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Found 10 results

  1. And........... It was a bit of an anticlimax really I was expecting more But, throw some beans in.. watch, listen, empty them out (even the timer/ thermometer / scales was unnecessary)
  2. For manual roasting (no temperature probe) at what point do you time 1st crack. Is the very first crack? I observe that typically I get an isolated first crack then 10/15 secs later a more concentrated set of cracks which can go on for a minute or so. So, if i want to roast to say 1st crack + 2min at what point would you start the timer? I go for light roasts and find that the timing is critical and seems to work best at very first crack + 2 mins. If I go much longer I tend to get much more even coloured roasts but lose the fruit somewhat. Wondered what others do?
  3. This is certainly the year of the roaster, just can't decide on which, today i see the soon to be Dutch Giesen on facebook cap 50gm-200gm any colour, clean lines, looks very smart looking, with max at 200gm is fine for me as i do like roasting.
  4. Hi Everyone just a message to say I am loving this forum. so much information and helpful people. Are there any small roasting companies on here that I could pick their brains for information?
  5. A short series of 8 videos that may be of interest. Nice, clear explanatory style imo. https://www.cafeimports.com/north-america/blog/roasting-concepts/
  6. Hi All, Need a bit of help here, I have been toying with the idea of self roasting beans or seeing if can get a roaster interested in roasting for me (fortunately work near a few specialist roasters in London). I have about 5kg of unroasted Arabica beans from Uganda as a gift from a friend but am not sure whether to take the leap to something like a gene cafe roaster which seems to be a good hobby roaster or get it done by someone who knows what they are doing? Does anyone know what kind of quantity would interest a micro roaster as well, I feel that it isnt going to be enough to batch roast? Thanks
  7. Hello, I got some El Salvador beans in a local cafe and roasted them with my IKAWA sample roaster. I prepare the roasted beans with a pour-over V60 system as I was told by the cafe staff that it is the proper way of enjoying this type of coffee beans. I also notice the El Salvador beans are smaller than most beans. I selected one of the profiles from IKAWA site, and the beans turned out to taste a bit more like a regular filter coffee. Nothing very extraordinary. Was wondering if anyone here is using a IKAWA roaster at home and tried roasting El Salvador beans, and could share their chosen profile or customized one themselves? Thank you,
  8. Hi home roasters, I may be able to get my hands on an all-in-one roaster and see how it performs. Could anyone give me a quick guide as to what should I be looking for, when assessing the quality of the roast, etc. a few sentences or search terms which I can use to search for articles and educate myself thanks. Also, if you have any questions about the machine (once/if I get to play with it) or you want me to check something about it, feel free to ask.
  9. We have around 1.5kg of our Rwandan Karengera beans left. Anyone want them to roast at home? There won't be a charge but maybe their new owner might want to make a small donation to the forum. If anyone wants them, just PM me an address and I'll get them in the post.
  10. Advice needed on Kenya AA roast profile, understand slow drying needed so I'm at, 5.30min=149c 9.00min=194c 12.15min=finish 210c beans look superb at medium roast but taste flat & dull after 5day rest are these beans best at light or dark roast and not in between.
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