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Everything posted by Batian

  1. You may also find the minimum order a bit fierce.
  2. Welcome, and I am sure several will look forward to your reports of the Cremina!
  3. Note, the dome nut is reverse thread, it loosens clockwise. Picture show bottom to top order and a new felt washer in situ for clarity. @Mm391
  4. Starting from the bottom up. felt washer (hande carefully it tears easily) sits inside the bottom of the sweeper--a washer type thing with sharks teeth and made of alloy metal and plastic it has two locating lugs on top bottom burr that has two recesses for above lugs two washers, one split one normal. Pass on which order but I place the split above the normal. dome head nut top burr use the red arrow on top burr to 'align' mark in red and rotate right to 'lock' mark in red. I hope this helps. Pics available if you need them.
  5. Look for the banners at the top of the page for sponsors---click. I have a few roast sharers who are local to me.
  6. Google is your friend. Try looking at the forum sponsors first. I tried Google, the first one was Horsham Roasters. They had an interesting offer on Costa Ricans, a dual buy of a natural and a honey process. Sorry I can't be more specific as I do not buy roasted coffee! I roast my own! And yes I do have some red honey proceess C-R!
  7. Even weirder...you could have scrolled down the Roasting forum and found....... Falcon Speciality ---new operation! 😄
  8. Really! You two ladies ( @MildredM and @mmmatron) should know better! Do you not realise the anguish you are causing those testosterone deficients who for years have believed that size doesn't matter?
  9. You have set quite a difficult one here..... OK. Working from your liking for milk and not fruitiness (!) I am going to suggest what some may think is absurd. Ethiopian and Kenyan coffees just lurve milk. They are known for fruitiness but to avoid this, I would suggest going for natural process with both and/or washed process that has been roasted to medium dark. The darker end of roasting tends to remove the fruity tastes and emphasis the chocolaty/caramel tastes. As a very broad statement, the natural process coffees tend to be less fruity than the same coffee that has been through a washed process. This may also be why @MediumRoastSteam suggested Brazillians---they are almost all natural process. Another path to follow would be Honey Process coffees, the Costa Ricans are usually reliable and consistent. These are typically sweet and heavy bodied. Perhaps, when safe to do so, you could go to a local independant coffee shop (thread on the forum) try a few to see what you like!
  10. Here ya go..... http://coffeetime.wikidot.com/amazon-dalian-roaster-power-control-mod
  11. This link to the SCAA advice on cupping may help, it's a good read. http://www.scaa.org/?page=resources&d=cupping-protocols&mod=article_inline Below is a Cut and Paste of the relevant part to original question: "Acidity Acidity is often described as "brightness" when favorable or "sour" when unfavorable. At its best, acidity contributes to a coffee's liveliness, sweetness, and fresh- fruit character and is almost immediately experienced and evaluated when the coffee is first slurped into the mouth. Acidity that is overly intense or dominating may be unpleasant, however, and excessive acidity may not be appropriate to the flavor profile of the sample. The final score marked on the horizontal tick-mark scale should reflect the panelist's perceived quality for the Acidity relative to the expected flavor profile based on origin characteristics and/or other factors (degree of roast, intended use, etc.). Coffees expected to be high in Acidity, such as a Kenya coffee, or coffees expected to be low in Acidity, such as a Sumatra coffee, can receive equally high preference scores although their intensity rankings will be quite different. " Taste is subjective, but try washed process coffees from Ethiopia and Kenya that are a light to medium roast.
  12. It's a tang of any flavour that stands out against the background coffee flavour.
  13. Just a germ of an idea.. If the budget allows, the Francino would be compact and give the full theatricals to attract attention. https://www.logicvending.co.uk/fracino-roastilino-coffee-bean-roaster https://www.ebay.co.uk/itm/Fracino-Roastilino-Countertop-Coffee-Roaster/154016107058?hash=item23dc134a32:g:LkYAAOSwxvFfF34S
  14. Thanks Mildred. From the above link to D&H, is this: https://online.anyflip.com/argx/vmaq/mobile/index.html#p=1 an online version. Not quite as nice as holding a real magazine, but you do get to source the info in the 1st Edition for free!
  15. This mornings program had a piece (about 18mins in) on pregnancy and coffee and its misreporting. https://www.bbc.co.uk/programmes/m000mr42
  16. That largely depends on how much coffee you are roasting. I also have a memory that davecuk mentioned something about an increase is residues if the CD was not open all the time??????? I am sure there is something in the forum threads. I do 5/7kg every 2 weeks. I clean the fan every 6 months -----and it probably could be done more often!
  17. Ps. Fuse should be obtainable from https://www.theespressoshop.co.uk/en/La-Pavoni-Lever-Safety-Thermostat-127C---436040/m-2244.aspx
  18. I had this same problem, but different models may have different situations under the bar fuse. Disconnect from mains. Remove old bar fuse. If you have a circular cavity the new reset fuse nearly goes in. I reemed mine out with a Dremmel type tool and a sanding barrel. This had a sort of rubber barrel with a screw end that you can fit new/different grade emery tubes over---ask if you need pic! There should be a thread (started by me) with pics of the job. I then used Araldite to glue the new fuse into the enlarged recess. Plan B was to use the old fuse retaining screw and modify the new fuse mount.
  19. Carnauba wax is used to coat coffee beans intended for direct consumption, ie chocolate covered. If it was such, I would think the roasting process would remove the wax along with the chaff? Not the definitive answer, but I have never heard of beans destined for roasting that have been coated with Carnauba wax.
  20. Using info from the Grauniad link, this coffee made USD 185.10/lb at auction. SCA 90.5 COE 91.04
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