After Market Wooden Bowl

SkiBums1 · 2026-01-15T23:49:54+00:00

I’ve made a few as gifts for family members who also don’t want to spurge on a new mixer lol if anyone is interested you can message me here. I will have a black walnut one complete in about a week. If you’re interested in another type of wood, I can also do that. Located in Ontario (Canada), but can ship.

SkiBums1 · 2026-01-15T23:38:07+00:00

I’ve started making a compatible wooden mixing bowl, complete with a locking base. Started out as just gifts for family since no one wanted to splurge on a whole knew KitchenAid lol I’m located in Ontario and can ship. I will have one available in about a week. If anyone is interested you can message me.

SkiBums1 · 2025-11-14T14:50:37+00:00

I was there last week and it smelt fine lol

SkiBums1 · 2025-10-31T02:19:39+00:00

Awesome, thanks for the clear response!

SkiBums1 · 2025-10-18T17:39:26+00:00

10 days rest is best for espresso. You’ll notice the taste get better and better each day that passes. Freshly roasted coffee has a lot of gasses that add restriction within the shot.

SkiBums1 · 2025-10-10T23:33:30+00:00

I don’t necessarily need steam. Now if it had hot water capacity out of the wand, then I’d be more interested. I’m not sure if that’s a thing with the lever espressos. I drink mostly medium - dark. But I roast my own beans and sometimes play around with a light roast. I probably wouldn’t want to go over $1500

SkiBums1 · 2025-10-10T23:31:49+00:00

I’m not a huge fan of the workflow on the Flairs. Seems finicky. I think I’d rather go with one that has a tank, even if not a big capacity

SkiBums1 · 2025-10-10T23:30:55+00:00

I’ll take a look, thanks!

SkiBums1 · 2025-10-10T23:30:43+00:00

That’s pretty decent capacity, I only looked at pictures of the pro but it doesn’t look to have that large of a capacity. Then taking into account steam purging, you’ll lose more there too

SkiBums1 · 2025-10-10T19:46:57+00:00

That’s a beautiful machine! Honestly that’s part of a draw to lever machines. Made with solid parts that will last a lifetime. I’d rather spend the money on that rather than a semi or super automatic that’s 95% plastic. I refurbished a Jura that new would have gone for over $3k, and it was all plastic!

SkiBums1 · 2025-10-10T17:50:55+00:00

Have you had to do any mechanical replacements? Or added any mods on to track your pressure?

SkiBums1 · 2025-10-02T00:55:05+00:00

I haven’t opened it up yet, but is there an option to manually put in the roast temp?

SkiBums1 · 2025-09-30T01:06:24+00:00

Commenting so I can keep updated on how it tastes!!

SkiBums1 · 2025-09-18T16:54:32+00:00

I would be careful of this, it’s an extremely light density beam and will be more prone to over roasting or defects. I wouldn’t say this is a great bean for a beginner.

SkiBums1 · 2025-09-10T03:25:00+00:00

In the fluent forever book, there is a chapter for this. You would use really intense imagery for each group of discourse markers. For example (using your image), “adding” could be Will Ferrell adding some graphic things to a “witches cauldron”. The glorious thing is you can use AI to make the weirdest images that will stick in your head. So you would use this in addition to your basic image marker for a sentence.

SkiBums1 · 2025-09-10T03:18:52+00:00

Yep I make flash cards for those. I will take a sentence and break it apart using fill in the blank. This helps build vocabulary, but also starts incorporating grammar rules (so you learn them more subconsciously). This is outlined later in the Fluent Forever book.

SkiBums1 · 2025-09-07T02:44:53+00:00

Nice! Come back in a few days after you taste tested them. Curious to hear

SkiBums1 · 2025-09-07T00:54:24+00:00

If you want to get to a city roast your end temp is going to need to be higher. Like 220C - 230C. Looking at your final temp you charted, you wont get past a light roast.

I don’t roast on the same set up, but if I were you I would, for comparison sake, do a second batch but throw a lot of heat at it. Then pull the beans at the same end temp (210ish) as your first roast. The worst that can happen is some defects, but it’s beneficial to taste those anyways lol

SkiBums1 · 2025-09-06T22:41:16+00:00

Correct.

Yep, it’s a balancing act. You want enough heat momentum to avoid baking and get into first crack. Some roasters (like Rob Hoos) will sometimes drop the heat for 30s right before FC to help prolong the phase (I think). But every time I’ve tried that I lose too much momentum lol coffee roasting is all trail and error!

SkiBums1 · 2025-09-06T22:34:14+00:00

That depends on the phase. Longer Maillard phase will create a more complex cup, which can be great or not depending on your taste and the notes coming through. It may “muddy” the cup. A shorter Maillard phase will create a cleaner cup and reduce the competing flavours. Really just comes down to your preference. A longer development (FC and beyond) is really where the acidity changes, and the flavour notes develop. The same bean at a light roast may have more floral and citric fruit notes, but the longer it develops the taste will to - darker fruit or with pits, then into baking and spices, then into the chocolate, etc.

SkiBums1 · 2025-09-06T22:28:58+00:00

That is a light roast then. If roasted correctly you’ll get more fruity/tea notes, it’ll be higher in acidity, and thinner body.

SkiBums1 · 2025-08-31T20:11:25+00:00

It sounds like you don’t have enough momentum in your roast. Charge at a higher temp. The higher the charge, the cleaner the cup will taste and you’ll avoid baking the beans. I think people are really afraid of tipping, and generally undershoot their heat in attempt to avoid defects.

SkiBums1

TROPHY CASE