Rostik_KIEV, I believe the RoR graph below is a 30 second RoR graph which would match the roast curve above it

I thought moka pots were closed environments? Isnt that why they have the release valve? In fact I think water boils at a higher temperature then at sea level inside a moka pot ( this depends on what the release valve is specified to) Think about a pressure cooker, thats the whole premise: getting h...

I think the Espro press is damn fine. I use a recipe much like the one you describe first. However, if Im going for 4 minutes I don't use a coarse grind. I use a grind much like cupping, or a bit coarser than drip, and then pour my water aggressively to avoid the first stir. I dunk my bloom

Lots of good comments on this machine. As far as if agitation or "air infusion" is the same, Im pretty sure it is not. If you're using air, as a steady stream of bubbles, you are most likely adding O2 and other gases into the mixture. Stirring does this to some degree but the surface area of small

+1 on getting an MET reading it will help a bunch. I love seeing other people use the same equipment and get results using different variations! It makes me curious and want to learn more. First question: are you using the 100V version? Second question: batch size? Third question: can you provide th...

I quite liked the video that started this thread. I think most people who participate on HB are open to learn and are interested in having control over the brew process, but Im not sure this is true for everyone who drinks coffee. I think that Home Baristas and the word people in your question are t...

Power to you. I think its essential that we all strive to do the same. As for declining temp slopes as brew elapses, I have a sneaking suspicion that this indeed results in better coffee than flatline brewing. I have not tested this vigorously by any means and is simply based on the following observ...

I also thought it was interesting that most aeropress championship winners had stated their brews used 80-85C water. This makes me think of cupping though. When we cup coffees we don't taste right at the break, we wait for the cups to cool to taste, and continue tasting as they cool. In the aeropres...

I use a Quest as well. Just to clear up, because I think the term is being used interchangeably, there is a difference between a probe thermocouple and an IR thermocouple (which I posted a link of). Randy, you comment about removing the loading chute is accurate and interesting. The Quest comes with...

For those of you who roast in drum roasters: is anyone charting their drum temp throughout the roast, or even initially before you begin your roast? It seems like most of us monitor BT and ET, both clearly important, but seldom monitor drum temp. Why? Most of the initial conductive heat is coming fr...