This is Coffee Roasting Explained! From the beginning of one roast to the end, I talk you through what we are doing and how that is affecting the coffee. From adjusting the heat/burner setting, to using software to read the temperature, to using sensory data (ie: look and smell) to determine when to end the roast, we're talking about the drying phase, development time, first crack, and more. Enjoy this roast-along in the Black & White Coffee Roasters roastery!

Machine: 15k Loring Falcon
Software: Cropster
Coffee: Colombia Santiago Caro, Washed Chiroso

I'm attempting different video/editing methods, so this one is "narrate-as-I-go." Apologies ahead of time for the background noise (roasteries are loud) and my "umms" and "uhhs" while trying to think in the moment. Maybe I should make another similar video and try voiceover narration - what do you think?

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What questions do you still have about roasting? What did you learn that you didn't know before? What do you want to know more about?