u/No_Rip_7923

Does anyone know for sure if these are the same 38mm burrs in both of these grinders ?

I roasted some Bali Kintamani 2 weeks ago that is just now starting to give the aromatics I was hoping for and those notes in the cup. The beans in the bag smell amazing and they should just get better over the next couple of weeks. I reached 1st crack at 8 minutes and developed them for only 30 seconds with the new Razzo C12T chamber with 350 gram back to back batches. It definitely roasts differently than the other 12 inch V5T scalloped chamber. This one is smooth glass and I believe narrower inside.

What have you been roasting lately ?

Share your beans, method, chamber and profile.

I just went through my green and here is what I have. I'm missing some Misty Valley I need to reorder.

1-Columbia Patilito- 75lbs from a local roaster

2-Brazil Mata de Minas Pulped- 15lbs from a local roaster

3-Mexico Cipres Chiapas washed- 25lbs from a local roaster

4-Sweet Marias Yirga Banko Gotiti- 10lbs

5-Sweet Marias  Ethiopia Dry Buno Dambi Uddo- 10lbs

6-Sweet Marias  Yemen Mokha Haimi- 10lbs

7-Sweet Marias  Ethiopia Uraga Haro Wato- 5lbs

8-Happy Mug Ethiopia Sidamo Shantawene- 10lbs

9-Roastmasters Ethiopia Wush Wush 20lbs

10-Roastmasters Panam Elide Catuai Natural 15lbs

11-Roastmasters Brazil Fazenda Triunfo Natural 10lbs

12-Coffee Bean Corral Guatemala La Flor Del Cafe Antigua- 10lbs

13-Coffee Bean Corral Bali Kintamani- 10lbs

14-Burman Bali Kintamani- 10 lbs

What do you like to keep in your inventory ?

New additions I have not roasted above are the Mexico Chiapas and the Guatemala Antigua. I have several friends and family that want a less fruity coffee roaster medium/dark to dark. So thats why I have them. Plus they will make good espresso roasts in the 15-16 % range.

So I pulled the trigger on a Mokkum 64mm burr grinder manufactured by Shardor on Ali express. By the time I was done with my discounts I ended up paying 103 shipped. I just couldn't pass it up. I currently has a ZP6. K-Ultra and a Baratza Encore ESP. So this is my entrance into the world of the 64mm burr grinder. It will most likely be my dedicated grinder for my Gaggia. If I notice all the differences with clarity and notes it will serve its purpose. I can always upgrade the burr set if needed if I'm not happy. So even if I end up upgrading the burr set I'm still all in for around the $300 price. I paid that for my K-Ultra after shipping. So this was a no brainer to experiment with for my espresso. Plus I'm already happy with by current set up and the shots I pull. Id there is a next level this should have the ability to take me there and see if I'm missing out on anything in the final cup.

How many do you own and how many are in your regular rotation ? I use both a dual spout and a naked portafilter. I recently started playing around with the high flow, high extraction baskets and recently went the other direction with the slow flow baskets. I picked up a Creamore and the Bomber and I'm enjoying those 2 baskets with the naked portafilter. I have 10 baskets but primarily use only 1 for the dual and I rotate a Normcore with the 2 slow flow baskets. My 2021 Gaggia Classic Pro is stock and I have always temp surfed with great results.

I have 5 that I use the most and for various reasons.

1- Clever Dripper- I use this the most for large batch pour overs with 60 grams. It also a great immersion brewer.

2- The Hario Switch. It can be used as a v60, a hybrid or as a immersion brewer

3- The Espro P5 French Press instead of the aeropress for its size and the clarity and profile is very similar

4- Pulsar- this is another very versatile brewer that makes really good tasting coffee where the valve can control flow and can make some nice hybrid style brews.

5- The Orea v3. This makes coffee on the same level as the v60. I can use up to 20 grams for my individual cups because of the bed depth and width.

What are your favorite brewers ?

The SR800 Hydro Method for Large Batch Brewing

My Idea: I've been experimenting with this for the last few years while roasting on my SR800. I kept running into the same problem with ultra-light Nordic roasts when brewing larger batches, so I eventually settled on this method. I'm calling is the SR800 method since I have roasted on this machine for many years and I'm active on that forum.

https://preview.redd.it/sojfl4kn49dh1.jpg?width=1124&format=pjpg&auto=webp&s=f78079433ebae75ee09d36a09c10892b38b2a53e

Because these dense, high-elevation beans are so tough to extract, large batches usually force a bad trade-off. If you grind fine enough for proper extraction, a standard V60 stalls out and chokes. If you go coarse to keep it moving, the water rushes through, leaving you with a sour, hollow cup.

To solve that problem, I started using what I call the SR800 Hydro Method. It breaks the standard rule of grinding coarse for big batches, and it lets you get a sweet, high-yield extraction for a full 1-liter morning brew. I call it the SR800 Hydro Method because it relies on maintaining a full column of water above the coffee bed and provides enough pressure to keep water flowing evenly through a finer grind than would normally be practical for a one-liter brew.

My Brewer : I use a Clever Dripper, but not for immersion. I place it directly on a 34-ounce Bodum French Press carafe so the bottom valve stays fully open throughout the entire brew.

Normally, grinding this fine for a 60g batch causes a cone filter to clog. But with the Clever Dripper I can use a single, continuous pour to keep the water level right up to the brim. I've found that keeping the Clever nearly full lets me grind much finer without the brew choking like it would in a V60. I also have a V60 size 3 dripper, but I don't get the same results I get with the Clever Dripper.

My Recipe:

1.Coffee- 60g ultra-light Nordic roast (high-elevation)

2.Water- 1020ml (Filtered or Third Wave) at 200°F–205°F (go closer to 205°F for very dense beans)

3.Grind- Fine (Setting 22 on the Baratza Encore ESP)

4.Time- 4:00-4:15 munites

My Method:

1.The Setup- Rinse your paper filter in the Clever with hot water to get rid of the paper taste and pre-heat the plastic. Dump the rinse water. Place the Clever straight onto your carafe so the valve opens. Add your 60g of fine grounds and shake it level.

2.The Bloom (0:30)- Start your timer. Pour 300ml quickly and aggressively to saturate the whole bed. Water will start draining into the carafe immediately. Let it bloom for 30 seconds.

3.The Continuous Pour (0:30 to ~2:30)- At the 30-second mark, start one steady pour. Bring the water level all the way up to the absolute brim of the Clever. Keep pouring at a speed that matches the drip rate, keeping the dripper flooded until you hit your final 1020ml target. My technique that I use is a "micro-circle" pour.

4.The Drawdown (~2:30 to 4:15)- Set the kettle down. The weight of that high water column will steadily push the water through the fine bed at a rock-solid pace. The water should clear the grounds right around the 4:00 to 4:15 mark.

Brewing Note Update: Through repeated testing with 60 g brews, I've found that grinding this fine would normally clog a cone dripper. Using my Hydro Batch Method, however, I can maintain a continuous pour that keeps the brewer nearly full throughout the brew, creating a sustained water column that allows me to grind much finer without the drawdown stalling as it typically would. From my testing, the method appears to work because several variables are intentionally controlled. I begin with a gentle, continuous micro-circle pour near the outer edge of the coffee bed (without pouring onto the filter), slowly work toward the center, then back to the edge, repeating this pattern until approximately 900 mL has been poured. From 900 mL to the final 1,020 mL, I switch to a traditional larger spiral pour (center → edge → center). After the final pour, I give the brewer a gentle shake to level the slurry and allow the coffee bed to settle evenly before drawdown. Together, these variables maintain a stable water column, minimize unnecessary agitation, and appear to promote a more even extraction. I originally developed this method using the Clever Dripper, but after testing it on my V60 Size 03, I found that both brewers produced nearly identical drawdown times (about 3:45-4:00) and very similar cup quality. At this point, I suspect the Hydro Batch Method itself—the sustained water column combined with the pouring technique—may be the primary factor rather than the brewer alone.

If you have some light roasts with short development times on hand, give this a shot instead of your usual single-cup routine. Let me know what origin you tried it with, your grinder settings, and how the flavor clarity turns out. Thanks !

The SR800 Hydro Method for Large Batch Brewing

My Idea: I wanted to share a brewing technique I’ve been using for a few years now to solve a common issue with ultra-light, Nordic-style roasts (short 10–40 second development times).

Because these dense, high-elevation beans are so tough to extract, large batches usually force a bad trade-off. If you grind fine enough for proper extraction, a standard V60 stalls out and chokes. If you go coarse to keep it moving, the water rushes through, leaving you with a sour, hollow cup.

To solve that problem, I started using what I call the SR800 Hydro Method. It breaks the standard rule of grinding coarse for big batches, and it lets you get a sweet, high-yield extraction for a full 1-liter morning brew. I call it the SR800 Hydro Method because it relies on maintaining a full column of water above the coffee bed and provides enough pressure to keep water flowing evenly through a finer grind than would normally be practical for a one-liter brew.

My Brewer : I use a Clever Dripper, but not for immersion. I place it directly on a 34-ounce Bodum French Press carafe so the bottom valve stays fully open throughout the entire brew.

Normally, grinding this fine for a 60g batch causes a cone filter to clog. But with the Clever Dripper's steep walls, I can use a single, continuous pour to keep the water level right up to the brim. I've found that keeping the Clever nearly full lets me grind much finer without the brew choking like it would in a V60. I also have a V60 size 3 dripper, but I don't get the same results I get with the Clever Dripper.

My Recipe:

1.Coffee- 60g ultra-light Nordic roast (high-elevation)

2.Water- 1020ml (Filtered or Third Wave) at 200°F–205°F (go closer to 205°F for very dense beans)

3.Grind- Fine (Setting 22 on the Baratza Encore ESP)

4.Time- 4:00-4:15 munites

My Method:

1.The Setup- Rinse your paper filter in the Clever with hot water to get rid of the paper taste and pre-heat the plastic. Dump the rinse water. Place the Clever straight onto your carafe so the valve opens. Add your 60g of fine grounds and shake it level.

2.The Bloom (0:30)- Start your timer. Pour 300ml quickly and aggressively to saturate the whole bed. Water will start draining into the carafe immediately. Let it bloom for 30 seconds.

3.The Continuous Pour (0:30 to ~2:30)- At the 30-second mark, start one steady pour. Bring the water level all the way up to the absolute brim of the Clever. Keep pouring at a speed that matches the drip rate, keeping the dripper flooded until you hit your final 1020ml target. My technique that I use is a "micro-circle" pour.

4.The Drawdown (~2:30 to 4:15)- Set the kettle down. The weight of that high water column will steadily push the water through the fine bed at a rock-solid pace. The water should clear the grounds right around the 4:00 to 4:15 mark.

Brewing Note: Although the SR800 Hydro Method uses an open Clever Dripper, it isn't a typical immersion brew or a conventional pour-over. The valve remains open throughout the brew, so fresh water is continuously percolating through the coffee bed. At the same time, by keeping the brewer nearly full during the continuous pour, the coffee bed remains submerged beneath a deep water column for much of the extraction. For that reason I consider it a hybrid method that combines characteristics of both percolation and immersion while remaining a continuous flow-through brew.

If you have some light roasts with short development times on hand, give this a shot instead of your usual single-cup routine. Let me know what origin you tried it with, your grinder settings, and how the flavor clarity turns out. Thanks !

I have some excellent green coffee that I literally bought at an 80% discount and I picked up the remaining qualtity they had in stock from a local roaster, coffee shop. Its a Columbia Huila Pitalito Natural. I'm messing around with profiles since I know what this coffee is suppose to taste like at various roast levels. I've been roasing it now for several months and its my goto daily coffee I drink.

So out of curiosity with a longer roast reaching 1st crack no earlier than 10 minutes and development time short in the 20-40 second range, I decided to brew a fresh batch at 17/1 with 40 grams and 680 ml of water at 200* on my Clever Dripper used as a pour over in place of my v60.

I'm actually drinking it now and its really good. Its balanced, sweet and I can taste the usual red fruit. Its cooled way down and its still really nice and enjoyable.

So why am I even posting this ? Think outside the box and play around with profiles. Thats the versatility you have with the Freshroast SR series of home roasters. And here is another thing with the fluid bed/air roaster. You don't have to have a "perfect " ROR. I had mine with several roasts today I was tracking in the 4-6 minute range fluctuate up and down in the 25-32 ranges. So it was not declining according to the way you would want it to if this was a drum roaster.

Have fun and enjoy experimenting. :)

It was recommended at a 10:1 ration but I changed it to 15:1.

Recipe: 15:1 Iced Pour-Over

• Coffee grounds: 20 grams (medium-fine grind)
• Hot water: 165 grams (around 200°F - 205°F)
• Brewing ice: 135 grams (placed in the carafe)

 

Brewing Steps

1. Prep the setup: Place 135g of ice inside your bottom carafe. Wet your paper filter separately to rinse away paper taste, then place it in the dripper.
2. Add coffee: Dump your 20g of coffee grounds into the filter and shake it gently to flatten the bed.
3. The bloom: Pour 50g of hot water over the grounds. Let it sit and bubble for 45 seconds (a longer bloom helps maximize extraction since we are using less total hot water).
4. The final pour: Slowly pour the remaining 115g of hot water in steady, concentric circles. Aim to finish your pour by the 1:30 mark and let it drip completely through. [
5. Swirl and serve: Once the dripping stops, remove the dripper. Swirl the carafe until the remaining ice melts completely. Pour it into a glass and enjoy immediately

 It has plenty of body at this ratio and you still get a nice balanced chocolate and fruit flavor in the iced coffee

Primarily I’m a single origin natural high elevation person. But lately several people have really liked my espresso which is usually a blend of anywhere between 2-4 single origin coffees that I blend after roasting them separately.

Lately I have been doing that with some pour overs as an experiment. For example if I roast a bean light and I do not get the fruit I’m seeking but it’s tastes good I will blend it with a fruit forward bean and it comes out great and people really like it. So I’m having fun playing around with blends and balancing of a good cup that’s sweet, balanced, has fruit notes etc…. But it’s not in your face acidity/ fruit. It’s more complexity in the blend.

I saw this on Instagram and thought I would share it here .

https://www.instagram.com/p/DYU6Ms4j79o/?igsh=NTc4MTIwNjQ2YQ==