In this course module Willem will introduce the most important parts of the coffee roaster, and Jodi demonstrated the basic tools you need in order to achieve consistency in your coffee roasting. In this course module we will take a step further and show you how to measure moisture content and density of the green coffee, and also how to measure the roast color. Willem will tell you more about roasting strategies when it comes to different coffee processes, and finally Jodi will guide you through a roasting process on a six-kilo Giesen roaster.

1

Artisan Coffee Roaster (8:37)

Using a Giesen roaster as an example, Willem describes the important elements of an artisanal roaster that you should take into consideration when selecting a roaster, and which will help you with better control while roasting. Jodi introduces basic tools which will help with your consistency.

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2

Basic Roasting Tools (4:19)

Jodi shows you the most basic tools you should have in your roaster in order to achieve quality consistency. See them all in our Course Booklet.

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3

Measuring Moisture and Density of the Green Coffee (2:47)

To choose the right roasting strategy you should know your green coffee’s moisture content and density. Jodi will show you the tool to use and how to use it.

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4

Measuring Roast Color (4:09)

You should always know your goal when roasting. The best way to see if you have achieved it is to measure the roast color. Jodi shows you a few techniques you can use to measure the roast color of your coffee.

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5

Reading The Bean (9:47)

In this video Willem explains roasting strategy when it comes to differently processed coffees and coffees from different elevations.

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6

Production Roasting with Jodi (11:39)

Jodi prepared her tools and she is ready to guide you through a coffee roast on a Giesen production coffee roaster. As the roasting progresses and she hits the sensory milestones, she explains what is happening and how she adjusts the roast profile to achieve the initial goal.

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7

Equator Coffees and Teas – Roast Profiling (04:00)

Willem visits Equator Coffees and Teas and describes the example of this artisan roaster based in San Rafael, California. He describes the importance and approach towards roast profiling.

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8

Equator Coffees and Teas – Freshness (03:34)

Using the example of Equator Coffees and Teas, Willem explains the importance and concept of coffee freshness in the artisan coffee roasting business.

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9

Equator Coffees and Teas – Inventory Management (03:05)

Still onsite at Equator Coffees and Teas Willem describes how their inventory management works and what the main parameters are that you should consider when setting up your own green coffee inventory.

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10

Discussion on Density of Green Coffee

(19:32)

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11

Visual Coffee Density Analytics and Roasting Strategy Based on the Density

(7:52)

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12

Back to Back Roasting

(2:04)

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13

How to Use Airflow on Your Roaster

(8:48)

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14

When to Use High and When Low Airflow

(5:54)

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15

Charging Temperature for Different Density Beans

(3:43)

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16

Roasting Decaf

(3:14)

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17

Significance of the Turning Point

(6:14)

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18

The Secrets of the First Crack

(3:28)

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19

Roasting Sundried Natural Geisha

(14:50)

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20

Charging Temperature for Different Density Beans

(3:34)

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21

Discussing – Coffee Processes

(5:50)

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22

Types of Burners

(3:46)

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23

The Real Capacity of a Coffee Roaster

(5:50)

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24

Minimum Load of a Coffee Roaster

(1:16)

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25

Comparing Coffee Roasters

(12:24)

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26

How to Choose a Coffee Roasting Machine

(3:11)

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27

Discussing – Roasting at High Elevation

(13:38)

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28

Troubleshoot – Beans taken out from the drum, out of the chaff collector

(3:18)

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29

Troubleshoot – Sour Notes in Coffee

(3:02)

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30

Safety and Fire Prevention

(4:05)

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