Q: what do I do with these?

[Angela]

Serious question, guys. I bought these some while ago. They are good beans from a very reputable supplier.

IMG_20200607_131115.jpg (3.72 MiB) Viewed 6305 times

IMG_20200607_131115.jpg (3.72 MiB) Viewed 6305 times

I opened the Costa Rican one but never got anything special using some of the profiles available and sort of gave up. The problem is I can waste a whole kilo experimenting and never getting anywhere. So my question is out of all the profiles available which do I use on these to get the taste touted on their labels?

[Angela]

It has been a week since I first posed the question.

The fact that not one of us can make an informed answer, highlights a serious systemic deficiency.

Prelaunch, the espoused vision was that users would turn to roasting beans with the Nano 7 rather than buying a packet from the supermarket. It is OK for coffee nerds to spend their live''s experimenting but if this machine is ever to reach the dizzy height of 0.0001% adoption rate across populations, the problem I put needs a solution.

It has been over a year now since launch and, sadly, there remains an information deficit.

[Beanz]

Good questions on both counts Angela. I can only imagine that the specific beans you posted are not so commonly being used in NZ or Aussie? I'm a newbie so can't help, other than to, perhaps, suggest looking at Wayne's helpful page: https://kaffelogic.com/community/viewto ... f=10&t=164 with his Virtual Cafe work.
On that page there are two Altitude based roasts, and a chart for bean origins to assign to the roasts. I tried the Altitude 1200 - 1500 with Sumatran Mandheling at 3.6. and got a med-dark Full City Roast. Could ease off the RL a little but it was pretty close.

In the meantime, we do know the machine is capable of delivering the exact taste profile you seek so having a short list to start with of proven bean and blend/profile combos for different taste profiles would be really handy. Otherwise one can become disheartened at the start of the journey and that is not great for "spreading the word" I'm grateful for those putting in super effort here to support the development of profiles for this purpose.

[Wayne]

Good day Angela

Thank you for the post .

Here is a roasting altitude profile you could try on the Nano 7 . The Nicaragua : 1200-1500 GTTT Profile if you are looking for coffee to be consumed in 3 to 5 days . The 1200-1500RTD profile . If you want to consume the coffee straight after Roast . The flavour should last 3 to 4 days post roast .

For the Costa Rica : 1500-2000GTTT and 1500-2000RTD .

These are from the Beta testing profiles Kaffelogic is doing to make it easier for all Kaffelogic users to pick a coffee , choose a roasting profile according to the origin and roast . I would suggest 100g size roasts .

With all the profiles , Please note , they are set to the default recommended end point for Espresso based drinks . Depending on your extraction/ brew needs post roast , you would have to adjust . I would recommend loading the profiles into the Kaffelogic studio and having a look at the information in the " about profile " tab .

Hope this helps .

[Angela]

Wayne, thank you.

[Angela]

Good questions on both counts Angela. I can only imagine that the specific beans you posted are not so commonly being used in NZ or Aussie?

Good point. I didn't appreciate World hemispheres limit coffee range so much. I'm in the other half; you know, that country, the one led by a donkey, where we've been told to keep on being a lert!

[Beanz]

Excellent, Wayne! Thank you.
Are these renamed profiles for Altitude 1200 - 1500 & Altitude 1500 - 2000 + [NOW]? The RL are similar. Maybe just wording and descriptor changes? Or have the profiles been adjusted also? Just wondering whether to delete or add to those already downloaded?

[lancruiser]

I would suggest 100g size roasts .

Is there a reason for 100g roast vs 120g? Has there been a revision of the Kaffelogic 120g capacity?

[Beanz]

I'm not experienced enough to give you the definitive answer to this, Lancruiser. And it's a good question. I know it's answered in another thread here but I can't quickly locate it.

My tuppence worth is that:
a) when I have gone for the 120gm, to squeeze in that extra 18gm shot, then i have had more "Escapees" ie a bean or two end up in the chaff. Now, when I weigh the final roast, I have a procedure to look for these first, otherwise the weight loss % calculation gets thrown out.
b) when people, like Damian, Steve, BenR, Chris and Wayne post their profiles they have designed the performance of that profile with a bean type in mind and a density within the size of the roaster ie 100gm vs 120gm
c) I have a 9kg Bosch dryer....there's no way I would stuff it full. It is way more efficient if I limit the load to, say, 80% of its full capacity

On saying that, there doesn't seem to be a lot in it. A bean here and there, perhaps SLIGHTLY less even roasting?? I don't know. Others here do. Cheers

[lancruiser]

Yes, I think rather than speculating, something official should come from Kaffelogic.

We could all benefit to know what the recommended capacity actually is. Chris or Wayne?