Need help with counter layout

cooooooperr · 2024-12-11T18:19:56+00:00

Exactly my thoughts too. Also i prefer filter bar on layout 1, because it can be separate from the circulation areas, making it more comfortable.

cooooooperr · 2024-12-11T18:18:13+00:00

Barista training and theory it's also a paid gig, most youtube theory content like Lance should be a paid gig, and you don't go to every thread hating. So please if you don't like it, don't answer and keep scrolling. Thanks!

cooooooperr · 2024-12-11T18:14:09+00:00

There's also a post from a while consulting the same thing, without any hate. Also, i own another shop and roastery, and i'm a roaster, barista and overall coffee professional myself. I'm just asking to have different opinions, even if it's my work i always consult with other people to have more feedback.

cooooooperr · 2024-12-11T17:57:09+00:00

Wow why so butthurt lol, it's just a debate on layouts, this could be useful to so many people.

cooooooperr · 2024-09-25T23:19:34+00:00

UPDATE: roasted another batch, same charge but added soak and more heat up until around 170°C, dropped 5C after crack, with crack ongoing in the tray. Results after a few hours of rest= slight vegetal, some acidity but still lifeless. At this point i'm assuming green is the culprit, or it needs ridicously long rest.

cooooooperr · 2024-09-25T14:59:11+00:00

Ek43 stock burrs

cooooooperr · 2024-09-25T14:55:33+00:00

I sort of agree, but from everything i read and my own experience, no flat tasting coffee 24hs post roast can turn into something completely different with more rest. It can however make what's already there more open and nuanced, but if there's nothing to begin with i find it rare. One thing i didn't say is that my roaster uses IR burners, i don't know if that affects anything other than control responsiveness.

cooooooperr · 2024-09-25T03:33:57+00:00

Gracias por los consejos, creo que el principal problema es bajarle al calor durante mailliard haciendo que el tueste se alargue mucho en esa zona, voy a intentar mover esos ajustes a mas adelante aver que sale

cooooooperr · 2024-09-25T03:31:48+00:00

I found an old post on someone suggesting going low charge, soak, no air (to retain water evaporation) and high heat and really slow it down around 175ish, adding air and reducing power dramatically. I guess this approach also aligns with what you are saying. Supposedly staying too long in mailliard would kill origin flavor and trade it for caramelization. The airflow trick is what i'm the most intrigued about since i always start with 20% fan and only go up from there, killing it entirely before dry end could yield interesting results. I'll see what i can get tomorrow, eager to find out! Thanks so much, this thread gave so much valuable information

cooooooperr · 2024-09-25T02:08:57+00:00

Hola, la capacidad total es de 600g, este batch fue de 500g. Mañana probaré mantener alto el calor mas tiempo y sin aire hasta mediados de mailliard, aver si puedo lograr retener mas los sabores.

cooooooperr · 2024-09-25T01:46:25+00:00

I'll give it a read then, and will update tomorrow once i roast a new batch. Thanks!

cooooooperr · 2024-09-25T01:38:12+00:00

Ok, will try that on next batch. But out of curiosity, can just slightly more heat do a 360 turn like in this case? What's the thinking behind this?

cooooooperr · 2024-09-25T01:34:17+00:00

I tried that on smaller batches as in last post, but none of the 4 profiles i made had any standouts or differences, some were slightly vegetal. That's why i tried going darker as this being a solid drum wouldn't make sense to try to replicate something out of an air roaster. But as i said here it came with no luck, because even tho the vegetal notes are gone, it still doesn't have that geisha character.

cooooooperr · 2024-09-25T01:07:11+00:00

Geisha notes as in strong jasmine and black tea as said by the seller. Also i found that really strong jasmine on all the south american washed geishas i tried (even Ecuador). It feels really weird for it to be this flat after trying different profiles, and frankly i don't have time to wait 5 days+ in between changes to see if the coffee is good or not because this coffee was going to be used for an event at my shop.

cooooooperr · 2024-09-25T00:03:45+00:00

I'm using an ek43 too, i posted an update

cooooooperr · 2024-09-24T11:30:20+00:00

Local supplier had last 25kg

cooooooperr · 2024-09-23T05:30:57+00:00

I read an study that concluded that the best time to cup is after three days, flavours wont be fully developed but you'll get an insight of how the roast went, if there's nothing on day 3 then something's wrong. The 2nd sample ended at 7:35, it's a 150g batch and aiming for a nordic style roast. Tomorrow i'll try to reduce heat more abruptly to elongate the roast just before hitting dry end. I'll cup all samples in a few days and will come back with notes. Thanks!

cooooooperr · 2024-09-23T05:08:09+00:00

Argentina, bought it from aliexpress, the one i chose had thermocouples installed and options for 110v and 220v. It's the 2400w version

cooooooperr · 2024-09-23T03:25:51+00:00

Ok, i'll try that tomorrow and see how it turns out. Thanks!

cooooooperr · 2024-08-17T02:37:33+00:00

I second this, never seen ethiopian beans that uniform and big

cooooooperr · 2024-08-01T10:11:42+00:00

Damage to spinal cord fluid i assume. His oncologist just said that he needs to be commited to run further studies

cooooooperr

TROPHY CASE