Espresso machine specific roasting

C-man

Chester I like your thinking, that is what keeps things moving forward and you are in a unique position to test it all and you should. I can add to that bean density, soft and hard beans another major consideration, actually I feel the first place to start from for both roasting and extraction, especially with Variable extraction pressures that the Slayer is designed for. tight pants and glasses would help too,

cosmic_couple22

Absolutely Cman I measure the moisture content and bean density of everything I roast. Having this information first puts you in a good place for planning the roast profile. Great roasting is far more than just lets dump them in and when they look brown enough dump them out. As you say roasting is just the first stage density to extraction time/temp relationship is another that is a little overlooked. Now where are my skinny jeans, have to go and get a new tattoo. Chester

mwcalder

Can't wait to see/taste some results Mr. Slayer! Like I said when we chatted, roasting for a P.P. machine is definitely worth looking into and will probably come through soon. However, it seems that Perger, Kaminsky and Rao are putting more focus on the roast itself. The argument seems to be that if your espresso doesn't taste good with an EK43 at a 20% extraction, then it's the roasters fault. A lot of emphasis has been put on the rate of rise throughout the roast from Kaminsky, then the development time percentage from Rao and extraction percentage from Perger. When we nail all three in perfect harmony, roast after roast, then we should be in coffee nirvana! With this being said, I haven't yet read Scott's new coffee roasting book but I'm sure his principles remain much the same! Keen to get my paws on it. M

cosmic_couple22

All baristas blame the roaster Michael that's a given :rofl: With more emphasis being on respecting the inherent flavours of the bean and the nuances of origin potentially shining through roasters are spending far more time in understanding the production process of each product. With anything, a better understanding of raw product will/should result in developing best/better practices for the end product. Currently I am putting more emphasis on the drying stage where the changes to the bean can be controlled in a more predictable linear process instead of extending the development time post FC where the bean is more volatile but still achieving the in cup results that I had planned. Education is everything for me, read everything I can on roasting, processing, growing and talk with as many roasters and good baristas as I can then go home and play in the roaster develop and underpin skills. Interesting saying about extraction & grind via EK43 as one of the trends in Melbourne is roast profiles specific to the attributes the EK43 can bring, which really only supports my original thinking of machinery based roast profile design but with emphasis on the grinder rather than the espresso machine. However we still have to consider the majority of users that have a HX machine and a mini on the bench and produce great product that will work across a great array of hardware. That's why I love the Slayer I can test my profiles in numerous extraction profiles on the one machine from a lever style shot to straight out 9 bar and anything in-between. Look forward to see what Scott has come up with, he is always a good read. Chester

Brett_H

Interesting reading this! Does Slayer do a one group for home or is there a similar variable profile machine for the home user? Not the Vesuvius... !

cosmic_couple22

Yes BrettH Slayer single group number 9 just arrived in Perth I think.

Brett_H

Googling now.... Time to mortgage the children :rofl:

cosmic_couple22

The question is BrettH Can your children make you great coffee everyday? 😃 Chester

Brett_H

Just seem the price. $12750 from coffee machines Queensland. Might consider it when we've paid off the house. Next.millennium. :rofl:

derrilex

cosmic_couple22 wrote:

Absolutely Cman I measure the moisture content and bean density of everything I roast. Chester

And how exactly are you doing this ? Janka test would be hard to do on a bean and as for the moisture content, are you roasting sample batches and weighing the difference green to brown ?

cosmic_couple22

Moisture Mac Pro kit D [attach=1] Easy about $500 for the kit, and necessary in a commercial environment. Chester

derrilex

Close ups and video footage in action please.

borat123

Or with one of these... http://www.shopmoisturetesters.com/shore-model-930-moisture-tester-for-coffee/

C-man

getting very sophisticated

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