Below is a collection of this forum's most popular topics. To nominate a thread for inclusion in this list, please post a reply to this message. Remember to check the Resources page for other references. If you are just beginning to home roast, check the Sweet Maria's website...
Since hunting down exceptional greens can be a challenge nowadays maybe heads up are in order.
here are a few recent listed lots I just ordered that should have exceptional potential for espresso and/or brewed.
SM Kenya Nyeri Ngunguru
SM Aida Batlle El Salvador Finca...
Home Barista is developing a consolidated space for folks interested in buying or trading green coffee in one easy to manage location. If you are interested in distributing, acquiring, or trading green coffee, this is the thread to do so.
First time poster here, but I really like this sub. So I bought a hive roaster recently and I'm trying to build a set of different green coffee beans to roast as a beginner and learn the basics of roasting. I'll mainly roast for espresso from a lever machine (Bezzera...
Just wanted to see what the biggest pain points are for those in the roasting/specialty coffee community. What really grinds your gears in the world of coffee these days?
Have bought this roaster but am battling to get it going. 2 issues. a) Cannot connect it to wifi. Will not accept the password for the wifi and 2) When switching on the alarm sound and keeps going. Cannot switch it off.
Greeted with total silence from the supplier. Any...
I'm a bit over my head. I see many .alog files with Temp and Air changes made during the roast shown on the graph, try as I have, I can't figure it out. The terminology is difficult to learn. How to I set up Artisan to show the temp and air changes?
Hello. I'm a newbie roaster and have plans to open my own cafe and roast my own beans. Been silent reader for the past year, reading about everything from espresso machines, tampers, portafilter, grinders to bean process, different roasting level and charge temp, as well as...
I noticed a vacuum sealed fresh roast (in plastic) was still rock-hard compacted weeks after - making me think the pressure isn't allowing release of CO₂. Or is it that CO₂ is a product of oxidation, requiring air?
And then the point of one-way valves in purchased vacuum-sealed...