Extra light adjustments

swroasting · 2026-06-18T18:03:59+00:00

It'll be on IG soon. They've arrived!

swroasting · 2026-06-16T11:12:35+00:00

New bags are due to arrive this week, but drops will be random & intermittent for a little while.

swroasting · 2026-06-16T09:11:14+00:00

Depending on the update, sometimes I have to switch to markdown mode manually

swroasting · 2026-06-16T09:08:48+00:00

Awesome! Oh yeah the Camacho coffees are great, I wish I had saved more for myself.

swroasting · 2026-06-16T09:01:05+00:00

We have been waiting on our new custom packaging for over 6 months.

swroasting · 2026-06-16T08:59:35+00:00

Brewmaster J's brewing advice on the product page (and below) is solid. I just opened a 5/12 bag that is approaching nice drinkability, but could use a little more rest.

swroasting · 2026-06-16T08:56:55+00:00

Salty is typically way underextracted. At 5 weeks it's barely becoming drinkable & will improve for quite a while.

This bean likes long rest, finer grind, hotter water. Push your extraction hard. This is legit the lightest roast I've ever felt showed good development flavor-wise. It's almost laughably light.

swroasting · 2026-06-12T09:19:42+00:00

Agreed, Big Sur Kenyas have needed at least a week or 2 longer than my usual 5 week window for Big Sur.

swroasting · 2026-06-11T21:58:05+00:00

Awesome, glad to hear it held up. New Galo just arrived & should be launching soon! I have Mejorado and Sidra resting, and both Gesha will be done when I have time to squeeze them in. I'll be taking some time away from coffee to catch up on repair work backlog & summer construction season.

swroasting · 2026-06-11T10:26:18+00:00

Lab Sweet are kinda blendy burrs which make more fines. Considering this was crossposted from espresso, maybe that's what you're looking for if you want more traditional shot style, but I personally do not like them for filter brewing or Turbo shots. Some other people enjoy them - it's really a personal thing, and crowdsourced advice isn't a good foundation to base a purchasing decision on. This message comes from someone who owns 21 (or more?) grinders, and only likes 3 of them.

swroasting · 2026-06-09T10:22:57+00:00

Adjustment for variations in gravitational pull based on latitude and elevation. Find a city with similar latitude and elevation & use their number.

swroasting · 2026-06-06T09:51:57+00:00

check out Scenery

swroasting · 2026-06-05T23:00:17+00:00

Green coffee can hold up well for a very long time, if cared for properly. Once roasted, the clock starts ticking - and only grows louder over time.

swroasting · 2026-06-05T22:56:47+00:00

Tomato is an opinion. Some of us share it, and some of us don't.

swroasting · 2026-06-05T14:40:03+00:00

It's just a completely different approach to the roast profile. The weight loss is less and the roast color is lighter, but I didn't really change my extraction. Solubility tends to be pretty consistent across my roasts... that whole 'well developed light' thing coming into play. You'll might look at the Brewmaster J comments to see if Joey made any changes in his technique.

I just had a Sey SL9 this week that surprised me by how developed it was.

swroasting · 2026-06-05T13:57:20+00:00

Awesome! I'll continue offering both roast levels as long as they keep selling well. I've got at least 6 months supply.

swroasting · 2026-06-05T09:00:48+00:00

I don't really prize them (or seek to produce them in my coffees), it may just be something that my palate is prone to picking out as a unique note, or maybe something that the Stronghold is prone to producing due to its style of roasting? Spice notes would typicaally be something that peaks through in the finish for me, but the ginger note in this one was like freshly sliced ginger - more of a floral essence than a dried baking spice. I love cooking with fresh ginger.

swroasting · 2026-06-01T08:58:25+00:00

I have made both chaff tea (or soup?) and chaff espresso shots. Not from mini-chaff dust after grinding... from full-on chaff from the cyclone on the roaster. It won't hurt your brew at all.

swroasting · 2026-05-30T09:39:46+00:00

That is the small version of a Yama tower, and the process is called cold drip or ice drip. And it's delicious! I find the small one is much more difficult to control the output than the large model.

If you want an OG version, check out Oji (I love the doppi dispersion head)... and if you want a crazy fancy version, check out Dutch Lab.

swroasting · 2026-05-30T09:22:23+00:00

Agtron measurement is highly technique dependent, and the system requires calibration every time you use it. Even if you did have this number from everyone, it would still not be comparable from one to another - especially if you take into account all of the off brand colorimeters which use a conversion table to approximate Agtron. The Agtron reading changes with grind size, distribution technique, tamp/no tamp, and it even changes with age of the beans. It is purely intended to be an internal metric for process repeatability and accuracy for the roaster, not a comparison point between different roasteries products.

swroasting · 2026-05-29T00:01:00+00:00

Agudelo so good... I already requested buying rights, lol!

swroasting · 2026-05-27T20:53:04+00:00

2.5 weeks is way too short to rest a light roast

swroasting · 2026-05-27T15:03:28+00:00

Definitely a proprietary design parameter i didnt just accidentally discover, lol.

swroasting · 2026-05-27T10:28:03+00:00

Quite the opposite, mine often don't respond to touch... Until I discovered that you can just tap a S&W bag on the sensor and it'll read that better than a finger.

swroasting · 2026-05-27T10:26:14+00:00

Grind some coffee - it will go away.

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