Label applicator?...labeling bags
So we hand label all of our bags...12oz flat/box bottom bags with pull zip seal. The label is 4"x5"...and it's a less than efficient process (not to mention making sure there are no bubbles etc.). Has anyone found or can anyone recommend a manual label applicator that works with coffee bags? There's plenty out there for bottles, but I'm having a hard time finding anything for coffee bags. I can find automated machines, but we're not there yet.
If you don't have a manual label machine, what do you all do or recommend to either speed up the process or get a good result most of the time?
15kg Batch Size & Charge
We just installed our new (used) 2019 MCR-15. I am stepping up from a 3kg US Roaster Corp and before that a 1kg mill city.
My question relates to batch size, drop in temperature, and gas setting.
Yesterday and today i have been roasting test batches on the roaster to get a feel for it. As I roasted Batches between 2.4 - 8kg it seemed i was not getting the heat needed to get through the middle of a full 15kg batch. Today I did a Full 15kg and my assumption seems to be correct. Below is the roastpath profile.
Storing large quantities of roasted coffee before bagging.
General question about storing roasted coffee. Are there any suggestions about storing roasted coffee before bagging it, or should it be bagged right away? Some of the roasted beans will be sold by the bag while others will be used directly in the shop for brewing. I know it needs to let off gases, so any suggestions of storage are appreciated.
Bags and Labels
Any suggestions on packaging and label companies, especially one(s) that has a decent MOQ? I know about these but wanted to cast a wider net.
Would also love your thoughts on bags that are printed vs using stickers for the logo and label (from a startup perspective). I'm starting where I'm comfortable and able to afford but was curious about bag presentation when just entering the market.
I've also noticed some roasters moving toward 10oz vs 12oz bags?
Help with heat management MCR-6
I figured it is now time for a post for help/input as I am deep in analysis paralysis mode and wasting too much coffee dialing in profiles.
Recently I roasted a washed Colombian twice for profiling and cupped the next day. I knew from sample roasting that I didn't want to spend too much time in development phase, which means I need a healthy 18-20 degF/min ROR at FC of 375degF to get to my target of 403degF in ~2min.
This was my second roast for this coffee and I was very pleased with the cupping:
The kicker is that I left the hopper open the entire roast. I figured I should make sure I can repeat that profile since I likely had different convection dynamics (maybe less air going through the drum since the hopper to fan is the path of least resistance).
Here are my next 3 attempts to repeat the roast. You can see the type of firing I had to do to even get close, including bumping the temp mid-roast which I hate to do. I should mention that I have been attempting lower preheats so that I can use less soaking and come in with high heat to step down through the roast, in theory...Typical preheats for these roasts 1800Pa/410degF drum temp/18-22hz on fan. All batches are 6.0lbs and I have been using a drum speed of 58Hz. When I started with this roaster, I tried 54Hz drum speed but picked up a little smokiness/roastiness...this could have been due to fan speed at the time as well though.
These roasts have not been cupped yet and may be OK, but this post is about machine control. I am still having trouble wrapping my head around the proper way to control 6# batches. I tend to think I need to go back to a higher preheat with a longer soak but intuitively I am having trouble making sense of why this is the case. It seems I should get there by firing hard out of the gate.
This roast profile from Bryant is the type of control I would like to have and will give it a shot with this washed Colombian, but why does it make sense that he can soak for so long and then not have to fire hard throughout the roast? Is it because we drive out moisture with latent heat and then need less energy once our bean is drier? Bryant profile:RoastPATH - Review
Any advice or input is appreciated.
BT and IT are switched!
I begin using RP on my MCR1 1K roaster. I am hooked to the Phidget for some reason the BT on the graph and clock are in the green and IT in the Blue. But clearly the curve on the graph showing BT is in blue. So the Turning point is not going to be correct at all. it shows the TP when I turn the gas on after the one minute mark from the start of the roast. I tried switching the wires on the phidged and when I did this I lost connection on the Roast Path app. so switched them back and the BT and IT are both still wrong. Anyone else have this issue or have a solution. Thanks in advance for your help.
Downloading app to a Mac
I have completed all the steps to get started except for the downloading of the app-struggling to be able to download it onto my mac. I have all the windows applications on my mac.
If anyone knows how to do it please do help.
Fuel jumping up and down
I have noticed my fuel has been zig zagging up and down. Does anyone know what’s causing this? This is a brand new roaster just installed a few months ago.
Lost connection to roaster/probes
I've been noticing more lately, in the last month I'd say, that I'm losing the connection to the roaster/probes periodically through the roast process. Sometimes it will show the red gear on BT sometimes on the ET, sometimes on both. It will last for a couple seconds and come back. I notice when this happens the connection notification under the roaster name also shows no connection. While I'm running a laptop on wifi I've got full signal in these moments.
Charge temp in RoastPath
Why is the charge temp recorded in RP lower/different than the charge temp that I set my roaster to? For example, I'll preheat and set my charge temp to 425, but when I actually charge the machine, RP will show a charge temp of about 390.
Context: I will start my precharge by going up about 10 degrees in my preheat temp/435, drop the temp back down to 425, load the beans in the hopper when the temp starts to drop back down to 425, then charge right at about 427/425. Then RP will record the charge temp at 390ish. Screen shot attached.
Thanks for the help!
Barbell Coffee Co.
Tracking total wt roasted for a specific time period
Is there any way in Roast Path to get a "Total Weight Roasted" count for a specific time period?
I realize that I can go and add up all my roasts separately, but was not sure if there is a shortcut.
Airflow During Soak
This past year, I've found myself using a few different fan settings during soak (1kg). What I've seen from other roasters online is that some will use their low air setting, some will begin with an even lower air setting, and a few will kill the fan entirely during soak. Recently, I find myself leaning toward a low to no air approach during the soak. When cupping, I find less astringency and a higher quality acidity in these coffees. Anyone else experience this?
My thinking is that leaving the fan on during soak could bring cooler air into the drum which:
1. Cools the drum quicker than it otherwise would without added airflow and
2. Makes it more difficult for the seeds to take on heat from the drum, stunting early momentum in the roast
On the flip, I realize that some airflow during soak could pull residual heat through the drum and, subsequently, the beans, creating early momentum. And so I suppose my question is how much air is too much air during soak? Or would it be beneficial to cut airflow altogether at this time?
If you perform a soak, what are your airflow settings?
Is there a specific location to input weight loss?
This would be helpful not only for roasting, but accounting for loss as well.
Dave emailed re. preheat temps last night and we get asked about this a lot. This is his question and my take on preheating:
Cold weather finally rolled in here in NJ and this will be my first winter roasting on a 2KG digital.
I’m a bit lacking on the gas pressure in my facility so I compensate with some higher PH temps. The past few days I’ve been roasting in cold weather with a 460 PH. The coffee cupped great and I haven’t noticed any scorching — honestly cupped a bit better than my typical ~430 PH.
I was curious about the highest possible PH temp suggested when roasting a full batch on this machine.
You have discovered that your very thick and double walled drum allows very much elevated preheat. The upper limit is only heat defect relative to the size, moisture content, and density of the seed you are working with. Batch size is a thing too.
460-465F drum temp (not bean temp) is about the limit for me. YMMV.
RoastPath App Not Opening
When I click the RoastPath icon the normal red RoastPath screen opens but after a few seconds the app closes. Am I the only one experiencing this? Any advice? I have version 1.6.1725.0
Gas turning off while pre heating (3KG Digital)
I have been roasting from the MCR3kg digital for over 9 months, during the first 4 months we didn't have any issues with the roaster. After three months of commercial roasting we faced one issue. When the machine is pre heating suddenly the gas turns off and machine automatically tries to ignite back on but the machine is not letting the gas pass through. I checked the gas cylinder it has gas. to solve this I usually unplug the regulator and plug back or sometimes it get fixed when I turn off roaster and turn on back on. This issue isn't very consistent It doesn't occur all the time some days it happens and for weeks roaster might just work fine. Just want to get bottom of this if anyone have any idea what's happening.
Photos from Roasting 101: November 4-5, 2022
We kicked off this month in the roastery with another great group of roasters who traveled from across the country to attend Roasting 101. We enjoyed good coffee, questions, and conversation with everyone. Thanks for coming out!
Photos from Roasting 101: October 14-15, 2022
We had a great group of students join us in the roastery last week for our hands-on Roasting 101 Class. Our talented graphic designer, Mya, took some photos during the class. Feel free to share some of your own in the comments below. Thanks for a great class, everyone!
Public Roast Profiles
I am wondering if there is a list of public roasts that i can view to take some notes. I have only been able to find a few specifically under the MCR youtube roast along videos. But I am curious if there is a way to find a list without having to go through the youtube video links
Go easy. This is my 4th roast ever haha
60% Brazil Carmo de Minas 40% Ethiopia Yirgacheffe
I am looking at putting together my espresso roast and I wanted it to be mild, mellow, cocoa and some sweet and fruity flavors.
Roast Notes: 3kg batch on 6kg Roaster. Came in with a 375 Charge, 2.5KPA and low air flow. Dropped at 10:42 at 405
Cupping Notes: (24hours post roast) Cocoa and citric acidity with subtle hints of kiwi.
Thoughts? Anything I can do better?
Still very new to roasting!
I have a 6kg and was wondering what the smallest batch size you would recommend running through it? (Side not I am not interested for "Sample" size roasting as I know it can affect a lot of variables that do not benefit the coffee or the roaster)
Also will I need to adjust Fuel to it?
Can anyone recommend a bag sealer for gusseted bags?
I am weeks away from opening my cafe and roastery here in Minnesota and I am super excited!
We are seasoning the roaster tomorrow (6kg) and really looking forward to digging deep into the roasting world. I'd love to connect with anyone and everyone who is willing to share knowledge, tips and tricks.
Looking forward to this new adventure!
Roasting on an MCR 500g. In the literature it says that among other things, drum temperature and drum pressure is logged and communicated via USB.
Working with RoastPATH (Mac version) I don't see options to show DT and I don't see options for displaying drum pressure either. Pressure isn't that important to me but DT missing is a bit strange so I thought I'd check here.
Looking to edit already created profiles
I would want to go back and edit a profile I have already saved. Is this possible in the current version?
Green to yellow
Hi is there any way that i can make Green to yellow setup automatic on specific degree
Fully off board automation capable via RoastPATH machine control available
Hi any update on the Fully off board automation capable via RoastPATH machine control when it will be available
I wanted to see if you guys had any insight to the best sized boxes for shipping 5lbs bags of coffee. I have been using a 20x10x10 and I am able to fit 5 bags of coffee in that sized box. I wanted input on a bigger sized box that that would not be over kill. I find I am most often having to ship an odd number like 7 bags to a customer and then I have to split and it is more on shipping. Any ideas would be appreciated. Thanks!
Roast Path: not able to change reference profile (bug)
When I select the reference roast after clicking on the blank space, I'm not able to switch to different profile. I don't see any buttons guiding on roast path either.
Any way to load profiles from Artisan as masterpaths
Just getting started with Roast Path and was wondering if it is possible to load profiles from artisan as master paths to follow. Or do I just need to set time and temp targets from those profiles and go from there?
What's new in this release? Notebook You will notice that Notes are no longer on the bottom left hand corner of the app. We have moved notes to the right hand slide out in the Notebook. This move a...