I've had this for a few months with a non Razzo extension. My only downside is that I have to do three or four back to back roasts (w/30 mins intervals) to get a pound of roasted coffee. As for temperature, I just use my eyes and ears to gauge when to end a roast

The aeropress seems to tick the boxes for an "inverted french press" if you use the "inverted method" . I imagine the french press works reasonably well for most people (especially if they put milk in their coffee so the little fine particles don't matter and may even enhance the texture of the drink) that for the

Elsewhere I was told that one is like Pink Bourbon, an ethiopian landrace related, but idk

As far as I know, the Oscar II is a fairly ordinary heat exchanger machine. The only programmable feature on it is dose size; the temperature of the brew is not programmable, as there's no PID. If this is so, then the only things that can affect the temperature of the brew water are the pressurestat and the duration of

Getting onto the SR800 bandwagon. Just placed an order for one with extension tube from home roasting supplies. I have been using a DIY roasting method, involving 2 matching stainless steel hand-sieves shaken over stove flame. I find it extremely tedious to keep shaking that for 15 minutes, my forearms get sore, and I feel irritation from the heat. As

I've been holding a thermometer on the screen as the water flows out, but I'll give that a shot as well! Thank you

Cup till you drop, bud. Honorable mention to Chert for tackling this. Large effort. Number 5 is a Catisic variety. Had never heard of it and needed to look it up. Timor Hybrid 832/1 x Caturra. In that you are blind cupping, will be interesting to see if you pick up on a Timor tinge. Judges didn't

It's the solid drum. I'm gonna have to get back to you in what my gauge reads units - I realize I'm not sure without looking again at the dial. I have a DC fan in a home-made exhaust setup. For large batches I set it at 5 on the 100 increments; and for smaller batches 4.

How do you get better brews with a small conical handgrinder? My EG-1 beats my Commandante by a mile, it's not even a fair comparison tastewise. The Monolith should also peform better as those small conical burrs also give a lot of fines

The water from the grouphead is heated by passing via a copper pipe that runs through the boiler that produces steam. So it sounds odd that you'd be getting good steam without the grouphead water getting hot enough. How are you measuring the grouphead temperature? Even if it's in the cup, which would be quite a bit cooler