлер: 21

@chrisjohnson4666 Ай бұрын

Glad your back I just got my Yoshan... would you share some of your configuration settings in artisan after 2 or so years of having one???

@ocdcoffeeclub4796 Ай бұрын

Sure. Shoot me an email and i"ll fire it over to you.

@kas7660 Ай бұрын

3#12oz per batch. Same gauge. Where are you on the tank gauge ? I’ve been running it at 1 # of pressure. I zeroed out the gauge and I can’t get any higher than 1.5 as it would melt down the roaster. I think that the front bearing should be bronze. The replacement is double sealed as the original and dries out after a session of roasting. I drip 3 and 1 oil onto a 5” piece of light gauge mechanics wire to get the oil past the end of the drum shaft onto the side of the bearing. I’ve picked pieces of the failing bearing seal as it works it way out of the housing as it would obviously end up in the bean basket.

@ocdcoffeeclub4796 Ай бұрын

Okay there's so much happening here I don't thing is good. Can you send me a video of your set up and what you're using to lubricate your bearing? Are you removing the housing for the bearing, cleaning it and lubricating before returning it? As for the regulator. I'm around 2 PSI. Did you try the protocol I used in the gas regulator video? I misspoke in that video, but mentioned in the comments around 2 PSI is recommended. Are you saying you max out at 1.5 kPa? I'm not sure why your roaster would "melt down" if it was any higher. You should not be using 3and1 oil. It's not food grade. Pick up some Super Lube High Temp Food Grade lubricant. Email me your set up. Something is off. rob@ocdcoffeeclub.com

@habibihabti1149 Ай бұрын

Great work! Whats youre typical end temperature for espresso?

@ocdcoffeeclub4796 Ай бұрын

That's a bit of a tough question because it depends on a few factors. The probe milimeters, probe placement, FC temp, End FC temp, development time, etc. A very general number would be between 405 and 420. Keep in mind, I generally don't go past medium roast, even for my espresso beans. I'm just not a fan of dark roast. I'll never go to Second Crack. But that's just me.

@kas7660 Ай бұрын

9:30ish on 1c start, 12-14ish midway into 2c

@ocdcoffeeclub4796 Ай бұрын

That’s pretty good. Surprised you get there that quick at 1.3kpa. How much green are you rotating per batch? Is your KPA gauge the same as mine, 6kpa?

@matthewtoeneboehn7784 17 күн бұрын

What are your typical charge temps and how do you decide where to start? I almost always charge between 400-415F. I’m thinking maybe I should try lower after seeing your roast. Do you decide typically based off of processing method?

@ocdcoffeeclub4796 17 күн бұрын

@@matthewtoeneboehn7784 I’ve migrated lower over the years. I used to charge at 400 almost every roast, but now I range from 340-375 at the most. It depends on size of the batch as well. For my 2kg I’m not almost exclusively roasting 3.2lbs. I find it to be more manageable. I’m also experimenting with different air flows that are more aggressive. I plan to make new videos soon with that strategy.

@matthewtoeneboehn7784 17 күн бұрын

⁠ thanks for the quick reply! How have you noticed lowering the charge temp affecting the cup? is this something you do with most beans? I might have to give this a try next time and see what happens.

@ocdcoffeeclub4796 17 күн бұрын

@@matthewtoeneboehn7784 I found that the lower the temperature and the more I played with the airflow, the less roasty the coffee would taste. Would have more nuance.

@matthewtoeneboehn7784 17 күн бұрын

Oh that’s interesting. Makes sense. Will definitely give that a try. On a separate note, your artisan game is on point! Do you think you could possibly make a video on how you set up artisan with all of your preset gas/airflow buttons and how you overlap pasts roasts to track along with a live roast? I’m not the most tech saavy. Maybe you have a video like this already? I looked through your videos and I may have missed it.

@ocdcoffeeclub4796 16 күн бұрын

@@matthewtoeneboehn7784 I don’t have an artisan set up video yet, so I’ll add that to the line up.

@kas7660 Ай бұрын

Is your roaster on natural gas ? As I’m roasting on the same Yoshan with propane at 1 - 1.3 kpa

@ocdcoffeeclub4796 Ай бұрын

I use propane too. I think you have the wrong regulator on your propane tank. Watch my other video about hooking up your propane tank.

@kas7660 Ай бұрын

I use the same regulator 30#. I did not set it up as you showed. I have no manual to go by. I’m not having a problem reaching second crack and I don’t think I would want it any hotter. After a low long warm up from cold, I’ll drop beans at 400 f, running 1-1.3 kpa

@ocdcoffeeclub4796 Ай бұрын

@@kas7660 how long does it take you to finish a roast? At that KPa it seems like it would take forever.