Search found 919 matches
- March 5th, 2020, 11:38 am
- Forum: Coffee Roasting
- Replies: 50
- Views: 3672
Roasting ain't easy - not even for Marshall Hance
The purpose of the email blast was indeed for existing customers. I thought it was right to provide some explanation for what folks might end up noticing since I've been reasonably consistent for some time. I'm not doing anything crazy, just refocused what to pay attention to and control for and wha...
- August 11th, 2016, 11:28 am
- Forum: Coffee Roasting
- Replies: 6
- Views: 967
Omniroast?
It is indeed a very narrow window whereby roasting defects are at such a minimum that no brew method is revealing of them. Scott Rao basically gives the profile away in his book on roasting. How to achieve the roast with your roaster is a whole other journey
- August 4th, 2016, 7:22 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 1198
My coffee tastes boring, help please...
Airflow is relative to each machine but blow what's floating around in there out. Dirty air makes bad tasting coffee. If you can find a fixed heat setting that gets first crack in 7-8min min, start turning the heat down beginning at 1min into 1C, but not so fast as to kill the crack. drop when you a...
- August 3rd, 2016, 10:26 pm
- Forum: Coffee Roasting
- Replies: 14
- Views: 1198
My coffee tastes boring, help please...
First crack between 7-9min, drop 2-3 min later. Everything else is mostly wrong
- June 4th, 2016, 7:28 pm
- Forum: Coffee Roasting
- Replies: 12
- Views: 1465
Lower charge temperature means high ROR through drying?
I've changed positions on many opinions, but not on the blurring effect of instrument error. The number on the screen is definitely wrong, but how wrong is somewhat difficult to say. There's a lot of uncertainty in roasting and learning to navigate is not easy
- May 28th, 2016, 9:37 pm
- Forum: Coffee Roasting
- Replies: 7
- Views: 553
Airflow and ET--specifically on Diedrich IRC-7
That one has stumped me for a while. Anemometers don't' seem appropriate, but I could be wrong. I think a simple pressure gauge should suffice for most purposes, but will not give an absolute measurement
- May 28th, 2016, 5:09 pm
- Forum: Tips and Techniques
- Replies: 11
- Views: 799
Question: Which distribution method works best for you?
I also have a K30, and do the same as the EK. I tend to just use the K30 for shots since the adjustment range is specific to espresso
- May 28th, 2016, 11:02 am
- Forum: Tips and Techniques
- Replies: 11
- Views: 799
Question: Which distribution method works best for you?
^ sounds fairly ideal. I personally grind into a metal cup, swirl and shake, poor into a jam funnel in the basket on a scale, swirl, shake, and tap level, then tamp squarely, firmly.... Then into the portafilter holder, and pull
- May 28th, 2016, 10:56 am
- Forum: Coffee Roasting
- Replies: 7
- Views: 553
Airflow and ET--specifically on Diedrich IRC-7
Working backwards, High power blower goes to y fitting with dampers, one leg goes to roaster, other goes to make up air. Possible to simply use a damper and no y fitting, but it sounded like the reason for using the high powered blower was to overcome resistance, so keeping the air flowing would hel...
- May 27th, 2016, 10:41 pm
- Forum: Coffee Roasting
- Replies: 7
- Views: 553
Airflow and ET--specifically on Diedrich IRC-7
use a Y fitting to draw makeup air from outside, then a damper of some sort on the leg going to the roaster. Use a pressure gauge to aid in adjusting the damper