Search results

Congrat! That is impressive from first pictures to your latest progression.

Simply because you didn’t pour with wide enough movement and speed. I mean that when you start your design, you need to have a higher flow with wider movement, this way the milk will go much closer to the side of the cup. So faster flow but slower and wider left to right movements to help...

Don’t give up

Can you post a video? Otherwise very hard to help

You need wider movement, don’t pour too fast effectively that should help spread the patern more. Also, you can try different cup as it will change your results. I have some cups at the Cafe that i have much more difficulty with. The shape and size of the cups will affect your result a little...

When you begin incorporating the milk, pour from mid height right into the middle of the cup, the milk will sink. You can do small mouvement from left to right but do not go up to the side. When ready to start pouring for latte art, be sure to stop and wait till the surface does not moove...

Oat milk is much more difficult. Try to stick with only one type of milk, for example cow milk at 2% or whole and stick with it for many months until you are confident you get it right. Because each milk will react a bit differently and it will be hard to learn if you change frequently.

You are doing really good already! Too thin is very easy to fix, you just need to incorporate a little bit more air during the first half of the steaming period. The half point is when the milk is at your body temperature and from this point you should not incorporating more air, you just...

I do not ship coffee to the US but i could mail you an empty bag if your goal is to check the quality of the bag.

I charge $80 CAD per 19.5L (5gal) Keg with free local delivery.

Just to give you a real world experience, here are all my fees to import my bags to Montreal/Canada around fall of 2021. I have my own commercial broker as i import frequently with an other business: Bags 340g: $0,265usd ($0,34cad) Bags 907g: $0,39usd ($0,51cad) Bags 5lbs: $0,51usd ($0,66cad)...

I have a washed and honey process Haitian coffee from Singing rooster that i offer as single origin and this is a really good coffee. But here we rarely see Haitian coffee as single origin being offered by roasters.

This is the most expensive type of all coffee bags so yes i pay more. But it’s top quality materials, valve, zip at the top, flat brick style bottom. I love them but for a 340g/12oz bag it’s about $0,27usd per bag printed. Plus shipping, bigger size are more expensive of course.

Send me a PM and i can put you in contact directly with my supplier in China, they are a large manufacturer and do any type of bags but they are doing great quality, not the usual cheap stuff so that also mean you pay more. And their service is top.

I now buy direct from the factory in China printed bags. I much prefer this over the previous blank bag i had. Looks more professional and with only one small label instead of two big colors labels it is also cheaper overall. Drawback is you need to order 10K at a time!

I took a look at the VBM Replica Pistone and it’s a beautiful machine. Group seem to be exactly the same as the Londinium (the one on my La Pavoni is different). So i would guess that this group is made by Condor and with a single spring too. It’s a thermosyphon also like the Londinium...

Also the Diamante does the PI at the boiler pressure (around 1.2 bar) while the L2 is a cold fed machine so it does it at your cold water line pressure typically 3-4bar. This mean you can grind a bit finer, get better results mostly from light roast and get a bit more body and TDS number from...

I much prefer the look of the Diamante but if both where the same price i think i would go for the L2. If you aim for perfect microfoam, the L2 is perfect out of the box while you need to play with steam tips to get as good microfoam quality with the Diamante. Look is different but the group...

I had a Londinium L2 and it’s a nice simple machine. PI at line pressure which is nice, all panels are very easy to remove without any tools so good thing for maintenance, the group is also easy to maintain and good and fast service from Reiss. However i can’t talk about the VBM, i now use a...

For shelf stability (if you mean room temp) of cold brew you need retort (sterilisation) process and this is very expensive. Also, i have found that i personnaly really do not like the taste of the coffee that have been sterilized so you may want to try few samples first. Doing cold brew is...

I was in Oahu this past march and i met the manager at Waialua Coffee on the North shore. They produce green beans there and also import some. There is also Green World Coffee Farm in Wahiawo that had a good green inventory of various origin also but Waialua are more of a producer so you may...

This is not an afterburner but the cyclone for chaff collection except if there is something missing in the pictures. The way i see it on the picture the smoke goes directly outside the building.

Sorry, i should have done a quote. I was refering to the "convection only" of an air roaster. Of course a drum roaster is mostly conduction but an air roaster is probably 70-80% convection for 20-30% conduction from beans to beans and from the hopper wall that is very hot. Also i was...

Funny because Loring is technically an air roaster! As describe on their website: "The heat transfer properties of a Loring roaster’s stainless steel roast chamber, combined with convection heating process and responsive thermocouples, allows you to precisely control your bean temps, as well...

You can find some links to manufacturers here: Resources - Air-Roasted Coffee To this list, you should add Coffee Crafters that now produce a 3lbs and 9lbs model (now known as a 10lbs model): https://www.coffeecrafters.com/

The Spinn machine will be able to do exactly that....IF it become available someday! https://www.spinn.com/ Otherwise the Breville Oracle is very handy to make good espresso and very easy americano with auto tamping and super easy milk frothing with auto purge...

Hello, i am a coffee roaster located a bit more then one hour from you. If you need coffee i can certainly help you. I also sell some equipments and i can certainly guide you with your needs depending on your budget and volume needed. Send me an email if you want to chat, no need to buy...

I personnaly make exfoliant soap from old roasted coffee. But i'd love to find a product i can make with the coffee chaff!! If anyone have some ideas, let me know ;)

French roast is just before the last roast style wich is charcoal roast :decaf: If that can give you an idea of the quality of the green beans to go to french roast territory.

Affordable for sure but useless for what he want to do! He need a good commercial brew grinder like the Bunn G serie (G3 or G9) or other large volume grinders. I personnaly use two Bunn G9 and also a Compak R100. The one i prefer is the Bunn G9 with Ditting 804 burrs set. A G3 is nice...

I didn't had one in the front door of my Solar. Ask CTE, they can give you that information and sell you the probe. Same setup i think as the FZ-94.

Agree with that, i had a Solar roaster which is the new version and it was really nice and CTE are great for the support.

You have lots of choices, here are some good roasters in Ontario, i don't know them all but most: https://www.blogto.com/toronto/the_best_coffee_roasters_in_toronto/

A 1kg roaster is too small for any commercial sales. But if you have not roasted coffee before, you may want to buy a 500g roaster to learn on, roast for a while for yourself and friends and see if you like it and want to go further. Then i would recommend a 5kg or so to start building some...

I know and the 15kg Revelation is around $64k but the Loring 15k is near $100k so i am sure their 7kg will be above the Revelation 5kg in term of pricing. That is serious money but i love theses roasters.

I also use the Artisan 6M and really like it. Extremely reliable, no need for an afterburner. Also added thermoprobe to better follow the roasts profiles on Roastmaster app and i am happy with it. This is a full manual roaster and very simple in design, but it's on the cheap side so nice to...

The previous post was from 2007! :)

Something like this i maybe: https://dailycoffeenews.com/2018/03/27/in-baltimore-zekes-coffee-is-roasting-to-order-with-mad-scientisty-fluid-bed-setup/

The G9 is for the shop employees where they will be near 300 in a year. For the small group of 10-12 persons i was thinking of an LPG with a small brew machine. A Spinn would be perfect for such situation if it was available now! Yeah, a bean to cup is what i mean by "vending machine" but i...

Hi everyone, I'm a micro coffee roaster and today i had a meeting at a new shop where they want me to supply the coffee (whole beans) to their shop employees and also to the administration section where there are fewer peoples. Right now there are only 15 employees or so in the shop but soon...

If you don't have large qty you could put them into a large chest freezer. But the best thing is to control the temp and humidity in the storage room.

Most roasters are noisy, require constant attention and that mean having someone roasting and someone else taking care of your customers so financially it is not worthy. The smoke as mentionne above is a big problem! The wind can affect your roast too. I had one roaster that could have done...

Could you insulate the boiler? That would be the easiest way, if you do a great job at insulating the boiler it might be enough.

I just did that exact complete procedure and i could certainly help you with that since you are in Canada like me so same rules. You can do it yourself but it will most certainly take up much more time and you will find it a bit complex and you risk to get many negatives trial so it will for...

Welcome, where are you from exactly? I'm from Quebec.

In fact i think this is more than a small nuance. But i know the taste of my drum roaster very well so it certainly give me an edge in blind tasting. The nose was different and the balance in mouth. I am also a certified national wine judge so this background help also for sure. I am...

Short answer is i really like it.... I have done few blind tasting of the same coffee roasted on my drum and my fluid bed and i can taste a difference between the two 100% of the time. But, it is not necessarily better or worst, it is just different. Just like a Chemex and a Hario V60 do...

Here is a page with lots of links. I use myself a fluid bed roaster, was using a drum roaster before. Home - Air Roasted Coffee

I use a copy of the Rubbemaid Brute that are a bit cheaper, they are from Uline. 32gal is plenty for any 70kg bag. If memory is good the white/grey/yellow are certified NSF (the black and red are not....even if they are still food safe, just not certified with the stamp).

That's what i think but doesn't mean i'm right ;) That is why i say i am still in tests mode. I do not agitate everyday but because i use a very small barrel it is not needed. For sure, don't let them sit there for too long as it will be overpowered.

Light roast with a manual grinder is very hard to grind, it even put a stress on most electric grinder. I do not think you can buy replacement burrs for the Hario mini as far as i know. This is a handy grinder but not a great grinder. There are many much higher quality hand grinder that you...

Where are you located exactly? Welcome to the forum. I have the same setup for my trip (Aeropress with Hario slim) and love this convenient setup.

I use small 20L barrels as i am only doing small tests for myself now. So they are easy to move around for rehydration (later on this). When i say that i let it dry i only mean let evaporate most liquid as i really want to avoid two problems: 1- Having a too high humidity level 2- Having...

In my case i have some alcohol that was first aged for 18 months in my used barrel. I have two barrels so i rack the alcohol into the other barrel and let the first one dry for few days/week. Then i add my green beans into the barrel that had previously alcohol for a few days/weeks and then...

Sébastien and i am from Trois-Rivières in the province of Quebec. Right now i a in vacation in Québec city where it is -27C!!!! My website is in construction, will be ready somewhere in 2018. I do mostly wholesale right now. Drop me an email if you want: [email protected]

Thanks, I am a small roaster so i use for espresso either a good brazilian peaberry that i like a lot because of the cacao notes that fit well with the milk. If i am doing an espresso then i use either my espresso blend (brazil, colombian and two microlot from Guatemala) and i test a lot of...

Here are the typical design i can do:

Or you could buy just a plastic liner and built a frame and either turn it manually or with an additional low speed motor! https://marshalltown.com/linerdrum-600cm-poly-21576

Te cheapest way would be with this but i think it is discontinued now: Odjob® Concrete Mixer - Lee Valley Tools Or this electric and bigger version with plastic drum: https://www.northerntool.com/shop/tools/product_200660229_200660229

Great if you are in the US, easy! I am a commercial winemaker and i buy some of my barrels from a distributor in Napa Valley. He now have few used bourbon barrels for sale. I just bought one last week. Send me an email i will send his phone number and email: [email protected]