Do you have any advice about how to approach roasting Sumatran beans? I read that they have a unique drying process so Im not sure if I should pre dry / gentle start or if I can ramp up the heat. Im aiming for a filter roast profile. Any tips on roas
Read more…I just got a Vario-W grinder and tried a 1L Chemex with it which came out underextracted with a low TDS (17.15% & 1.11). I used the 9K setting for the grind and a Bonavita gooseneck at 205deg.
The issue I have is that I would go finer with the grind
Read more…HI
I roast on a Giesen 1 K and as I lve in the UK the most part we have an average of 70 - 80 % humidity and cool temperatures.
As spring arrives and the humidity drops I am trying to work out if I should drop my charge temperatures 5c or how I can
Read more…Hi everyone, I've recently purchased a 30 kg petroncini roaster. This is our first time roasting on such a machine. Anyway, I'm noticing burnt beans on back to back roasts; no doubt coffee beans are not being discharged properly from the previous roa
Read more…I recently roasted a blend that was 70 percent high acidity columbian and 20 percent pulped natural Brazil. Both coffees tasted balanced on the cupping table. The Columbian was roasted with a 3 minute Roast development time to bring down the acidity.
Read more…I know what everyone is thinking..... great, another barista kid who "wants to be a roaster" but seriously, what advice can you guys give me on how to start down this path and try to make a career in specialty coffee. I'm a barista by trade and an ab
Read more…Hello! The owner of the restaurant where I work has grown enamoured with le creuset stoneware press pots because they come in fun colors and hold heat better. I am fine with our bodum press pots and figure why fix it if it ain't broke. Aesthetics asi
Read more…Hello, guys! Anyone knows some hints and specifications ob Probat L12? Not vintage, made of steel.
What I'm interested in is the heat exchange.
Seems like we found an approach to some Ethiopian and Kenyan coffees. But it's really hard to deal with Co
Read more…Can anyone recommend a back-up generator or other source of quick power to pull from in the case of a power outage while roasting? We are currently roasting on a Diedrich IR-12 and experienced a couple of scary moments this past winter where we had
Read more…I'm roasting on my Diedrich IR 12 and I can't seem to get the bottom out temperature above 170, no matter what I do.
Today with a 21# batch I upped the drop temp to 460 and had almost full gas (6 WC) for the first minute until backing off a bit, and
Hi everyone.
I am wondering if anyone is using these roasters - and what there experiences are, both with the roaster performance and after sales service from Sonofresco. I have made some pre-sales enquiries with Sonofresco, and to be honest, so f
Read more…Hello,
Anyone selling a used roaster between 1-8 kilo. No electric roaster please. Preferred brand are Probat, Joper, Giessen, etc. Anywhere in the world is okay.
Please email me at bmthon@gmail.com or reply to this thread! thanks guys.
From,
Myl
Read more…Hey All,
I'm wondering if anyone knows how an Diedrich IR 24 kilo operates? Can you roast coffee while coffee is cooling in the cooling tray.
I currently roast on a 15k Ambex and the cooling tray has it's own cooler and exhaust that connects to th
Read more…I have recently installed a Diedrich ir-3tt in my new roastery. I have installed approx. 6-7 meters of ducting, maybe I would need a fan to back up the airflow. My first roast went along very well, I had good control on the roast and the airflow seem
Read more…I wanted to get some input on coffee to water ratios for bulk brewing. When I started my own shop in 2006, we relied on a regional roaster's recommendation since they provided the brewer and coffee beans. They recommended 6oz of coffee beans for a 2.
Read more…Hello,
Does anyone have experience with moisture meters? I've used the cylinder style in the past with good results but wanted to compare accuracy with the probe style.
The probe style models are generally half the price, so economics come in to p
Read more…Howdy, ya'll.
I'm interested in checking out cold brew (toddy) recipes from other folks.
Share 'em here!
Read more…Hello,
Does anyone have any thoughts or experience they would care to share with the use of Artisan profiling system.
Comments of other systems that you like are welcome also.
Thank you,
Chad
Read more…I've been roasting on a Diedrich IR-7N for the past couple of weeks and am having trouble creating a good profile....I've been roasting an Ethiopian Kaffa Forest from Atlas Coffee Importers in Seattle.
I'm roasting at about 5,300 feet elevation in d
Read more…A local friend of mine has a Roaster Authority (Ambex) RA 20 roaster that came with no documentation or manual.
I offered to go through this group to see if anyone out there has an Ambex 22lb roaster (which morphed into Roaster Authority a while bac
Read more…