u/photone69

What is the ideal drum speed for a 100g batch on the M1?
I get conflicting information from reddit or AI. What do you guys use?

I want to deep clean the faceplate with the glass part, drum, chaff collector and the metal part of the exhaust fan.

Can I use Cafiza for all of these parts? The manual is in Chinese and looks like it said to boil the parts in a solution of (Cafiza?) and water, but some people suggest just to use hot water and let it naturally cool and sit for 30 minutes.

I don't want to damage any parts so I'm just cautious.

Is it viable to roast beans like Colombia Supremo, or some beans from Papa New Guinea, Indonesia Sumatra - light?

I only want to roast light and I'm looking at these beans wondering if I should try or will it be a waste of money and beans....
I don't mind having no acidity as long as the brew is pleasant to drink.

I only seen these types of beans roasted a minimum on the medium or darker side.

I'm trying to get some nice acidity in my brews, but I can't seem to find a middle ground. Tried a few different recipes, but in the end I either do the Lance 121, 2 min bloom and 1 aggressive pour (26-28 clicks on the C40 Tigershark) or a 5 pour ( 24-26 clicks). The Lance 121 gives almost zero acidity, it is a nice cup, but lacks a bit of a punch. In contrast, the 5 pour ones just slaps me in the face with acidity ( too much).

How could I approach these? Go a shorter bloom on the 121? Maybe do a minute and pour the rest?
The 5 pour is tricky...I'm pretty sure I'm getting acidity from the first 1-2 pours mostly, maybe do a bigger second pour?

Water is around 70ppm, that's not the problem.

Thanks!

I made an interesting observation. If I do a longer 8+ minute roast with a lower airflow vs a fast 7+ minute roast with a high (60% initial up to 100% after FC) airflow. The beans physically change. The higher airflow ones are bigger and less dense. They grind smoother even tho I dropped them at the same temperature and are at roughly the same weight loss. I'm roasting 100g batches now and trying different roast styles.

After asking AI about this phenomenon it basically told me that fluid bed or air rosters are just way more efficient in heating up the bean and they also pop more violently at FC making their structure less dense. It also shortens the degas time apparently ( which would be great imo) hate waiting 3 weeks to degas a light roast.

Is it viable to do 100g batches? I'm doing 166g batches now and it's going pretty well, but I'm not confident roasting some really expensive beans and would like to minimize the potential waste.

What would a drum speed look like for a 100g batch? I'm at 90% for 166g.

I guess they would also fly through way faster so lower charge temp and heat is also advised.

I'm getting lot of conflicting information about this topic.

Basically I want to vacuum seal the bag with a bit of headroom for expansion, without a one way valve ( they are rarely reliable) for around 4 weeks. I'm roasting pretty light, so I'm not expecting a ton of CO2. I would be doing this right after roasting, within an hour or so.

This is for my personal use only and not for selling.

What are the pros and cons?

Some say it might pull out CO2 prematurely, possibly ruining the taste.

I'm just looking for a proper way of storing my beans without any oxigen if possible.

Besides cupping, how do you guys brew up a 1 day old light roast as pour over?

Longer bloom? Double bloom? 5 pour?

Give me some recipe. So far I'm doing 2 blooms 30s apart and 1 big pour. But the lighter I go with the roast, the more it seems that it's not enough. Crazy amounts of CO2 are definitely blocking the extraction.

What would be the good and bad of both?
So far I'm around 30s for development, but I wonder if slowing the ROR down and extending it to 60s while keeping the same drop temperature would make a noticeable difference.

I'm roasting on a Kaleido M1.

Do you guys use curing salt or regular salt is fine, as long as the Jerky stays in the fridge and is eaten within a week?

Are those bromelain meat tenderizing powders effective or just a gimmick? I honestly don't like chevy meat, my gums are horrible lol, so this would be great for me if it works.

Which one do you guys prefer using and why?

What grind size are you guys using for the double bloom recipe?

For reference, I use 28 clicks on a C40 Tigershark for his 121 recipe with a 2 min bloom.

How good or bad is it to use? I was hoping to get one with Artisan, but where I live it would take 3 weeks to preorder.

I'm not completely against it as long as I can track my roasts, and save the data to view later etc.

I got a good deal on it and it's in stock now so I can be roasting in a few days compared to waiting for almost a month.