Search results

For the fruit notes to come out you typically have to roast short/hotter ... what is the purpose of the dehydration? Have you done a A/B comparison with/without this process - its atypical of roasting coffee.

WHAT! NO grapefruit :) LOL..... yes - don't take any feedback too personally. LOTS of learning when you're starting up.

So you add Brazil Nuts, Grapefruit and Oak to your Colombian???

I offer my 5 lbs at $65 + shipping.. www.encorecoffeeco.com

It's not cold drip... that makes a great product but takes forever! I found you can get the same amazing tasting cold coffee (unlike most muddy cold brew) using this method. https://www.seriouseats.com/japanese-style-iced-coffee

Try 'Japanese' style brewing... its an amazing way to brew 'cold' coffee

What is the bean temp when this occurs?

The Kenya/Ethiopian will probably take a bit more energy at first... possibly same with Kona (ltd roasting exp w/ Kona). The Brazil's and Decaf you will need to roast a bit softer. Good luck!

It's a learning process... I do suggest taking good notes and documenting times/smells. Start with 1 coffee and roast it as many ways as you can think... roast to 1st crack / then into the second crack... take those temp #'s when that occurs then roast a 3rd in the middle. Then CUP - and...

Yes, the different densities of beans will roast faster if less dense. The decaffeination process also degrades the quality of the bean and will roast faster (you will need to drop at a lower temp and it will look darker than reg coffee dropped at the same temp). Always pay attention to the...

Usually, it's the air temp and humidity... its not abnormal to have to adjust the grind size. Another impact could be water pressure if a plumbed in machine but that's usually not the reason.

FYI... this post is 2 years old

They use a custom made Thermoplan machine... https://www.thermoplan.ch/en

Welcome!

Thermal carafe for the win! Love my Bonavita with thermal. You may want to see if they have a replacement carafe vs. buying a whole new machine. I doubt you will see much diff in brew quality - they are both excellent machines.

Bonavita are the poor man's Mochamaster... $150 for an amazing insulated brewer. PS... check out Sweetbloom in Arvada, or Huck off Pecos ... both amazing roasters in Denver.

LOL... my father is an engineer and I have that tendency as well! I purely go off weight - for my espresso I use 18 grams by weight and have a small espresso scale that I measure the weight of the output. 28.34g of water is equal to an ounce so I find that a 2:1 ratio results in a little less...

Hey there... i think you are overthinking a bit... I see a lot of times weight/volume are interchanged for ease of use/comparison vs. actual equivalence (if that makes sense). Using ratios is just a good way to really dial in your espresso... when using weight-based ratios it's easy to adjust...

Use a different brand of filter... they shouldn't tear

You need to try different emulsifiers with your milk substitute. Possibly carrageenan???

I went years ago... far more food service-oriented than coffee. If you are interested in coffee go the SCA Expo (happening now as I type) or Coffeefest.

FYI... if you want to practice and not always pull shots you can use a bit of liquid food dye.

My 2 cents... I think the conversion of the Model T to a catering truck is brilliant and would certainly appeal to a lot of clients. However, you are limiting yourself to outdoor events (and of course weather dependent). Are there enough weekends per year to make sense for the investment...

Fire away... and welcome

Let's start with the basics - do you have power? Does your console have any alarms showing? Have you engaged / re-engaged your emergency stop to make sure that's not overriding the panel? Have you checked your exhaust for possible blockage? Did you buy it through Tomric?

I noticed you posted this on FB as well. There is not enough description of the problem to even start to troubleshoot you. You need to explain down? No power ? no flame? ??? The reality is that's primarily a cacao roaster... you won't see that many in the wild in roaster forums. You...

I'm old school like Topher... I teach my customers to tamp at 30lbs. This appears to be a) freshness of coffee issue b) grounds too large 3) tamp - but doubtful this has huge effect.

I would say its clogged... take a wire brush and try cleaning your burner.

Just keep in mind your typical non dairy products typically don't have any emulsifier so they don't froth like dairy milk. That is one of the key differences in non dairy's made for the coffee indusry (and they hold up to milk steaming better).

This thread is 11 years old...

I've never seen anything like that... doesn't mean it's bad it just isn't a mainstream machine. I would highly suggest that you find an espresso repairman that services your area and gets suggestions from him. At a minimum find out what he supports/maintains. You don't want your money maker...

Kinda my thoughts as well... esp considering the video was posted on the 21st and magically a review of how this coffee appears here on the 22nd.

Looks pretty normal. Keys to great coffee 1) Use fresh and freshly ground coffee 2) Use the proper ratio/amount of coffee (approx 1 part coffee to 15-17 parts water) 3) Use 202 degree water (or water off boil 30-60 seconds)

I wouldn't worry about it myself... been using something like this for 15-20 years.

I use this...

I would seal it up best you can and wait a week... honestly, there are some beans that just taste better after sitting. My espresso blend is best 1-3 weeks after roast although I can use it after a few days. Looking at their website it looks like they have a lot of time invested in giving...

What does the rest period mean? Is that their suggested time to wait before using (I assume so)? Espresso taste best IMO at least 7-10 days off roast date.

That's a bit surprising... I can say I've had really good luck with them. In fact, in the last order, they missed 1 case of 5lb stock bags. No questions asked they overnighted me a new case. Had terrible luck with Sav On

this thread is from 2013

You have discovered one of the many issues with k-cups. They physically can only hold a max of around 11 grams which is great for 6oz cups.. .or brown water for larger.

Bummer... surprised they can't do single-walled foil. They just opened a location in my backyard as well which is how I engaged them. I'm going to IM you my contact at PBFY... she may be able to help. I know the bags I get from them are sourced from Taiwan

No Chinese supplier... but you may want to give these guys a call. Working on a project requiring new flexible packaging - they were very competitive but had no idea how they match up to a offshore provider. https://epacflexibles.com/

Yes - anything outside of selling direct to retail customers

Something to think about... since this is a 'side gig'. Are you going to wholesale? If so, you need an FDA-registered facility, cottage laws do not allow wholesale. That will change your packaging needs decision.

I use stock bags and print a label in-house on my label printer. I offer 12 oz / 2lb / 5lb bags... as you can see the minimums for custom bags is high. Usually, 5-6K is minimum unless you are using a digital printer like Roastar. With Roastar you get great custom bags starting at 1K units...

Keep in mind espresso grinders are different than drip grinders... they are designed to grind very small particles and aren't the best for grinding drip.

I love SS... no more broken pots / keeps the coffee hotter. Win-win in my book.

You can't go wrong with anything from SM's... and Guat's are my fav.

Welcome. You have a super nice machine there... I would love to have one as a small roaster. Running a USRC 12K. Cup / Cup and Cup some more.. let your tastebuds guide you!

Well - the first thing you need to determine is if you want to drink drip or espresso-based drinks. If you're looking at espresso the upper end of your price range will get you a decent setup. When you go espresso you will have to continue to buy fresh coffee. Once the coffee is a month or...

Are you brewing for drip or espresso?

Well - it's a bit of a loaded question to answer which is why you don't see a lot of responses. In reality, if you're going to do this as a business vs. hobby you need at least a 5K machine. With anything smaller you will spend so much time behind the roaster your labor costs will make you...

You don't list times so its hard to tell... are you sure your not hearing 2nd crack?

I think I'm understanding your problem... essentially you are expecting to see the first drips of your pre-infusion faster than 30 seconds. If that is the challenge then your grinds are too fine (or your tamping too hard). I'm curious to see if you increase your grind size if the shot will...

I have no experience with that particular machine but generally, pre-infusion on an espresso machine is only a few seconds. The purpose of this is to saturate the puck to disperse CO2 vs extraction. You should not be extracting espresso at this point.

Well - I would first try a local roaster if possible - just to see if its possible with that grinder. I looked up the spec's on the grinder - its an all around use grinder vs. specific for espresso. Most likely the grinder simply can't grind fine enough for you. Often grinders for espresso...

Yes - a new grinder is the solution most likely. What grinder are you using? For espresso it's somewhat of a key. Are you using freshly roasted coffee (less than 1 month old at max?)

Yes that is correct... I often explain grind size this way. Imagine you have a large tube and you filled it with gravel. If you poured water into the tube it would flow very quickly because there is a lot of space between pieces of gravel. Now if you took that same tube and filled it with...

Buy good, fresh locally coffee and drink :)

Yes - probably. When it's super fine it over extracts causing a bitter/astringent taste.