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    by Published on 4th February 2017 11:03 AM

    An indepth full user review of The Flair Espresso Maker has now been posted here:
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    by Published on 15th September 2012 11:46 AM   
    1. Categories:
    2. Coffee Roasting In Europe



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    by Published on 21st September 2016 11:07 AM
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    I just wanted to share with you all a little modification that I made to my Delonghi Dedica 680, which involved replacing the standard issue panarello in favour of a Rancilio Silvia wand. I also spent some time to document the steps I took to achieve the result and I published a tutorial ...
    by Published on 27th March 2015 12:24 PM     Number of Views: 1479 

    Quote Originally Posted by CoffeeNerd View Post
    Normally roasts are around 12 to 16 minutes.
    Depends on the definition of "normally".

    For instance, Scott Rao, in his book "The Coffee Roaster's Companion" on page 40 says:

    Classic drum roasters: 10 to 16 minutes
    Indirectly heated drum roasters and roasters with perforated drums: 9 to 15 minutes
    Fluid-bed roasters: 7 to 11 minutes

    Klaus Fricke in his book Kaffeerösten zu Hause, page 87, compares slow roasters (12-20 minutes up to 30 minutes) to fast roaster methods (3 to 15 minutes).

    Kenneth Davids, in his "Home Coffee Roasting" book:

    "Don't be fooled by the illusion that there is some absolute 'right' time for a good roast. Some small fluid-bed machines do a splendid roast in three or four minutes."

    Join Us Here For More Roastilino Chat:
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    by Published on 29th March 2015 10:10 PM  Number of Views: 8063 


    This is a RARE Red and Chrome mypressi Twist unit, it's a Handheld Espresso Coffee Maker for use at home, in the office or on the road. This Portable Coffee Maker produces delicious espresso wherever you are. It's quick, quiet, very easy to use and consistently produces smooth coffee!
    ...
    by Published on 13th September 2012 04:00 AM  Number of Views: 1330 
    1. Categories:
    2. Coffee Roasting In China,
    3. Coffee Roasting In Spain,
    4. Coffee Roasting In Hong Kong,
    5. Coffee Roasting In Japan,
    6. Coffee Roasting In Europe,
    7. Coffee Roasting In The USA,
    8. Coffee Roasting In Columbia,
    9. Coffee Roasting In Mexico

    Coffee Strengths Guide

    Not all coffee tastes the same and coffee varies in strength. To determine the strength of a coffee, a number of things are important, including the origin of the coffee. However, perhaps the main process in producing a certain strength of coffee is the roasting of the green beans. Roasting changes the coffee beans both physically and chemically, affecting the taste. Good quality coffee roasting requires an expert to manipulate different roasting techniques to bring out not just the strength but also the countless different flavours and aromas.

    As the coffee beans loose moisture from the roasting, they start to increases in volume and decrease in weight. This causes the density of the coffee bean to alter the strength of the coffee. So the strength of coffee is determined by the length of time the beans are roasted for. The time it takes to roast the coffee beans can vary from 2 to 30 minutes in a 180 to 280 degree roaster. Coffee roasting takes place in large units that tumble the green beans, making sure that all the beans are equally being exposed to the heat.

    Learn more about how roasting is crucial to creating different strengths: Mild Coffee, Medium Strength Coffee and Strong Coffee below...

    Mild Coffee

    Because the strength of coffee is determined by how long coffee beans are roasted for, beans for mild coffee are only roasted for a number of minutes; normally between 2 minutes and 10 minutes. During this time the beans will pop twice and double in size, which is all part of the process. Roasting coffee in this way, to create a mild strength, is actually the most popular way throughout the world as it is ideal for your everyday cup of coffee.

    If you like milder coffees try some Yirgacheffe Coffee. With a strength of 3 this coffee is perfect for those who enjoy a lighter drink. Yirgacheffe, which is a 'washed' coffee, remains one of the most renowned coffees in the world. It's origins lie in the Yirgacheffe region in the southern highlands of Ethiopia. Yirgacheffee is lighter bodied and although it has a clean taste, there remains a complexity and deepness, perfect for a cup of coffee at anytime of the day.

    Medium Strength Coffee

    Coffee of medium strength is roasted slightly longer than mild coffee; normally between 10 to 15 minutes. The same process occurs with two pops and a doubling in size of the coffee bean. When a medium coffee roast has finished, the beans will appear quite dry. However, the appearance is completely different to the taste, which is far from dry and instead often mellow and sweet with a great smelling aroma. Medium roasts make for a fuller bodied coffee, making it ideal for your breakfast cup of coffee from from a cafetiere or filter machine. However, if you like a fuller bodied coffee in general, then most medium strength coffee is great for drinking at any time of the day.

    If you are looking for a medium strength coffee to try at breakfast then try Oromo Harar Coffee. A strength 4 coffee with very natural flavours, which lends its name from the eastern Ethiopian region, Harar. Through sun drying the coffee in the fruit cherry, Harar develops a brilliant gamey and blueberry aroma with a full bodied, yet smooth and chocolaty finish.

    If you would like a good medium strength coffee, which can be drunk at any time of the day, try Sumatra Coffee. This is a premium coffee from the Gayo Highlands in Indonesia, it is grown organically and traded fairly. It offers an exciting taste which remains exceptionally smooth despite boasting a distinctively deep flavour, complimented with herbal highlights.

    Strong Coffee

    Strong coffee is roasted for the longest amount of time, simply because the longer you roast coffee beans for, the stronger the coffee becomes. Strong coffee is most likely to be roasted longer than 15 minutes, yet it still goes through the same process as mild and medium strength coffee, with the beans popping twice and doubling in size. After roasting the beans will appear quite oily. Strong coffee will most likely taste quite toasted and it goes without saying that it tastes far more powerful than medium and mild strength coffees. Strong coffees are perfect for those looking to have that 'coffee kick', without the need to have an espresso.

    If you want to give a stronger coffee a try, we recommend you try Oromo Limu Coffee. This is the darkest roast of the Oromo fair trade coffee range and makes for a brilliant after dinner coffee. This coffee from the south west region of Ethiopia, has a good body and is the perfect finish to a long meal with good friends. It is smooth with a long chocolaty finish.
    by Published on 17th September 2012 04:00 AM  Number of Views: 1189 

    Home coffee roasting is fun You get the joy of selecting the exact varietal, country, region and even estate for the green coffee beans you'll roast. Plus, you get the fantastic gourmet cofee — not the "gourmet coffee" that really means "flavored coffee beans" — but real fresh roasted coffee beans from your own coffee bean roaster.
    With the Hottop Coffee Roaster, home coffee roasting becomes an extremely repeatable experience. The Hottop's electronics, even in the non-digital model, have a good built-in roasting profile.
    Whether you're roasting for drip coffee, for vacuum pot coffee, for French Press coffee, for espresso or for espresso-based drinks, the Hottop makes the process easy to roast the best coffee beans.

    Back-to-Back Coffee Roasting Batches

    When you eject a batch, pull the chaff tray. Then, pull the bean chute cover and pull out the rear filter _most_ of the way. IN THAT ORDER -- or you'll suck the chaff out of the tray into the Hottop!
    That process will cool the Hottop quickly, even in a Baton Rouge summer. Sometimes that was cool enough that the next heating cycle would start immediately after I pressed the Start button. Usually, though, when I started the Hottop again, it continued a cooling cycle for another 3.5 minutes.
    My cold startup was about 4.5-5.0 minutes from start to "add the beans BEEP." With the cooling from the increased airflow of pulling the chaff tray, bean chute cover and rear filter, the start to "add the beans BEEP" was about the same.
    Without this process, I saw my Hottop take from 10 to 25 minutes to cool enough that it would start the next heating cycle.

    Premature Dumping of Coffee Beans

    Clean the "button" thermocouple which is located on the back wall of the Hottop's roasting chamber. Failure to keep it clean won't immediately bother you, but longer term the Hottop will think that its getting hotter than it really is. this might result in under-roasted batches. Or, in extreme cases, it can result in premature dumping of the beans. Don't overload the Hottop with too many beans. If you have the beans totally covering the button thermocouple, you can end up getting false "overheating" readings, which result in automatic, premature dumping of the beans.

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