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I started roasting about eight months ago. My first was in a wok on my outdoor gas pot burner. Then to a cast iron frying pan. Then I constructed a flour sifter roaster with heat gun. Then I build my own drum roaster from parts I ordered from the Amazon Mall. I actually works very well. But now I have and SR 800 with extension tube and Razzo chaff extender. I have been keeping records of my roasting profiles but the last three roast, I am doing it with experience of color, heat, site and smell. I have learned to do some really good roast and started giving some of my coffee away. I know I will never be a profit company as my age is getting close to the end. I just ordered about 15 pounds of different beans and I just love roasting coffee. I have my own company name now and one T-shirt with the name on it. I have two small shops in my back yard. One for motorcycle and car maintenance, the other is a full blown wood working shop with additional space for roasting. Sure wish I had picked up this hobby years ago. You young guys some fun times ahead. JH Coffee Lab Irmo South Carolina USA. Not a real company, just my dream.

low price tag? its a pan bro it costs like 250 bucks now. in what world is this little piece of tin worth tha much money?

I love roasting coffee with the 4 Gene Cafe’s I have lined up. I’ll give you a piece-o-my mind Rob, I’ve read a couple thick books on roasting that took me days to read, and in 10 min, you pretty much said everything that needs said!!..including a couple slurps of good jo in there 🤣 You are very clear, accurate, and succinct! Great job!

Have you made a video on what the sweetest coffee is? I want to grow my own tree or 2 and would love help making a decision 😅

Great video. Enlightening and funny!

lol...

Kept me laughing 😂

I usually chase each taste test with a donut.

Yup roasting in winter sucks!!! I live in Japan where it is just at the freezing level. I tell ya... Oh i saw a chart that showed drum size to rpm. Idk where i saw it but its out there.

28g for a 3 cup Mocha? Seems like twice as much as required.

Interesting, and I liked the way you explained and thankyou verymuch. I have one question for you, I am looking for a coffee roaster who buys espiality coffee from Ethiopia, and are you in a position to link my company with the buyer?

Love from Papua New Guinea Mount Hagen Western Highlands ❤😊🇵🇬

Yass❤

I really learned a lot from this video. Love the red bearded host Rob Pirie. He has a very smooth delivery style that makes it easy to pick up what he is putting down. There's something hypnotic about the way he speaks, must be cos he is from the South! Thanks for the info Rob!

I roast my coffee on the bbq and it taste awesome! I use a Weber rotisserie basket. With the right method (timing and temperature), you get a very very good result at the lowest cost.

Back…???

cool video, in slovenia some of us drink staright chicory coffe, but a 70/30 barley and chicory blend is more common

Hey, thanks for the offer! I’ll be in touch!

Good job . Thanks for

Robusta is used in large rations in instant freeze dried coffees like Nescafe etc, its bean varietals and flavours suit the freeze drying process, though lately this big dried coffee producers have started blending in arabica to try lure real bean drinkers away or create a substitute that is more palatable,. but its cost or lack of cost compared to Arabica strains means your instant coffee jar is $3 not $30.

Hello Fellas, we are speciality coffee roasters from Ethiopia. Anyone who is willing to source roasted coffee, please don’t hesitate to contact me.

I prefer Robusta, since it has higher caffeine content.

An intro and a "what's this video about" section. I'm two minutes in and you've not said anything important yet. Thumbs down. You're a typical RUclipsr that's worthless.

"Hey Rob, I watched this helpful video three times before attempting to roast Vietnamese green beans. Here's my process: 1. Charging temp was 390°F, but it dropped to 210°F after adding the beans. 2. First crack occurred at 8 minutes 30 seconds with a temperature of 340°F. 3. I dropped the beans at 10 minutes 30 seconds. 4. Weight loss was 10.5%. However, I prefer a medium-dark or dark roast, so I'm unsure how to achieve that. I've heard that weight loss should be higher than 15%. Any advice would be appreciated. Thanks again, Rob.

Thanks I had one of these sitting around the house n I wanted to know how to make some Java in there

link for the 110 to 220 converter that you use?

Hey! Do you need a biodegradable coffee bag?

That was a great test, Rob, good to know the old beans can still be good....to a point. See ya down the road, big guy.

Roasting cupping,coffee House, exports,

I want to learn more about coffees.

I need good roast coffee M. Anteneh

Without the ability to register First Crack, you’re not really roasting like a pro/commercial roaster would.

Roest is the best sample roaster, no comparison.

Great video man!! Just what I was looking for!

I'm looking to get into roasting, so glad I came across this. You make a complex process less intimidating. Much appreciated.

Thanks! That was really interesting ❤️

Ok, is it just me or does Rob look like Tom Cruise?

Great vid. I’ve got a bideli 3kg roaster, do you think this small sample roaster would be good to compare coffee with what would come out of the bideli on larger roasts? I.e. a good way to test roasts before chucking lots of beans in the bideli. Thanks for your help

Thanks so much! Great content! I was so excited about a fresh bag of coffee I bought that I made some in my french press and drove my friend a cup of coffee. I'm looking forward to roasting hopefully soon.

Thinks for teaching us professionally and true. i have one question how can have test chocolate in both kind cafee please

Came here looking for copper and I found gold ;) Great channel!

Thank you for this video. Originally from the USA, I've been in Viet Nam for the past six years and really enjoy their coffee. If you or any of your viewers want to try an AMAZING cup of coffee, check YT for Vietnamese egg coffee. I know it sounds strange, but it's the best coffee I've ever had. Instead of milk, honey is blended with egg whites to create a foam that's poured on top of, then stirred into the robusta-based drink.

Seek some buying options on higher quality coffee.. I understand that moat coffees in stores are blended between lower and higher quality to achieve uniformity.. But if I specifically wish to buy higher quality beans how do I choose? They are never graded and marketing interference blurs our options or choices.. anyone?

I am so glad I watched your video. I was afraid I would not be able to use it on an electric stove. Thank you so much!!!!!!!❤

What happened to the Roest vs IKAWA video?

Way calling it Arabica, while it’s Ethiopian, lol.

Sometimes I add creamer or fake sugar to my coffee. Every cup I brew I cup. I have my little cupping spoon and if the coffee is what I like at the time, I drink it black. But I cup every brew.

He leaves out important info though (I can think of 2 things off the top of my head) that you HAVE to do to not deal with the pretty explosive valve release activating and messing with your moka pot.

Thanks for the vid

Making one cup of coffee. ruclips.net/video/D_OMNs0tJcw/видео.html