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.
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Other Videos in the Series:
Part 1 w/ Shelby Williamson: [ Ссылка ]
Part 3 w/ Cameron Heath of Counter Culture: [ Ссылка ]
Part 4 w/ Bill Kennedy of The San Franciscan Roasting Company: [ Ссылка ]

Thanks for watching!
Roaster Kat

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