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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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How to brew coffee without screwing it up
allenb
I'm posting a nice article covering tips for optimal brewing of your coffee. It's good for all of us to revisit the basics and not so basics in brewing coffee as we can sometimes get into a rut with a particular brewing method or technique and not realize we may be terribly limiting our ability to fully experience the full potential in our roasts.

I can particularly relate to comments made near the end of the article where they describe the best coffee as being able to have clarity and transparency. In all the years I've sampled coffees in some of the best coffee establishments and roasting shops, I've found 2 or 3 that could consistently nail the perfect 3 dimensional, transparent coffee with razor sharp clarity while still maintaining sweetness. I've gotten close to that on a few occasions only but more typically I hit something between very good and good.

https://baristahu...-taste-it/
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
a1970gto
Good article! You call it basics, but I feel it’s where I’m at. So just stay at the basics, practice the fundamentals? When/where do you move on, or don’t move on?
 
allenb
a1970gto wrote:

Good article! You call it basics, but I feel it’s where I’m at. So just stay at the basics, practice the fundamentals? When/where do you move on, or don’t move on?


I think it's good for all of us to revisit the basics which to me is brewing coffee while paying attention to best practices and having a thorough understanding of what can cause bad results. In many instances, someone will mimic what they saw a coffee establishment do that produced very good results for them but has a hard time repeating the results at home and they just keep trying the same method with improper brewing temps or steep times and believe the problem is their roasting and not the method/procedure the shop was using. Unless someone goes back to the basics and is grounded in best practices, they have a hard time knowing what to try next to improve results.

As far as where to move on to? My suggestion to anyone who is bound by a certain routine and rarely strays from it, is to break out of their comfort zone and try different grind sizes, temperatures and steep times and note the outcomes plus explore what brewing devices they haven't tried yet and give them a shot.
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
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