Wait, it didn’t work? I use Apple Maps all the time in DDG

Thanks!

TBH I didn’t start roasting because of time or money considerations. It’s just another hobby that aligns with the coffee-obsessive lifestyle. The fact that it might eventually become more cost effective than buying roasted beans was definitely not the highest in my list of priorities :D

Grind settings are widely different for each bean, it’s normal. Depends on a lot of factors (origin, variety, altitude, roast etc).

Lighter roasts tend to need slightly longer ratios (~1:2.5 to ~1:3.5), darker roasts shorter ratios (~1:2). Faster shots (20-25s) are usually fine.

As for channeling issues, puck prep is of paramount importance but I’m not sure how much prep you can introduce in this machine’s workflow. Counterintuitively, channeling is often caused by grinding too fine, but the water rushing in the channels actually make the shot much faster. If you can WDT between grinding and tamping, it would solve a lot of issues.

I mean, it’s just a quick soapy sponge wipe and you should clean your moka pot after each use anyway.

It’s stainless steel, so Puly Caff.

This is a perfectly valid point of view, and for the first few months, I seriously doubted I could ever match a decent roaster. Now I can make exquisite coffee. Meh coffee too, don’t get me wrong. But the more I learn, the more I can trust my instincts, the more I’m able to unlock some potential by tweaking temperature or time into 1C. Some beans still elude me (I had a Sidamo that smelled heavenly when green but that I could never roast properly), but it’s, I think, true for most roasters except the very best. For me it’s the ultimate step into complete coffee obsession. You need to truly know your beans to roast them properly. And then I can still play with grind size and temperature and pressure and time when pulling shots to make the best out of them.

I image if ventilated safely and well it likely gives off a rewarding aroma too?

Once the smoke is gone from the kitchen, the smell of freshly roasted coffee lingering in the house for the rest of the day… Man this is just heaven, makes you crave a nice cup instantly.

Infinite quality/price ratio!

Haha what changed?

Add a bit of oil as a “thermal paste”/interface between the adapter and the pot. I use a tiny frying pan as an adapter for my Turkish cevze and it’s night and day.

Funny, I bought the same model yesterday on a clearance sale 😅

Still figuring it out too, I might use it as a travel brewer next to my Flair and/or my wife’s Aeropress.

As an aside I tested all the parts with a magnet and it’s full stainless, so you can thoroughly clean it with PulyCaff or Cafiza unlike Aluminium ones.

Yay for full stainless steel! You can fully clean it with Cafiza/Pulycaff for a perfect cup!

Absolute madman.

(Ok I know it’s super normal and traditional in some places like Ethiopia, but super fresh beans are horrible it’s like licking an ashtray, you need to rest them at least a few days/weeks)

Yeah honestly even if it’s objectively better than a popcorn popper, I’m not sure it’s 10x-the-price better 😅

So is your setup in your house? I understand there’s quite a bit of smoke and it can really smell your house out if you do it indoors.

I live in an apartment so I don’t have much choice. There’s indeed a ton of smoke, however with the kitchen window open and the door closed, it’t rather contained.

Do you let the coffee degas a bit before you brew with it? What’s your preferred brew method?

Yes. 24h degas + 1-3 weeks aging. I almost exclusively brew espresso.

You said you do 4x 250g batches per session. I assume that’s 250g of raw green beans going into the roaster… what’s the yield per batch coming out at the end?

Yes. 250g of green beans yield about 215-220g of roasted coffee.

How do you source your green beans?

Online. I might be interested with alternatives in the EU.

Don’t know if it’s better, but for free, Firefox Focus includes an ad-blocker for Safari.

True coffee experts chew the beans raw and let saliva enzymes digest the starches.

Yeah there’s no confusion in French because “étage” literally means “floor above ground”, so calling the ground floor an “étage” makes no sense. It’s called “rez-de-chaussée” (“at street level”) or RDC for short. Same as “sous-sol” (“under-ground”).

I mean, almost all coffee that’s not freshly ground and brewed in a perfectly clean machine is rancid anyway. I know people who actually associate this taste with coffee itself, and won’t enjoy a cup until their moka pot has been “properly seasoned”.

Your grandma’s drip coffee? Rancid. From the vending machine at work or in a gas station? Rancid. Every single preground package at the store? Rancid. From your brother-in-law’s $2k bean-to-cup machine? You guessed it, rancid. The 10yo nespresso you salvaged from a friend to bring at your desk? Boy you don’t wanna know how much crap gets trapped inside over the years.

Tons of oils. And the darker they’re roasted, the more the oils come out and get exposed to oxygen and get rancid. Once you identify the smell, you can’t unsmell it. These oils stick to everything, especially plastic coffee drippers.

The “break room smell” I’m referring to is the lingering, heavy, overpowering stink of rancid coffee clinging to everything in a break room where the 20-year-old company dripper have gurgles along every morning, that has never seen any cleaning more advanced than a quick rinse of the glass jar.

Rancid oils? Like a “break-room-at-11am”-flavor?