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Thanks for the encouraging words Jeff. I’m glad you are having a great experience with the Gene Cafe. Yes, many more roasts with the M2. Enjoyed the experience enough that I bought an M10. That are great machines. Not perfect, but fully capable. I’m glad you enjoy my videos. Thanks for sharing!

Thanks for watching my channel. I’m glad my videos have helped!

Thanks for sharing. It sure is a fun hobby.

so i just figured it out its in the profile pg. thanks again for review its a great tool

Thanks for sharing. I can’t either ed. Documentation is bad. The print is tiny. I’ve watched many of the DiFluid videos, which helped. Spending time in the app, I’ve found lots of Easter eggs like the particle analyzer you can use with your phone.

@@VirtualCoffeeLab I agree there are a lot of undocumented features which are really neat. Wasnt sure if you found how to delete (since the X by the page doesnt work) but if you go to the bottom of the screen (where bean is on the left, brew middle, profile right) click on profile you can delete greens, beans etc

Jim, if you download the app, in the particle section you will find a button that initiate your phone to measure particles with the camera. Search on difluid site for particle analysis and look for the short video on the cafe app doing the analysis

Hi Alex. Yes, I was surprised by the roast consistency. It is a pretty unique way to roast.

Nice Modification. Thanks Jerry.

I’ve seen that shape on some machines. Thanks for sharing Michael!

Great suggestion. Yes, I’ve got Fellows Ode and a King Grinder K6. I’ll be using the hand grinder for my measurements for QC/comparison.

Are you using any of the cafe app features with your Omni?

Thanks for sharing. I understand your point and agree any roast analyzer might be out of the question for some viewers here on my channel. I can say there are many who are interested in something like this. As mentioned in another comment for this video, my audience is made up of many different types of coffee roasting people. Home roasters on a budget, some with no budget, those who are selling at farmers markets, and professionals. My content reflects my audience. That’s why my previous video used a bread machine to roast and before that I used an 1,800 dollar LINK sample roaster. Most of the “successful RUclipsrs are full-time. They gain large audience, get sponsorships, and more importantly are selling something. I’ve got a full time job outside of RUclips and am doing this because I like supporting this hobby by helping others. I don’t make much money at all. I have a large enough audience where some manufactures are reaching out to me to review their produces. I’ve turned some done and accepted a few. I appreciate your thoughts and comments you shared. Thank you for being a part of my viewing audience!

It's ironic that the only places or people who talk about roast color is consumer facing. The device can't sell itself. People used to look at roast color with color tiles and still doesn't make a difference on the actual need to adjust or move a roast.

Agree to a point. But if you can nail down a process that corresponds to a bean roast color that you really like (and be able to document it via a color card), you can at least achieve some consistency roast-to-roast. Also thinks it's valuable to be able to communicate roast levels with others using the same verbiage. For example, green coffee vendors often describe the flavors of a particular bean at different roast levels. Having that more-detailed information might give you a better chance of hitting what you think you will like than just a generic "light", "medium" or "dark".

Hi J. Thanks for sharing. I am thankful for your comment and thoughts. I believe There is a chunk of home coffee roasters who might find the Omni helpful and can afford it. I’ve talked quite a few of them. It’s interesting, I find myself creating content for people who are DIY hobbyists, newbies, long time roasters, part-time sellers, coffee shop/roaster owners, and others. So, my audience is diverse. Sellers of greens haven’t said how large the home coffee roasting market is but just in a 3 year period, my channel has attracted 15,000 that have subscribed here. That is only a fraction of those who view the content. I’m not saying this to say my Channel is good or bad. I’m trying to express the potential size of the home coffee roasting industry as a whole. I believe there are hundreds of thousands in this market audience and a portion of them might be able to afford the Omni and benefit from its use.

Forgot to know the use of a color reference like you and myself use. It is a great way to estimate a roast level! Thanks for sharing!

That’s great info, thanks for sharing that. Which hand grinder are you using?

I got a timenore S3. I set it to 54-55 which coincides with the proper grind size. DiFluid was the one that advised me on proper grind size. I think what ends us happening is that you will ultimately target an internal Agtron that you like based on the bean. It makes for very consistent roasting. You will also notice that there is correlation between the outside or inside so when I’m running a batch of beans on the link that I run all the time, I might just do a quick check on the outside and not grind at all.

Hi Trev, yea, I get it. The Omni isn’t inexpensive but it is the least expensive in the market. I appreciate you watching and sharing your comment with others. Based on my experience talking with many home coffee roasters, there is a segment of them that are in the market for a device like this. I find myself creating content for people who are DIY hobbyists, newbies, long time roasters, part-time sellers, coffee shop/roaster owners, and others. Sellers of greens haven’t said how large the home coffee roasting market is but just in a 3 year period there are 15,000 that have subscribed here. I’m positive that is only a small fraction of the market.

@@VirtualCoffeeLab It's true, since I got into espresso about 4 years ago I've seen the same thing. Now that I'm roasting I'm seeing even more. It's exciting to see. Something to keep in mind as well, the early offerings from tech are always the priciest but with more enthusiasts and hobbyists flooding the scene, I can only expect prices to become more attainable for us. all that said, it's been added to the wishlist!

Yes, I already have the Microbalance scale and the R2 extractor to test . I should have a video for these in the next month I think.

Hi Jerry. I know you want Mike’s reply, but I thought I would offer mine here as well for what it is worth. I’m not real sure what you’re asking about optimum percentage, but I would think the optimum percentage is the one that gives the best tasting roast to you! On my scale (explained below) 14% would be what I call “Light+“. Rob Hoos came up with a table of roast loss percentages and corresponding names - they are as follows: 11% to 13% is Light 14% to 16% is Medium 17% to 18% is Dark 19% to 22% is Extra Dark I felt his table was a bit coarse, so based on his I came up with my own: 11% to 13% is Light 14% is Light+ 15% is Medium 16% is Medium+ 17% to 18% is Dark 19% to 22% is Dark+ Using my scale, I generally prefer Light+ roasts; I have never roasted darker than 16% moisture loss.

@@luigicollins3954 Thank you so much. I made a copy of both of your takes. Here is a funny. About 4 days ago I roasted some beans and cut it 1.5 minutes after first crack. When I weighted the roast, it had me at 22%. I knew that was not right. As I was cleaning the collector, there were a bunch of beans hung up. I did that trying to cool the beans before stopping the roast. So I re-weighted the beans after I cleaned out the collector. It came to 14%. I am drinking that same coffee not at 6.20.24 9:00 PM and it is a light light roast with a little sour taste. Personally I like dark and not beyond. Thanks again for the information.

Thanks Jerry & Lou. Great conversation. I’m thinking similar to Lou and his scale. Sounds like you’re in the 15-16% range for moisture loss. I think you’re sucking beans into the collector because your air is too high or you are roasting too many beans at a time. For accurate moisture loss readings you have to weigh every bean. So, try not to lose any beans during the roast.

@@VirtualCoffeeLab Actually I was taking the top off the roaster to put the beans in my vacuum cooler. The beans were actually not that high un the chamber but I should have turned down the fan before removing the collector. When I did it shot the beans up into the collector. lol I retrieved the beans from the collector and re-weighted the beans. It came out to 14%. Next time I will pay better attention. I alway measure the beans at 226 G before going in. I never vary the amount. This particular roast was still not my favorite. It was a little sour.

I wish I could answer that but I don’t know. I guess it all depends how you define baking?

Great question. Someone correct me if I am wrong please. Moisture level is “not as subjective” and I think I said in my video, it is a numeric measurement. The problem with moisture loss (which I use) is the original moisture level. If I were to ask you what the moisture level of your green coffee is, you would most likely say, “I don’t know”. That would be my answer. The reality is the moisture level of green coffee varies from 10-12%. To make matters more challenging, your specific green coffee moisture level will change with age. So, it could be different based on age or environmental storage issues. Ultimately, most of us won’t know the current moisture level of our coffee before roasting. The moisture loss percentage of roasted coffee is not the same as moisture level of green coffee. The moisture loss is a percentage moisture removed during the roast with a variable range of existing moisture (water activity) in the greens. Without a Meter, moisture loss and bean color are the best measurements BUY, they aren’t perfect.

@@VirtualCoffeeLabthat's why "moisture loss" is the same as saying: Millard, exothermic, dev time. They are all misnomoers or only partially representative based on the authors misunderstandings or low informational background. Though we all start somewhere, and like moisture loss the evolution could be called "weight loss" and while yes, things like age of the bean effect the roast the same weight loss has better correlative value than color. Consider or test on a profile altering a profile to reach the same weight loss vs altering a profile to reach the same color. Color only needs to reach the same temp (extremes excluded) while weight loss is much more difficult to match if the dance before the beans drop is severely altered. Color is flawed on many levels, if we push a roast too hard and burn/tip the roast, color meters will just average out. Or if we have a light roast with very molten bean surface, again color is average out. The roaster knows molten texture is a lighter roast than a light smooth bean, which is better seen by weight loss, as just one more example.

Thanks for your comment. So you are measuring roast level based on development time. That is a very common way based on first crack time. Do you change the development time based on the bean type? Also, I’m curious what type of roaster you are using. Thanks for sharing

@@VirtualCoffeeLab I am using a bullet and use a Profile based on aillio’s sample recipe. I usually roast my beans (naturals and washed) to between 20 and 25% development. Based on weight loss these are medium roasts.

Hi KG, Density: using clear plastic cup Weigh 250g of water Draw line at the water line around the outside of the cup Dry cup, fill green coffee to line Take that number and divide it by 250 That is your density number Say your green coffee weighs 172 grams. Divide that by 250=0.688. 688 is your density For development percentage, I measure my time in seconds. Example, 4 minutes = 240 seconds. So, figure out your phase times and total roast time in seconds. Now, here is the formula: Phase seconds divided by total roast time then multiply by 100 = phase percentage. Example. 4 minute dry phase = 240 seconds. 240 divided by 600 (total roast time in seconds of 10 minutes) multiply by 100 = 40 which is 40% Do that formula for each phase to get your breakdown.

Thanks for sharing. I’m hoping to incorporate my roast level data with future roasts I do here on my channel.

The thumbnail of me displays my distaste for Monsoon Malabar coffee. The moisture loss for these beans weird. I think because of the strange processing and the low density beans, moisture loss is going to be high. When you taste it, you might experience some really dark chocolate, kind of bitter notes, with some musty jungle type notes. The stuff lights on fire and carbonizes quickly. I hope you enjoy it!

@@VirtualCoffeeLab I hear you. I was told MM is only good for blending in small %. I wonder how folks in Malabar make coffee out of it. I guess it'll be good for milk based coffee drinks.

Thanks for watching. You are correct, P2 in the manual mode is 25%. My text is wrong. Sorry about that

What was your charge, dry, fc, and drop temps with your huky? Helix, the M10 is a great roaster. Don’t let the temps trouble you too much. First, make sure you have the correct Kaleido machine setup in artisan. There should have been a screen that asked about capacity. You should have entered 1.2 If that Did you buy the M10 roaster from espresso outlet? Contact the seller you got the roaster from and ask about the probe placement.

I hope to have some M10 videos this summer. By the way, what charge weight are you roasting with the m10?

@@VirtualCoffeeLab I generally charged at 400-420f, DE at 315f, FC at 385f and dropped at 400-425 for a 10 minute roast. Peak RoR was 40-50 deg/min. ending ~10-15. For the M10, the Artisan setup was Config> Machine>Kaleido>Serial and 1.2kg.

@@VirtualCoffeeLab I've been roasting 450-460g, mostly old beans that I had laying around.

Thanks for sharing. You’ll notice my more recent videos do include Celsius.

That’s a great question. Full transparency here, I’m not positive but I think I know. I’ll try and give an answer. If anyone wants to correct me or add to what I say, I would appreciate it. Here are my thoughts: As heat is applied over time to the coffee bean, the coffee yellows, reactions within the beans compounds take place. Reactions begin to form flavors. Those reactions continue to react, creating new reactions. So, in order for these reactions to take place, the coffee temperatures continue to increase as the coffee heads towards first crack and into development. Body is created by reactions of specific compounds that take place during this roasting process. The question is;”does body increase because temperature increases or the length of time the reactions are permitted to occur ?” I would say “both”. But, I think that too much time or too much temperature increase may decrease body as the compounds breakdown and carbonize.

@@VirtualCoffeeLab Thank you and I appreciate your reply. I wouldve given my insight if I have roasted a lot. Ive noticed recently when i tried changing the bean drop temperature with other similar settings from roasting the same beans with similar settings, i find that this increases the body. Will need to roast more to confirm. Thanks again and you have been my inspiration when roasting. Have been getting really great results following your advices and videos! Looking forward to more videos!

Hello Kishor. Thank you for watching. unfortunately I am not am importer. You would need to reach out to a coffee importer like cafe imports.

I’ll try

I’m glad they are helpful

Hi Mike. The short answer is you can roast better than many coffee shops with the Kaleido, bullet or mill city because many of these shops that roast aren’t doing a great job roasting. Don’t spend the money on a mill city yet. Start with a Kaleido or bullet. Make sure you really stick with the gig. Learn how to roast and sell, then grow into a larger roaster.

Hi Jane. Congratulations on your link roaster! I’m sure you’re gonna have a lot of fun with it and roast some great coffee. Unfortunately, I had to return the link to the manufacturer. I would reach out to The captains coffee. David is a link distributor and also puts out videos regarding the link. Sorry I can’t be more helpful.

Hi Jane, I am also interested in the Link. But I checked a few websites and they were all sold out. Wondering if you could tell me where to buy it. Thx!

@@VirtualCoffeeLab Hi Mike, no worries!

Thanks for sharing and watching! You’re right, you can’t beat the value!

KG, glad batch 2 was better!

@@VirtualCoffeeLab man... better but not great. Batch 3 still was tipped. Low charge temp, longer drying phase, med heat. Pulled at 940. I'm beginning to think that since they are washed n sun dried they are not fully dry inside. What do u think? Could that be the case?

Burning beans is how we learn Jerry!

Yea, the SR800 is a great roaster. It isn't a DIY for sure. The best results I have been able to get using artisan is for a fixed heat setting (in my case 4) and then use the fan to control ROR. I did a video that shows this with Artisan here ruclips.net/video/J3GEK9ydJr4/видео.html

Interesting, so I guess that would apply to most coffee roasters then. Are you measuring first crack with the first crack sound you hear, successive cracks, smell, or are you monitoring temperature fluctuations with the ET or BT. Basically, I'm saying that potentially, all coffee roasting events could be viewed as subjective. Several years ago, I saw a study that monitored humidity in the Exhaust air. Their correlation was the events like dry, and especially first crack could be visualized in the measurement of humidity. Pretty cool.

Thanks for your comment and for watching.

Different than drum roasting for sure. Thanks for watching Shane!

Thanks for your message and for sharing your experience @tinkeringpoko. I thought the roast moved pretty quickly for 400 grams. I would just like to have the heat gun a little further away from the bean mass and shorten up the total roast time. I was roasting inside with no wind affecting the heat.

The second half of my message must have dropped off. I think insulating the chamber could be helpful. Preheating is really important. I pre-heated to 300f.

That's exactly what I have been roasting mine too. Just found out if I try too roast on a hot summer day, the environment and sunlight would overheat my black Thinkpad laptop that I use to monitor temperature and the process becomes painful due to the sluggishness of the laptop. Also I use a blower fan, that I use in front of my stationary bike to cool myself off, to cool the beans off.

And for me, yeah I can afford a dedicated roaster, but don't really want my kitchen\garage to get more crowded. But the heatgun, the breadmaker, the chemistry stand I use to hold the heatgun, the temperature monitoring gadget, all these stuff I already have. Haven't spent a single dime. Good to know you replace your heatgun annually and that sounds reasonable.

Thanks for sharing and watching adam and @tinkeringpoko .

Thanks for watching KG. I'm glad you are having some good hours. Hang in there. Thanks for sharing your "resting" methods. I'm interested.

@@VirtualCoffeeLab 4 sure. Hey is there a chart that suggests a roasting profile for a list of different beans from many countries. I know that some smart roasters have preprogrammed profiles so I'm looking for some qrh type chart. Last night I opened a new bag from Miramar but I have been reading up on the different profiles for say African to Latin. Hell I even checked chatgtp. From what I saw for this wash n sun dried 14-1600m coffee is to start low and slow then bump up heat in the Dev stage to pull the sweets. The package just says ideal for medium or I think city roast. Arggg so frustrating. Fun... but frustrating. Even if it was app based, one can type in the bean info and a profile is pulled from a database. I'll probably roast today, depending on how I feel, plus it's getting hot now so I have to roast early or after dinner. Thanks Mike. As 4 my resting tests... I am not consistent enough to get any quality results. After roasting I put the beans in a displacement jar but I needed that jar for the new coffee so they went into the coffee Gator. Oy vey... Have a great rest of the week. I really liked this video. I really miss my bread maker, we left it in the States when we moved. It was a great one. Bye buddy

@@VirtualCoffeeLab hey Mike... Man, I'm so pissed rt now. I just roasted those Miramar beans. Usually I roast 200g but bcuz this was my 1st roast, I roasted 180g. They look like absolute crap. So uneven. I'll watch your video on uneven roasts and see if it jogs my memory. What could I have done wrong? Was it too high heat? Chatgpt said to be gentle with the heat. 1st phase at 510 1st crack at 730 Pulled at 910.

I don't know of a chart. sorry about that. When I roast a new coffee I use the following to help me determine what kind of profile I use: Bean Density - Generally, high density beans tend to be sweeter and potentially more acidic depending on you roast level Varietal - this can influence the type of roast profile as bean size and the genetics of the bean can affect tasting notes. Processing - This is a big one. Dry process coffee roasts differently so we may need to adjust things like charge tempmerature Roast Level (ending temperature) - Ultimately how dark we go will influence everything including how long or short our roast needs to be... etc.. Once you consider all these things you put together your roasting plan. The two playlists that talk about this are both the "secret sauce" and "profile" series. Knowing your roaster performance, limitations, etc... will help you determine how long it will take to roast the coffee to a specific roast level. Knowing what temperature to drop the coffee is a biggie. If you aren't monitoring temperatures then roast color will be your guide. For high density coffee that you want to roast light, the hot and fast type profile can work BUT if it is a dry process coffee, or a low density coffee, you have to be careful about how you manage heat. Beans like brazil washed tend to be low density and have less acidity. So a lower temperature, longer roast approach is what works for most.

The uneven roast can be several things including poor bean movement, high heat for too short a time, etc..

I thought the same when watching. I wonder if there's bread makers with stainless steel buckets?

Hi @vicaya, Thanks for bringing this up. The manual for this bread machine doesn't give a year it was made but i'm sure it is pretty old. I agree this is concerning. The inside of the bucket seems to be coated, but the outside is not. So, my plan is to get the bucket sand blasted and have the coating removed. Currently the coating is in great shape with no peeling or discoloration. Forever Chemicals are something I have been learning more about over last year or so. Even though the FDA says that non-stick coatings are not dangerous. I think the brand "teflon" is rated for 500 degrees but I have no idea what type of coating this is. @Tech2C , I believe there are non-coated bread makers but they are expensive.

@@VirtualCoffeeLab BTW, great content! I'd appreciate that you review those air fryers with a rotating stainless rotisserie basket. It's almost like a drum roaster with much better UX. These air fryers are cheap as well ~$100.

Please share an example brand and model @vicaya

Air fryers max out at 400f

@mshah556, how did the coffee taste? Ultimately, higher weight loss would require a higher drop temperature. To hit 14-14.5 you will probably be at 410-415f. Based on the higher temperature you want, I would extend your browning phase by about 30 seconds and once you reach 1st crack, you will need to apply a little more heat than you were with the previous roast to keep your roast moving along and reach this higher temperature. So, your total roast time will be more like 10.5 minutes or even 11 minutes.

Mike, i haven’t brew that yet because of the guideline that you said i am going to wait for 4 days rest. After brew and taste i will let you know. By the way, thanks for the information.

Hi Mike, i brew the coffee beans, it is sour (not too sour).The water temperature was 200f for pour over , the grind size was a little bit finer.

@mshah556, the sour could be the fine grind size. Under developed coffee can also cause this BUT 13.5% is not under developed. So, I would aim for the grind size, must likely not enough extraction so grind maybe a little finer? Not positive. You will need to test (trial & error). You might also want to increase your water temperature by 4 or 5 degrees as well.

I will do that Mike, Thanks again

Hello Robert. Not knowing what you mean by "little effort", it is hard to say. The keywords you used were "consistent and replicable"". The LINK would win hands down. If you are using 1 profile over and over, you literally dump in the beans, push a could of buttons and you are done. You said 2 lbs per month, but I'm assuming this would not be at one time. If you were to roast 2 lbs on the link, it would take 10 roasts. But, if you were spreading this throughout the month, it would be about 3 roasts per week. That is about an hour with cooling and then setting up for 3 roasts. You don't need to worry about venting and it takes up very little space. The only thing I don't know about is roasting dark. All of my experience with the LINK has been in the light - medium roast levels.

@@VirtualCoffeeLab thanks for the answer Mike, when I said little effort I meant very little roasting knoladge, setup time, before and after roast. I kind of figure the link would be right one for me but I wanted to take your opinion in consideration. Now I was thinking I could roast every 2 weeks so that means I will need to do 5 roast every time but I thought I heard it takes about 10mins for a full roast and that you can do them back to back so 5 roast @ 10 mins would be 50mins only isn't that right?

The roast might take 8 minutes but there is also the cool down, which takes 3 or 4 minutes. Then there is the cleaning between roasts (takes just a minutes. So, when it is all said and done, with no glitches, an hour and 15 minutes would be the quickest.

Hello Renato. Thanks for watching and sharing your thoughts regarding “tipping”. Yes, ultimately you decide what coffee tastes better regardless of what others may say. You may enjoy the notes that come from tipping. IAs far as roasting defects, tipping is included in the almost universally agreed list of roasting defects. . Experts try to beware of tipping because it can alter the flavor of coffee. It adds a Smokey char like roasty note. . Are you drinking darker roasted coffee? Do you like the chocolaty nutty notes you taste from a coffee from Brazil? Just curious. Thanks for watching and commenting!

Thank you for the compliments Jeremy. Do you have a bullet? I really enjoyed roasting on the Bullet and the roastime software is really intuitive. I’m glad you liked my roasting Profile. It was delicious. Did you roast for a cafe?