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#Roastedcoffee Reel by @theblendingroom - Coffee sample roasters that provide useful data for Loring roasters? I need to buy a sample roaster by the end of this month, March, that can provide
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@theblendingroom
Coffee sample roasters that provide useful data for Loring roasters? I need to buy a sample roaster by the end of this month, March, that can provide me with more data than just the sample roast itself. What do I mean? I know some modern sample coffee roasters provide pressure release or moisture release data. There may be other useful data points that may provide me with information about how the coffee is accepting heat or behaving whilst roasting that ‘could’ be transferred into the first roast on a Loring (specifically). Yes, I know that profiles will not be transferable, but behaviours may (assuming the relevant data is collected). If any of the roasting community has useful information they can provide on brand/model and why I should purchase one, I would be very grateful!
#Roastedcoffee Reel by @craftybeanz_leh - The art of coffee roasting lies in three fundamental steps and phases. Heat: heat is the primary source for transforming the beans from green to brow
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@craftybeanz_leh
The art of coffee roasting lies in three fundamental steps and phases. Heat: heat is the primary source for transforming the beans from green to brown which is called roasting. This transformation requires careful and precision control in order to avoid the beans from scorching and getting baked. Airflow: Airflow is another important factor in coffee roasting, it works as a supporting tool for the heat control system. It maintains a temperature inside the drum for a smooth roasting. Timing: Timing is in-fact the key in coffee roasting, to control and to achieve the ideal heat at different stages of the roasting. You should have a proper understanding of the rate of rise (ROR) to precisely calculate through Timing at all stages. Total roast time: also sometime referred as drop time, is the overall time given to a roasting process depending upon the types of green beans, to get the best out of it in the final cup. Personally as roaster, we use it as a threshold or a benchmark in coffee roasting. First phase: at this phase the beans go through drying and yellowing process, and what percentage of the total roast time you give to this phase, shapes your overall roasting. Second phase: Maillard reaction to first crack. At this stage the beans go through multiple chemical reactions, aslo known as Maillard reaction, you start getting aromatic smells at this stage. what percentage of total roast time you give to this stage decides the sweetness and acidity in your final cup. Third phase: First crack to all the way to the drop time. This phase is called development time, at this stage depending upon what percentage of roast time you give to it shapes the caramelization, body and the boldness of a beans. #specialtycoffeeroaster #craftybeanzcafeandroastery #craftybeanz_leh #quickguide #specialitycoffeeshop
#Roastedcoffee Reel by @pitstopcoffeeco - Preheating the roaster is not just about getting a number on a screen. It is about stabilizing the entire roast environment. Before the first batch,
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@pitstopcoffeeco
Preheating the roaster is not just about getting a number on a screen. It is about stabilizing the entire roast environment. Before the first batch, we run a warmup protocol with a set gas pressure, a set fan speed, and a close eye on the magnehelic and probe behavior. As the machine warms, the burners cycle off and back on over and over while the roaster moves toward equilibrium. That process can take 35 to 50 minutes depending on room temp, ambient air, and how cold the machine is when we start. Why does that matter? Because coffee does not just respond to drum temperature. It responds to airflow, radiant heat, metal temperature, exhaust behavior, and the overall thermal stability of the machine. A cold roaster and a stable roaster that are reading the same temperature on a probe are not the same thing. This is why many professionals wait 30 minutes to use an oven AFTER it reaches its desired temperature. Roasting coffee is like using the world’s most advanced oven. So much can go wrong in coffee roasting with just the slightest differential. We want the roast air environment settled before coffee ever touches the drum. That means more consistency, better repeatability, and a clearer understanding of what the coffee is actually doing. Good roasting starts not just before first crack. It also heavily starts before the first batch.
#Roastedcoffee Reel by @theblendingroom - Analysis and thoughts on the new coffee roasting Between Batch Process 🔥 TL;DR there's more work to do. I've had a little bit of time to review the
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@theblendingroom
Analysis and thoughts on the new coffee roasting Between Batch Process 🔥 TL;DR there’s more work to do. I’ve had a little bit of time to review the data on this week’s coffee roasting production and assess the success (or not) of the Between Batch Process change. To recap, my previous workflow was built for speed. A high cadence of manual roasting to allow for maximum output per hour so that I can attend to running my roastery alongside performing the role as roaster. I intend on testing Loring’s PID automated roasting and before I do, I feel it’s best to come up with a way of creating the most repeatable roasting environment (rather than one built for the fastest). To achieve this, I must reset the thermal mass to a controlled level between each batch, which should then guarantee a consistent starting point for every batch. Once done, the machine can do the rest. Hopefully. I have previously researched how to achieve this in theory and this week set about putting that to the test in a full production week. This video discusses some of the outcomes. I’m likely to do a full-length video on this topic over on YouTube in the coming days. There’s more work to do next week.
#Roastedcoffee Reel by @pitstopcoffeeco - Part 2 of the pre-roast routine. The goal is simple: do not wait for the machine to tell you something is wrong. Check the system. Look for resistan
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@pitstopcoffeeco
Part 2 of the pre-roast routine. The goal is simple: do not wait for the machine to tell you something is wrong. Check the system. Look for resistance. Listen for anything unusual upon turning it on and firing it up. Catch the small stuff before it becomes downtime in the middle of a long roast day. A strong roasting team is not just fast. It is prepared. When the equipment is ready, the team can stay focused, the production stays steady, and the coffee gets the attention it deserves.
#Roastedcoffee Reel by @cairncoffeeroasters - We use technology to monitor several data points during a roast, but the trier pull gives us an opportunity to use our sense of sight and smell to det
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@cairncoffeeroasters
We use technology to monitor several data points during a roast, but the trier pull gives us an opportunity to use our sense of sight and smell to determine the roast progress. This is particularly helpful when working with a new coffee to establish time and temperature markers and create a repeatable profile, or template, for future roasts.
#Roastedcoffee Reel by @alice_crowncoffeeprocessing - Master Your Roast Curve Great coffee starts with control. Whether you're roasting on a 5kg or 50kg machine, mastering these three phases is key: 🌱 Ch
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@alice_crowncoffeeprocessing
Master Your Roast Curve Great coffee starts with control. Whether you're roasting on a 5kg or 50kg machine, mastering these three phases is key: 🌱 Charge Temp: Dense beans (high altitude) = higher charge temp (200–220°C). Soft beans = lower charge (180-200℃)to avoid scorching. 🟡 Yellowing (150–160°C): Don't stall here! Stagnation leads to grassy, underdeveloped flavors. 💥 First Crack: The magic moment. Aim for 15–25% development time ratio—too short = sour & sharp; too long = flat & baked. Get consistent. Get precise. 🎯 Headline: 🌬️ Airflow & Drum Speed — The Hidden Levers Two often-overlooked controls that separate pros from beginners: 💨 Airflow: · Early stages: low airflow to build heat momentum · Around first crack: crank it up! Removes chaff & prevents smoky, roasty flavors 🥁 Drum Speed: · Faster speed = more convection → brighter, fruit-forward roasts · Slower speed = more conduction → heavier body & chocolate notes Small adjustments. Big flavor shifts. 🔧 Ready to level up? Crown Coffee Processing has the roasters built for precision. #coffee#coffeeroasting
#Roastedcoffee Reel by @hbroastermkt - Stop roasting by instinct. With 4-channel probes delivering precise temperature readings, data recorded in real time, and profiles saved to the cloud
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@hbroastermkt
Stop roasting by instinct. With 4-channel probes delivering precise temperature readings, data recorded in real time, and profiles saved to the cloud — every creative batch you roast can now be consistently replicated. Let the data speak. Let flavor be traceable. Follow @hbroastermkt for more coffee roasting insights! 🔥☕️ #peakroaster #hbcoffeeroaster #roastprofile #coffeeroasting #specialtycoffee

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