Just printed this article for future reference. As the author states, it's not a roaster's instruction manual, but it does offer easily understood guidelines for a successful roast and troubleshooting a less than successful one. It's a well written piece by someone who seems to know something about ...

Bjorn- My experience with my Huky is much like yours. I was surprised to find that coffee from the Huky required more rest time than that from my FreshRoast, a hot air roaster, since it takes about 1 1/2 times as long to roast to a given level. I would have thought the slower roasts would require le...

Thank you, Chris. Here in the US "flat white" makes me think of wall paint. I doubt that Starbucks will do much to change that. Actually, your description sounds more appetizing than the name

The machine doesn't have to be cool before refilling, but the steam pressure must be relieved, either by opening the steam wand with the boiler turned off, or, of course, cooling. I descale my SAMA Export with citric acid: I run most through the group, some through the steam wand and dump the rest o...

I wonder how Samuel Cate Prescott "properly prepared" his coffee in 1924. What options were available 90 years ago?

Burman Coffee Traders is currently offering methylene chloride processed Ethiopian Sidamo decaf, which they refer to as KVW processing. They sell in home roaster friendly quantities

Paul: Judging by your previous results, and the thoroughness with which you approach this project, I'm sure he'll be grinning "ear to ear."

And no more 60 minute "drying" phases like with the Mega Roast 4000

Cappuccino potato chips: "You're the salt in my coffee; you're the cream in my stew?"

I remember the same: mine has the shallow base, and Joe told me that meant it was an old one. Also, the (newer) Ponte Vecchios have the deeper base. Mine also has that p-stat that i can't find a name on and a portafilter with screw-on spouts. It's basic brown in color, but came to me with a red SAMA