Can you please bring back the discord I miss it 😭😭

That's a neat story thanks for sharing. too bad it didnt pass muster

I has to laugh..."Its a little strange ". Experimentation is always a fun exercise

Appreciate the willingness to give it a shot.

Super interesting, thanks for sharing

:-(

nicely done.👏 but please use better ice. (use ideally filtered water to make ice and try to slow down the icing process for your ice by just using and extra container less Oxygen in the ice the more clear it will be), your coffee will taste much better- Water is the most important ingredient.!🤍

I love the way the Honey processed taste 😎☕️👍🏽

I wish it fit in the Aeropress but it does look nicer in every other way than my travel grinder of many years. Maybe it is time to upgrade.

Looks like a great addition to the camping box!

Very cool I wish they would make a larger one capable of 48/64 oz or could use it for a double batch, oh you ever have problems with the round small brown paper filters? to solve it take them out of the bag and put them into a plastic container (pudding , cottage cheese tub etc) that is a bit smaller than the diameter of the filters, this will force the bends tight to fit with no problems in the basket, there for a bit i was getting so aggravated taking one out and it not fitting correctly until i stored them into a plastic container.

Do you have any issues with the grind setting moving while grinding?

What a work of art!

This looks nice and for a good price! How's the performance for espresso?

You are such a gem of coffee roasting knowledge. Thanks for always sharing all you know!

Thanks Tom!

23:00 I've just done 250g batches - I used to always do 155g - of a Brazilian decaff and an Ethiopian Rocko caff. Both were just as good (in terms of evenness of roast) as the 155g roasts and, in fact, the decaff was a *_more_* even roast. It makes sense to me that having more beans in the pan means each bean spends less time in direct contact with a very hot pan and more time just roasting the very hot air - and so scorches less. I did have the flame *_slightly_* higher than before to compensate for larger weight of beans absorbing more heat energy. 13-14 minute roast times to medium/medium-dark in a 12 inch cast iron skillet. I use wrist flicks - 4 flicks every 15 seconds, like a chef tossing food in a pan - rather than stirring.

Thanks coffee Clark Kent

Thank you ❤

I learned a new term today: first quack

To make the cooling faster with my Behmor, I open the door about a minute into the cooling cycle, remove the chaff collector, and spray a fine mist of water onto the still-hot beans. Do this early when the beans are still hot enough to vaporize the water. We don’t want the beans to get wet.

What water temp are you using?

I saw 3 lines and 2 probes, what is the 3rd line? Great video. Thanks.

Great video. You made a lot of great points I haven't seen on other resources. Thanks for making this content available. It is really helpful. Waiting for my delivery of Sweet Maria's Ehtiopian Dry Process Harsu Wokilo today!

Qat not Chat 😊

This is such a cool idea. I just tried it on a roast. I had a couple of problems. The first was that my scale was moving around so much while my roasting was running (SR800) I could not use it live to determine how much weight I lost. I decided to stop the machine mid-roast so the scale would settle. Coincidentally, the scale said I had hit my target weight when I stopped it, so I dropped the roast immediately and cooled it in an external cooler. The problem was after the beans were cool, I re-weighed just the beans and the weight loss was significantly less than the live roast value. I am not sure why it was off, but on a 225g batch the weight was off 5.5g. Maybe it was the heat? Not sure, but I am going to try it again on my next roast and let the live roast register 5.5g more than it says. This is just too cool to give up on! Thanks for the idea!

brilliant thanks for sharing

Probably this will be sold for at least 5000 usd/Eur, not to hurt sales of r1 and to keep it on shelves for longer and to be worthy of pro badge😂 Im not commercial roaster, luckily, i dont feel a need to upgrade 😅

Are the grass on the ground their carpet or something?

Very exciting! Lots of power! More capacity?

thank you for this clarification. Been using a Freashroast and Ethiopian yirgacheffe beans for 10 years and get a lot of color variation specifically with those beans (as compared to other specialty beans) I roast. Was curious as to why this was happening. This definitely helped me understand all the factors involved in the final roasting colors.

What if you don’t have a fancy shmanzi thermometer? Water test?

How about an audio sensor that picks up first crack?

Beautiful. Does this mean the R1 will finally go on sale for us peasants?

Thanks for taking time to tell the story of coffee. Excellent job on the history of the world of coffee plus your insights.

A friend brought us some coffee back from Cuba recently (already roasted...already ground if I remember) and it was pretty bad. Robusta was my guess, and this supports that. Not bad if you mix a small proportion of it into some better coffee, ideally something you are bored with or which lacks character--a touch of the robusta can add some interest to it and provide a change of pace.

Beans are not uniformly roasted. Why?

Seriously, you saved my morning..... Thank you!

🙏🏾

This was great!

Very interesting video. I am about to roast and will be eating some Quakers and well-roasted beans to discern the qualities they bring to my cup...thanks!

Still doesn’t work. Half circles are garbage.

Rad!

I may be going way to long it appears in my popper the chaff starts coming off during a very audible cracking stage! After all the chaff has completed about a minute goes by maybe 3 minutes in and a light cracking sound starts after the cracking sound completes I been timing 30 seconds before shutting off My beans are quite a bit darker than you show in the video If I let the beans continue another audible cracking sound starts and I have gone 10 seconds into that crack before shutting off! Usually my total time in the popper is between 3:44 and 4:00 Also I noticed after what I call first crack the temp will be at about 436 and drop rapidly to 360? I drilled a hole in the side to place a thermometer

Absolutely awesome video, you are so generous with sharing your knowledge. I've seasoned my drum and about to do my first roast, but thanks to you, will spend more time getting intimate with the green beans before dumping them in the roaster. Thank you.

Thanks Tom. Appreciate you doing this. Learned a lot as always. Enjoyed meeting, talking to you and Julia at expo last month.

Amazing video! Thanks!

Thank you for such a thorough and honest breakdown of the pros and cons of this roaster.

Thank you for this video! Every time when I purchase from a new roaster I wonder in my amateur pourover minds if the beans are unevenly roasted or if it’s the bean itself.