Yang-Chia 800n Coffee Roaster - Page 2

#11: Post by **subq** » January 6th, 2012, 7:03 pm

would be nice if machines this good were available in the US (around the same price)

not sure I want to jump through the hoops to get one

#12: Post by **boar_d_laze** » January 6th, 2012, 7:11 pm

subq wrote:would be nice if machines this good were available in the US (around the same price) not sure I want to jump through the hoops to get one

+1

BDL

#13: Post by **chang00** » January 6th, 2012, 9:11 pm

Ordering the roaster is really no more difficult than weigh the coffee to 0.1g accuracy, tamp with 58mm (or is it 58.2mm?) at 30 pounds, control water temperature at 198.5F with PID, pressure profile, and extract 60 ml in 25 seconds at 21% extraction, and measure and confirm it with a refractometer.

January 6th, 2012, 9:24 pm

heheh, good comparison

#15: Post by **Whale** » January 6th, 2012, 9:35 pm

chang00 wrote:Ordering the roaster is really no more difficult than weigh the coffee to 0.1g accuracy, tamp with 58mm (or is it 58.2mm?) at 30 pounds, control water temperature at 198.5F with PID, pressure profile, and extract 60 ml in 25 seconds at 21% extraction, and measure and confirm it with a refractometer.

Henry, do not short change you and Hank.
This process is difficult and requires commitment and resolve. You pulled it off and have the spoils to brag about.
Even after reading your and Hank's post I am still uncertain that I want to go through it.
Any monkey can make espresso. Some like me, are still trying to imitate these monkeys...

P.S.: I do not want to discourage anyone just praise the pioneer that blazed the trails for us.