If it lives up to the specs it seems pretty cool with room for advanced options in the future. Any takers of the pre-order? Any naysayers have some naysaying to do?

Hi everyone! I've been using a Yosan roaster for half a year now, and I almost always get tipping on the beans (always on natural processing). I understand the nature of tipping. I've tried changing the batch size from 400-1500g, the loading temperature from 140-210, the drum...

I read through a thread here about going back to a hopper style grinder because singe dose was too much work. I'm going in the opposite direction.

My first grinder was a huge machine that you used to find in grocery stores to grind a pound of coffee. I used it for drip coffee....

Hi,

This is a continuation to the modification I did on an IKAWA Home roaster. I post it in a separate post as the data capture could be helpful on other roasters.

I have added a humidity sensor to the Ikawa exhaust, still lots of work to do but it captures well the FC. The...

I had been looking at my local ads for a while waiting to pounce on a decent resto project. There are probably better machines out there, but this one is well documented on this site. And anything should be a workflow upgrade over my current Flair with an old DeLonghi EC680 for...

Had the issue of the fill pump never stopping when not pulling a shot today. I know this topic was brought up ( Breville Dual Boiler pump keeps running after ending shot ).

I believe for me that it was a case of a pocket of air stuck at the pump since it was not pulling any...

Good day everyone!

Quick question for you all... I've learned a ton from many previous threads here talking about roast profiles and everyone's different approaches to try to squeeze the best from their roasters... When I was doing a few roasts on my Quest M3 this past weekend,...

So I am beginning the downgrading portion of my espresso slope.

I went from a La Spaziale Vivaldi 2 to a gs/3 and then to a Slayer. Been very happy with my Slayer since 2017 and use it with my monolith flat. I don't drink light roasts. My current standard is Vivace Dolce. Very...

I picked up a bag of this through Fellow Drops. It is crazy!

It's a caturra from Colombia where the producer, Julio Cesar Madrid Tisnes, inoculates the depulped beans with specific strains of yeast and bacteria and then nitrogen flushes the containers.

The flavors are crazy -...

I will be in London for a week in the near future and looking for cafe suggestions for espresso drinks. I will be staying in The City (near Tower Bridge), with most of my work days in and around Battersea. Also may have a bit of time to explore some other neighborhoods, but free...