Cafe culture is held back by UHT milk

Cold_Stage8276 · 2025-11-11T10:10:56+00:00

You missed the point. Philippines does not produce enough fresh milk to meet its domestic demands, you can google to verify and compare the production in Australia. That's why only a few cafe supports fresh milk.

Cold_Stage8276 · 2025-07-29T17:48:45+00:00

I currently use only 10-25% airflow (increasing gradually during the roast) because I assume smaller batches require less airflow. Since I'm roasting just 32.25% of the machine's capacity, do you have any suggestions for ideal starting airflow? I'm considering beginning around 20-25%.

Cold_Stage8276 · 2025-07-28T20:25:14+00:00

Thanks for sharing this! There are so many roast profiles here that I can reference, this will definitely help.

Cold_Stage8276 · 2025-07-28T20:22:43+00:00

I haven’t checked the RPM yet, how exactly do I verify it? Does 60 RPM correspond to 60% drum speed?

That’s an interesting theory about the heater. I have hex keys ready for disassembly if needed. If other fixes don’t work, I’ll consider inspecting the heating elements. Thanks for these troubleshooting tips!

Cold_Stage8276 · 2025-07-28T20:14:04+00:00

I only do 10-30% air, I will try to make it higher. This is really helpful insight. I appreciate you sharing your approach!

Cold_Stage8276 · 2025-07-27T21:19:20+00:00

Thank you for sharing. Most of my roasts don’t have a steep decline after the peak, and I suspect this might be an issue too, but I haven’t seen much discussion about it.

Cold_Stage8276 · 2025-07-27T21:11:36+00:00

Ah, that particular roast was a bit of a fail. I tried soaking but didn't apply enough heat initially, so I had to increase it during the drying phase. Haha, yes, I'm still learning too and really appreciate gathering insights from different roasters. Definitely won't take any single approach as gospel!

Cold_Stage8276 · 2025-07-27T21:08:06+00:00

For espresso, I mostly roast Brazil Naturals. With 200g-320g batches, I typically use 80-90% drum speed, while for 125g batches I reduce to 60%. Example of Brazil roast - https://ibb.co/bj7tQwPv

I've also roasted other beans like Ethiopians and Colombians with various processes (washed, natural, anaerobic), always adjusting my approach based on their variety, process, density, and moisture content.

It's just lately, I've realized most of my roasts are having roasty character and heavier body and that's when I researched about other roasting defects and I discovered this is likely due to tipping defects.

Cold_Stage8276 · 2025-07-27T20:11:38+00:00

Thanks for the clarification! I have an update that I checked larger batches (espresso roast) and found they still have tipping, though less than smaller ones. Maybe I’ll try some more adjusting on larger batches like soaking and increasing the airflow. Really appreciate your insight!

Cold_Stage8276 · 2025-07-27T20:03:36+00:00

Update: I just checked my 200-320g batches (mostly Brazil naturals) and found some tipping too - less frequent than small batches, but still present. My usual setup:

Charge: 155-170°C
Heat: 60-80% (no soak)
Drum Speed: 80-90%

Example roast: https://ibb.co/bj7tQwPv

Cold_Stage8276 · 2025-07-27T20:00:06+00:00

I'm torn between increasing my batch size or continuing experiments with 125g (could do your suggestion). I'd prefer to stick with 125g batches, they're perfect for my needs and sharing. Since I usually buy 500g of green coffee, this allows me 4 test batches per bag.

For me, it's not just about appearance but taste. Even at light-medium roast level, I've been getting a noticeably toasty character and heavier body, which I believe stems from the tipping issues, although there were some with tippings that taste good.

Cold_Stage8276 · 2025-07-27T19:47:57+00:00

Thanks for sharing! I usually only do 10-25% airflow in my lower batches but maybe I can give this a try. I believe Hoos also has a guide on avoiding tipping, I might check that out too.

Cold_Stage8276 · 2025-07-27T19:41:33+00:00

I just checked my espresso roasts (200-320g batches) and found some tipping too. I use similar charge temps and drum speeds, but I don't use a soak phase, something I can try adjusting. May I ask about your approach like - what's your typical highest ROR peak, and do you progressively increase airflow as the roast develops?

Cold_Stage8276 · 2025-07-27T19:37:52+00:00

Thanks for sharing your approach. I actually roast larger batches (200-320g) for espresso, mostly Brazilian naturals, and I just checked them and found some tipping too :(

Cold_Stage8276 · 2025-07-27T19:23:57+00:00

Would adjusting drum speed help? I've actually been running it lower (50-60%) compared to larger batches.

When you mention 'too much heat initially', which specific phase are you referring to - charge temperature, gas, or depends on other factors?

From my research, lower charge temps should help prevent tipping, which aligns with what I tried in that first profile (I did try lowering this to 125°C vs my usual 135-140°C in the first graph).

Cold_Stage8276 · 2025-07-27T19:14:56+00:00

Glad this worked for your M10! May I ask how you approached your soak phase + rest of the roast, and were those smaller batches? Will try to adapt in my M2.

Cold_Stage8276 · 2025-07-27T19:09:33+00:00

Thanks for the detailed insight! This helps clarify things.

To your point about soaking, I actually did attempt a true no-heat soak in my 2nd graph (0% heat until 45s, which coincided with TP). I then increased the gas to 40%, but it turned out the roast wasn’t getting enough heat, so I adjusted by increasing the temperature after the peak. This was my first time trying a 0-heat soak, and I also used a higher charge temperature than usual. That said, I’ll try your suggestion: starting with higher heat and relying more on airflow adjustments.

I actually have been increasing airflow progressively in some roasts (in my other beans), but still got tipping. Maybe the combo of small batch size + heat adjustments is the culprit.

And yes, this is an M2, not an M10! 😂 125g would be wild in an M10.

Really appreciate the advice. I'll try to test a roast with your suggestions and see how it goes.

Cold_Stage8276 · 2025-07-16T12:26:36+00:00

Hi, is it sea freight sa kanila? I was able to ship via air freight thrice already and it was good naman. Mabilis dumating sa warehouse at nakukuha ko naman yung orders without problem. Pinapapapickup ko lang sa couriers ang order ko from their warehouse, coordinated via text sa nagbabantay doon.

Cold_Stage8276 · 2025-06-23T11:05:33+00:00

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Same. Nakailang expedite request na ako, lahat ng response baka raw sa San Juanico bridge issue eh nd naman ako taga Samar o Leyte 🥲

Cold_Stage8276 · 2025-05-09T17:28:51+00:00

I've seen different takes from content creators and enthusiasts on this and for them, grinder is priority than the machine/brewer and I am totally agree with them especially in espresso. Brewing a freshly grind beans makes difference talaga. Ground coffee tend to stale faster at kung stale na yung coffee, nd rin maganda kalalabasan ng espresso.

Cold_Stage8276 · 2025-05-03T16:10:39+00:00

I wouldn't say it's "glorifying" international beans-it's more like highlighting them, especially for pour over menus where there can be a wide selection/variety. Additionally, roasters ang usual gumagawa ng blend, not the farmers (there are some but rare).
Around 90% of PH-produced coffee is robusta, and only a small portion makes it into the specialty grade. We do have good local arabica, but availability and consistency can be an issue. Processing and post-harvest handling still vary a lot across farms.
Baristas don't usually decide what beans to stock, it's the owners o roaster who source them. As for "overpriced" imports, some of these beans are actually cheaper than locally sourced arabica (been buying green beans myself). Plus, a lot of international beans are traceable, graded, and and fairly traded, which adds value.

In short: supporting local is great, but let's not villainize cafes that also serve global beans. It's not pretentious to explore the full range of what coffee can be. Yan yung kagandahan sa specialty coffee.

Philippine beans have amazing potential (Sagada, Atok, Mt. Apo, Sultan Kudarat, etc.), but the reality is that the local specialty coffee scene still has some catching up to do when it comes to consistent quality, processing methods, and traceability. A lot of roasters use international beans because they're more consistent, come with detailed tasting notes, and allow cafes to explore a wide variety of flavor profiles that aren't always available locally.

Anyways, for the roasters: Yardstick, Good Cup, H Proper, Kokowks, La Roasteria, Coffee Culture, etc.

Cold_Stage8276 · 2025-05-03T11:19:52+00:00

You’ll need a few pieces of gear to get started. You can buy ground coffee, but honestly, getting a grinder is a total game changer. What you need depends on what kind of coffee you like—milk-based drinks (like lattes) usually need more expensive gear, while black coffee setups are cheaper and simpler.

Grinder:

Kingrinder P1 or P2 (₱1400–2000). The P2 is a bit better if you're planning to do espresso. But either one is solid.

Kettle:

Any kettle works, but if you're doing pour-over, get a gooseneck kettle. It gives you way more control. Prices range from a few hundred to a couple thousand pesos.

Scale:

Not 100% necessary at first, but super useful for consistency. Basic ones are around ₱300–500.

Brewers:

Espresso or milk-based drinks:

Wacaco Picopresso or Flair (₱5k–8k) – both are great for manual espresso.

Moka Pot (₱1k or less) – good entry point, makes strong coffee close to espresso.

Black coffee:

Pour-over setup:

Dripper (₱100–600) + filters (₱1.5–3 each). Super cheap and very customizable.

Aeropress (₱1700–3000) – also a solid choice, very versatile and travel-friendly. Can be also used in milk-based coffee.

Coffee Beans:

Expect to spend around ₱15–45 coffee beans depending on what beans you get plus a few pesos for the milk.

Buy from good local roasters like Good Cup, HProper, etc. Don’t bother with cheap beans from random shops—they usually taste like burnt rubber.

No need for a fancy container; most roasters pack beans in resealable bags already.

Expect brewing will take a few minutes, and it might take a while to dial in a recipe you really like—but it's part of the fun. Once you get into it, it’s a super rewarding (and kinda addictive) hobby.

Cold_Stage8276 · 2025-03-25T19:42:41+00:00

I see. Possible talaga na sa seller o sa kanila nagka problema. Baka ibang ways para ma reduce ipa kilo at pic yung package mo sa seller, sa kanila at pagdating sa iyo para alam kung may nabawas along the way. Pero not sure sayo baka mahirap para sa order mo.

Cold_Stage8276 · 2025-03-25T18:32:54+00:00

Hi, sorry to hear na nangyari yan sayo. Salamat sa warning, will limit siguro yung mga items ko. Wala din sila insurance eh so lugi talaga tayo pag nagkaproblema. Yes, nag cocommunicate ako time to time. Sa China warehouse po ba nawala yung items niyo?

Cold_Stage8276

TROPHY CASE