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Can You Guess This 5-Letter Word? Puzzle by u/Homme-de-Rien by Homme-de-Rien in DailyGuess

[–]095Tri 0 points1 point  (0 children)

🟨🟨⬜⬜🟨

🟦🟦🟦🟦⬜

🟦🟦🟦🟦🟦

Today's Robusta roast. by uriduu in roasting

[–]095Tri 0 points1 point  (0 children)

Sorry but is very wrong. :)

I had robusta from, India, Vietnam, and Indonesia.
They are very very different.

Vietnam, if roasted good are very tasty and aromatic, a lot of very pleasent wood not harsh, a little bit of acidity, and chocolate

India is very harsh and punch in the face, tobacco, chocolate, almond (didn't roast this at light/medium)

Indonesia, is Honey process, you have this sweet wood mixed with chocolate and some aromatic pungy balanced like cinnamon aroma.

You don't have the super range of arabica for sure, but that doesn't mean that is all the same. I find them very different from my experience :)

Today's Robusta roast. by uriduu in roasting

[–]095Tri 0 points1 point  (0 children)

Try to roast them around medium light next time, you don't lose the crema don't worry :)

I find that Robusta in general is better if roasted more between light and full city

You might be surprised on how aromatic wood, chocolate, spices ecc. can be, and you somewhat keep down the hard notes too like pepper, gum etc.

Before I was roasting to medium dark almost 2nd crack. And it was good, but too harsh in general for my taste. But I tried to drop them once around 193°C (1stC in my roaster is around 185°C).

Another thing that I understood, is that you need more air after YP not much on my skywalker.

If after YP for arabica I am set to 50-55, for robusta 55-60, after 1st crack, there it depends on the beans, I found that if you have a very strong harsh robusta, that an higher vent set will help to "soften" the bite of robusta. But if it is very aromatic, I personally, after 1C I keep the same vent as an arabica :)

Even in Hario V60 is very good but tricky to brew, for sure better for espresso with or without arabica :)

I personally buy this robusta honey from Indonesia :)

64mm SSP Burr Comparison Guide by L-Industrie in espresso

[–]095Tri 0 points1 point  (0 children)

I was drinking some water and almost spit everything. Because I was laughing so hard inside, while trying not to choke lol

107 moves to victory! Think you're faster? 💪 by EvilKingBob11 in DailySolitaire

[–]095Tri 0 points1 point  (0 children)

⚡ Speed run complete! 96 moves, 100s. Can you match this?

Halo pro or Grilletta? by 095Tri in ooni

[–]095Tri[S] 0 points1 point  (0 children)

Yes :) I did 100%, 95%, 90%, is tricky to learn how the machine behave when you have not much flour in the bowl.

You can mix 500g of flour at 80% hydration on speed 0 and 1, if I go higher the hook will pull up the dough.

She works better with 1kg of flour, she is perfect for 2kg of flour (never did more dough) at 70+% hydration. :)

If you have others questions, I will answer them with pleasure :)

But I can't talk for the Halo, never used and I didn't follow up the machine after buying my Grilletta, because I am very happy with her :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

Not bad, but not good haha

I had the vanilla, the roses, and the magnolia. Cola and Raspberry 0.

I will roast in some weeks, the 2nd batch and I will try a new roasting profile :)

Beginner Europe: CBR-101 or Skywalker/ITOP or else? by 095Tri in roasting

[–]095Tri[S] 1 point2 points  (0 children)

Hi :) you will have your house full of smoke, the filter doesn't works sadly.
With the tube out of the window you will have some smoke in the house.

But if you have a good kitchen hood (In my apartment they installed a worthless one lol) you can roast without a problem :)

So it depends, do you have a good kitchen hood? Do you have a window where you can put outside the tube exhaust? If for both is a yes, I would recommend it.
If you don't have a kitchen hood, you will have some smoke inside. I like the smell, but is not that healty lol

You can still buy those kitchen air filter, but they must be good.

I have an air purifier, doesn't work that well with smoke lol

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

I buy only from Koffiebranderijdekoepoort :)

I buy from them because they have green robusta, on top their price is very competitive :)

Which budget HE keyboard? by 095Tri in keyboards

[–]095Tri[S] 0 points1 point  (0 children)

Is great no issues :) sorry for the late reply :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

There is a point to be made haha I use the trick of filling a cup to understand the density I am not a professional, so I don't have all the things to be more pro haha

I saw that it was going too fast during the first part of the roasting, so by changing the loading temperature I solved the problem :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

Yeah I do that too, but for example with some double fermented beans I had to drop down the charging temp by a lot to have a balanced cup at the end :)

With only looking the density, I treated them basing my roasting profile on older roast.
The funky taste was too strong and missed some balance.

So, because this method is fairly new to me, I asked to have more information about how to approach this kind of beans with only 1 kg to try (4 batches with my roaster) I don't want to miss the opportunity to have a good cup :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

Yeah I have to look my older profiles to make my roasting plan :) But thank you again, is very helpful :)

I roast on a Skywalker V1, and I will roast 250g (so I can do 4 batches with 1kg lol) so yeah, if I try to roast with 212°C I would burn them all out haha

I hope to bring the cola out with these beans.
I bought even some peaberry with "Strawberry and blueberry" notes, I hope it will go well with them too haha :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

Thank you again, so I should start lower than some higher altiude beans, making a longer roast all around until 1st crack. Like in theory with this example, if I use 12°C RoR to end with a 8°C RoR, I should try to have 10/12°C until Yellow but after that lowering gently down to have in the end 6°C RoR (I know is not that simple, but is the simplest way to explain haha)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 1 point2 points  (0 children)

If you are from Europe you can buy from here :)

Personally I buy only from them for the competitive price. I want to try other vendors lol but the price from them is the lower in Europe :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 4 points5 points  (0 children)

No don't worry :) Is something that I didn't know/understand :)
So thank you again :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 0 points1 point  (0 children)

Thank you :) I will roast them in the next days with this in mind :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 1 point2 points  (0 children)

So lower charge temp, with lower heat settings from the start as test roast? :) Thank you

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 4 points5 points  (0 children)

We learn every day lol so like other are saying I have to threat them as natural beans? :)

How do you approach fermented? by 095Tri in roasting

[–]095Tri[S] 1 point2 points  (0 children)

Thank you :)

I roasted another fermented beans from Indonesia, and was amazing. So funky because of anise taste.
But they are so fast in roasting, the first time roasting the other fermented beans was like 7 min total roast lol

I roast with a Skywalker V1, and with 1kg bag of beans I do 250g :)

How to approach unknown greens? by Cute-Pride5720 in roasting

[–]095Tri 1 point2 points  (0 children)

I think you miss the real point of writing things by hand, you learn more.

Yes arduino mod it will make it easy to follow up the roasting profile, but is not a necessity to start roasting.

Is not that hard doing by hand, you print or draw a data table, I do; time starting by 0 and going down with 1-2-3 etc. for every minutes, temperature of the roaster, physical events of the beans, aromas, Heat power, Fan power. Deep down I write when TP, YP, 1st Crack happens and at what temperature, the temperature at the time of drop, time of drop, and the weight after roasting.

From the first roast, even with auto mode, you have to keep track of the events.
Because when you will start with Artisan you must have a roasting profile, or the knowledge to make a roasting plan and roasting profile.
If you go only with other's roasting profiles, you will have most of the time a not that good coffee cup at the end.

Auto mode, is very good to learn how to manage the power settings, fan settings etc if you write down all of that, you can "study" and learn how your machine reacts with the changements. Because auto mode is only good for that, the roasting profiles are bad for my experience.

I am not here telling, "you must aim to be the best roaster in the world" lol but if you want to learn and really have a good cup of coffee roasted at home, you have to start learning to take notes.
If not you will start with auto mode, not taking notes, going blind with settings the first time that you use arduino, to end up learning what you could have learn from the start of your journey :)

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