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I agree with boots - the most important thing is a tightly fitting tamper, followed by one with a good profile - I like a flat one with...
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Thermometer - every single time. A nice little analog one with a clip to hold it in the right spot so my hands are free for the more...
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A Brazilian is usually a good 1/3 or 1/2 of a blend. Bottom line is the "best blend" will be what appeals to your taste, not ours...
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Here's what I'd recommend. Start with a good pre-warm - to about 400 F, then charge (drop beans). Kill the heat for 1 min then set...
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Perhaps this will help. Your roasts are taking too long. For much of the time, they are getting "baked" rather than roasted. If...
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The Fresh Roast SR500 is a very good unit. Depending on the bean and your technique, it'll handle 90-140 gram batches. I usually stick...
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Most coffees will need at least 3 days or rest (assuming espresso). But yeah some of them really do need more like 5-7. It is less...
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Assuming that you have a decent burr grinder AND you are doing espresso, then the grind is simply adjusted for each bean differently to...
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Your current 1 KG roaster will need to be kept around to profile batches, assuming that it has thermocouples for air and bean temp...
