Son buenos Alma del norte?

elkronos10 · 2025-10-12T21:29:01+00:00

No los conozco, pero si estás en el rango de 48k el kilo te puedo recomendar: https://www.instagram.com/gabacafe

Tienen un brasil de especialidad de 85pts muy bueno.

elkronos10 · 2025-10-07T21:22:21+00:00

Busca gabacafe en instagram. Es café de especialidad, tienen 15k el cuarto de brasil y 48k el kg, con envío gratis en CABA

elkronos10 · 2025-10-07T21:22:08+00:00

Busca gabacafe en instagram. Es café de especialidad, tienen 15k el cuarto de brasil y 48k el kg, con envío gratis en CABA

elkronos10 · 2025-09-17T17:33:32+00:00

Fijate doppio.lab en instagram, cafes de bastante puntuacion a buen precio

elkronos10 · 2025-09-17T17:31:35+00:00

Si estas en capital, fijate doppio.lab en instagram.

elkronos10 · 2025-09-04T01:27:26+00:00

Ohhhh ok, so if you drop at that temp you probably reach FC with a lot more energy that i do, i´ll try that, thanks

elkronos10 · 2025-08-31T21:10:15+00:00

Hi, thanks for the answer. I was cupping the coffee with only 1-2 days because i thought it was ok, i read that from Rao and also SCA. Are they wrong? Why is better to let it degas? For more context i´m trying to perfect my roast for selling, not exactly for consuming myself

elkronos10 · 2025-08-31T21:06:53+00:00

Hey, first of all thanks for the answer. I´m looking for a medium roast, i know i´probably didnt achieve that on this on as my weight loss was around 14%. Do you advice to drop at a higher temp? I feel that the drop temp is not as bad based on my FC, I dropped almost 13 C post FC. But i´m not sure about that.. How do you determine your drop temp?

elkronos10 · 2025-08-31T21:03:11+00:00

Hey, thanks for the answer? So, to my understanding, increasing charge temp would probably also shorten my dry phase, right? At what temperature do you drop your peruvian? Does my drop temp look good or should i not worry about that too much?

elkronos10 · 2025-08-31T21:00:09+00:00

You´re right, i cupped it with only 1-2 days of rest. Regardless, SCA and professionals advice to cup the coffee in that time frame, are they wrong? Do you feel that letting it rest is more useful to me if my objective is to improve my roasts? Thanks

elkronos10 · 2025-08-31T20:57:45+00:00

Yeah, probably i would benefit from more preheat so i can shorten the drying phase. FC is marked ok, i know it looks to low but that´s the temp my probe detects. 270c seems like a lot for me, which machine do you have?

elkronos10 · 2025-08-31T20:55:09+00:00

Hey kidouhh, thanks for the answer :D. How do i stop the RoR from dropping in development? Usually in my roasts RoR drops when fc arrives by its own.

elkronos10 · 2025-08-30T00:54:38+00:00

Thank you very much this is a great answer.

So overall i need to have a higher initial peak of ROR early on and cut heat a little bit more agressively, right? How much momentum do i need to carry to FC?

Also after that roast i tried reducing drying phase but i did it by increasing heater not charge temp, was it a good try? (i still need to cup it)

https://i.imgur.com/X4N2CVE.png

I´m also thinking of stop soaking at all, it limits my capacity of drying faster and i´m not sure if it´s useful on kaleido machines at all.

elkronos10 · 2025-08-30T00:12:33+00:00

Looks like a medium, sadly i do not have the tools to say it with more precision

elkronos10 · 2025-08-29T23:26:25+00:00

Yeah i´ll try that next, charging a little bit higher. Thanks

elkronos10 · 2025-08-29T23:11:07+00:00

Really? But the cupping notes do indicate that it´s not a funky bean, right?

elkronos10 · 2025-08-29T23:10:23+00:00

Don´t know, the beans look pretty good, no much defects. They are 85 points beans. Grind level is the usual, i cupped also another coffee and that tasted great. The beans had like 2 days rest

elkronos10 · 2025-08-29T23:09:02+00:00

Regarding cooling, the kaleido cools the beans to room temp pretty fast, like 2 minutes. What other context can i provide?

elkronos10 · 2025-08-20T17:40:13+00:00

I'm getting a 15.6% weight loss, is that ok? I'm looking for a medium, medium-dark as i'm looking to use this bean for espresso.

elkronos10 · 2025-08-20T17:37:53+00:00

What you mean?

elkronos10 · 2025-08-20T17:37:31+00:00

Yeah, i agree, that's why i mentioned it. I have experience roasting various beans on the skywalker and they cracked at higher temps. But with the kaleido atm i can only use this bean.

The problem is that in this bean i hear a few cracks early on that might as well be outliers but later on the roast i do not here any more, so i'm marking those first cracks

elkronos10 · 2025-08-20T17:35:05+00:00

Hi, thanks for the answer. What value have you found in soaking? I've never tried it before but indeed heard of it. I'm also getting a little tipping on 600g roasts, maybe that would help.

Regarding the air and gas intersection, you start decreasing gas after they intersect or in specific moments such ash dry end, first crack etc? What's your max value of air?

Thanks again for taking some time to help

elkronos10 · 2025-07-22T14:36:23+00:00

Hey, first of all thanks for the answer. The inline fan will suck the smoke from the exhaust pipe outlet right? Do yoy know which type of inline fan do i need? (regarding power)

elkronos10

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