In this podcast, we will revisit the question of what is the ideal size of the roaster one should buy for their coffee roasting startup. You can find my old article here:
https://coffeecourses.com/buying-a-coffee-roaster-here-are-few-considerations-so-you-do-not-get-burned/
We also got a few questions from you! Thanks! We feel your questions make this podcast more dynamic. Keep them coming, please.
1Love the podcast!
I have a question about adjusting a roasting profile as a coffee ages. We’ve had a few coffees that started out wonderful and juicy, but as the enter or near the ‘past crop’ zone start to taste woody, papery, or sometimes underdeveloped, any advice on how to adjust our profiles?
thanks
Matt, Matthew Schodorf
Founder / Roaster / Café de Leche
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2I do have a question, and I shall take your roasting courses if you give the answer that cures the issue we are facing.
We do roast green coffee beans from China and from Indonesia, of course, each single source is roasted separately. We do not roast blended green beans.
The issue we face is that we always get color inconsistency in the roasted coffee within one batch (uneven coffee color for the same roasted batch).
Our roaster is 3 kg (max load for each batch is 2.500 kg of green beans).
We pre-heat up to 150 Celsius some times 170 Celsius (experimenting).
This is always the case with Medium Dark roast (we drop down the roasted batch immediately after quietness of 1st crack), and not with the dark roast
Your help in this is highly appreciated.
Best regards
Samir H Yousef
3Hi, this is Candy from Southeastern Roastery. I’m opening a cafe this fall 2019 in Riverdale Park, MD and already have a few wholesale clients with more interested.
I am running into an issue regularly where potential clients want a tasting, have equipment but don’t have it connected (espresso machines, grinders, etc). My first question is what are the best portable equipment for tastings as I’m getting my shop built out?
My second question is how to best mimic and espresso with portable equipment? I find it hard with a French Press, water hot pot and portable grinder.
Thanks,
Candy Schibli
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4Dan Gorman, Punto Fino Coffee, Fairfax
5When is the best time to adjust drum speed? Drying phase Maillard, after first crack? I’ve read what Scott Rao has to say about rpm for specific roasters depending on the roaster size and would agree with him for the most part. What I can’t seem to understand is at what point do you adjust drum speed when trying to create the best curve/profile for a specialty coffee?!
Too slow will cause more conduction heat and scorched coffee
Appropriate speed will give you a good well-rounded coffee if the roaster is skilled enough.
Too fast will also give you scorched coffee since beans aren’t flowing in the drum properly
I’m trying to think outside the box and figure out how to manipulate drum speed to create an outstanding cup of coffee. I understand there are many factors involved such as atmospheric pressure, ambient temperature, humidity.. etc but I truly believe there has to be a way to slow down Maillard with drum speed to fully develops sugars and achieve a better end result.. questions is how?
Rudy Altamirano, LuwakCafe, Tijuana Mexico
Ditching the 9-to-5 to Launch a Coffee Roasting & Retail Business with Mable & Ming - Moonwake Coffee
Two Women Shaping the Mexican Specialty Coffee Culture, Tueste Café - Veracruz, Mexico
Mom 'n 'em Coffee Brings Specialty Coffee to Cincinnati, OH - Start Coffee Business Podcast
How Billy Li Generates $15,000 Monthly with a 20-Hour Workweek at Hydrangea Coffee
From a humble coffee trailer to five coffee shops with Sameer Shah - Voyager Coffee
There is a future in selling expensive specialty coffee with Erich Joiner from goodboybob coffee
How to start a legendary coffee roaster in California with Hiver van Geenhoven - Chromatic, California
Starting a farm-to-cup coffee shop at a college campus with Sebastian Ramirez - Cafetal Coffee, Arizona
Starting a super cool coffee brand in India with Rahul Reddy - Subko Coffee Roasters, Mumbai
Can You Make Money with a Cold Brew Cart? - with Eddie Alaniz from Coffee Conspiracy
Starting a cafe empire and why should you start to roast your own coffee - with Sandra and Joey from Pink Owl, California
Daniel claims that $2500 is enough to start a coffee roasting business... with Daniel Streetman from Bird and Bear Coffee
Starting a coffee brand with a 2kg roaster and a school bus: Gleason Jones from Minimalist Coffee, Opelika, Alabama
Your questions about coffee roasting, blends, best coffee on the planet and Q Grading answered
We were born in the fire - the story of Café de Leche a café and coffee roaster from L.A. - with Matt & Anya Schodorf
This is how you build a coffee drive through, with Darren Spicer, Clutch Coffee Bar
Kelly bought herself a coffee company and this is how it went down...
The best roast profiles, green coffees and roaster size for a coffee roasting startup - Black Friday Edition
Empowering Women in Coffee with Lee Pike - International Women's Coffee Alliance
Becoming Q Grader at 12 and Starting a Coffee Brand at 14 with Frankie Volkema - Joven Coffee
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