Brewing Journey with Moonkyu Jang, CEO of Signature Roasters Coffee: HONDURAS El Paraiso Auction #4 (18.5g) Brewing Tool: Hario V60 -Brewing Summary- ⠀ Step 1. Prepare 18.5g of ground coffee Step 2. Blooming - Drip 40g of water Step 3. 1st extraction - Drip 80g of water Step 4. 2nd extraction - Drip 70g of water Step 5. 3rd extraction - Drip 45g of water Step 6. Remove the Dripper when the timer reaches 2:20

See how the U.S. Roaster Champion 🇺🇸 @mark_michaelson is experimenting with bean agitation to see if he could elevate the caramelization in his coffees! Curious of the results? Stay tuned with us. 🔥🔥🔥🙉

Roasting Journey with Olivia , CEO of Hebe Coffee Model: S7 PRO Bean: San Rafael Natural Mexico (800g) -Roasting Summary- 1. Preheat to 175C Internal, 165C Tower Drum 2. Start with hot air 9, halogen 7, agitation 7. 3. When coffee starts browning (around 144C), change to hot air 8 and halogen 6. 4. To maintain unique flavors and acidity of natural coffee, plan the roasting time around 9 minutes. 5. For a signficant change in the heat amount, use the hot air. For a finer change, halogen. 6. For a hand drip roast, release 3 degrees past the 1st crack for natural coffees and 3~4 degrees for 2nd crack. -Roasting Tip- 1. Set agitation to 1 digit below the input weight in grams (ie. 800g - Agitation 7) 2. Give enough heat in the beginning and gradually lower it as roasting progresses. 3. Install a variable transformer to check and maintain stable voltage. 4. To maintain unique flavors and acidity of natural coffee, plan the roasting time around 9 minutes. 5. For a signficant change in the heat amount, use the hot air. For a finer change, halogen. 6. For a hand drip roast, release 3 degrees past the 1st crack for natural coffees and 3~4 degrees for 2nd crack.

Brewing Journey with Olivia, CEO of Hebe Coffee Coffee: Mexico San Rafel Natural (20g) Brewing Tool: Hario V60 -Brewing Summary- Step 1. Grind 20g of coffee (Level 11 on Mahlkonig EK-43) Step 2. Bloom: 40g of water, for 40 seconds. Step 3. First Extraction: 100g of water, for 30 seconds. Step 4. Second Extraction: 90g of water, for 30 seconds. Step 5. Third Extraction: 70g of water. Step 6. Remove the dripper at 2:15.

Guess what? Your weekly vlog with U.S. Roaster Champion 🇺🇸 @mark_michaelson is here!! Check out what he has found about bean agitation to get the sweeter, lively, and balanced coffee. Next up we're experimenting with development. Stay tuned! 👊🔥🔥🔥

Roasting Journey with Moonkyu Jang, CEO of Signature Roasters Model: S7 PRO X Bean: HONDURAS El Paraiso Auction #4 (500g) -Roast Summary- 1. Input 500g at target internal temperature of 175°C. 2. Start roasting with hot air 6, halogen 5, drum heater 3, agitation 8 3. At turning point, change hot air to 10 and halogen to 7 4. When Maillard phase starts (around 140°C internal), change halogen to 6 5. In caramelization phase (around 207°C bean surface), change hot air to 9 6. At DTR 8%, increase hot air to 10 7. Release at bean surface 222°C (DTR 15%, internal 180°C) -Roasting Tip- 1. Low density coffee - drum heater fixed at 3 - Smaller difference in bean surface and internal temperatures results in good mouthfeel and sweeness. - Larger difference in bean surface and internal temperatures results in going past good acidity and get sourness. 2. Applying high heating power during enzymatic changes will bring good acidity. 3. Extending the Maillard phase will bring out the coffee's sweetness to its full potential. 4. High density coffee needs a good amount of halogen 5. Caramelization results in more bitterness and less sweetness, therefore less hot air is applied.

Roasting Journey with U.F.O Coffee Company Model : S7 Bean : La Negrita, Colombia (250g) -Roasting Summary- 1. Input at preheating 165 tower drum and 163 internal. 2. Start at Hot air 6 / Halogen 8 3. At turning point, change hot air to 8 (122.3C, 1:21) 4. When Maillard phase starts, change hot air to 7 (160.4C, 6:32) 5. Before the first crack, change hot air to 7 (167.4C, 7:31) 6. Record first crack around 171.5C, 8:07 7. Release at 176.5C internal, 9:41 (DTR 16.2%) -Roasting Tip- 1. Most single batch roasting is done with 250g input * After the roasting loss, cupping and rinsing samples, about 200g remains for packaging 2. For a coffee with strong characteristics, give less heat in the beginning to avoid compressing the flavors. 3. High density and high moisture content needs constantly high halogen, and hot air is used to control the roast. 4. Insufficient heat in the beginning can lead to longer roast time and flattened flavors. -Give sufficient heat until Maillard phase 5. For coffee's unique character and sweetness, extend the Maillard reaction by decreasing the hot air. 6. Sufficient development time can decrease the sourness.

Your weekly vlog with champ is here!! See how our U.S. Roaster Champion🇺🇸 @mark_michaelson is tweaking the halogen levels and bean agitation speed to get the roast he wants. Stay tuned with us for weekly feeds! 👀 🔥🔥🔥

Your weekly video with Champion is here!! See what our champ 🇺🇸@mark_michaelson is up to with his first Smart Roaster S7 Pro. 😎Curious of the results of his Stairstep Method? Stay tuned with us!🚩🔥🔥🔥