u/TangentToTheEarth — reddlx

You CAN roast 500g on a Skywalker

Just roasted a batch of a beautiful fresh washed Ethiopian from jimma, on my Skywalker. I thought I was pushing the roaster to capacity but it seems like it could actually take more, crazy for a £315 device with a £3.50 mod.

Were at a 11.3 percent loss, very light but first cupping Very promising, may go a little darker in the future for mass appeal...

* ignore the weird power delivery drop, I made a mistake, still tastes great tho and ror seams solid, can't wait until it rests.

u/TangentToTheEarth — 1 day ago

▲ 2 r/roasting

Behmor Quelms (Before you buy 2020sr)

Ok, so recently I bought a behmor 2020sr here in the UK, while experementing with the machine I found it had a weird behaviour which was messing up my roasts and seams to be very different to how the 1600 acts, I honestly feel scammed.

Basically it seams that when the ambient (B) temperature on my model is above a certain point the elements completely turn off untill the temp drops to that level and that cutoff descends as you drop through different power settings, I'm on a UK model so its 155c(311f)for p5, 140(284f) for p4, 130(266f) for P3 etc, I was wondering if anyone ever ran into this issue when for example going from p5 to p4 in the drying phase where the element would stay completely off without pulsing for a while?

(washed ethiopian sidamo g2 i roasted)

As there is no Bean temp sensor it's hard to say for sure but going from taste and some common sense I'm like 99% sure this is stalling roasts especially if you pre-heat, the element will stay off for a minuite, to combat this i've had to essentially manually pulse the element at different increments to simulate power settings and its really annoying.

Behmor support seam to have no idea what I'm talking about and told me quote my,"concern is unwarranted" and "You are over thinking this..".

I feel like i'm going mad and had to vent somewhere...

reddit.com

u/TangentToTheEarth — 19 days ago

▲ 54 r/pourovercirclejerk+1 crossposts

Co-ferment is just fruit salad

These days coffee subs are just grown-ass adults hating on fruit lol

On a more serious note I feel like there are 2 types of coffees, 1 chases the idea in your mind of what coffee is, whether an Italian dark roast, or the perfect expression of what you believe the terroir of a Panama gesha should be, while different, both chase an imaginary concept you have in your mind ,kinda like a genre of music you enjoy and listen to lots, you understand where to find meaning in it because you understand the context.

Type 2 coffees rely instead on subversion of expectation, hence often lacking refinement more like experimental music that you might listen to an album of, be inspired, but then you might not keep coming back and re-listening as it would be a bit too much but it doesn't kill their value

Producers are trying new things, if this didn't happen I honestly feel like coffee would start getting stale, there would be nothing to talk about....

What you like is your opinion, let people know, but don't put others down otherwise you end up looking like a snob which you kinda are tbh (not a good thing), just enjoy your coffee and help others to enjoy theirs when they can.

u/TangentToTheEarth — 2 months ago

▲ 55 r/pourover

you don't need a fancy brewer just some imagination (paper01)

Just a little post cuz I think it will be appreciated here more than my Instagram story

So I'm on holiday and I was out today and brought all my stuff to brew a coffee here by the pool except I left my 01 drying at home but I was not going to back down so easily, it actually worked really well

*ps I know why this is suboptimal, microplastics etc.

For the nerds

Recipie

A washed Castillo from MOCAFE finlandia, Colombia on the darker side of what's considered light roast

4.0 on zp6 13in 210out

Whatever temp the water in the thermos was (about 92 probs)

Filtered tap water @45 tds, it's actually pretty good

Brewed on 2 modified 4oz espresso cups and an orea wave 01 filter

70ml 40s bloom

Then slow 70 till settle

Then another 70

About 3:00 (table was very wobbly creating agitation)

Pouring in a circular pattern straight out of (the surprisingly controlled) thermos

Taste notes, surprisingly clean strong caramel note, a little dark chocolate, with red berry acidity and clean finish with no astringency, just overall a great all round cup even my grandma who is usually a sugar haver liked it

Also if you get this far I'm gonna be in NY next week roaster and cafe recs much appreciated 👍

u/TangentToTheEarth — 3 months ago