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JackH
12/14/2019 4:07 AM
I read somewhere that higher elevations have faster roast time and require somewhat lower temperatures. air is thin and has less Oxygen

allenb
12/14/2019 12:44 AM
Yes, 1st off, you must use only Panama Esmeralda Geisha beans and be sure to only roast on Saturdays. Actually, this isn't completely true. Please post in all about roasters forum. Thx!

wjohndon4566
12/13/2019 10:36 AM
I’m at 9,000 feet elevation, is there any special adjustments that need to be made to roast using an SR 540 at this elevation?

snwcmpr
12/07/2019 9:29 AM
roar

snwcmpr
11/27/2019 11:44 AM
greenman

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Descale it NOW!
seedlings
Waited too long to descale, and I've bee without 'spro for about a month. Today was the first "free day" I've had in a while, so I disassembled the grouphead solenoids to find the springs completely jammed with what looks like butter brickle concrete.

I'm out of the citric acid I'd been using to backflush every now and then, so I'd been just backflushing with water... that's not good enough!

Also we don't have a water softener, so I'm paying the price for breaking every rule in the book. Everything is soaking in lemon juice... and I wait.

CHAD
seedlings attached the following image:
13descalebadder.jpg

Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
DavidG
CHAD,

My folks always used straight white vinegar (acetic acid) to de-scale. Thus, I've used vinegar as a coffee machine cleaner and de-scaler with great results. Is there a downside to acetic acid (other than the odor?). Are there reasons to be cautious?

Do others have confidence in one or the other? Or, concerns?

David
 
seedlings
I've read that citric acid is stronger than acetic acid, and I needed strength. Sometime soon I need to install a filter and softener.

Last night I had my first espresso in a month or so... been missing it!!!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Koffee Kosmo
Chad use a proper de-scaler detergent
Although citric acid is good it tends to dislodge scale in sheets, this in turn may cause other problems in small pipework ect

It really does not cost a fortune to get the proper espresso machine de-scaler

Good luck mate as there is a bit of work ahead of you

KK
I home roast and I like it
Blog - http://koffeekosm...gspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
seedlings
What cleaner do you recommend, KK? Seems citric acid is generally preferred at home-barista.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
Koffee Kosmo
I use the Italian made Puly brand for back flushing

Commercial machines like yours should be descaled with Calcinet a commercial heavy duty descaler also made by Puly Caff.

In Australia we also have a brand & excellent product called Cafetto
http://www.cafett...feprod.htm

and it is available in the US see details below

United States
Call 785 842 4283
Email cafetto

US Central States
Espresso Smith
Full Cafetto Line
1925 South Rosemary Street
Denver, CO 80231
ph 720 280 1367
fax 303 690 9666

www.espressosmith...

KK
I home roast and I like it
Blog - http://koffeekosm...gspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
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