Name: 烘焙學校 - 第1集 - 轉捩點 (Turning Point) (Roaster School - Ep #1 - Turning Point)
Uploaded: 2021-01-14T06:41:35.000Z
Duration: 37 min 43 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

Roaster School! I'm Dave Borton, Mill City Roasters, along with...<Joe> Joe Morocco from

Cafe Imports. <Dave> Joe, what's your position over there?

<Joe> I am one of the senior sales representatives and also the director of

education and you may see me at Roaster Guild events as well. I'm on the

Executive Council of the Roaster's Guild.

<Dave> Very good. Like we said: welcome to Roaster School.

We took a look at your feedback, we took a look at our own videos,

Joe and I discussed it, and we're moving to a new project, Roaster School, where Joe is

going to help us take a deeper dive on roasting segments. We want to give you

the science, the principles, and the application behind roasting with your

Joe is going to be telling us items that are going to help you with whatever

manufacturer and the roaster that you're working with

so whether you're on the North or a Deidrich those principles and science and

application will help us improve our coffees. Joe thought we'd start out

today with turning point. Joe uses another term for it...

<Dave> Yeah, so they're both applicable but with that

that's the low point after you charge your roaster and those greens drop down

on their migration north so without any further ado, Joe, how about it?

<Joe> Sounds good! Yes, as they said you know, our old format we spend time roasting a

coffee and you had the opportunity to buy into that coffee if you would like

however we found that a lot of times i would get distracted by roasting or

distracted by a question  or trying to explain <Dave> Or distracted by Dave.

So, I was I was kind   of only focusing on one thing really well at a time and shorting the other

So today we're going to focus on only one thing; and that is teaching you about

So the turning point is that point in which when you drop the coffee into your drum

you see your temperature if you're graphing a temperature stop and turn around

so this point right here. I feel like there and I hear a lot of misconceptions

about what exactly is taking place here. So I really wanted to get into the

nitty-gritty and start with this and then in our consecutive classes that

we'll have together we're going to move along the chain of how the roast develops.

<Dave> Joe, does the supplied every drum roaster out there?

<Joe> This will apply not only to every drum roaster but generally every roaster that

is out there if you have the ability to collect your temperature data.

If you're collecting your temperature data

I guess this is the first step, you want to have some kind of chart system.

Whether it's an actual graph that you are charting out on paper or whether it

is a system of boxes where you'll have your chart like this and then you

have your temperature change and you have your time  and you can just write

Can you see how wonderful I draw? <Dave> We have a lot to look forward to.

<Joe> So then you can take every 30 seconds or every minute

- and you can collect your data of what time is it and what temperature is it

and then you can write that on a graph so this would be your temperature and

this would be your time. <Dave> Going this way?

<Joe> That's right. So time ever marches forward, but your  temperature is going to

find a particular place along that graph. So whenever you put your coffee into the drum,

what is happening is: your drum is at a certain temperature. Generally on

most drums, you're somewhere in the range between 375° and 425°, okay?

It depends on your probes, it depends on what size drum, and it depends

So let's just pretend this is 400,° because that is a general range - okay?

At some point, when you add in the coffee

you're going to see the coffee is then going to pull against this temperature

and it's going to pull it down and then they're going to reach an equilibrium

but I don't want you to think about it and being like your coffee is 400°

and then it drops in temperature and comes back up. This - all of this information right here -

All of this is actually noise - it's not real.

Okay?  What is really happening is your drum is at 400 degrees and your coffee

Whatever temperature your coffee was when you put it into the drum.

And what's really happening to your coffee's temperature is it is moving upward -

ever marching upward from the time that you put it into the drum.

Okay. Unless you do something and it happens to fall stagnant along the roast somewhere,

which we don't want to have happen. But it's ever marching upward, okay?

So think about it in these terms. Now your relationships matter, okay?

Your relationship between the temperature of your drum, the temperature

of your coffee as you put the coffee into the drum, the size of your batch -

so how much does that batch weigh? - and the density of your coffee, ok?

So if I have a drum that has the capacity for - just for our sake let's say...

well what size drum you want to work with? <Dave> 1k <Joe> One kilo drum, ok.

<Dave> Explain density. <Joe> If I have a one-kilo drum - and i'll explain that

density here in just a moment a little bit more in depth.

So here is a 1 kilo drum, and I'm going to put in

about eighty percent capacity, which capacity

so let's say we're going to shoot for eighty percent. Let's just say we're

Okay, and then you can divide that number out at home for fun. I'm not going to do

So you're putting in your eight - your .8 kilos

okay, and that .8 kilo is starting at room temperature -

let's just say 75 degrees, all right? If your drum has been sitting at 400

degrees for 20 minutes, 10 minutes - if it's stably at 400 degrees - then your

if all of these things are the same, that turnaround should be the same every

single time that you roast that coffee. If all of your variables are the same. If

your airflow is the same, if your gas is in the same position, if it's the same

coffee, if it's the same temperature of your drum, same temperature of your

If something changes for your coffee, then you know that there is something off.

Something is off somewhere. Generally what I see is people are

turning their drums on and trying to get to this temperature far too quickly,

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烘焙學校 - 第1集 - 轉捩點 (Turning Point) (Roaster School - Ep #1 - Turning Point)

process

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structure

capacity