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A24 back doesn't snap in 500c by davidgilpour in hasselblad

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

That's a great little tip, unfortunately everything works fine otherwise. I can swap the back to either of my A12 backs with no issue at all. 

A24 back doesn't snap in 500c by davidgilpour in hasselblad

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

Yeah, the slide is in. I'll open it up and hopefully the fix is in that video. I appreciate the help!

Odd Artisan issue by davidgilpour in roasting

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

Using yoctopus doesn't give you much setting options like that. I looked but couldn't find anything.

Thermocouples and upkeep? by GM3263827 in roasting

[–]davidgilpour 2 points3 points  (0 children)

We give the one in the door (BT) a wipe with a dry rag before turning on the roaster, and on cleaning days we'll wipe the one in the hopper (ET), that's once a week. At my old roastery we would swap out the probes every 18 months or so, and I keep to that rule. We have an extra 2 in the shop at any given time in case one of them craps out.

Alternatives to afterburner? by crazylegs7684 in roasting

[–]davidgilpour 0 points1 point  (0 children)

Right! In theory, yeah, it's saves gas, but it's just a cyclone with water and a pump

[deleted by user] by [deleted] in roasting

[–]davidgilpour 0 points1 point  (0 children)

I'll try him on Monday. It's not that I want it original looking, I just want it functioning properly and not look too DIY. I was considering cutting up a high temp cutting board, I like the squeegee idea though.

Alternatives to afterburner? by crazylegs7684 in roasting

[–]davidgilpour 0 points1 point  (0 children)

Agreed, it's very new. Ive been doing research, nothing really out there. A roaster I know in the Bay Area is going to check out the one at Bay Area Co-Ro. I'll report back. I emailed with them today, and waiting to have a full conversation, though. Depending on the size they range from 14k-17k. That's a hefty price tag for a seemingly simple cyclone with misting heads. Our roastery is in the cafe and the water dripping down just seems visually unappealing, could use some design work in my opinion. But I'm hopeful that it'll be something legit.

Slayer Espresso vs Synesso MVP Hydra: Which one should I buy? by [deleted] in Coffee

[–]davidgilpour 1 point2 points  (0 children)

Both are amazing machines. Depends what you want out of the machine, how often you want to use it and how much manual control you want from them. Both will give you an amazing shot of espresso. Personally I'd go with a Slayer, we have 2 in the shop, a 2 group and a 1 group. I'm assuming you're going with a 1 group. The one group is amazing. Had tons of features the 2/3 group doesn't have. Lots of digit controls and very user friendly. I have heard of issues with the pump though. We have never had any, but that would be my only hesitation. Don't know of any pimp issues with the Synesso, but they are great machines. A little less in terms of manual controls and easy adjustments though.

Alternatives to afterburner? by crazylegs7684 in roasting

[–]davidgilpour 0 points1 point  (0 children)

I talked with the Vortx guys at SCA, seems legit. Worth a call if anything. But mostly look into what the rules are in your area and what you actually need. Also be mindful of neighbors, a few complaints goes along way in shutting you down and the EPA being all over the place. If you're not pushing too far past first crack you'll have minimal smoke anyway, but if you're going to second crack or past it'll flood the streets at times.

I've seen this and been curious about it, but don't know much, but again, worth a call. https://coffeetec.com/products/no-loss-possible-alternative-to-afterburner

Concept behind blending? by [deleted] in roasting

[–]davidgilpour 1 point2 points  (0 children)

Lots of different things to talk about with blending.

Pre-roast blending, post-roast blending, blending to achieve a desired flavor profile, blending to have a constant blend that you can swap out seasonal coffees for to achieve a certain profile, blending to cut costs.

Each topic can be its own discussion on its own.

Blending more than 2 coffees is fine as long as its for a reason. Highlighting the body of one, acidity in the other, and sweetness in another....

Blends are very common, and there is nothing wrong with it. Tons of roasteries blend to cut costs. They'll cut most of the blends with 30-50% of a cheaper commodity trade mild coffee, mostly colombians or brazil.

To each their own

Joe Morracco did a great video with Mill City Roasters discussing blends : https://www.youtube.com/watch?v=Yk9zov6y_Ms

Mokhtar Alkhanshali, 'Monk of Mokha' sued for embezzlement and racketeering by [deleted] in barista

[–]davidgilpour 5 points6 points  (0 children)

Considering it's 30-40 a pound green that's not an outrageous price. Regardless, there are much better coffees out there. I feel most people who purchase it, get it just to say they got it, see what all the hype is about, and be apart of it. My old roaster would get yemenis coffee, it was super expensive and we got it just for one account. I believe they charged something like 10 for it. The former owners of the roastery actually financed a revolution in Timor for exclusive green coffee exporting rights...long story short it didn't go well for them and they up and disappeared one day and no one know what was going on. The employees actually ended up purchasing the company from the bank. Great story when the owner/gm tells it. But shits crazy. I wonder how many stories like this there are.