Recently we’ve been talking about replacing the temperature probe on the roaster. The discussion came up about probe placement, and where would be best. Our UG-15 is something of a difficult roaster in this respect, because the fins on the drum pass very close to the front wall meaning you can’t get a probe very deep.
John, a constant source of good ideas, came up with a plan. We could take the front door of the roaster off, replace it with perspex, throw some coffee in and see where the bean mass was most easily measured. Read More →
I’m a little conflicted when it comes to the idea of tradition. I firmly believe that an understanding of the past, especially its mistakes, is crucial to understanding the present and composing a reasonable guess at the future. A lot of coffee’s past is covered with the blanket of tradition, but I think we often …
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I am sure many people have seen this but in case I thought I’d repost it. Outstanding work! More info here.
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I was at Tea Smith yesterday and I was very much enjoying the tea I was drinking, and the owner remarked that they were his favourite cups to drink from. “The lip” he said, “disappears!”
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I read quite a lot of blogs. Actually that is probably a half truth. I subscribe to a huge number of blogs and often skip through postings that don’t immediately grab me. This one I read, and it lead me to this post. I’m sure it is no leap to see where I am going …
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This post is a result of the rather excellent post on Chemically Imbalanced. I’m grateful to Ben at CI for consistently writing such good stuff, even if it takes three goes to understand every sentence. His latest post is great. It raises, to me, a few rather uncomfortable thoughts and ideas so I thought I’d …
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I’m posting this (with consent of the other conversants) in an effort to kickstart some more open discussion about roasting. Right now there is very little out there when it comes to roasting speciality coffee. I am aware that most of the studies quoted below were probably done on C-grade coffees. I hope we can …
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