Hi everyone, 
This is my first post in this very informative forum. I’m going to open a coffee shop with an in house roasting.
What is the basics of roasting? I know that first I need to preheat the drum. However, could you please give me more details on the temperature for preheating and for how long i should preheat.
Secondly, most roasters finish at around 15 minutes (drum ones), how should the roasting progress towards then second or before the second crack in terms of drum heat and air flow stuff.
I know it is quite subjective but I need a starting point to understand. Do I start very high temperature and then slow down at some point. Could I have some figures please.
I have searched for similar topics but couldn't find any. Btw, I'm hilghy considering the Giesen W6A. I'm also considering the Probatione 5, however, Probat did not respond to any of my emails which is very cheap.
I appreciate all opinions and thanks in advance.
This is my first post in this very informative forum. I’m going to open a coffee shop with an in house roasting.
What is the basics of roasting? I know that first I need to preheat the drum. However, could you please give me more details on the temperature for preheating and for how long i should preheat.
Secondly, most roasters finish at around 15 minutes (drum ones), how should the roasting progress towards then second or before the second crack in terms of drum heat and air flow stuff.
I know it is quite subjective but I need a starting point to understand. Do I start very high temperature and then slow down at some point. Could I have some figures please.
I have searched for similar topics but couldn't find any. Btw, I'm hilghy considering the Giesen W6A. I'm also considering the Probatione 5, however, Probat did not respond to any of my emails which is very cheap.
I appreciate all opinions and thanks in advance.

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