Posts

Taking out the light beans

Afbeelding
After each roast I manually check the beans, not only for stones but also to take out any 'odd' beans that I spot. That's mostly the beans that remained rather light, yellowish. It's assumed that these result from unripe berries. I see this more frequently in 'pulped natural' / 'unwashed' beans. Today I took the small handful of oddly light beans and ground them the same as the sample of other beans that I roasted in that batch.  The production has Tonino #92 and the 'light' ones came out Tonino #116.  Quite a  huge difference!  The light ones also smell odd (stale peanuts). So this hand sorting is a good thing. see also: https://counterculturecoffee.com/blog/optical-sorting-qa On the left, the #92 production, on the right, the #116 'light outtakes' The roast profile. Brazil Pianta pulped natural PS Björn Aarts has a special device to do this automatically: https://youtu.be/rzQXbWZtrIM?t=127 This "Pearl Mini" is not cheap though

LR24 Thermistor upgrade

Afbeelding
Tije de Jong performs the upgrade from pressostat to thermistor controlling the boiler temp/pressure in the LONDINIUM LR24 machine. No 'clicking' of the big pressostat anymore ;-) As of now all LR24 will come with the thermistor pre-installed.  

Circle cutter coffee

Afbeelding
Bob vG sent me a circle cutter and coffee filters so I could try adding a filter to my espresso extraction. Using the same (natural processed) Brazilian beans, the filtered extraction is mild and amplifies the fruity character, whereas the unfiltered espresso tastes more spicy.  

Slappe Bak

Afbeelding
A friend tells me she does not like espresso so much, preferring a weaker brew which is in Dutch a 'slappe bak' so I use the ETZmax to grind Brazilian beans, the LONDINIUM LR24 to extract an espresso and the Fellow Corvo EKG kettle to dilute it with water that's kept at exactly 65ºC so the 'slappe bak' is not burned and just hot enough to drink right away.      

G-IOTA & LR24

Afbeelding
A simple procedure to make oneself a single dosed cup of coffee, using the G-IOTA grinder and the LONDINIUM R24 espresso machine. This G-IOTA needs to be set very fine, a little below the "zero" point even and the grinding takes relatively long (37s) but then, at 18g in the 18g basket, a nice flow delivered a delicious sweet early morning espresso. This procedure would fit well with home baristas who enjoy all the extended rituals of weighing the beans, watching the grinder munch away with a spray of grinds at the start and a long breath of grind dust at the end to finish off the last few beans, weighing again, shaking, stirring, tamping...  I mostly just push a button on one of the other grinders, get 18g in a few seconds, stir, tamp, lock in and extract, but the LR24 espresso from the G-IOTA grinds was impeccable so I'm sure people who choose the G-IOTA for its low price will be happy. For this medium light (Tonino #97) roast of Cuba Serrano Superior, fully washed, roa

Grinder sound compared

Afbeelding