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Bezzera

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11
Off-topic / Re: a hipster's worst nightmare...
« Last post by Simon on 02/11/2018, 08:55 AM »
REALLY, wow.... so did the students have to as a part of their exam basically evaluate bad reviews of this cafe (which was supposed to be fictional), and they actually found it, so had to do a bunch of bad reviews in order to evaluate them?

I just would not have thought that would happen! Unreal..
12
Espresso Machines / Re: Espresso Machine Photo Gallery
« Last post by askthe coffeeguy on 02/11/2018, 03:13 AM »
Nice! Wow, I don't think I've ever seen an E61 style two-group machine...really LOVE the look of it...

it's a compact two machine which I use for coffee catering - both machines are relatively unknown, and the la Rocca is actually Spanish and not Italian!

but both make great coffer, which is the main thing !
13
Off-topic / Re: a hipster's worst nightmare...
« Last post by askthe coffeeguy on 02/11/2018, 03:11 AM »
apparently the cafe owner is suing now!
14
Off-topic / Re: a hipster's worst nightmare...
« Last post by Simon on 01/11/2018, 09:36 PM »
Ah wooow.... that's gotta hurt.. :s
15
Espresso Machines / Re: Espresso Machine Photo Gallery
« Last post by Simon on 01/11/2018, 09:54 AM »
here's what I've got on my bench at the moment:

La Rocca Verona Expres Single Group, and a Fiorenzato Ducale Two Group, wired with a relay switch to run of 10 or 15 amp !

Both of which I use for my coffee catering, depending upon the size of the job !

Both E61 groups and I'm pretty happy with the quality of coffee they produce, with long, slow, and consistent shots not a problem!
Nice! Wow, I don't think I've ever seen an E61 style two-group machine...really LOVE the look of it...
16
Espresso Machines / Re: Espresso Machine Photo Gallery
« Last post by askthe coffeeguy on 01/11/2018, 06:28 AM »
here's what I've got on my bench at the moment:

La Rocca Verona Expres Single Group, and a Fiorenzato Ducale Two Group, wired with a relay switch to run of 10 or 15 amp !

Both of which I use for my coffee catering, depending upon the size of the job !

Both E61 groups and I'm pretty happy with the quality of coffee they produce, with long, slow, and consistent shots not a problem!
18
New Here? Drop in and Say Hi. / Re: I'm new here...
« Last post by K_Bean_Coffee on 31/10/2018, 12:28 PM »
Hi all,
I came here because I wanted some advice about a coffee grinder and thought the forum looked like a fun place to hang out and meet some nice people.  :)
Welcome to a nice relaxed forum Kawfee.
Enjoy :)
19


I wouldn’t worry about trying to get the curve smoother. I think you’ll find that little flat spot halfway up each curve has been when the fan has kicked in. While you obviously don’t want your roast to stall you said yourself that you couldn’t quite get the probe right in the middle of the bean mass so it’s probably exposed to changes in the environmental conditions and the bean temp will actually still be rising through that point.

At work last week we did a little trial to try to improve our second darkest roast profile. We usually stop at 223deg which is usually around the 14:30 mark. We did a standard roast like this, but then we also did one that stopped at 222deg, but was given less heat through from first crack and ended at 15:00. It’s a balancing act as you obviously don’t want the roast to stall and/or bake. We just tasted them yesterday and there’s a noticeable difference that we’re pretty sure will be due to both the different end temp and drawn out post 1C development. So in this instance time was important, but as a product of the other variables.

Yeah that must be it, the little dip didn't make sense but if a fan starts up that'd be it, thanks! I wonder if there's a spot in the drum that the fan doesn't hit where I can put the probe.. but doesn't matter. I'll focus just on making sure the roast doesn't stall.

Ah that's interesting, especially as there was a noticeable taste difference! Yeah I'm not sure what effects things like that have on a roast. Eg if at rolling FC instead of 50% heat I did 25% and extend out when I hit the same temp, may just be a matter of experimenting. Cheers mate!
20

Haha glad you like em Leroy ;D

Great, thanks for that mate. Yeah after years of roasting on the fly thought it was time to see what all the fuss is about with measuring temps and playing with the graphs ;).

Yeah I figure I won't worry too much about time. I'll find a roast I like, see when it ended and make a note of it anyway, but won't really shoot too much for a particular time. A range sounds better. Even so, some of these roasts are in the 15-17 minute range so who knows what I'm even aiming for. Will let taste guide the way.

Yeah makes sense regarding the tray.. it's a big hunk of metal!

Will play around with the manual controls I think. I just think anything less than 100% heat input will be too slow a roast, so will start most roasts on 100% manual up until FC/rolling FC from now on, and won't worry about the auto modes. Knowing whether to reduce heat during the ramp up to FC is something absolutely beyond me haha (as to when to do that), so I might just keep an eye on the graph and go from there.

Just a matter of getting that curve a bit smoother with no glitchy drops and tapering off better... but even so, I loved the second roast of these I did, so will play around with it.

Thanks for the advice and encouragement, really appreciate it

I wouldn’t worry about trying to get the curve smoother. I think you’ll find that little flat spot halfway up each curve has been when the fan has kicked in. While you obviously don’t want your roast to stall you said yourself that you couldn’t quite get the probe right in the middle of the bean mass so it’s probably exposed to changes in the environmental conditions and the bean temp will actually still be rising through that point.

At work last week we did a little trial to try to improve our second darkest roast profile. We usually stop at 223deg which is usually around the 14:30 mark. We did a standard roast like this, but then we also did one that stopped at 222deg, but was given less heat through from first crack and ended at 15:00. It’s a balancing act as you obviously don’t want the roast to stall and/or bake. We just tasted them yesterday and there’s a noticeable difference that we’re pretty sure will be due to both the different end temp and drawn out post 1C development. So in this instance time was important, but as a product of the other variables.
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