u/ElChibbros

What do you guys think? Should I bother cleaning it up or will I eventually become proud of my limestone collection? Will I find catharsis knowing I am the king of Limestone?

Hey, I have owned my post mill lp professional lusso for about 1 year now. And for a couple weeks now I noticed that I heard a little hissing noise as if some steam was leaking, but every time I checked it wasn't, so I didn't think much of it. Just earlier today I noticed that sometimes while heating up there was a tiny leak on the back of the boiler. The thing is it doesn't always sound like it is leaking, sometimes it is completely fine, and there is almost no water coming out, just a little moisture. I uploaded the video where you can locate the leak, but since the machine was done heating up it stopped coming out. As I said the leak is very very minimal but I have no idea how to change the boiler gasket. Is it complicated? Should I do it now or wait until it becomes a real problem? I'd like some insight and opinions

Hey so I just tried making cold brew for the first time. I used a Yirgacheffe Ethiopian that I ground coarse (step 70/90 on my df54).

I put the 75g of ground coffee in 1 Liter of water in a jar and stirred it, then let it for 12 hours approximately in the refrigerator.

I tried it just now and I doesn't taste the same as it does when I oder one in my local coffee shop, theirs is really light and not bitter at all, and you really get the floral and fruity notes out, as mine now is much more bitter. It is still enjoyable but I was aiming for a cleaner lighter and fruitier taste.

What should I change first, the ratio, the ground size or the time left in the fridge.

If you guys cous Sharee your usual recipes that would also help!

Hey, I am new to coffee roasting and I run into a few issues.

I build my own temperature controlled fluid bed coffee roasted and I now roast my own beans that I buy green from my local roaster, but mine never get the same as the one I buy from him. Every time I roast my own beans I find that I need to grind finer to get the same flow when pulling my shot. I already did a post concerning this issue and someone suggested more development, so that the beans are dryer and produce finer particles when ground.

I did the test and increased development time to 3min and 10 (27.5%) seconds at 220°C/430°F after first crack, which is significantly more than I did before(2min20sec).

Still I get the same results and have to grind as fine or even slightly finer.

Also is my temp right for the development? Or should it be higher? Because from what I have read, more than 3min of development is pretty long. My roast was about 11,5-12 mins in total.

Also I asked my local roaster how to roast different beans, and it surprised me because he told me that if you want the same level of roasting from one bean to another just use the same profile and the beans would be roasted to the same level, which surprised me given that I see everyone on reddit use super specific curved and profiles for certain types of beans.

Could you guys help me out here?

Hey, I am new to roasting and I already did a previous post about me having built a diy fluid bed coffee roaster with my dad. I am getting pretty good results in my opinion, but I have one issue that I don't know the cause of.

I buy my green beans from my local coffee roaster, and every time I roast the beans on my own and brew them I need to grind them much finer than when I buy them roasted by my roaster and I don't know why this is.

For reference I have a df54 grinder, that has grind adjustment from 0 to 90, and for the decaf I usually buy, I have to grind it on setting 9 instead of 17.5 when I buy it from my roaster.

Is there something I am doing wrong, or is it because I have a fluid bed roasted and the results are normal compared to a commercial drum roaster?

Do you guys know what is happening?

(The first photo is a Mexican bio tapachula, the second photo is a natural decaf from Honduras, and then the roasted I built)

Hey, so for a few months I have been building a diy fluid bed coffee roaster with my dad, based on a hot air pop corn machine. We are very close to the end and made a truly complex roaster for it being diy (I don't have pictures yet, we need to finish small details, but I'll do another post when it is 100% finished).

The roaster is controlled by a raspberry pi connected to a 7 inch touchscreen, my dad mostly coded the python software to controll everything (solid state relay controlling the heating element, pwm fan controller, Thermosensor for the pid controll... Everything!).

The whole roaster is build inside of a medium wood box, with a oak veneer (the roaster is missing the screen in the picture because the wood oil was curing.)

We are still missing a big chamber to put the beans in, but I already tested the roaster with the original chamber of the pop corn machine and wanted some feedback.

The green beans I used for my tests are Costa Rican Tarrazù washed beans. Since it was my first time roasting I followed a temperature profile someone posted online for Tarrazù beans. (https://www.roastetta.com/roasts/costa-rica-tarrazu-esp/)

I fired it up and at the end of the first roast (9.30 mins) using a very similar profile to this one the beans were barely roasted, still very golden and hadn't even reached first crack. So I fired the roaster up again manually and gave them an additional 10 minutes at 180 Celsius. At the end they had the color of very lightly roasted beans but I still am nut sure they reached first crack (I didn't know what to hear since it was my first roast). I found it weird that they were still so light after 19 mins of roasting and I think the issue was that my thermometer was to close to the got air exit, therefore measuring air temperature rather then beans temperature.

For the second roast I decided to put the thermometer higher up in the chamber since the got air is coming from underneath, to increase the temps a little and to shorten the whole roast to about 12.5 13 mins.

The temperature were somthink like :

200° charge

125° beginning of drying

135°

145°

155°

165°

185°

195°

200°

205°

215° maintaining this temp untill first crack and during the development (2 min 10-20s)

I used approximately 1 min per temperature section.

This worked much better and I really got to hear first crack.

Today I tried both, using my la pavoni professional, and I was actually pretty surprised by the coffee being not that bad. The first lighter roast was, as expected, on the acidic side and lacked of complexity. So I ended up doing a cappuccino with it which had a pretty fruity and sweet taste to it, I had never tasted that before In a cappuccino.

The second shot using the second roast was better, extracted smoothly and has still, a bit more acidity and bite than when I buy the same beans roasted by my local roaster. I don't know exactly how to describe it, I am no coffee tasting expert but it tasted like the coffee had a smaller range of flavors. Lacking a bit of depth and body in my opinion.

The picture are:

The wooden box of the roaster (missing the screen and the chamber in the picture)

The first roast and second roast side by side

What could I change to achieve a bit more complexity and a wider range of flavors with those beans, I am a complete newbie to this!