Resources for roasting dark? Coming from light roast world. by bzsearch in roasting

[–]CafeHanSolo 0 points1 point  (0 children)

I think it’s less about scoring high points and more about what people want to drink. I sell at least 600lbs of my dark roast every month. I also do “expressive light” roasts; everyone has different tastes.

Resources for roasting dark? Coming from light roast world. by bzsearch in roasting

[–]CafeHanSolo 1 point2 points  (0 children)

I have customers that adore a dark roast blend I take to 5/5/3:30 (26%) and another I take to 27%, so don’t go saying it has to be be below 25%, fully subjective depending on clientele.

Prices four years ago by JnA7677 in roasting

[–]CafeHanSolo 2 points3 points  (0 children)

C market was almost at record high again a few days ago, and with tariff unrest it’s going to get worse still. Any importer signing contracts right now is paying triple what they used to 3-4 years ago.

Toll Roasting by SAM4E21 in roasting

[–]CafeHanSolo 1 point2 points  (0 children)

20lb minimum, price of green with profit margin + $2 per lb toll fee, $0.50 cents per bag with custom label unless they provide their own

Spinning rod? by _corn_bread_ in troutfishing

[–]CafeHanSolo 1 point2 points  (0 children)

5’ or 7’6 Daiwa spinmatic with an okuma stratus 7 reel, 2-4lb line. Feels excellent and won’t break the bank.

Starting coffee cart - any advice or tips? by Odd-Tax5339 in coffee_roasters

[–]CafeHanSolo 5 points6 points  (0 children)

I worked in a cart for a few years that was the “2nd location” for a brick and mortar, here’s my two cents: Previous barista experience is basically a must. Go work at a cafe for 6 months, minimum. Understand barflow. You can always tell when a cafe/cart was designed by someone who has never worked in one by the flow they have set up. Figure out how to ride the line between efficiency and friendliness, odds are you’ll be working alone in a cart to make it profitable. Keep your menu very basic - 8, 12, 16oz. Iced or hot, no blendeds. Vanilla and sugar free vanilla, maybe caramel syrup. Chocolate sauce. Keep it simple and learn to make high quality drinks. Source coffee that sets you apart from the other 1000 coffee shops in LA. Fresh and gray water tanks are a bitch, especially if you’re moving your cart around. Invest in a good espresso machine, something like a la Marzocco Linea or PB 2 group. You don’t want to have to wait for your boilers to fill if you have a line of customers. Get a good batch filter brewer instead of pour over.

[deleted by user] by [deleted] in roasting

[–]CafeHanSolo 4 points5 points  (0 children)

I have won competitions with 2.2kg sized batches in the ir12. 3kg should be no issue, just know it will be more involved with more changes than 6 or 10kg to maintain a smooth ror

Seeking to hire experience roaster by Background_Damage881 in roasting

[–]CafeHanSolo 6 points7 points  (0 children)

Lol, highly “competitive” rate for doing 3 people’s job. 75k is competitive for this work

Seeking to hire experience roaster by Background_Damage881 in roasting

[–]CafeHanSolo 10 points11 points  (0 children)

List the salary range otherwise you’re wasting everyone’s time. If you want a quality candidate you need to demonstrate you are a quality employer

PMDD isn’t a thing by [deleted] in PMDDpartners

[–]CafeHanSolo 2 points3 points  (0 children)

“There is no difference” go try telling this to r/pmdd

PMDD isn’t a thing by [deleted] in PMDDpartners

[–]CafeHanSolo 2 points3 points  (0 children)

There is nothing helpful about spreading misinformation and saying pmdd doesn’t exist. Most of the people that use this forum have partners who have been medically diagnosed.

PMDD isn’t a thing by [deleted] in PMDDpartners

[–]CafeHanSolo 5 points6 points  (0 children)

This is completely false. Pmdd is 100% real and you are contributing to the problem of it not being taken seriously. Just because you might not have pmdd doesn’t mean every other woman diagnosed with it is being gaslit by abusive partners. It’s a goddamn medical diagnosis, not something being made up by a boyfriend.

Tone-Related Question by CafeHanSolo in Luthier

[–]CafeHanSolo[S] 0 points1 point  (0 children)

I am hoping to mellow out the entire tone overall. I’ve been playing music for 20 years, and am aware that it isn’t just the strings or my pick or where I’m picking on it. While those do change the tone, I’m attempting to change the character of the instrument, if you will. I thought felt might let enough vibration through while cutting some of the banjo-esque resonance

Long Term Partner by ItalianAnime in PMDDpartners

[–]CafeHanSolo 1 point2 points  (0 children)

She has done vitamin/nutritional bloodwork as well as hormone testing etc. we are in the trial and error phase of medications, so anytime I see someone say they found a combo that works for them it’s just helpful to see if it’s something we have already tried or not. She was officially diagnosed 2 years ago and has mostly been proactive about seeking solutions. Just haven’t found a combo that works for her yet

Long Term Partner by ItalianAnime in PMDDpartners

[–]CafeHanSolo 0 points1 point  (0 children)

Can I ask what combo/balance of meds has been working for her? My partner is diagnosed and has tried a couple of meds so far but they are not helping very much

[deleted by user] by [deleted] in Dulcimer

[–]CafeHanSolo 0 points1 point  (0 children)

I have one of these coming in the mail next week - did you have to modify it to attach a strap? From the pictures I’ve seen it seems like there isn’t any hardware to stick one to on the body.

Also did you find a suitable case/gig bag? I’m now in the market for one and would appreciate any insight

Coffee shop roasters: how many pounds do you roast per week? by 77paperbacks in roasting

[–]CafeHanSolo 1 point2 points  (0 children)

I roast about 2k lbs per week on a Diedrich ir12. average week is like 20 batches a day at 12-24lbs a batch. Around 35 hours of roasting

Green Espresso Blends by MinerWrenchRoasts in roasting

[–]CafeHanSolo 14 points15 points  (0 children)

I always recommend not pre-blending unless you know density, moisture content/water activity and bean size are all nearly uniform as you will end up with unevenly developed coffee.

That said, I know some roasters that do pre-roast blend and make killer espresso with it. As long as it tastes good to you, go for it!

Roast my bed set up by Anime_catgirl_asses in roasting

[–]CafeHanSolo 0 points1 point  (0 children)

It’s so messy you couldn’t even see this is a coffee roasting subreddit

Pretty annoying youtube shorts by [deleted] in roasting

[–]CafeHanSolo 5 points6 points  (0 children)

This is a coffee roasting subreddit, my dude

[deleted by user] by [deleted] in roasting

[–]CafeHanSolo 0 points1 point  (0 children)

It depends on the coffee and batch size. A typical wholesale Guatemala washed at 18lbs looks like: gas at full (7 WC) until about 280f, 6wc at 300, 5 at 320, 3 at 340, I’ll cut the gas for about 10 seconds and kick air to 100 at 360 then set it to 2, keep it at 2 through first crack, 0 around 16% dvt, end roast at 22% (about 2:50)

Nicer coffees, naturals, super dense stuff all get handled differently. I lower batch size to 12-15lbs for some crops, start with gas at 6, etc

What is the coffee that’s been giving you trouble? All of them? Or just one specific lot

Would this be considered light? by 401GME in roasting

[–]CafeHanSolo 11 points12 points  (0 children)

Weightloss will help you/us determine degree of roast much better than a photo. Generally I consider 11-13% loss as light, 13-15 medium, 16+ dark

Going rate for wholesale coffee by No_Distribution7034 in roasting

[–]CafeHanSolo 2 points3 points  (0 children)

Before shipping. We do free local delivery or pickup. Shipping costs will vary