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When I say you need to do your research... I was implying you should know what rates for real estate are in your area / what your wages will be / taxes / insurance / food costs/drink costs / professional services... all those things. Asking questions will give you feedback but even then you...

I'm not trying to sound like a stick in the mud, but it sounds like you need to be doing a lot more research before diving into either location. You should have good estimates of all your variable and fixed costs and see if that works for your sales projections. There is no magic button - you...

Welcome... the Beamor is a nice little roasters...

Welcome to the group..

Hey there... I have more time now to respond vs. just the link. First ? - have you tried any of my coffee? If so what? I tend to roast most of my blends a solid medium, the coffee I recommend is based on a base of Peru which is taken just to the point of 2nd crack. So probably just a touch...

https://www.encorecoffeeco.com/collections/blends/products/melody-dark-roast-blend

Yes, you need a properly sized pitcher (or it helps a lot at a minimum), the richer the fat content the easier to froth. There is somewhat type steps in the process... you first want to create texture in your milk. Put the steam want tip close to the surface, as the milk heats up you will...

Are you using this just to measure your coffee before brewing? Using it for manual brewing / I.E. Pourover? Using for measuring gram output of espresso? What is your brewing method?

I use the Brewista for espresso, works fast and has nice features. It's more expensive than it should be IMO... I dislike my Hario for espresso - it works great for pour overs.

I agree you don't have to worry about the Mormon sales... LOL. But - you have to consider current studies show 65% of the US population identifies as Christian and 44% attend services weekly. That's a big chunk of the US population your eliminating with your branding (or have the potential...

LOL... you won't find very many thin Indonesian's... you may be able to take this a touch darker than you normally roast.

Well, I read your post yesterday so I 've had a bit of time to think about it. I personally don't like the fact that the girls were critical, but on the other hand I probably would never buy coffee from your brand under its current branding. It will get you quick sales in the short run, but...

A place to call: Saeco Parts :: Saeco Espresso Machine Parts

Its in a commercial environment but no a cafe - its my 'lab' machine so it doesn't get a ton of duty cycles. Most espresso manufacturers will have a duty cycle / estimated for use..

Thank you! I have a Breakfast Blend on Amazon under a diff brand name - Sunrise Valley Coffee. Encore is my premium brand with 85+ cupping scores and is roast to order .. SVC is lower end and is pre-roasted/stocked.

Welcome... and GO CHIEFS! I'm in KC and this town has been NUTS! and a hype video (fan made): https://youtu.be/Zmaldp_ectk

I have a first-gen Rocket 58 at my shop / Rocket Apartmento at home - both machines are great. The 58 is a big step up with the double boilers. Perfect extractions when paired with a nice grinder. I think the pressure profiling would be nice for the hobbyist/enthusiast but a waste of money...

I have never heard of such thing...can you post a pic?

Yes, I have no practical experience in it... I do use Artisian daily. I think you will quickly find the ability to monitor your temps in the most helpful... great roasting is really based of expereince and your senses vs. a computer.

The reality is there is no way to assure that is not happening.... in fact I would imagine in most countries it does happen. Until the consumer is willing to pay more money for coffee this won't change. The large industry players pay so little for the coffee in a lot of cases it is just above...

I'm a believer in the SCA guidance - at least I know these machines spec out well enough to brew great coffee https://sca.coffee/certified-home-brewer

https://artisan-roasterscope.blogspot.com/2015/05/hottop-kn-8828b-2k.html

Well, you have a few key differences - first, is the grinder designed for drip brewing or espresso. Espresso grinders like the Sette's will have better control over grind and typically will be able to grind finer which is required for espresso. The key with espresso extraction is getting the...

Yea - something certainly feels off about the situation. In all of my years, I have never heard of a big issue about giving out receipts. At minimum digital receipts should be offered. Regarding the ringing up drinks after... that would stop immediately in my business. That's just got...

Never shut down your roaster without cool down... I let my roaster cool down to under 80-90f. I don't know anything about that particular model but you can google search air flow of drum roaster and most roasters have similar airflow design.

I haven't roasted with that particular roaster, I did roast on a 3K USRC one time (and have an electric sample roaster). For smaller quantities, your probably OK - but understand that electric doesn't have near the response time of gas. So when you need to make a quick change it doesn't happen...

@ Rose.. and really anyone... brew a pour-over with distilled and then one with a regular tap. You will be amazed at how different they taste.

Distilled is pure H20 without minerals - when you brew with it lacks flavor / kinda bland

Hildy - there are two factors in water quality 1) Taste 2) Impact on your equipment. Always filter your water at a minimum with a standard carbon filter (like in your Brita)... it will at least reduce some of the mineral content which will cause scale in your equipment. If your machine is...

Looking good... you may want to stretch out it a bit more in the development period.. but it's obviously too your taste buds. When I'm first getting a coffee I try and dial it in via this method... https://www.youtube.com/watch?v=sct2FWVkmDw . Neal wrote Typica which is another roaster...

These types of sites are typically affiliate sites trying to generate $$ by referring you to Amazon, etc. They make a few percentage each time you follow the link and make a purchase. Very few offer value

I noticed a few local roasters going to 10oz bags.. hate it. So much packaging waste but people seem to like the price point.

Well ... that's not really the same 'issue'. The crazy bloom is due to the fact that beans are releasing CO2 as a result of being roasted. This is a natural occurrence and will dissipate after a few days. The loss of fruity notes is simply the beans - or at least I have not seen anything I...

Welcome to the forum!

It's really roaster specific ... but I would start cutting back energy earlier - maybe around 4 min or so. Your coffee will have enough energy to keep it rolling to your peak ROR. It's really trial and error... aka the art of the roast :)

Your charge temperature should be fine... you are hit mallard about 5 minutes which is about right. I would suggest slowing down your roast between mallard and first crack - 3:20 is pretty quick through that stage. I tend to get baked/underdeveloped notes when I roast too fast through this...

Maybe try a full immersion brewer - like a french press. That will increase the body of the coffee.

The biggest question is - how fresh is your coffee? If you get it the day off roast and throw it in the Mason jar I would say yes, release the gas after a few days. Otherwise, you have minimal risk of anything bad happening with the gas buildup. The purpose of the one way valve is to allow...

Increase your charge temp or lower your load. What is your total time your shooting for? That's pretty fast IMO...

Well... I think you're going to be as efficient as you can with that setup. I haven't seen any electric french presses on the market but there are all kinds of gadgets on the market. If you are wanted an all in one brewer your best bet is a drip brewer. The Bonavita product line are nice and...

Why are you brewing in the kettle vs. the FP? I can't image the non-insulated kettle is more stable than your insualted FP.

I would suggest starting with a high quality insulated french press and use 'traditional' french press methodology. Use your kettle for the hot water / grind your beans place in FP / bloom coffee then fill / put the lid on the FP / wait and then press. A product like Planetary Designs will...

No idea...

The Ethiopian will be great by itself... I personally wouldn't blend with robusta

Well - financing of some type always happens. SBA/Bank loans are hard and harder to get after the mid 2000's recession. Most use credit card or short term lines of credit for fluctuations in business when you need more capital for inventory, etc.

Probably something along these lines...

Welcome to the forum!

I didn't' see a question posted... just an explanation of your situation. Repair experts are few and far between in our industry. Best bet for parts is to contact the manf and/or see if they have an authorized repair facility in the your area.

Yes. And that was common practice in 'second wave' shops. I think most have moved on from that theory. However Robusta coffee has started to drastically improve as well. And of course, everyone has their own opinions, tasted buds. I personally prefer to use a bit of Sumatra in my espresso...

The few to look at: Behmor as a starter $400... then you get up into ($1-3K) Hucky / Quest M3 / Bullet's (manual control machines)

Maybe try Espresso Parts out of Washington. Best bet is to contact the manf and find out who is an authorized repair facility (or if they sell repair parts direct).

Well you have the extremes of what most people prefer - Ethiopians are considered the best , Robusta is typically considered low quality. I honestly would roast the Ethiopian on its own...if you have to add the Robusta no more than 10-15%

Marko is the developer of the software... you can find his contact on the Artisian home page.

Also, check to see if there is a setting for the type of thermocouples. I don't believe you adjust this with the Phidget but double-check. I know when I run it the thermocouples through a different device I have to set the type of thermocouples or I get odd readings like your getting. And...

Most likely the difference is the water temp..

Thanks everyone for the shoutout... it's nice to hear good feedback! I don't do the small samples anymore... just 12oz / 2lb /5lb If you want to try an alternative I have two - first my Single Origin Colombian coffee from the Cauca region...

AG - is Artisian reading normal temperatures when cold? If you go into the Device Assignment (Config > Devices) do you have the right Phidget device selected? Most likely a 1048 TC (for thermocouple).. there are several Phidget controllers. If memory serves me right Artisian simply reads the...

It is also a very common practice for spammers. They post their links with a non-descript comment in hope to have the hyperlink remain. I'm not saying he is nor condoning any negative comments. Just saying that IMO this is most likely a spammer.

You can have two components of grading any green coffee... one is simply taking a 300g sample and sorting through all the beans and seeing how many defects are within that 300g sample. It has to have less than a certain amount of defects to be called Specialty coffee. The second component is...

Temps are just differences in probes and placement... I'm sure if you drop lighter 10-15 degrees (just stretch that out after 1st crack... drop your heat) you will get sweeter with brighter acidity. Its finding that sweet spot is the key.