Відео

With naturals needing a more gentle approach to heat does that also mean you normally want to charge at a lower temperature?

Light Roast？

For 5 kilos do you recommend the same charge time or higher?

Can you roast finger millet for my flour

The statement you made during the light and medium roasts about preferring the roasted beans to have a more swollen appearance and less dark lines (sometimes referred to as wrinkles) would indicate a more roasted inner part of the bean, was a very thought-provoking statement. It made perfect sense.

gorgeously smooth; and im not talking about any coffee. 😎🎵

Wow, that was a lot to take in that fast. I had to watch again, but truly showing why you are the boss. To me , I would rather have than not.

I am so glad I found this video. Thank you for this.

Same for cooling tray fan motor?

Nice roaster, would love one of those in my shop. a little out of reach now ,but oh yes, it will be mine . thinking, roasting coffee is ALL heading in that direction, using cleaner energy. I am looking forward to seeing what my Coffee Crafter 3-e will do with my solar array. Wish it was a Mill City electric roaster. Someday. I have a 500 gram Mill City since 2017 ,that I cant say enough about, my little work horse. Dollar for dollar , one of the best out there..

Wow! Great video. Excellent information if your going in on kcups/pods.

seems like an awful long roast...14 min? how did it taste? dry time over 7 min,,,is that normal for your roasts? just learning here...thanks

What percentage dev did that work out to be ?

Bob Ross

I have a Mill City 3-kilo. If I take the airflow past 50 percent, the beans shoot right out of exhaust. Ideas?

Cen you give mi aa contact no plzz

Great interview.

Wish y'all had a video on how to adjust the digital controls on the panel. For instance my digital readout for gas pressure and the mechanical dial are way different.

In lebanon we boil the water then add the grounds and wait for it to foam on low heat

Which grinder did he use?

great information for someone who can afford a real roaster. The one you see in this video is over $6,000 or more.

Mill City is in a league of their own

Sounds like a great company!

Thanks... Derek you did good work man. 👍

Я також прихильник сорочок в квадрат, які присутні майже на всіх відео. Вітання з України. Дякую за зміст !

!!!🙂

ВІдео актуальне і сьогодні. Дякую з України !

Дякую Мілл Сіті за змістовні відео. Доступно подано матеріал. Передивився (через перекладач) 1й сезон. Успіхів !

Дякую за змістовне відео. Вдачі !

Гарна работа і цікаво. Піду заміряти термодатчик мікрометром !

I have the 1 kg roaster from you guys. What program do I use for my profile to work. Can't get it to work.

Very surprised to see Arabic content, well done!

😃😀😄🙂👍💪👏

How long after roasting should a coffee be cupped?

This was great, thanks.

Another well said tutorial, hit the nail on the on head, well made roasting machines, better roasters operating equipment!

Дякую на цю серію. До зустрічі № 17 !🙂

Дякую за чергову пізнавальну серію вашого серіалу.😊

Це так цікаво ! Цікавіше за серіал "Ходячі мерці". Дякую за науку !

Your honesty is refreshing, raw and simple, I am starting out by selling my coffee ( roasted on a Kaldi Wide 400gram batch size) at my wife's hair salon, this way I roast and drink for free, let's see where it takes me, thanks Steve, maybe someday I will be able to get a coffee roaster from you guys.

This is a great video, it’s so nice to see this conversation had - thank you for sharing and having Colin.

Very useful

Thank you for this material! It is very helpful. I would like to ask if there is a way to limit coffee oiling while roasting darker? Can we affect our roasting to have dark roasted coffee yet without abundant oil spots?

In a climate controlled environment, what do you think about storing green coffee in something like Coleman coolers? Burlap bags in coolers? Would that be a smart way to store for about 3-6 months?

You explained the way of indicating the moment of the first crack. But how to set up the yellowing point? Is it subjective?

We've found that some of the old grease on our 10K and 2K needs to be removed (gets tacky and stiff) from time to time. Opening the front plate removing the old grease makes a big difference when applying new grease!

GREAT !!

Do you guys sell your roasted coffees?

Thanks Joe and the team for the insight to coffee roasting. Please could you explain how can scorching be avoided or reduced as moving from yellowing stage to browning stage?

Thanks y'all!! Been looking for something like this for a while and it's been super informative