Kostverlorenvaart

Fellow FZ94 roaster Javier sent me a great package chock full of ten 32oz (907g) bags of green beans from Thailand. Thank you Javier! Hey! Special Delivery!! Javier got them from Paradise Coffee Roasters who currently also sell these beans roasted  and to make sure the data about these beans will remain online even after they run out of stock I will respectfully lift some text from their page. Tasting Notes  Almond liqueur, raisin, leather and spice;  butter and apple. Full bodied, balanced, masculine, with soft fruit tones. Background Info Doi Pangkhon is perhaps Thailand’s most promising coffee growing region: good altitude, mild climate, healthy soil, and cherry blossoms serving as shade trees. The conditions are ideal for growing world class coffee, and the cupping table confirms it. Up until the early 21st century, Doi Pangkhon was better known for supplying opium because it is situated in the Golden Triangle, an extensive network where most of the world’s opium

My recent roast of natural-processed Ethiopian Yirgacheffe Gelana abaya beans (bought from Het Hoofdkwartier ) turned out quite special and even as a lungo / americano, diluted with water, it's quite floral, very very sweet and mild. The tip to try this came from Reiss Gunson (who added the tip below)-- thanks Reiss! PS: By all means, also try a little less water, like 60g, and a longer espresso shot, 50-60g from the 18g dose of grinds. Result is creamier.   PS 2: One reader replies " Sorry u should put espresso directly into water. like this you keep full crema." My reply: I agree that I could do that, not that I "should" do that. One of the reasons I did not do it that way is that I want the hot water to cool down before coffee enters, and also on camera it looks filthy, as if someone poops into a swimming pool 😉   Roasted on Coffee-Tech FZ-94, ground on a COMPAK E5, extracted on a LONDINIUM L1 machine. Scales by Acaia. Roast profile for this ba

On the Londinium support forum, Matt asked I've been experimenting with different patterns of moving the grinds with the distribution tool, but I've yet to settle on one. If I swirl it about the edges, I end up with a hole in the centre; but if I swirl closer to the centre, I end up with walls of coffee rising over the edges of the basket on one side or another. On the other hand , if I just trace out random patterns, I get random results. What do others do? The routine that works best in my view is simple. I do a random stir, a brief shake, a tap, mild press with the flat tamper, lock in and go. Still there is more to say about the details. Fluffy In my experience, most grinders produce a mixture of loose grinds and 'boulders', fluffy 'snowballs' of grinds that have locked arms and came tumbling down the chute together. The 'boulders' start to appear when the grind is exactly fine enough for espresso and this can be a point of reference wh

See also:  http://kostverlorenvaart.blogspot.nl/2017/12/the-shadow-of-your-ethiopian-smile.html Ethiopia Yirgacheffe, natural, Reko koba kochere Q1 by Catalyst Coffee Consulting. Taste: sweet, median acidity and LOTS of body Ethiopia Yirgacheffe, natural, Gelana abaya by Catalyst Coffee Consulting. Taste: very clean, strawberry sweetness of licht over-fermentation, beautiful acidity and medium body. Will add more info when I've had them in & out the roaster and in the cup! Update 7 Dec 2017: A first roast of the Gelana abaya yesterday evening: I had forgotten to take out the BT probe during warmup so it's the classic profile with 'turning point'. The beans are relatively dry and I charged 1250g which warmed up fast, so I added more airflow in quick steps to keep the curve neat. The beans sailed through FC as hoped and expected and the effect was a Tonino #94 roast color. The test grinds smelled fantastic, a spectacular aroma coming off,

Arnoud and Roland from Hoofdkwartier called me to say that the shipment of very special Ethiopian beans arrived so I immediately went to pick up my order. I brought my camera so I could document their new BESCA roaster and their setup to have Artisan communicate with the roaster. Arnoud Kruiver at work Arnoud, Artisan, BESCA roaster Hardware control panel Electrical circuitry, all very neat Artisan screen and recent roast profile Calibrating the drum position, in fully warmed up state there must be 1.5mm between drum and front. Arnoud made a simple measuring instrument to check this margin frequently. Artisan setup Artisan setup Fire! Roastery workshop

Also see:  https://www.baratza.com/troubleshooting/ A friend who has a Mahlkönig Vario Home grinder next to his Rocket Giotto espresso machine, noticed how the grinder would sometimes make a loud noise while grinding lighter roasts, as if something inside the grinder exploded. Ripped belt Eventually it became clear what happened: the belt drive skipped as the machine was struggling to grind the light roasts fine enough for a good extraction flow. A quotation was asked for repairs but that would cost more than half of what a new grinder would run into so a AUS $ 20 replacement belt was found online and installed by Bobby himself. I had the same grinder once and when the grind setting slipped I bought new burrs which cost nearly € 100 and when that did not make a difference I just got rid of the grinder as fast as I could, so I have great respect for the handiwork performed here! MK Vario Home before re-assembly