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.
Hey friends, this morning when I fired up the burner under my Huky I found there was no way to keep just the burner filament lit, rather I had flames dancing on the filament up to the bottom of the drum. Nothing different today than any other day. I think it has to do with the...
I typically let my Full City roasts rest about a week before pulling shots, but that lag time really puts a damper on experimenting with roast profiles. Is there a faster method to roast/brew/taste, like, same-day? The tasting notes just need enough veracity to provide general...
I'm having a hard time tracking the BT curve and the ROR curve on the background.
It seems like I can only align the background with the BT curve or the ROR curve, in other words I have to choose if I wanna track one curve or the other.
If I track the BT curve...
There's very little information on it here, especially when it comes to comparing with the Ikawa offerings. I hope we can start a discussion and maybe be lucky enough to have Australian users provide feedback on their units. The thread I found here was pretty short.
Browning, aka Caramelization, aka Mailliard. That time/temperature/heat period between drying and first crack. I get there's some important chemistry going on that will influence the resulting coffee, but fuzzy on how to tell if something's going right or wrong during that...
