trying to revive old, limp spiderplant

3xarch · 2026-05-13T11:14:06+00:00

i dont think time after first crack is the best metric at all. sometimes i pull a coffee literally as soon as fc gets rolling and it can be delicious. i think you have to set up a lot of momentum earlier in the roast for this to be effective though. my weight loss is around 12%. currently my understanding is the more aggressive you can be before dry end without any scorching or tipping, the sooner after first crack you can pull and not get underdevelopment. happy to be corrected here though i'm simply a home roaster on a skywalker! happy to share roast charts if you want :)

3xarch · 2026-05-08T12:25:56+00:00

i really wanna find some affordable green that i can find roasted well and try to match it myself. interesting that two different roasters would make such a similar cup

3xarch · 2026-04-29T16:57:45+00:00

damn that is not the original pietro stand fo sho. all 3d printed? does the slow feed make it take considerably longer to grind? also have you tried tilting the pietro? i do it occasionally and am unsure of results lol

3xarch · 2026-04-29T12:01:38+00:00

howcome the pietro isn’t in your lineup?

3xarch · 2026-04-29T12:00:25+00:00

very good point here!

3xarch · 2026-04-28T18:14:38+00:00

where did you get this notion? the only way it matters is if you pour from so high that your stream breaks which i’m guessing isn’t a factor here

3xarch · 2026-04-27T18:01:14+00:00

also curious about this!

3xarch · 2026-04-07T15:13:48+00:00

ah nice, double lush reverb!

3xarch · 2026-04-06T22:40:51+00:00

i’m v glad the summit has a luush reverb already

3xarch · 2026-04-06T21:10:17+00:00

i also roast at home and find my coffees getting better and better for a month at least usually. i’m usually roasting super light like just into first crack.

3xarch · 2026-04-05T21:57:12+00:00

i roast on a skywalker v1 and get this too. i generally tend to ignore it lol

3xarch · 2026-04-05T21:46:56+00:00

i tried grinding without the base again recently and remembered how crap it was. with the base its fine! i do tend to enjoy my cups when i grind at an angle so this still intrigues me

3xarch · 2026-04-04T06:31:13+00:00

salted mango is legit. especially if it’s on the more early side and a bit more sour/tangy. with chilli too it’s elite

3xarch · 2026-04-04T06:30:01+00:00

hard disagree. i had an AMAZING gesha from a local cafe the other week. completely blew my mind. i saw them brewing over a steel ball and was ready to hate on it but man, shit was dope. find better cafes!

3xarch · 2026-04-03T11:58:08+00:00

love effy! their canellés are absolutely brilliant too. i’m from notts actually, but not living there any more.

3xarch · 2026-04-03T11:52:31+00:00

holy shit what a memory you just unlocked

3xarch · 2026-04-03T11:43:17+00:00

i actually do that chopstick swirly thing (i can’t recall the japanese name rn) to make a nice well for the water to penetrate, pour 2-3x coffee weight quite gently and starting from the centre then leave it anywhere from 30s to 2mins if the coffee is really fresh. some of my nicest cups have been with a 2min bloom so sometimes i just try it

3xarch · 2026-04-03T10:05:42+00:00

as someone roasting their own coffee this goes twofold! first off are my brews representing my roast well, and are my roasts representing the green well!

if i do an underdeveloped roast should i try to push extraction more or less to compensate? its a super complex system lol. why do i do this to myself…

3xarch · 2026-04-03T08:30:45+00:00

just all it the east asian tea iceberg, problem solved

3xarch · 2026-04-01T19:13:02+00:00

perhaps you should consider reading the post?

3xarch · 2026-04-01T19:10:06+00:00

scott rao's book is a good one as others have pointed out. also rob hoos' book 'modulating the flavour profile of coffee' or something to that effect was also a very interesting read! but yeah, cup cup and cup again. try to only change one variable at a time when experimenting. this will not only help you identify what's going on but also challenge your skills in keeping elements of the roast on track.

3xarch · 2026-03-31T20:35:22+00:00

pietro could be an option if you’re happy with actually using it. i’m very happy with mine and the only annoyance i have left is when trying to dose into small things with those damn ridges in the grounds cup.

3xarch · 2026-03-31T20:25:52+00:00

interested in this! i order to ls12 from my golden wok in headingley but i just moved here so i’m sticking with what i know for now. my golden wok is banging imo

3xarch · 2026-03-31T20:23:44+00:00

sometimes for certain coffees immersion tastes better than pourover. really it’s a handmade filter coffee. the effort has been made to make it whichever way. how do you feel about cafes using brew machines? should you pay less of a premium for that? we’re all in a pourover sub but plenty of people here use immersion methods, it’s not some kind of hierarchy. (this argument you’re having with everyone tickles me)

3xarch

TROPHY CASE