That's how country folk talk y'all

Right

so what country is that ?

Heartily agree with this.

David S Hello may I ask from where did U get ur roaster and price plzz

Randy G. yea mass equals weight on earth. Confusing.

is confusing....I agree with you....

James Clary actually weight and mass are different

Noticed the same. I thin he mixed it up a couple of times. Mass is measures in kg or lb

Junho Park, I do understand the confusion since I've also been confused based on the explanation in the video. After analysing it based on my knowledge, not of roasting, I decided to attempt a clarification. Still, if my reasoning is wrong, I will stand corrected. To start with, perhaps worth defining turning point (TP). From what I understand, TP is a point determined by temperature and time. Therefore TP is the point in time in which the inside of the coffee roaster drum reaches an equilibrium temperature with the coffee beans. Now about density: based on what was stated in the video, a more dense coffee has the capacity to absorb heat faster than less dense coffee. However, considering the lower number of more dense coffee beans in the roaster drum (relative to less dense coffee) I would argue that the beans make more contact with the inside metals of the drum but less contact with the probe. That effect of making less contact with the probe, will prolong the turning point (in time and temp) since presumably, it will take longer time to reach the expected equilibrium temperature. Conversely, the fact that higher density beans have higher capacity to absorb heat, especially from the hot air inside the drum, in reality may not take as long of a time as the probe indicates to reach the turning point temperature; therefore the reading can be misleading. In other words, with more dense coffee, we have two factors pulling each other in opposite direction (fewer coffee beans touching the probe and more heat absorption capacity per beans), it is important to identify which factor is stronger in order to properly identify the real turning point. If we assume that both factors balance out, then we shouldn’t worry about it and just go with the probe readings. On the other hand, with less dense coffee the opposite would apply. Consequently I would argue and conclude that it takes less time for dense coffee to reach the temp of TP than for less dense coffee. Something important to consider with density is whether it is the result of higher moisture in the beans or is due to the natural structure of the bean. Depending on what is making the bean more dense, will call for alternative roasting process (TP, temp and time).

This seems confusing because Joe didn't reference seed size. Dense seeds are more resistant to heat than less dense seeds. Small seeds take heat easier than large seeds. Your turnaround will be a function of thermocouple characteristics, batch size, and seed moisture, density, size and geometry. If you really want to understand how these factors affect the roast profile and the way coffee tastes, take the Roaster 101 class.

When ROR hits 0.

Hi Mohammad, contact me please if you wanna talk about coffee. Cheers Danny (chojer112@gmail.com)

Soon I will contact you.

i can provide you Toraja Arabica bean from indonesia. Dont hesitate to contact me at andri.ksm.787@gmail.com. btw, i also open a cafe here. 😊

Nope. Coffee offgasses CO2 and steam throughout the roast. That pressure repels absorbtion. This is why coffee bags are vented. Besides that, our burner efficiency is so high that we have effectively no unburned gas.

@@MillCityRoastersMN Thank you! Appreciated!

Probably not. There really isn't all that much variation in the number of seeds and the moisture content of 10-12% will be the same by weight. Measuring density is a good way to learn to avoid heat defect because less dense coffee is generally more suspectable to heat defect than denser coffee.

Seed density can be measured but not with "the naked eye" and it's not an indication of flavor. You have to roast and taste the coffee.

Snazzy.

@@MillCityRoastersMN Aerospace Engineering degree .... I must have been paying attention in class that day. Great video too by the way. Great explanation I appreciated it. 😊

The data you collect is sensory, not mathematical. The smaller charge tells you what the coffee is capable of and suggests event times and percentages that transfer proportionately to another machine. It's a valuable starting point, not an algorithm.

Not enough info to answer, but if you don't have the flavors of heat defect in the cup, you're probably okay.

Keep watching and/or take the Roaster 101 class.

Sure. It's never wrong to roast the way your coffee tastes better.

@@MillCityRoastersMN thanks boss

What they were talking about is avoiding heat defect. Lower density coffee is more fragile and more prone to heat damage. Turn around is specific to the characteristics of YOUR roaster. If you normally see a turn at 1:30 with a high grown, higher density coffee, you might witness a 1:15 turn with a larger, softer lower grown Indonesian, Robusta, or even a decaf. This might be an indication you need to lower your preheat temp or applied heat on successive batches. Watch "Flavor profiling for Purpose, Part 2" for a much more in depth examination of heat defect signs and causes.

Lower density coffee crosses into heat defect more easily so you'll be forced to roast it slower. Higher density coffee can survive more aggressive roast profiles.

Go to our website and order a 1kg roaster? Turning the gas off and running for the first minute or two on latent heat is a control technique that brings the drum temperature closer to an equilibrium point with the bean mass temp. This increases immediate sensitivity of the BT probe to changes in applied heat and increases an operators control over the roast profile.

Hi Dave, Thanks for your feed back. It really helpful. Cheers

Hi, thanks for watching! The answer to that question depends in large part on your roasting equipment. What are you roasting on?

Higher density coffee requires more energy to drive the roast. You'll have to increase your applied heat or reduce the batch size to drive the roast. Lower density coffees are typically larger and softer seeds. They are more fragile and more likely to slip over into heat defect. You'll often need to reduce the applied heat and roast more slowly and gently to prevent tipping, scorching, facing and other irrecoverable forms of heat damage.

@@MillCityRoastersMN I had this same question. At 10 minutes, he mentions that if we assume batch size and starting temperature are the same, then a denser bean will have a smaller volume, taking up less space in the drum. He says this allows more hot air to circulate around the beans and heat them more efficiently. He then draws a higher turning point in response to this. Is that incorrect? Later in the video they both say that denser beans result in lower turning points.