Roaster Kat | The Physics of Heat Transfer and Artistry of Batch Size (Bill Kennedy of San Franciscan Roasting Co) @roasterkat | Uploaded 1 year ago | Updated 3 hours ago
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-Z7ZUvqk
Part 2 with Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANY
Part 3 with Cameron Heath of Counter Culture Coffee: youtu.be/QXtuAEURqFQ
Thanks for watching, and happy roasting!
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-Z7ZUvqk
Part 2 with Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANY
Part 3 with Cameron Heath of Counter Culture Coffee: youtu.be/QXtuAEURqFQ
Thanks for watching, and happy roasting!
