Which cupping bowl is best? Testing 14 coffee cupping bowls back to back Roaster Kat 2026-09-27 | Which cupping bowl is best? Testing 14 coffee cupping bowls back to back
SO MUCH SCOOPING has my arms and shoulders tired. Stretch them out with these 3 movements #roaster Roaster Kat 2024-09-25 | ...
Take a (tiny) break from staring at your roast curve and do neck circles. You’ll thank me later. Roaster Kat 2024-09-18 | ...
Attention Coffee Roasters! Here are leg & hip stretches I love to help prevent soreness and fatigue Roaster Kat 2024-09-11 | ...
Fighting jet lag with instant coffee from Black & White Coffee Roasters #travelcoffee Roaster Kat 2024-09-01 | ...
Coffee Processing: Lactic Process Washed Fermentation EXPLAINED (w/ Lucia Solis) Roaster Kat 2024-03-02 | This video shows a Lactic Process washed fermentation. It's the third (and final) video in this coffee fermentation series, showing processing techniques I learned about at a week-long Fermentation Training Camp hosted by Lucia Solis in January of 2023.The first video about Yeast Inoculation lays a good foundation for understanding what happens in this video, so if you haven't seen it - watch it here first: youtu.be/QlxmEc4zf14?si=aMgTeS_zXWBoGOSe1:10 Floating and Sorting Coffee Cherries2:07 Pulping the Coffee2:59 Lactic Process Explanation6:01 Lactic Process Demo8:19 Fermentation Time: 6 Hours9:16 Fermentation Time: 20 Hours9:29 Fermentation Time: 44 Hours9:47 Fermentation Time: 68 Hours10:00 Washing and Drying CoffeeNote: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more than I can accurately cover in a short YouTube video, so if you want to learn these processes in more detail, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast."Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast/making-coffee-with-lucia-solis/id1481293001 Lucia's website (and info on Fermentation Training Camps): https://www.luxia.coffee/ Lucia on Instagram: instagram.com/lluciasolis"Making Coffee with Lucia Solis" on Patreon: patreon.com/makingcoffee
Coffee Processing: Citric Process Washed Coffee (w/ Lucia Solis) Roaster Kat 2024-02-24 | This video shows two versions of Citric Processed Washed coffee: one using the juice from a limón mandarina (Colombian citrus fruit), and the other uses citric acid dissolved in water. It's Part 2 of a Coffee Processing series showing what I learned at the Fermentation Training Camp held by Lucia Solis in January of 2023.If you haven't watched the first video about Yeast Inoculation, watch it here - youtu.be/QlxmEc4zf14 It goes into more depth with the pulping, sorting, measurements, etc and sets a good foundation for this video.The next video in this series will be about a LACTIC PROCESS - and it doesn't involve milk or yogurt;)1:02 Floating and Sorting Cherries2:07 Pulping the Coffee2:27 Citric Process Explanation4:40 Cofermentation5:38 Limón Mandarina and Citric Acid Demos 6:29 Brix7:26 Washing and Drying CoffeeNote: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short YouTube video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast."Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast/making-coffee-with-lucia-solis/id1481293001 Lucia's website (and info on Fermentation Training Camps): https://www.luxia.coffee/ Lucia on Instagram: instagram.com/lluciasolis"Making Coffee with Lucia Solis" on Patreon: patreon.com/makingcoffee
Coffee Cupping Protocols, pre- and post-2020 #coffeeroaster #coffeecupping Roaster Kat 2024-02-20 | ...
Coffee Processing: Yeast Inoculated Washed Coffee Fermentation EXPLAINED (w/ Lucia Solis) Roaster Kat 2024-02-17 | TLDR: This video shows the entire process of a small batch of yeast innoculated coffee. Filmed at Lucia Solis' Fermentation Training Camp in Colombia, January 2023. Descriptive, not prescriptive.Yeast innoculated coffee processing... what does that mean? On a basic level, it is utilizing yeast and bacteria in coffee fermentation to go from coffee cherry to dry coffee parchment (which a producer can sell or further process). It can allow a producer to conserve water, as well as get consistent results batch to batch and/or year to year. I learned all about this process in a week-long Fermentation Training Camp run by Lucia Solis. Lucia comes from the wine world, but switched gears and became a coffee processing specialist. She works with coffee producers around the world to create efficient systems, streamline their processing, and create consistency in their coffees. She is also the producer of "Making Coffee with Lucia Solis," a podcast I highly recommend if you're curious about coffee processing and fermentation (linked below).In this video I show you each part of the YEAST INNOCULATION process we did during the camp - from receiving the coffee cherries, pulping the coffee, the 3-day fermentation, and drying the coffee. Timestamps below.We did two other processes - CITRIC and LACTIC. I will be uploading those videos in the near future, so subscribe and keep and eye out for those!01:51 Receiving and Floating Coffee Cherries03:22 Maturity Table05:15 Brix Measurement06:00 Pulping the Coffee06:48 Yeast Explanation & Demo10:58 Fermentation Time: 1 Hour11:52 Fermentation Time: 6 Hours12:29 Fermentation Time: 22 Hours13:19 Fermentation Time: 24 Hours13:39 Fermentation Time: 46 Hours14:54 Washing and Drying CoffeeNote: This video is descriptive of what we did, not prescriptive or intended as a guide. There was way more information than I can accurately cover in a short YouTube video, so if you want to learn these processes and implement them, I recommend attending Lucia Solis’ Fermentation Training Camp yourself. AND listening to her podcast."Making Coffee with Lucia Solis" podcast: podcasts.apple.com/us/podcast/making-coffee-with-lucia-solis/id1481293001 Lucia's website (and info on Fermentation Training Camps): https://www.luxia.coffee/ Lucia on Instagram: instagram.com/lluciasolis"Making Coffee with Lucia Solis" on Patreon: patreon.com/makingcoffee
Natural, honey, and washed coffee process explained! Drying beds in Nicaragua #coffee Roaster Kat 2024-02-05 | ...
Coffee Explained! Weight loss from wet parchment to roasted coffee #coffeeroaster #coffeeorigin Roaster Kat 2024-02-03 | ...
Coffee Explained! Washed coffee separated by density w/ water and gravity #coffeeprocessing Roaster Kat 2024-02-03 | ...
The difference between an espresso, cortado, cappuccino, and latte EXPLAINED! #coffeeshop #coffee Roaster Kat 2024-01-30 | ...
Coffee Roasting Vocab, Parts of the Machine - hopper, drum, cooling tray, chaff can #coffeeroaster Roaster Kat 2023-12-19 | ...
Three tips for unwrapping a pallet of coffee bags #coffeeroaster #roastery #warehouse Roaster Kat 2023-12-11 | ...
Coffee Roasting Vocab - What it means to Load/Lift, Charge, Drop, and Empty #coffeeroaster Roaster Kat 2023-12-01 | ...
Coffee too hot? Cool it down quick with this tip and sip on it sooner #coffeetip #coffeeroaster Roaster Kat 2023-11-28 | ...
A Day in the Life of a Coffee Roaster (RoasterKat at Black & White Coffee Roasters) Roaster Kat 2023-11-21 | This is a day in the life of a production coffee roaster. From a 7am start to wrapping up early at 3:30pm, this video takes you through a more-or-less typical Monday at Black & White Coffee Roasters in Raleigh, North Carolina. Every day is a little bit different depending on the roasting needs, shipping volume, and other projects, but you get the idea. Today I'm on the 15kg Loring roaster, which is the smallest of our 3 machines. Come with me through my workday!0:46 Turning on the machines1:11 Brewing the first pot of coffee3:02 Starting to roast9:02 Sending coffee through the color sorter10:14 Production cupping12:11 Lunchtime12:16 Packaging and shipping13:10 Cleaning upI know this video makes it seem like I'm working alone, but there are over a dozen other people that make the Black & White roastery machine operate - other roasters, production folks, marketing, management, etc. Shout out to my coworkers who keep this place running!(Filmed Sept 18, 2023)
A day in the life of a production coffee roaster - roasting, cupping, cleaning, etc #coffeeroaster Roaster Kat 2023-11-20 | ...
Roast curves EXPLAINED! How to read a coffee roasting curve in Cropster with Loring #coffeeroaster Roaster Kat 2023-11-17 | ...
This is a coffee blossom, and one reason coffee is in danger in Colombia #coffee #coffeefarm Roaster Kat 2023-10-27 | ...
Decaf coffee hacks! 3 tips to brewing better decaf #decafbeforedeath #coffeebrewing #coffee Roaster Kat 2023-10-25 | ...
Functional Strength Exercises for Coffee Roasters / Functional Movement Series with Kevin Mejia Roaster Kat 2023-10-24 | What does "Functional Strength" even mean? Well, it's working on movements that are useful in everyday life - for our purposes, specifically in the roastery. In this video, personal trainer and coffee roaster Kevin Mejia of Bevel Coffee takes us through three exercises that will build general strength that will come in handy for a coffee roastery:0:59 Kevin Mejia introduction1:40 Deadlift4:35 Loaded Squat6:40 Pushing/Pulling Exercises- - -Check out the previous videos in this series - Shoulder Mobility: youtu.be/-3C_O84sNrA?si=SMLUXnNJF9GJlJfKHip Mobility: youtu.be/7r4CxUjGAOY?si=_5O8nFwI2plxdSxOStability Exercises: youtu.be/PpSlcPSZ9As?si=Qovzb3zPFL3Mbt1T- - -These movements come from Kevin's article in Coffee People Zine / Issue 21 / FIRE, titled "Functional Movement for Roasters: Exercises to Stretch and Strengthen the Muscles Coffee Roasters Use Every Day."Get the zine here: coffeepeople.org/collections/issue-21Make sure to check with a personal trainer or physical therapist if you have questions or feel discomfort with any of these movements. And STOP if anything hurts. You want to strengthen, not injure yourself. *You're responsible to keep yourself safe and free from injury.*
Stability Exercises for Coffee Roasters / Functional Movement Series with Kevin Mejia Roaster Kat 2023-10-17 | EVERYTHING comes from to the core - and having a stable trunk can give you power, as well as prevent back pain/strain. In this video, personal trainer and coffee roaster Kevin Mejia of Bevel Coffee takes us through three core stability exercises:0:58 Kevin Mejia introduction1:40 Hollow Hold4:27 Bird Dogs6:51 Side Planks/Loaded Carry- - -Check out the other videos in this series -Shoulder Mobility: youtu.be/-3C_O84sNrA?si=SMLUXnNJF9GJlJfKHip Mobility: youtu.be/7r4CxUjGAOY?si=_5O8nFwI2plxdSxO- - -These movements come from Kevin's article in Coffee People Zine / Issue 21 / FIRE, titled "Functional Movement for Roasters: Exercises to Stretch and Strengthen the Muscles Coffee Roasters Use Every Day."Get the zine here: coffeepeople.org/collections/issue-21Make sure to check with a personal trainer or physical therapist if you have questions or feel discomfort with any of these movements. And STOP if anything hurts. You want to strengthen, not injure yourself. *You're responsible to keep yourself safe and free from injury.*
Hip Mobility Exercises for Coffee Roasters / Functional Movement Series with Kevin Mejia Roaster Kat 2023-10-10 | As coffee roasters we rely on our hips every day - for walking, standing, sitting, and everything in between. In this video, personal trainer and coffee roaster Kevin Mejia of Bevel Coffee takes us through three hip mobility movements that will help stretch and strengthen this critical area:1:07 Kevin Mejia introduction1:47 Glute Bridge3:21 Couch Stretch6:25 Deep Squats- - -Check out the first video in this series -Shoulder Mobility: youtu.be/-3C_O84sNrA?si=SMLUXnNJF9GJlJfK- - -These movements come from Kevin's article in Coffee People Zine / Issue 21 / FIRE, titled "Functional Movement for Roasters: Exercises to Stretch and Strengthen the Muscles Coffee Roasters Use Every Day."Get the zine here: coffeepeople.org/collections/issue-21Make sure to check with a personal trainer or physical therapist if you have questions or feel discomfort with any of these movements. And STOP if anything hurts. You want to strengthen, not injure yourself. *You're responsible to keep yourself safe and free from injury.*
Shoulder Mobility Exercises for Coffee Roasters / Functional Movement Series with Kevin Mejia Roaster Kat 2023-10-03 | Coffee roasting is a strenuous job, and our shoulders often get the worst of it. In this video, personal trainer and coffee roaster Kevin Mejia of Bevel Coffee takes us through three shoulder movements that will help stretch and strengthen the muscles that get the most wear and tear:0:59 Kevin Mejia introduction2:00 Shoulder CARs (Controlled Articulated Rotation)3:32 Reverse Fly / Banded Pull-Apart5:51 Shoulder Blade Pull-Up or Push-Up (plus modified movements)- - -These movements come from Kevin's article in Coffee People Zine / Issue 21 / FIRE, titled "Functional Movement for Roasters: Exercises to Stretch and Strengthen the Muscles Coffee Roasters Use Every Day."Get the zine here: coffeepeople.org/collections/issue-21Make sure to check with a personal trainer or physical therapist if you have questions or feel discomfort with any of these movements. And STOP if anything hurts. You want to strengthen, not injure yourself. *You're responsible to keep yourself safe and free from injury.*
The Physics of Heat Transfer and Artistry of Batch Size (Bill Kennedy of San Franciscan Roasting Co) Roaster Kat 2023-09-26 | The last video in this 4-part series about batch sizes for coffee roasters. These interviews were done as research for Roast Magazine's September/October 2023 issue.In this video I talk with Bill Kennedy, owner of the San Franciscan Roasting Company. Bill comes from the manufacturing side, as well as being an experienced roaster himself. This interview is the most technical and physics-heavy, but Bill has the ability to break complex concepts down into easily understandable ideas and practical applications. The main takeaways I got from this interview include finding a batch size that allows you to achieve the roast profile you want (curve shape, roast time, etc), an explanation of the physics behind convective and conductive heat transfer, roast consistency and heat diffusion (especially based on roasting drum material), and so much more.Put your favorite takeaway below, or commend any questions you still have.Like, subscribe, and hit the notification bell - you'll be the first to know the next time I drop a video.Also I'd love to know if you liked this series of interviews, and if you want to see more content like this. I'm not sure what my next video will be so feel free to give me feedback and ideas!Other Videos in this Series:Part 1 with Shelby Williamson of Huckleberry Roasters: youtu.be/XhV-Z7ZUvqkPart 2 with Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANYPart 3 with Cameron Heath of Counter Culture Coffee: youtu.be/QXtuAEURqFQThanks for watching, and happy roasting!
Batch Size for Production Roasting on Big vs Small Machines (Cameron Heath of Counter Culture) Roaster Kat 2023-09-19 | Hey coffee roasters - do you ever wonder how much coffee to put into your machine? If so, this video is for you. It's the 3rd video in a 4-part series about batch size for coffee roasters as research for an article for Roast Magazine’s September/October 2023 issue.Check the 1st interview with Shelby Williamson of Huckleberry Roasters here: youtu.be/XhV-Z7ZUvqk And the 2nd interview with Scott Rao of Prodigal Coffee here: youtu.be/B3kxtZanANYThis conversation is with Cameron Heath of Counter Culture Coffee. Cameron uses two large machines at CCC - a 70kg Loring and a 90kg Probat. He also has extensive experience on smaller roasters, and speaks about batch size across various machines from a production perspective. Cameron’s key insights in this interview include a focus on production volume, using batch size to manage conductive versus convective heat transfer, how he approaches roasting single origin coffees versus blends, and so much more.Like, comment, subscribe, and hit that notification bell for more coffee roasting content.And check out Roast Magazine's Sept/Oct 2023 issue for the full article.Other Videos in the Series:Part 1 w/ Shelby Williamson: youtu.be/XhV-Z7ZUvqk Part 2 w/ Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANYPart 4 w/ Bill Kennedy of The San Franciscan Roasting Company: youtu.be/xxzw3Dls5l0Thanks for watching!Roaster Kat
Scott Rao on calculating batch size based on BTU (full video on YT) #coffeeroaster #coffeeroasting Roaster Kat 2023-09-15 | ...
Coffee Blends! The idea behind Black & White’s Birthday Supernatural coffee is… #coffeeroaster Roaster Kat 2023-09-13 | ...
Scott Rao on the importance of batch size (full interview on YT) #coffeeroasting #batchsize #shorts Roaster Kat 2023-09-12 | ...
How to Calculate your Batch Size based on BTUs (Scott Rao of Prodigal Coffee) Roaster Kat 2023-09-12 | This is part 2/4 in a video series on coffee roasting batch sizes. These interviews were research for an article I wrote for the September/October 2023 issue of Roast Magazine about batch size.This second video is an interview with Scott Rao - roaster, writer, consultant, educator. Scott is a well-established voice in the coffee industry, has a wealth of experience on many machines, and is behind many often-cited frameworks and concepts within the roasting space. In this interview, Scott shares key batch size insights, including a formula for calculating maximum batch size based on a machine's BTU, tips for between batch protocol (BBP) for varying batch sizes, differences between traditional drum roasters (Probat, Geisen, etc) and air roasters (Loring, IMF, etc), and more.Put your batch size questions in the comments below.Like, comment, subscribe, and hit that notification bell for more coffee roasting content.Other Videos in the Series:Part 1 w/ Shelby Williamson: youtu.be/XhV-Z7ZUvqk Part 3 w/ Cameron Heath of Counter Culture: youtu.be/QXtuAEURqFQPart 4 w/ Bill Kennedy of The San Franciscan Roasting Company: youtu.be/xxzw3Dls5l0Thanks for watching!Roaster Kat
What it means to be a production roaster #coffeeroaster #coffeeroasting #shorts #coffee #roaster Roaster Kat 2023-09-11 | ...
Coffee roasting tips: using batch size to slow down a roast, watch full video on YT #coffeeroaster Roaster Kat 2023-09-08 | ...
Coffee roasting tips: batch size consistency, full interview on YT #coffeeroasting #roastingtips Roaster Kat 2023-09-05 | ...
Using Batch Size to Control the Roast (Shelby Williamson of Huckleberry Roasters) Roaster Kat 2023-09-05 | Hey coffee roasters - do you ever wonder how much coffee to put into your machine? If so, this video is for you. It's the first video in a 4-part series about batch size for coffee roasters. I wrote an article about batch size for Roast Magazine’s September/October 2023 issue, and these interviews were research for that article.In this first video, I interview Shelby Williamson (2019 US Roasting Champion and head roaster at Huckleberry Roasters in Denver, CO). Shelby roasts on two machines - a 15kg Giesen and a 70kg Loring roaster. I love this interview because she’s a working roaster and talks about the practicalities about batch size as it pertains to production roasting, rather than getting in the weeds about theory. Shelby gives key insights into batch size, including adjusting roast weight as a way to control roast time (aka: hitting her marks), determining batch size based on inventory management needs (ie: basing batch sizes on bag weights), and much more.Like, comment, subscribe, and hit that notification bell for more coffee roasting content.Other Videos in this Series:Part 2 w/ Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANYPart 3 w/ Cameron Heath of Counter Culture: youtu.be/QXtuAEURqFQPart 4 w/ Bill Kennedy of The San Franciscan Roasting Company: youtu.be/xxzw3Dls5l0Thanks for watching!Roaster Kat
How much coffee should I put in my roaster? Batch Size Series (full roaster interviews) coming soon! Roaster Kat 2023-09-01 | ...
Why Specialty Coffee in Thailand is so Special, Interview with Pack Katisomsakul of 50 Milk Street Roaster Kat 2023-08-29 | This is an interview with Pack Katisomsakul of 50 Milk Street. I interviewed Pack for an article about the specialty coffee scene in Thailand for an upcoming article in Coffee T&I Magazine.I was surprised to hear about Pack's story of being a tech startup founder-turned-coffee enthusiast, and everything he discovered about coffee in Thailand. I learned so much I never knew before.Key takeaways include: an intimate and well-connected supply chain, a domestic consuming culture, all the new varieties and processing methods being used in Thailand today, the impact of COVID-19 on home brewing, and so much more.Let me know what you think about this interview, and what you learned about Thai coffee. The Coffee T&I article should be out soon, so keep an eye out for that. And thanks for watching!
Why Thai Coffee is Special, with Pack Katisomsakul (full interview coming soon!) #thaicoffee #coffee Roaster Kat 2023-08-29 | ...
One thing I’d change about Loring coffee roaster is… #coffeeroaster #coffeeroasting #loringroaster Roaster Kat 2023-08-15 | ...
Roasting EA Sugarcane Decaf Coffee from Colombia (on the Loring S35 roaster) Roaster Kat 2023-08-15 | Forget death before decaf - decaf coffee is amazing! Or it can be anyway.In this video I'm roasting a big batch of decaf coffee. It is an EA (or ethyl acetate) decaf, also known as Sugarcane Decaf. Ethyl Acetate is made from a natural byproduct of sugar production. Coffee is placed in water, then ethyl acetate is circulated throughout, and it naturally binds to the caffeine molecules and pulls them out, leaving behind all the tasty stuff. It's the best decaf I have had the pleasure to drink (or roast)!The goal is to get enough development to mitigate any "decaf" flavors (can be grassy, medicinal, chemically) but still light enough to preserve the intrinsically delicious flavors of these beans.It's a 66lb batch on the 35kg Loring roaster, which isn't the largest batch size I do but is a larger batch than I usually roast.*NOTE: This video is relatively advanced, assuming previous knowledge of coffee roasting language and concepts. If you're a coffee roaster, I hope this video will be interesting or useful to you. If you are not a coffee roaster, well, I'm sorry if it's confusing or boring.Questions or comments about decaf? Other videos you'd like to see?Comment below!Thanks for watching. And happy roasting!
How many gas adjustments should you make during a roast? As many as it takes! #coffeeroaster #shorts Roaster Kat 2023-08-09 | ...
Going darker with a washed Ethiopian coffee Ive never roasted before (on the Loring S35 roaster) Roaster Kat 2023-08-08 | This is my approach to taking a washed Ethiopian coffee to a "medium-dark" roast level, end temp of 428+F, which is darker than most of the coffee I normally roast.It's a 65lb batch on the 35kg Loring roaster.*NOTE: This video is relatively advanced, assuming previous knowledge of coffee roasting language and concepts. If you're a coffee roaster, I hope this video will be interesting or useful to you. If you are not a coffee roaster, well, I'm sorry if it's confusing or boring.Questions about this roast or this machine? Adjustments you would have made? Other videos you'd like to see?Comment below!Thanks for watching. And happy roasting!
Finally got an at-home espresso machine, Gevi 3-in-1 (go to gevilife.com/KatMelheim for $125 off) Roaster Kat 2023-08-02 | ...
Coffee roasting timelapse on a Loring #coffeeroaster #coffeeroasting #loringroaster #shorts Roaster Kat 2023-07-27 | ...
