Kostverlorenvaart

Picked up an old analog oscilloscope with a Dutchtronix Sparkfun Scopeclock see http://www.dutchtronix.com/Sparkfun/ScopeClock-Sparkfun.htm Dutchtronix Sparkfun Scopeclock Youtube version: https://www.youtube.com/watch?v=tyXgeQsDId0

Youtube version: https://www.youtube.com/watch?v=MIOKR7csVIk Xmas 2019, Faema Espresso in Fürstenfeldbruck

On arrival in Lienzingen one prepares a fine espresso from the Democratic Republic of Congo (Bourbon from Misty Mountains, washed Kivo Tsheya Minova) using the Mypressi Twist device. Youtube version: https://www.youtube.com/watch?v=InLAWv9t6zU Nachtwächter Espresso

On a LONDINIUM-R with digital pre-infusion module and wireless dongle & app you have the option to pre-infuse at a pressure of your choice (for instance 6 bar) and then immediately slide to 0 bar, in effect stopping the pump. This makes the pre-infusion last longer if you wish (for instance when playing with very light roasts). Then raise the lever as soon as the first droplet falls into the cup. Youtube version: https://www.youtube.com/watch?v=D6C4oloMOtM

Using the wireless module of the LONDINIUM L-R espresso machine, extracting a full body creamy espresso with all the bright fruitiness of a honey processed Ethiopia coffee bean, light roast. Youtube version: https://www.youtube.com/watch?v=a3xwsCIzitA

Unpacking, installing and using the LONDINIUM wireless dongle / module, using the app to change pre-infusion pressure for different roasts. The app also displays current HX pressure and enables changing the pump response time. One fun aspect of the system is that I can log in and monitor the machine remotely, far away from its location. So if someone who is not very machine savvy tells me the espresso is a bit on the 'sour' side, I can remotely increase the pre-infusion/extraction  pressure/temp and boom, problem solved ;-) Youtube version: https://www.youtube.com/watch?v=DYRu33t9Lec Fast version:

Perforated My Coffee-Tech FZ94 roaster has a perforated drum which makes the airflow very effective, enabling me to blow out any excessive heat while ensuring that enough heat remains inside the drum area to navigate the planned roast profile. Airflow control Until recently I kept gradually increasing the airflow during the roast, mostly following a routine developed over many roasts. I did lower the heat of the elements somewhat as FC approached, preventing an escalation of heat when at FC the beans exhale much steam when the cells expand under the great internal pressure that also develops to create the delicious taste and aroma of the coffee beans. In the Artisan profile above one can see how airflow (the blue graph) is gradually stepped up from its lowest (corresponding to about 30% of max) up to 75% of max airflow capacity. At the lowest airflow, enough air is pushed through the drum to prevent smoke from interfering with the taste of the beans and at the high end it pull...