How to Make High Quality Coffee at Home for a Fraction of the Cost

1. Introduction: Hi, I'm Rob Dion and welcome to my class on how to make high-quality coffee at home for a fraction of the cost. Here's where my class is different than any other class on Skillshare. The goal of this class is to focus on improving the quality of your coffee by teaching you how to roast your coffee right at home, basically eliminating the coffee roaster middleman. Now if you're currently spending $20 or more on coffee because, well, you just won't accept anything less than the best. Or maybe you're buying cheap coffee, but you wish your coffee tasted like it did when you go to the specialty coffee shop or maybe you're like me and you're just a DIY kind of person. You love figuring things out. Well, any of those options makes you the perfect candidate for this class. First, I'm going to teach you where you can source your green coffee. That is usually only reserved for specialty coffee shops. And then I'm going to show you the equipment that you need that you probably already have lying around the kitchen. Then I'm going to show you step-by-step how to roast probably the best coffee you've ever had in your life at home in 15 min or less. Now this course is designed for the coffee snob, the coffee nerd, anybody that loves coffee but wants to up their coffee game. Now after this course, you are going to know more about coffee and the roasting process, the 99% of people. And you're going to learn how to roast enough coffee to last few weeks. That's a fraction of the cost it would be to buy it at a specialty shop. Finally, let's talk about the class project because let's be honest, there's no better way to learn That's roll up your sleeves and dive right in. So your assignment is to take a picture of your first roast, good or bad, and post it in the project gallery below. Alright, let's get roasting. 2. Equipment You'll Need: Okay, step one, collecting what you're going to need in order to Rose coffee. There's five things that you're going to need. First one on the list is a scale. A digital scale would be preferable one when the timer is great because especially if you are a coffee brewer currently and you're doing pour overs and arrow press, you probably already have one of these, so that's good. Make sure that you get one that has an option to switch between ounces, grams and such. That's why the digital scales a little bit better. Okay, so that's the first 1 s one you're going to need is a colander. Now a colander is used in the step from getting your hot coffee cooling and you're going to put it in a colander so you can't get a plastic one. You want to have a metal, steel, whatever this is aluminum colander. I haven't aluminum wanted as well, but this thing is not going to melt. So that's the most important thing. When you roast coffee, it gets hot around 400 degrees on the finished. This is what you're gonna do. After you're done, starting to cool your beans, you're going to then transfer them to a sheet pan. So you want again a metal sheet pan. This one is restaurant grade. I get the set of smart and final. Obviously you can tell I've used it quite a bit, but you're going to want to have probably had two of them. You'll get by with one, that's fine. But if you plan on doing multiple rows, you'll have one that's cooling and then you're going to have a second one. I'm going to be Rosie right after, especially if you're going to be messing around and really trying to get good at roasting coffee, which I highly recommend having multiple sheet pans. The optional one is a temperature done. So the reason for this is because of when you're roasting coffee, you're gonna be recording what you're doing as you do it because you want to be able to replicate what you've done. If your coffee tastes great, you want to say, Oh wow, that was amazing. How do I do that again, having a temperature gun will give you the option of knowing exactly what your starting temperature was in your, which is leading me into the next day, your worldly pop. This is the big daddy of what you're going to need around roasting coffee. Now there is a video, another video class on how to roast coffee that was done with a cast iron skillet on Skillshare. But this is definitely more high-capacity, much easier to use, less work and more controllable. This is how I started roasting coffee. I actually, the first row is they ever did was on a cast iron. And that was a big waste of time. And so I shifted something like this. This one specifically is called a stove top popper. Okay. That's the brand was Victoria. They've changed since then. But if you type in to Amazon stove top popcorn popper, you'll find this one and you'll, what you want is you want the one that has this little kind of magnetic thing at the top that prevents this from just shutting on its own. So it locks open. And you also want the one that has a coil. It's like a patents that they own, that this company owns. Where when you turn this at the bottom there, these little arms that spin at the bottom. So this way your popcorn doesn't stick, right? Same applies for the coffee. We don't want our coffee to burn, so you want to get one that's got some wait to it. This is made of steel. The worldly pop one is made of aluminum. It's very lightweight. This one's got some weight to it so you can actually do it on the stove top without actually having to hold it down. And it's much more manageable when it comes to affecting the temperature of the coffee. Got it. So that's it, that's all you'll need for the roasting of the coffee. So if you've got all of those things, Let's move on to the next video where you're gonna get the beans. How much should you buy? 3. Buying Green Coffee Beans: Alright, let's talk about Beans. Where do you get them? What should you be looking for, how much they cost? Alright, so the first part of this video is going to start out here talking about what I'm holding in my hand, the green beans, so what you'll be buying. And then I'm going to take you to the video of like background so you can kinda see where I'm getting them and over the shoulder on my computer, what I'm holding years in Ethiopia, green beans. Now technically, coffee beans are not beans, their seeds there from the Cherry of the coffee plant. So for depending on the region you're buying them from, they will be processed differently. And process just means how do you remove the hole from the seed, from the bean itself. So around the world, this one is an Ethiopian. It's very common for Ethiopian coffee is to be dry process. There's wet processing, There's honey processing, there's natural process, right? Don't worry about any of that stuff at this point. Just worry about getting your hands on some beans that are in a price range that you're comfortable with, but also maybe fit depending on where you're buying them from. They're gonna give you a flavor profile that fits with what you like to drink. And that's really the most important thing. Let's go over the shoulder here and I'm going to show you where I get my coffee from and how much I pay for it. So let's talk about where you can buy your coffee and whether or not it's really cost-effective, I'm going to break this down for you right here. So let's compare the difference between specialty coffee roasters. Basically buying really good high-end coffee from a roaster and then roasting it at home on your own. Now a couple of the different coffee roasters in Los Angeles that are really good that I like, or go get em, tiger and Blue Bottle. You might have heard of them. They're really popular. They have cafes in Los Angeles, multiple cafes. I'm going to show you their price points and it's not gonna be far off from most of the coffee roasters that you're potentially buying from currently go get them. Tiger has an Ethiopia here for $20.75. If you do the math on the ounces, the price per ounce, it's $27 a pound. Now if you are currently brewing at home and doing a pour-over and using a scale and doing ratios, you're probably paying this much because you're not going to pay that much money for coffee unless you are really paying attention to the quality of your Pacific cup. So this is basically the lowest price to coffee so far that I'm going to show you there next one is a Guatemala. There's ends up being about $32 per pound. I'm just going to let you know right out of the gate, we're going to be a third of the price when we're doing this on our own and we're roasting it at home ourselves. Now looking at Blue Bottle Coffee, They have a Bella Donovan. Funny enough, Bella Donovan was the coffee that I actually drank, loved and was like, how do they do this and why am I spending this much money? I'm a DIY person. I love figuring things out. So this was the coffee that I had and I was like, I have to figure out how to do this myself because I can't be spending this much money. I love this so much. I can't spend this much money on it all the time ago broke drinking this coffee, I have to figure it out. So I ended up learning how to do it. Now, you'll see here this is a Costa Rica, I know it says $72 per pound with the exclamation points and everything. This is a geisha coffee. Coffee is more specialty coffee, usually a micro lot harder to get your hands-on. It's scores really high in CU grading, which is basically like a sommelier care of for wine. Q graders are for coffee. This is gonna be a really good cup of coffee, but again, $72 per pound. I'm going to show you how to get gastric coffee or where I got my geisha coffee for, for $10.50 per pound. So stick with me. When you first start off, you're going to order from a place probably called Sweet Maria's or Berman's. You could just find, they're just literally searching Google, boom, you're gonna get your hands-on coffee that's anywhere from a one-pound upwards of 20 pounds roughly or more, depending Berman sells them for more and I'm going to take you through it. So here's the pricing for sweet maria coffees. This is their Guatemala selection right now, this is what they're offering. It's ranging from $7 upwards of $8 per pound of green coffee. And so that averages out to somewhere between $9.50 per pound after moisture loss when you roast your coffee, you're losing about ten to 15%. The number is more like $9.50 per pound. If you are going to be selling and pay attention to it, That's gonna be your cost per pound. Here's their Ethiopia, roughly the same price point, maybe a few cents higher, $0.20 higher or so. But you're looking at some really good selections here. They even have organic coffees below eighths, which is really good. You can get them for cheaper keep in mind when you buy higher quantity. But generally this is the normal price point when you're buying 1-20 pounds. The reason I put on this Brazil slide here is because one, it's super cheap. So you're getting 20 pounds for $100. If you factor in the moisture loss, it's $5.80 per pound. The other reason I put this in here is because at the bottom you see it says 86.5. That's a cue grading. That's the total score. That's a cue grading. Basically what that means is that acute grade or tasted this coffee graded at 86.5. And now it's technically a specialty coffee. Specialty coffees are copies that rate over 80. Generally, if you're drinking five-dollar bags or per pound of coffee, like if you go to your supermarket, you buy them for $5. It's because they're not good quality coffee and generally they're usually over roasted. So they're like a dark roast, French Roast, Italian roast. They're cheaper coffees and they're not going to be good quality coffees. So this is actually a pretty good Brazil and for the price, it's banging. And you can imagine if you're just starting out and you're learning how to rows, this is not that big of a commitment to maybe burned through a few batches for $15 of cost. Burn through a few batches in your learning, you could give that coffee away, you can taste it. You don't even have to roast one pound at a time. Nobody ever does when they first start out and I'll show you that when we get to the roasting level. Okay, next one, Berman's. This is just to show you the way that they have their sliding scale in terms of pricing you buy for the Brazil in the middle there, the premium, $7.30 when you buy one pound or $6.15 when you buy 60 pounds or more, got it. So the price drops as you buy more. They do offer that there are better places to buy. What you're going to buy 60 pounds more. But this is a good option for starting off because you can buy low quantity of coffee and get really good stuff. Alright, let's move on now just to solidify. So when you're buying small batch, it's somewhere between one pound and 20 pounds. When you're buying larger quantity, it's usually upwards of 65 pounds. Just to wrap up on this portion, it's the home roasting roughly will run you about $6 to $10 per pound for specialty coffee. For coffee that would normally cost you from a roaster to 20 to $72 per pound. Okay, now I'm gonna get out of here and I'm going to take you to the website quickly. And I want to show you very, very fast. This is sweet Maria's. This is their offering. This the only reason I really want to show you this one. This is their offering here. They have coffee from all over the world, Africa, South America, Central America. Quick little layout of what they have in stock. But the reason I wanted to show you some of these websites is because this is my, this is where I order from. It's called genuine origin. They sell 65 pounds bag and a box. I just got this geisha recently from Costa Rica. Now if you remember back, the blue bottle cassia was $72 a pound. Here. It's $10.50 per pound for a gotcha. Now you can argue that theirs was maybe a micro law and maybe it was even better, even if they paid twice as much as I did. It's only $20 per pound, which is maybe if you're talking about the yield with moisture loss, $25 per pound to $30 per pound. If they with moisture loss, Let's just go crazy and say they paid 30. So you're still saving so much money if you just do it yourself. And also keep in mind, the shipping at genuine origin is free. Whereas with sweet Maria's and Berman's, you have to pay for shipping. So it doesn't matter if you order 20 pounds or if you order one pound, you're paying for shipping. Whereas when with genuine origin, shipping is free with your orders depending you're not going to order from genuine origin at the beginning, but you will eventually get there. If you really do dig this, you'll probably end up ordering higher quantity of coffee. So that's it guys. I hope that was helpful. Let's move on to the roasting. Shall we? 4. How to Roast Coffee and more...: Let's get roasting, shall we? So first and foremost, make sure that you have all your windows and doors open or at least a little bit of jar. So there's a little bit across breeze, because roasting does throw some smoke. I just finished roasting two different batches. Both are in Ethiopia. One is a little bit darker than the other. I'm not sure if you can see in that shot the difference. But this one is a little bit lighter. I pulled it maybe 20 to 30 s earlier. This one's a little bit darker. And I'm going to show you how I got to this. But before I do, I want to cover a couple of things. Before you start. There's that French term me some plots. You want to make sure that everything you need is here. Got it. I've got my green coffee ready, I've got my worldly pop ready, I've got my colander, I've got my sheet pan, everything is here that I'm going to need. My beans are already pre weighed. I'm doing 11.5 oz, which should yield me somewhere around 10 oz. I might have to give or take depending. I might come in a little short, I might come in a little high. But if my goal is to hit 10 oz, then I'm gonna go with 11.5 because that's a 15% loss. So I'm going to turn on my worldly pop. I'm going to keep this open for a second. This is the only time we're ever going to need the gum. So right now it's at 130 up to 187 degrees. But because I've used this twice. So something that you're really going to want to make sure that you have when you're doing this is the game plan. So the way in which to create a game plan, or basically a recipe. It's called a profile in coffee terms, is that you want to always be able to replicate what you're doing. The only way you're gonna do that is by recording what you do every time. So just like I was doing here, I'm making sure that my temperature is somewhere where I want it. I'm somewhere 3-5400. I'm going to drop my beans and in just a moment, but that's gonna be what's called the charge temp. The next event or marker that I'm gonna be looking for is my dry end. And basically what that means is, right now I've got my green coffee, Okay? And then I'm going to try to write down the time from when I go from green to my dry end, which is when the beans go from green to a yellowish brown. Not quite finished yet, right? I pulled this out of the last row so you guys can take a look then and then I'm going to mark that time down. And what that tells me is like is my speed at which I'm roasting, it gives me a good amount of information. After that, the next thing that I'm going to pay attention to is what's called first crack. And that's basically when the beans start releasing moisture, There's some crackling. It sounds like popcorn and you're going to see in just a moment, then there's another crackling. So there's gonna be a break in the crackling and then there's something called second crack. Again, that's going to be like when you're getting further into like a darker roast, you'll be paying attention to that and you'll mark those times. And then the last thing you're going to write down is going to be your drop. And you don't have to worry about the temperature or anything like that. You just weigh about the time. Because what you're doing then is you're creating a recipe for replication. If you loved that coffee the last time you did it, you just wanna be able to do it again that way. Otherwise, you're kind of leaving it to chance every time. Once you get good, you don't really have to pay in touch soon as much. But in the beginning, especially write down all of those markers in time as I bring the temperature up, I'm looking to get it up to about 35400. It can be for 25. It's okay. Once I dropped my beans and it's going to cool the inside of the roast, of the roaster on calling it, but it's my worldly pop, right? Everybody's kitchen is different. Everybody stove is slightly different. I took this one time, it did a presentation somewhere and I burnt my beans right at the gate. I was so embarrassed, but that that's stove was so hot comparatively what I'm used to. So just be mindful of that. So whatever recommendations I give you going to have to probably make modifications for yourself. I think we're just over 400. Yeah. We're at 04:10. I'm going to drop my beans and now I'm going to start my timer. So here we go. Boom, time or something, the trap start spinning. What we don't want to do is just leave it, right. We want to make sure that our beans are in constant motion. The most important thing, a couple of techniques that I've kind of developed. Well while I'm roasting is, one is the slide like this, usually that's something you do and you're popping popcorn on the stove. And then there's the pancake flip, which is this one. Why do I do that? Those little arms at the bottom, those can trap a beam. And oftentimes it all, one side of a bean will get burned. If that little theme gets into that specifically, you're growing that day through the case something burns. So what I'm looking for is consistently consistency with the rows. I don't want any Bernstein's, I don't want any kind of inconsistency there. So I tend to flip or shouldn't shuffle a little bit like this. Every 30 s to a minute. I know it's kinda loud. As we go. You're going to start to pay attention. Right now I'm at 1 min. My marker for my last row says somewhere between 330 on the first one. And I think I came in a little bit slower. I was at 04:10 on the second one, I didn't write it down often than I should have wrote it down, but I oftentimes. Sure that you, you write it down after the fact, don't stop and then go write it down. Keep the pressure on. As they say. Here, I'm at a minute and 30, I'll show you in here. There's really not much happening, so it's all green, but it's all staying in there. I'm gonna go through the terminologies of roasting in just a second because there's the, there's the industry terminology and then there's what we often hear as terminology when we're buying a bag of coffee, like light roast, medium roast, dark roast, French, French rows, that kind of thing. Well, you're blonde as, I think Starbucks kinda coined as the blonde terminologies. I don't think there's necessarily a a real industry term. So I'm at 3 min. I'm about thirty-seconds away, probably from my from my dry end. But I'm not quite there yet. I'll show you guys once I get there. Once my first crack is done, it'll kind of level off. You'll hear it's just like this. There's nothing really happening besides me spinning. Then there's the next level, it's second crack, and that'll be locked fainter than the first crack, but it's still, what it is, is an indicator of view moving into a darker roast. So where am I at right now? I'm almost there. I'm going to keep an eye on and I'm at 04:10 right now. And what I'm looking for is that color like I showed you, the ones that are like yellowish brown. Again. And now I'm there. Let's see if I can show you kind of like a yellowish brown in there to see, you know, it's a little start from that position. There is a little bit of green there still. That's okay. This one's probably a little beyond dried and I kinda like I was at diagnosis who I should pull this out so you guys can see it. So I was maybe a little late to the game on that, but I'm gonna know that I was about 4 min and 2020 5 s. I try him. So I'm about 20 s or 15 s away from my last one. I'm not too far off, which is totally fine. Also my positioning on the stove top. I can adjust temperature by moving off of the flame just a little bit. I can now I've only got half blame on the pot, which the heat on one side. And as my beans rotate, they're not on the hottest part of the pods at all times. There's like there's a little bit of kind of break between that gives, and this is kinda like the method that I created. This is what gives those beans a little bit of time to tolerance and change. And then once we do this, I'm going to take you outside. I'm going to dump these beans in my colander. And I'm going to take you outside, can be really bright out there. And I'm going to show you how to get the chaff off of the beans and had a cool them quickly. But we're not there yet. Actually, I got to turn my beans down a little bit. Usually I turned down somewhere around dry end because I was a little slow in this time, I didn't. But usually around Ryan is when I lower my heat from high to medium. And then when I get the first crack, I'll again adjust the temperature from medium to like a light low medium. I'm at 6 min and 25 s. First time I did this, I was at 6 min and 40 s on my first crack. I'm right around six at 06:40 right now. No first crack yet. The second time I did it, I was just passed 7 min on first track, which I haven't I'm gonna be somewhere in that same range, about seven to 730 on this one. So here we go. We're at 7 min. Oh, there was there was little crackle. I'm gonna let it get into the crack. One side. Here it going. I'm gonna let it get into it. It's going now. I'm going to let it get into the full eruption and then I'm going to bring it close so you can hear it. But it's 7 min and 35 s roughly. So I'm not that far off. We get a little slip again. Want to make sure oh, there we go. I'm going to bring it up to you so you can hear it. It's going I don't want to take it off too long. Right? You don't want to, you don't want to mess with your heat source while you're roasting. Now crackling to take this all the way through first crack. And so for the last time, when I did this, it took almost, I guess it almost took like 2 min for it to get through first crack or 3 min depending. Okay. Let me actually this is a good time, so I'll let you guys know while this is going through first crack. So there are four different recommendations of roasting temperature in the roasting world. One is city than their city plus, then there's full city. Then there's full city. When you bite them sweet maria is on the bag. It's going to say city to city plus that's just a recommended rows temperature where they, they found it to be the most desirable in terms of the flavor profile when it comes to your taste buds, it really matters what you want. So what city means is it means it's a light rough it's pulled immediately after first crack or right at the end of her track. Cd plus generally means you're somewhere between light and medium, meaning maybe towards medium a little harder. Both steady means that your medium and then maybe a little beyond. And then full City plus means that you are in a dark roast. And generally in terms of like what you'd see on your bag of coffee. Oftentimes it's the way that it's described is more of like a Italian roast. So we're still picking it off. Listen up. Right. We're still in the first crack and I'm at 10 min, so I'm running a little longer than the last one because I haven't finished my first draft. Need to take a look here. And then I'm going to quickly take you guys with me while this is all hot, will take you outside to see how this goes. Alright, I'm going to pull gestures. My first crack is about done. I'm sure you guys have dropped. You can hear it cracking still. See it smoking. Turn your heat off. Don't run outside without turning your heat off. Okay guys, here's what it looks like. When you get the strap off, you see all that stuff coming off. That's called the chat. And I'm also at the same time cooling my beans. So as you can see, the color is there. It's really nice. It's like a well roasted. And all I want to show you. And you could also give it a little blow. It's your coffee so you could see how the chat flows off. You're going to sell this coffee made. Maybe you don't, maybe don't blow on it. As you can see in here, you see this little white guy, this little light one. It's like an outlier. Can you see it right in the middle there, this little guy right there. You want to pick those out. You want to take those out? Right. And then you can just toss them right on the grass. I got a couple of those in there. That's normal. That happens even when you're roasting on a commercial Rosie, they'll always be a couple of outliers. And that's it. Alright, here we are back inside. I'm going to take my coffee that I just finished while it's not cooling completely because it's still very hot. I didn't mention, don't touch this. The colander here is metal so it conducts a lot of heat very quickly. So just try to keep your hands off air. And here's what we do. We literally just spread these out. There's still extremely hot. We spread these out on there. And you can see, we just let them cool like this. Let's see if I get a cool shot. It takes my head. It keeps focusing on my face. There we go. There we go. I think my cameras designed to pick up my eyes. Alright, so that's gonna be your roast there. And then you can do the great thing is, is that you can start to compare the previous roasts, all these different ones with the new one. Something to keep in mind. Do not drink your coffee right away. It's not going to taste good. You want to let it cure and settle overnight. Just so you know, this coffee doesn't smell like anything special when you roast it immediately after. It doesn't really have much smell. When you put it in a container. Obviously, you have to let it cool before you put it in a container. But when you put it in a container and you close it first, be careful because it releases gases. So you might have to crack it here and there at the beginning or if you're going to put it in a bag that's totally cool with that one-way gas valve, that's cool. But if you'd want it to smell like coffee, you have to then put it in a container and then smell it like an hour later, half an hour later, it'll it'll smell great. Don't plan on drinking it the same day you roast it. Don't even grind it up. In fact, you're better off waiting two days to really get an idea of what your flavors are. And then up to like three to four days is really great. And then up to the first week is phenomenal. Obviously, you have to keep it sealed. Once after, once you're past like ten days to two weeks, then the flavors start to diminish slightly. Just keep that in mind when you're roasting coffee if you need it and you want to have it for a certain time period, you want to roast it a couple of days in advance. But now, look how much I mean, you saw that took 10 min, right? Look how much coffee I have. This is 10 oz, this is 10 oz and this is 10 oz. And each one of those roasting time from his 10 min. So in 30 min I've got like two pounds plus of coffee. And just the last few weeks right here in 30-minute, easily 10 min. I don't know how much coffee you drink. I drink a lot of coffee. But if you drink a lot, if you do drink lot of coffee, you can really easily keep up very, very quickly. I hope you guys found that really informative. If you have any questions, feel free to hit me up in the comments below, remember, take a picture of your first rows no matter what and posted here, ask me any questions you'd like as well in the comments and I'm happy to help. All right guys, good luck on your roast. 5. Storing Your Coffee and Brew Ratios: Alright, so we have officially finished roasting our coffee. Couple of things to cover before I totally wrap up, I want to make sure that you have a place to keep your beans. So I like to use old mason jars. Maybe if I had some pickles and I cleaned up the jar, I use the pickle jar. Why? Because it's the perfect size like these larger jars are the perfect size for keeping just shy of a pound of coffee, as well as making sure that I have a lid, something to keep it airtight. Make sure you're storing your coffee properly. Do not put it in the freezer. Not necessary actually. In fact, it doesn't really prolong the life of the coffee. And in fact, it'll probably more likely in part some negative flavors on the coffee. Don't freeze, keep it in a cupboard or somewhere where you're not gonna get a light exposure on it and make sure that you're taking care of it in that capacity. Next is make sure you buy some tools that are going to help you brew a really nice cup of coffee. This is a V64. This is pretty standard pour-over device here where I'm going to put, let's say I wanted to do a nice pour over. I would do 23 g to 350 g of water. Basically, what that is, is, uh, 15 to one ratio. So 15 g of water for every gram of coffee. Got it? If I'm gonna do a pour-over, I'm generally going to grind to a medium, grind. Another one that I really liked for single cups is a arrow press. Arrow press is very simple to use. There's all different if you look it up on YouTube, there's all different ways in which to get fancy with your arrow press preparation. But this is also a great one for tasting your coffee because it only makes about 200 g of coffee per pore. That's something to keep in mind when you're, when you're tasting. Remember what I said in the last video. Don't taste your coffee immediately after roasting. Make sure that the coffee has a good 12 to 24 h to sit before tasting. And then it'll get better and better and better for the next few days. And then it's slowly, slowly, slowly, the chart starts to decline. After about two weeks, it will probably not be as great as it was in the first week of having it. That's it, guys. Let me know if you have any questions and feel free to reach out to me anytime. 6. That's a Wrap!: Well, I just want to say thank you very much for watching this video. Again, my name is Rob DON, founder of OCD coffee. I hope you enjoyed it. I hope you found it informative and I just wanted to remind you, make sure to take a picture of your coffee and posted in the project gallery below. I'm here if you need me, if you have any questions. So that's it. Happy roasting.