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'm getting ready to churn out 15 sample roasts of this Private Collection Auction co-sponsored by Anacafe and Alliance for Coffee Excellence.

I'll try to document my experience here and perhaps make for a useful discussion about sample roasting and tasting.

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...

Hello everyone,

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...

Hmmm another sale and no greens included. Funny I wanted to do a poll on this but their email beat me too it.

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...

Is it worth having a separate thread for Decaf? I'd like to think so.

What's everyone's favorite at the moment? For me the Klatch Palo Rosa EA is may favorite but I am always looking to try something new.

Showroom has a Colombian EA that looks tempting. Anyone try that?