I had a lovely chat with the trainer from New Harvest Coffee today, and we had a small variance of opinion on this topic. From my understanding the bloom was to just let gasses off before the water can start to extract the coffee itself. This makes p
Read more…HI All
I have a question that's puzzling me, I cant seem to come to terms with the difference between the flavours of a coffee when I cup it which are often intense and bright to the flavours I find in a coffee when I brew it and drink it. I generally
Hello Fellow Barista xchangers!!
I am currently setting up a roastery in Seattle, WA.
we are starting small and we have purchased a used Diedrich IR3TT 3kilo from a roaster from
Florida. We had worked on a natural gas and it is hooked up to our uni
Read more…I just read the discussion at http://www.baristaexchange.com/forum/topics/devleloping-ones-palate. Good suggestions for working on your palate.
I'd like to take a very systematic approach to training my palate at home. I'm wondering if there are an
Read more…$58,000 OBO. 2007 US Roaster Corp 70K drum Roaster and after burner. What a deal. We are selling our 70k drum roaster after 6 years of faithful service. If you are looking to increase your roasting capacity, this is a machine for you. The roaster i
Read more…FOLKS May I get some help on which way is on or off on the damper? Thank you Tom
Read more…HI
Im roasting on a Giesen W1, Im a newbie roaster so it's steep learning curve. Im finding my roasts all very bright and I'm struggling to bring out the sweetness. For a 1 KG batch of high grown beans I am charging at 200c (390f) and then cut the
Read more…Many roast monitoring systems have recently added the BT RoR live readings and some also graph these readings. Are you using it?
Read more…Hi,
I am running into some problems with my roast profile on my Diedrich IR-12. Below are two15# profile roasts that I have completed and am getting a coffee taste with a flat flavor. Any help from you all would be greatly appreciated.
15# Costa
Drop
Hello! Just got a used IR3 floor model. I purchased it for profile development. I am wondering what the smallest consistent batch that can be roasted in a IR3. Is it possible to get accurate reading with one pound? Or do you need to go larger?
Read more…Fresh Roast Coffee Roasters
Home coffee roasting allows you to safely and efficiently produce the freshest coffee beans giving you the most flavorful cup of coffee you will ever experience. It easy, economical and exciting.
We are a family-owned,
Read more…Hey all!
So I have recently been having trouble with my Italian Roast oiling up extremely quickly after roasting. It doesn't oil when it comes out of the roaster at 450 F (2 minutes past 2nd Crack), but within a day or so all of a sudden it has oile
Read more…Hey everyone,
We're looking pretty heavily into launching a subscription coffee service for our customers. Is there any good software on the market for tracking customer's subscriptions and doing recurring billing?
Read more…I have a Used Ambex Y 5 that I am cleaning up. I have taken the perforated part of the cooler out. The holes are plugged with coffee pooh. I can get that out with any ice pick or something; the back side has coffee pooh on it to. Hot water and deterg
Read more…Specifically what experience are you looking for when interviewing potential roasters? I have been a barista for 3 years and want to leave retail beverages and go into roasting for a few years. Where should I begin? Thanks.
Read more…Hey guys,
So I have an extremely talented chef-friend who is interested in alternative uses for coffee compost (chaff in particular) using it in a smoker. She also attempted steeping green coffee in oil and bringing it to a simmer periodically over
Read more…Hello everyone,
I'm going on roast #11 with my behmor; so far it's been a really positive experience. However, in most everything I've read the first crack is supposed to last 1-1:30, and the vast majority of my roasts don't seem to match up to that.
Read more…There are some coffee spills outside of my shop that I haven't been able to clean up. I'm thinking that they have stained the concrete because of the oils in the coffee. Any tips?
Read more…Hi! If your coffee shop sells flavored brewed coffee, what roaster do you use? I have been using the same roaster for 8 years and just switched to Heart for my espresso and "regular" brew, but am still needing a distributor for flavors. Thanks! :)
Read more…Hi all,
Coffee is about 98% water. I am curious if anyone has any best practice water filtration suggestions for the home.
I am used to working in Cafés equipped with huge reverse osmosis systems, but now I am doing my cuppings at home and I want to
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