Search results

Yea.. and honestly don't overthink it too much. Taste your coffee and adjust - don't adjust simply because the ROR curve isn't linear. I think the technology is helpful but it shouldn't be the only guide of flavor.

no prob... its a bit subjective on size of roaster and load... I run a 12K ... I have to drop a good minute in advanced (sometimes more /less depending on bean). My machine takes a bit for the beans to react to changes in gas...

That's not entirely unusual... when beans hit first crack, and they start releasing moisture/cracking, you will get a spike in temp. The best thing to do is about 30 seconds below you hitting FC drop your heat down a bit to account for the coming spike. I tend to also like a high fan setting...

Feedback - I'm not a fan of the menu bar being so large - it takes up 1/3 of the screen. Pricing should update when you select different size coffees - I shouldn't have to add to cart to see pricing. And just on a business standpoint carefully think about the free shipping. People see NO...

Density :) The darker you roast, the lighter the bean (mainly water loss) and greater volume.

I'm a big fan of separating the two functions (grinding/brewing) simply to give me the ability to upgrade as my hobby grew. I also view the grinder as the 'chef knife' for coffee - its the foundation for making great espresso. Regarding grinders, the Sette 270 is a great grinder, also take...

6oz traditional cap

Take a look at their support page... tons of indo on how to reduce. https://artisan-roasterscope.blogspot.com/2014/01/sampling-interval-smoothing-and-rate-of.html

How fresh is your coffee?

Seems scammy pricing... heads up

Keep in mind grinders don't typically do well for both espresso and drip. The big brand to look at is the Baratza's... Niche's are nice but $$. Take a look at Turin through espressooutlet.com

My experience as well... but the $55 is so much more affordable for the beginner over the Acaia.

Ohaus is legit! I have to precision scales for my FDA facility. But if needing low dough scales... Escali makes some pretty nice units.

Their lenient return policy is changing due to the abuse... all returned products are liquidated - nothing goes back in stock. Tell me someone isn't getting screwed if they can afford to liquidate all returns at .10 on the dollar. And they do little/nothing to stop counterfeit products. I...

I get it... but when you look into their business practices, you may think twice (or at least I did). The straw that broke the camel's back was when they lost $2000 worth of coffee (I was selling on their platform), and they could give two shits that they lost it (and I had proof of delivery)...

I refuse to do business with Amazon... they lack all ethics.

My roaster uses water column inches for pressure measurement... that dial is measuring kilopascals... pretty simple you are at approx .4 kpa

Marketing BS IMO

Looking at your coffee/water ratio, you are using an 18.8:1 ratio - I would suggest something like 1:15 or 1:16 for an immersion brewer. And remember the smaller the final output, you have to use a tiny touch more. The reason, is coffee is somewhat like a sponge; in order to extract, it will...

And to make it more difficult for consumers there is no consensus on a light and dark roast. My 'Dark' roast coffee is barely starting to show coffee oils in many mass-market coffees that would be considered light or medium... it's ridiculous. I often compare coffee to steak to help...

Check plumbing supply stores

I'm not in the camp of ever adjusting the temperature (I'm a bit surprised they do, to be honest). Typically you want your water at 202 degrees. Ratio and grind size go hand in hand - they both can be minor adjustments to tweak your brew preferences. I always first adjust my ratio.. I find...

That ratio is a touch high if the coffee is light (and your perceive it light). Drop it down to a 1:16 and try that. In general if too light, add coffee or grind finer.

Couldn't find a place to submit music, so I'm posting it here (no need for code)... these are both new releases by friends. Andy Frasco & the UN - You Be You Nick Schnebelen Band - What Key is Trouble In?

Well.... you really didn't post a question to respond. Drip coffee and espresso machines are completely different animals - neither does both. You can make an americano with an espresso machine but that would be the closest. To get into espresso your minimum $800 up to thousands. A good...

I hadn't ... and I'm a (tiny) reseller of Bonavita but haven't bought much post-COVID. It does look like there is a significant lawsuit. That's unfortunate because they were great machines. And also explains some supply chain issues I ran into when I was going to repurchase. I currently only...

A quality grinder is the chef knife of the coffee world. The more consistent the grind size, the more consistent your coffee will brew. A comparison is cooking potatoes; if you have some pieces that are 1/4" and some are 1" pieces, they will cook at different rates, the same as coffee. So...

There is a Facebook group called Used Coffee Equipment USA... there was an IR-12 in Atlanta the other day... looked like a nice clean machine.

Have you thoroughly cleaned it? I'm surprised you are getting inconsistency. There is a product on the market called Grindz by Urnex that does a fantastic job at cleaning oils off burrs (usually a problem). The next step up to consider is the new Turin grinders. A peer of mine is the US...

If you are new to roasting, there are two excellent books to check out - Scott Rao's The Coffee Roaster Companion & Rob Hoo's Modulating Flavor. Scott's book is where to start, and Rob's book is a deep dive into flavor development. Anybody that I teach or mentor on roasting I start with them...

Roasting profiles are somewhat useless to try and replicate, IMO. Each machine and coffee will roast differently. It's better to pre-determine the milestones and then go at it. For example, when I'm dialing in a new coffee, I want to try and finish dry by 5 minutes, FC at 9:30, finished at...

Have you tried the Oatly Barista series... I had one at SCA a few years ago... was shocked at how well it textured and had a reasonably neutral taste vs. nut milk. https://www.oatly.com/stuff-we-make/oat-drink/oat-drink-barista-edition-1l

Post a picture and profile.. easier to see that way. In general, scorching occurs because the drum is too hot. The fact you have the gas turned off until turning tells me that's probably the situation. And something to be aware of - Brazilian coffees are typically grown at lower altitudes...

Try to squeeze the oxygen out of the bag as best as possible. The key is trying to make it airtight. With pre-ground mass-market coffee, its already probably pretty old and won't degrade significantly. If you want to go with a container... Airscapes are the way to go...

Keep at it! And you may want to consider using a commercial real estate agent to help. The landlords typically have $$ wrapped up into the least cost, assuming you are using an agent. I also highly recommend this book: https://www.theleasecoach.com/products

That machine has a manf max of 120g... with more experience, you will find what 'works best' for that machine. It's finding the balance of maximizing your batch size without compromising your roast quality. 11-12 min is generally a better roast time than a fast 6... I would imagine the 130g...

What size loads are you using? Less than 100g?

I agree with Shadow... he is spot on - its an agitation issue. You need to use less or more air.

I would agree that the machine can do microfoam... one thing to note... Gail who is the woman in the video, is not great at pouring latte art (self admitted). TIme to practice... a cheap way to learn/practice is to use food coloring instead of espresso. Obviously still using up milk but...

Was your updated basket still considered a double? I swapped for a triple basket in my OG Silvia... never had issues (esp considering I up-dose as well)

Which Baratza grinder are you using? Not all are suitable for espresso. The impression on the top indicates too much coffee. It's not the end of the world and not the reason you are having issues but you should either a) reduce the dose size or b) get a triple basket if you want larger shots.

Nope

It depends.... What coffee are you using? Each coffee blend will taste different, with different flavors, body, aftertaste, and acidity. So any answer someone can give is based on the profiles of the coffee itself. That comes across as a loaded answer, but the taste is subjective and based...

Talk to an independent insurance rep... they will be able to source you a policy. A lot of the major players wont touch carts.

HX Machines to review: Rocket Apartmento (what I use... rock solid), Quick Mill Anita (newer version has no burn wands)

I lean towards Shadow's recommendation of an HX machine. The automatics can do a great job, but they are prone to breakdowns and require more maintenance than a traditional espresso machine. Avoid single-boiler espresso machines since milk texturing is essential. Certainly doable with a...

This is the manf... I believe Astoria / Wega & CMA are all part of a larger company. I think it would be tough to find a buyer for that to be honest.

That appears to be a pressurestat... I have no idea who would carry parts. http://www.espressomyespresso.com/pressurestat.html

The more you roast / I.E. closer to 2nd crack some of the fruitiness will drop out.

Ah... didn't realize that was a list you have roasted/thought it was the list of available green. I have carried the Providencia for 3 years.. .always solid. Depending on the flavor profile you are after - look for a washed / central American. Great coffees from Guat / Colombia / Costa Rica...

If you don't want fruity, don't go with naturally processed coffees. That is, the whole intent of that fermentation process is to impart fruity notes. Of those listed, I would start with the Guat from La Providencia... excellent farm and top-notch balanced coffee.

Astoria made some Propane models... may want to see about those as well

I store everything in 5-gallon buckets (usually under 20 lbs)... I roast to order, so they are only in them for 1/2 day before getting packaged. You could use the Rubbermaid Brutes w/ casters.. that's what I use for green.

If you remember which channel you may want to see if any of the archives still have history... https://www.usenetarchives.com/

40/40/20 is kinda baseline... I highly recommend reading Scott Rao's Coffee Roasting Fundamentals book and Rob Hoos Flavor Modulation book... both good and pretty deep into these types of questions.

Flavored beans are created using a chemical/liquid added just after roasting. The coffee-flavored oils are STRONG, so keep in mind you will have to have separate processing gear or you will get carry over (grinders/mixers / etc).

I'm a 2% cow juice person... but if you are looking for a milk alternative (especially for hot drinks)... check out Oatley Barista edition. Many of the milk alternatives have to have a emulsifier to froth properly. IMO this is the best.

The higher the milk fat %, the easier it is to froth... so good old reg full milk fat cow juice.

Well - what they are doing is creating backlinks to their website. So more backlinks, more traffic to their website ... not just direct traffic; the main reason is that it increases their SEO ratings and will rank higher in google searches with backlinks. Most likely, since this forum is not...

browny = spammer