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About caffeinegeek

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  1. UK mains voltage has been 230 Volt for a while now and older 240 volt appliances with heaters will be running lower on power output even lower if you are on a long supply line in the sticks? My old bread toaster now struggles to toast bread and the elements hardly glow producing infra red. It's the same problem with older electric oven grills unless they are the 230V red quartz type. I roast with a modified toaster oven fitted with additional heaters normally running from a PID controller with a max output of 1.2kW, but I could go to 2.2kw. I've had to program my own profiles because the
  2. Hi, I thought I would start this discussion after doing some home roasting. Doing my own roasting I've discovered the roasted weight can drop by about 20% and ocassionally I've had a disaster with an over roast when going for darker. I started thinking: I've tried some of the ready roasted brands in 1Kg bags including those from Costco (Kirkland brand) and been pleased with the good taste, crema produced and consistent grind. If I want to continue with home roasting I can only justify doing it if I can buy bulk green beans 5-10kg and take advantage of the longer storage time for a green b
  3. https://coffeeforums.co.uk/topic/48292-when-a-diy-roast-goes-wrong/ I think you could be creating a B*omb! I can never understand why people want to set fire to decent whisky,brandy or bourbon. IMHO If I wanted the flavor I would pour it into the shot? Think of alcoholic spirit drinks as gasolene, would you want it inside a roasting oven? If you wanted to dunk roasted beans in an alcoholic drink after they had cooled from the roaster, that might be different, but I think the outer roast on a bean would make it too hard for alcohol to get through and there's always a second
  4. Thanks for the tips on crack. I'm looking at what mods I can do to the roaster. At the moment I'm more confident looking visually at the roast and listening for cracks than just relying on PID automation. I'd built in manual overide for heating and fan cooling (which failed on this event) and using manual intervention to control near the crack point has so far given the best results. The issue I've not seen much discussion on is most PID controllers including those with ramp programming are only single channel. Some make misleadingly claims they are more than this by using relay alarm outputs,
  5. I'm happy to share my bad experiences as well as good to help others. I modified a toaster oven for home roasting. I uprated heater elements, fitted a barbecue spit spindle and motor and mesh peanut roasting drum. The heaters are PID controlled with programmable ramp sequences. I kept all the original front panel controls and over heat protection. Finally, I fitted a huge fan on the rear panel. The fan is the type used for domestic gas boilers and moves a LOT of air. I started off test roasting cheap Santos beans at around 150gm per load then upped the load to 250gm. The oven fan exh
  6. I was surprised nobody mentioned Pannarello? I discovered this is the design of the Delonghi frother I tried with a stainless 6-10mm DIY thread adapter I made from stainless using taps, dies and tube. An expert in fluid mechanics could explain why this design is so good at producing micro foam easily from small milk volumes every time? In fact, you can create microfoam like a soufle which stays in the cup for 10 minutes +. The trick with Pannarello tips is drawing air down the outer sleeve. Not only does this introduce air without any special angles, technique or milk rolling, but the ai
  7. Hi all, can somebody tell me what is the outside diameter size (mm) of the steam tube on a Gaggia Classic? Thanks
  8. Thanks, I can try that. I agree it may be possible to find a technique and work fast, so I'm prepared to take longer then move up to more holes if I want faster steaming? I'll try blocking up a hole, but this will change the steam distribution as both holes are offset from the tip centre. With the single hole tip resting at the popular angle on the jugs pour lip, then moved to the side I'm getting a good swirl action in the milk without the ultra rapid fast temperature rise. I've been working on the principle that if I can produce plenty of good quality micro foam, I won't have a problem pro
  9. So now I believe this problem arises using a commercial machine which is more suited to high volume coffee turnover in a busy shop? The volume of milk being frothed or steamed with microfoam will be a lot more than the single cup volumes I'm starting with. My Fracino Contempo 1E has a large 7 litre copper boiler, therefore plenty of steam volume maintained at the optimum 1 bar pressure. With their standard 4 hole steam tip and milk volumes around 125-150ml, the superheated steam volume and capacity to heat a small amount of liquid is huge.150ml of milk at 7 deg.C can reach 70 deg.C in less t
  10. With the stock 4 hole tip it takes about 12-15 seconds for the milk to go from 7-70 deg.C steaming at 1 bar. I think I might be getting somewhere because I'm sure now my technique is fighting the huge amout of steam coming out and the fast temperature rise. Somewhere around 60 deg.C I start to get the large bubbles and after that large bubbles just keep coming. This morning a Breville steam tip arrived. It's the one with the plastic push up and down sleeve to select hot milk or cappucino. It's short stubby 'L' shaped steam tube is 6mm OD whereas my Fracino is 10mm OD and 8mm ID. With some
  11. Regular supermarket fresh semi skimmed - Waitrose, Sainsbury - they all give me the same results. But I'll give the Cravendale full fat a try if they are using better cows.
  12. Thanks for the 'tips' (pun!), I've watched several videos but they don't tell you what to do when you don't get the same result at the end? My milk volume is 100ml which added to a single shot fills my latte glasses. That small milk volume might explain why I'm generating bubbles and coarse foam at the surface? I don't see why there should be objections to using a wine cooler? Mine is compressor driven with tight control of temperature, adjustable down to 4 deg.C, has a smaller space without the door always being opened for access to food and now we drink more coffee than wine.
  13. Thanks, I've made a small step in progress: I do use a thermometer and aim for 65 deg. C & no more than 70C. I changed the steam wand tip from 4 hole to 2 hole. Most fridges of the Eco kind like ours set their fridges to 10 deg.C when the Eco button is pressed which is a trap for the unwary! I could drop the fridge temperature but the wine cooler will do 5 deg. C which is a smaller space and doesn't get the same frequent use as the kitchen fridge. The problem as I see it now is my milk volume is too small for single cups causing the milk to heat up and aerate too quickly due to
  14. Thanks, that ties up when I said frothing 2 cup volumes seems better. But if you want just one cup of coffee, do you froth more milk and throw milk away? I suspect the best milk froth occurs when the milk is coldest and my small milk volume heats up too quickly? I think I will try some milk in my wine cooler which is at about 7 deg C and a lower temperature than the fridge. When I do the hand hold temperature check I find my coffee seems too cool? Perhaps that is how it should be compared to boiling water over instant. I was in Italy last year during Winter and the first Latte I had seemed too
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