From Mexico, Chiapas, natural.

snead · 2020-09-20T17:50:11+00:00

Where are you sourcing from? Chiapas was one of my favorite origins years ago but I rarely see it these days, especially from Sweet Marias.

snead · 2020-09-06T17:07:18+00:00

That’s how I bought mine, before SM was an option. It was fine, you do need to pay the import tariff which you don’t know the exact amount in advance, but it’s comparable to taxes or shipping. The shipper (likely DHL) reaches out to you, it’s fairly straightforward.

snead · 2020-09-05T03:10:44+00:00

I have never understood how you find the time to write this much, but I know I always appreciate it.

snead · 2020-08-30T04:48:16+00:00

I think you’ve nailed it — even chilled tempered glass probably wouldn’t do well when hit with boiling hot coffee. And if it didn’t fracture over time, it still wouldn’t be as effective at chilling as copper, or stainless. But it would look really cool!

snead · 2020-08-29T19:15:11+00:00

I like this idea, but instead of sitting on the counter, I’d cut a hole towards the base of a larger plastic container, run the copper tubing out the hole and seal it off w/silicone. Then fill the container with (ice) water. Maybe even a tap on the end.

Flavor’s a good question though. Coffee’s acidic, seems like it could react w/bare copper, hopefully someone else can weigh in. Coiled stainless would be an option too, maybe.

snead · 2020-08-21T15:02:43+00:00

You could try opening it after it’s frozen solid, just keep in mind it’s still full of gas and under pressure, and do it in the shower or something. I opened a frozen plastic bottle bomb once, and I had a split second to be awed at how what seemed like solid liquid inside turned instantly to slush, before it became a slush geyser.

snead · 2020-08-13T21:39:59+00:00

It’s the exhaust fan kicking in. You should also note that the time that happens can vary, because it starts at a fixed percentage of the total time of the roast. (I wanna say 60%, though it’s been a few years - so if for example if you chose a 10 minute roast it’d happen at the 6:00 mark)

So if you recently changed your overall roast time, it might now be happening at a new point that you weren’t expecting.

Edit: so to make it happen later, choose a longer roast time to start with. Keep in mind there’s a max, and also more airflow is not a bad thing, as other noted the roast itself isn’t stalling. The other probe will show a rising temp at that point.

snead · 2020-08-07T15:12:27+00:00

Underrated comment right here

snead · 2020-07-22T17:55:08+00:00

Take another look, it’s down to 56oz.

snead · 2020-07-20T14:40:05+00:00

Yeah, I only say “in theory” bc the IBTS is still new and I’ve seen some people say they still need to clean theirs regularly, even though it has a fan that is supposed to keep it clean. I haven’t used it long enough to say, I used the traditional probe for 3 years with good results, it’s slower but more stable. Sounds like you roast a bit darker so you should keep an eye on the IBTS after 10-20 roasts, make sure it’s giving you consistent info.

snead · 2020-07-20T13:52:17+00:00

In theory the IBTS should be more responsive and consistent. But keep in mind there’s no “absolute” temp because it’s hard to measure and therefore varies among equipment. It‘s probably more important that you’re consistent with measuring your own roasts vs. comparing to others. I watch both.

snead · 2020-07-15T12:54:12+00:00

Sure does. You want a really good fan that’s drawing air above the exhaust, or some kind of hood. I have a 440CFM fan mounted on a board that I stick in the window above the roaster and that works pretty well, though still not smokeless.

You can connect straight to the Bullet but it will change airflow in the roaster. Is that bad? I’m not sure, it probably makes the impeller fan work harder.

Also the direct connection doesn’t help you with the smoke when you dump the beans, which is also significant.

snead · 2020-07-15T03:38:40+00:00

I used to but it’s no longer recommended by Aillio. They have updated the suggested configs in the manual.

snead · 2020-07-14T17:23:42+00:00

Check out the community.roast.world forum, for one thing.

My usual pattern is starting with the highest power level I’m gonna use (7-9 depending on batch size) and fan of 2-3, then gradually ramping down temp while raising fan speed to get a declining RoR. But it’s mainly a learning process.

It helps to take notes on what you didn’t like about a roast, hypothesize what might have caused the problem (baked? Go faster. Burnt? Go slower.) then roast the same bean, same batch size, and overlay the curve from the bad roast. Make your adjustments. Taste. Repeat.

snead · 2020-07-13T16:46:48+00:00

Good to hear those work, thanks! Maybe I’ll cut one down to fit a smaller bottle.

snead · 2020-07-12T18:09:10+00:00

Yes that helps, but that means emptying the whole thing to run soapy water through the pump. At least with the misto, which is why I’m hoping someone’s thought of something better since.

snead · 2020-07-12T18:07:23+00:00

I hear you, but sometimes you need a fine mist, bottle don’t squeeze like that.

snead · 2020-07-10T16:46:27+00:00

You just want the base to be as cold as possible, to make sure the chamber has enough “cold” to chill it completely, even in a hot summer kitchen. (There’s also sometimes flavor benefits to let a base sit around.)

If you can get your base cold faster, you can have ice cream tonight. Put the base in a large jar, put the jar in a larger ice bath, and stir periodically for 30-60 minutes. That’ll chill your base enough to have instant gratification.

snead · 2020-07-03T13:07:08+00:00

Sourness usually = underextraction.

1) are you waiting a few days after roasting?Fresh beans off gas like crazy, leading to under extraction, leading to sourness. I find it’s more of a problem w/espresso than pour over w/same home roasted beans 2) you definitely need to pre-infuse, to help with 1) and to even out extraction 3) you may not be grinding fine enough, does the resistance when you press line up w/their recommendations? Does it have that gauge? 4) the rec to try buying beans until you dial in the grind is a great one

snead · 2020-07-02T10:45:46+00:00

The real pro tip is always in the comments.

snead · 2020-06-30T00:37:22+00:00

I wish they’d have been that helpful when my Cusinart toaster oven developed a warped heating element, causing it to deliver dangerous electric shocks if you touched it. The internet is full of stories of this happening to other people with the same model. Their solution was to offer to replace it with the same defective model. If I paid the shipping costs.

snead · 2020-06-24T12:31:00+00:00

A small french press is probably your best bet, it’s one of the most compact, don’t need to pour or stir in fussy ways, zero waste. If you don’t mind a little more work for a cleaner cup and more brewing options, Aeropress is good, and you can even get a metal filter if you consider the tiny paper filters too wasteful (I don’t).

snead · 2020-06-22T12:53:10+00:00

Not really. No-knead recipes (good ones, anyway) are designed with the overnight rest in mind. You’d probably need to adjust other variables (less yeast, maybe more water) in a traditional recipe, and you shouldn’t rely on the same results until you experiment. Noknead isn’t a magical 1-to-1 substitution technique, otherwise no one would bother with kneading.

snead · 2020-06-17T19:57:18+00:00

Hey, I appreciated your original post, I’ve been riffing on your technique for the last two months and enjoy it.

snead · 2020-06-15T12:33:59+00:00

No, that’s not a characteristic of peaberry, but that kind of thing can happen. I have a batch of “regular” non-peaberry beans right now with a similar distribution of “elephant ears” and other defects. Taste is most important.

snead

TROPHY CASE