Kaffelogic community

KaffelogicManagementStudio 3.1 Beta I've never liked this software; for me it's non-intuitive and tends to be clunky. On Windoze perhaps it works better? I don't think drag and drop has ever worked; I've always used the numerical settings - holding shift and control to speed up the step change - who...

I've had a short conversation with an online greens seller and his advice was that the higher the bean density then steeper needs to be the profile curve in the initial phase. And vice versa.

Hadn't seen that explained anywhere here.

This is enormously helpful; thank you.

I tend to breathe into the cup of grounds before upending into the portafilter if I know there is the likelihood of static. Same answer - add moisture - different approach. I've seen some people use a mist spray. I value my grinder burs too much to add moisture into the grind chamber. Channelling is...

Hmmm, after a few weeks of great espresso roasted at 3.6 that grinds nearly exactly like commercially roasted beans do I decided to splash out and buy 3kg of Guatemala (albeit a different variety than I have been using). I tried my first roast of the new batch today and it's acting like the Colombi...

Interested in the fact you got first crack at temperature of 200.4C (read from your log). I've never heard it that early on a range of beans; 206 unusually and normally 210 and above. Your curve following error is above the line like mine. Some of my lines are 5 degrees off at the end. That makes 22...

BenN wrote: ↑Tue 04 Jun, 2019 7:42 am

Angela wrote: ↑Tue 04 Jun, 2019 2:03 am [And where can I get that in New Zealand?

Not the physical modify but it's a tweak on the profile .

I was attempting humour; I failed miserably, I see.

BenN wrote: ↑Fri 31 May, 2019 3:56 pm [snip]... with modified fun speed [/snip]...

And where can I get that in New Zealand?

Like others here I'm very new to all this too, so I've been reading as much as I can find about roasting. Scott Rao suggests all the good roasts he has experienced seem to have a 'development' of between 20 to 25%. (Development is the ratio of time from first crack to roast end compared to whole roa...

I hate finding threads sort of left unfinished whenever I search for stuff. So, I thought I'd add the probable conclusion to the above. When my roaster arrived in the UK the motor had come off its mounting, unknown to me. At first switch on there was a rumbling grinding noise. Being 11000 miles from...