This is a behind the scenes look at our coffee roasting process. The main points are:
– Heat up to the desired temperature before dropping the beans
– Charge Temperature 180°C
– Heat through the drying phase quickly without overheating (tipping or scorching) the beans.
– Slow down during the browning phase for these Brazilian beans to develop the sweetness and chocolatey flavours of the beans.
– Reach the first crack, and as soon as the cracks stop (more than 8 seconds) we drop them into the cooling tray.
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Get our roasted Brazilian coffee here: https://www.sidewalkcoffee.co.uk/collections/sidewalk-coffee-online-coffee-store/products/freshly-roasted-specialty-grade-coffee-from-brazil
And pick up some green beans to try at home here: https://www.sidewalkcoffee.co.uk/collections/green-coffee-beans-for-home-or-small-batch-roastery
Get the coffee scale we used in the video (~£20): https://amzn.to/2V23pk6
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Get beans delivered to your door from our micro-roastery in Cambridgeshire: https://www.sidewalkcoffee.co.uk/
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