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Chuck Patton Offers Advice For a Rookie Roaster · Coffee People Podcast

• 0:00
  Yeah, I would say don't use roasting software.
• 0:03
  I, I think it's a mistake to learn and, and start out using
• 0:07
  roasting software. And, and the reason I say that
• 0:09
  is because I think what happens if you're learning how to roast
• 0:13
  and you're using software at the same time, the Cropster for
• 0:16
  example, or or Artisan or. I think what happens is you
• 0:20
  become sucked into this graph and, and these and then at the
• 0:25
  same time you're listening to these experts in the field and
• 0:29
  there are some, some great people in the field talking a
• 0:32
  lot. But a lot of the message that
• 0:34
  they that they are presenting young roasters is you must be
• 0:38
  absolutely consistent. You have to stick with this
• 0:40
  roast curve. If you wait more than 6 minutes
• 0:43
  between your roast, then you know you're not going to have
• 0:46
  the consistency. And I think that's bullshit.
• 0:48
  I think, I think roasting the approach, especially early on,
• 0:52
  more like cooking. And sure, you have a recipe
• 0:55
  here, but you should be a little bit flexible with it and maybe
• 0:59
  try some things out. And I think going down that
• 1:02
  roast curve and the software kind of stifles creativity in a
• 1:05
  lot of ways because you have this, you're looking at this
• 1:08
  roast curve and say, Oh my God, I'm almost spent 8 minutes, 15
• 1:11
  seconds in this drying phase. I, I got to hurry this up.
• 1:15
  And you know what? Maybe not.
• 1:16
  Maybe the coffee is going to be better this time if you just let
• 1:20
  it, let it go. And I think a lot of times when
• 1:24
  I'm seeing younger roasters roast, they're not even looking
• 1:28
  at the beans, they're not smelling the beans, they're not
• 1:30
  taking the Trier out at all sometimes during the roast.
• 1:34
  And I think that's a huge mistake.
• 1:35
  Now, once you learn how to roast in an analog fashion, when
• 1:39
  you're looking at the beans, when you're experimenting more
• 1:43
  than I think roasting software is, is very important.
• 1:46
  And I think it can help you not only with consistency, but I can
• 1:49
  think it can help you identify maybe where you went wrong with
• 1:51
  a particular roast. But I do think it's a mistake to
• 1:55
  go down this software and even this, this very rigid approach.
• 2:01
  And you know, of course it's science based and of course you
• 2:03
  have my reactions and, and of course you're dealing with
• 2:07
  moisture evaporation and you're dealing with airflow and all
• 2:10
  that, of course. But my point is, is that if
• 2:15
  you're not paying attention to the actual being, I think you're
• 2:18
  missing out on on your potential as a risk.