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1-9 of 9 Results
  1. Barista Skills for the home enthusiast
    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 sharp edges. I have found that a light and consistent tamp pressure gives a nicer result than the traditional 30+ pounds.
  2. Barista Skills for the home enthusiast
    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 important stuff. I'll usually take the milk to only 140 to maintain sweetness - that's my taste. With one of my better machines, I can go to 160 without...
  3. Home Roasters
    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. Roast up a small amount of all the varieties to your taste. I prefer around the "start of 2C", your mileage will vary. Then apply the recommendations at...
  4. Home Roasters
    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 heat back to high. You will want a continuous rise in temp for a few min. Once your ROR tops out (probably 2-3 min) you then wish to try and maintain a slow and...
  5. Home Roasters
    Perhaps this will help. Your roasts are taking too long. For much of the time, they are getting "baked" rather than roasted. If possible pre-heat the roaster to about 400 F then charge (drop in beans). You should be hitting 1 C with 250 grams pretty quickly - probably around 8-9 min, maybe...
  6. Home Roasters
    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 with 100 - 110 gram batches as I get excellent consistency and can easily do 3 batches per hour. I'll let it warm up on high heat / high fan for 2 min then...
  7. Barista Skills for the home enthusiast
    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 common but not unheard of for some roasts to need 2-3 weeks. But I rarely roast so dark that my coffee needs more than 3-6 days of rest. As long as you ENJOY it...
  8. Home Roasters
    Assuming that you have a decent burr grinder AND you are doing espresso, then the grind is simply adjusted for each bean differently to allow the proper extraction. With a good grinder and espresso machine, the proper extraction is usually between 25-30 sec - and the grind adjusted to achieve...
  9. Home Roasters
    Your current 1 KG roaster will need to be kept around to profile batches, assuming that it has thermocouples for air and bean temp. Once you want to step-up from a 1KG, you'll need a much larger roaster to make this into a successful business endeavor. You'll need at least a 12 KG unit. Bear...
1-9 of 9 Results