Search found 136 matches
- September 5th, 2010, 3:04 pm
- Forum: Coffee Roasting
- Replies: 20
- Views: 1248
My first attempt at recording flavor during the final phase of the roast
I would not brew in any metal container (accepting a stainless steel portafilter basket) Only use glass or ceramic
- September 5th, 2010, 2:24 pm
- Forum: Coffee Roasting
- Replies: 20
- Views: 1248
My first attempt at recording flavor during the final phase of the roast
Informal observation; looking at the pictures of those beans, they appear to be yet another so-so mixed bag lot of Dry Process Ethiopia. These varied beans make for a bit of surprise in every cup. (even with a consistent roast practice) Why not use a zero defect wet process bean for your experiments?
- July 1st, 2010, 12:15 pm
- Forum: Coffee Roasting
- Replies: 8
- Views: 824
Roasting Time: Is the "time to baked" too conservative?
It's important to consider where (at what temperature) the roast time is spent. The higher the bean temp, the more critical and sensitive to pace and timing. ....and ET!
- May 21st, 2010, 11:41 am
- Forum: Coffee Roasting
- Replies: 3
- Views: 2160
I-Roast 2 Roast Profile
+1. I believe that recipe would cover every successful roast I've ever done on a Poppery 1
- May 19th, 2010, 4:34 pm
- Forum: Espresso Machines
- Replies: 41
- Views: 23568
Voltage Controlled Pump Pressure (Ulka)
Consistency is tough to get down, and more so with these machines. Figure out how to get your machine to consistently deliver 9bar 200F shot after shot. Then get your grind and dose tuned. Then when you can pull 3 shots in a row and all turn out the same..... I'm getting there. Getting the pump tune...
- May 18th, 2010, 5:11 pm
- Forum: Espresso Machines
- Replies: 41
- Views: 23568
Voltage Controlled Pump Pressure (Ulka)
The reason you still have a high flow even at highest resistance is pressure; The pump will still deliver almost full volume at low pressure. (below 2-3bar) It will, however, stall or quit pumping at a much lower pressure. This low pressure/high volume behavior makes it tough to do a pre-infusion. W...
- May 18th, 2010, 1:13 am
- Forum: Espresso Machines
- Replies: 41
- Views: 23568
Voltage Controlled Pump Pressure (Ulka)
If channeling is the number one issue you want to address, I think it would be best to set your brew pressure to 9 bar and dial in your grind and dose to get consistent shots here before employing variable pressure control. I think adding the extra variable (pressure) will only serve to obfuscate. F...
- May 17th, 2010, 12:42 pm
- Forum: Espresso Machines
- Replies: 41
- Views: 23568
Voltage Controlled Pump Pressure (Ulka)
Thanks for putting together this 'how to' on voltage controlled pressure Matt. I have a few suggestions based on my use and testing; - You really should have a pressure gauge somewhere in the brew path to calibrate where you are and what you are doing with brew pressure. Until then, if you have an AC
- April 21st, 2010, 6:02 pm
- Forum: Coffee Roasting
- Replies: 22
- Views: 2009
What's too fast at ramp points from 300f to 1st crack
For this roaster I think just modify the drum for more tumbling, variable speed, to enhance/control convection. ...save the tier hole
- April 21st, 2010, 5:46 pm
- Forum: Coffee Roasting
- Replies: 22
- Views: 2009
What's too fast at ramp points from 300f to 1st crack
Either higher convection getting more heat into the drum, or the extra power to the element radiant heating the drum. Just guessing here