Search found 136 matches

by Frost
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
by Frost
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?
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by Frost
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!
by Frost
May 21st, 2010, 11:41 am
Forum: Coffee Roasting
Replies: 3
Views: 2141

I-Roast 2 Roast Profile

+1. I believe that recipe would cover every successful roast I've ever done on a Poppery 1
by Frost
May 19th, 2010, 4:34 pm
Forum: Espresso Machines
Replies: 41
Views: 23429

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...
by Frost
May 18th, 2010, 5:11 pm
Forum: Espresso Machines
Replies: 41
Views: 23429

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...
by Frost
May 18th, 2010, 1:13 am
Forum: Espresso Machines
Replies: 41
Views: 23429

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...
by Frost
May 17th, 2010, 12:42 pm
Forum: Espresso Machines
Replies: 41
Views: 23429

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
by Frost
April 21st, 2010, 6:02 pm
Forum: Coffee Roasting
Replies: 22
Views: 2008

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
by Frost
April 21st, 2010, 5:46 pm
Forum: Coffee Roasting
Replies: 22
Views: 2008

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