Is that leveler adjustable in depth? I find different beans sometimes require a slight depth adjustment, for the same given dose quantity.I've been using a tool like this:
It's supposed to be, but that didn't really work for me, so I use mine without the "depth stop ring".Is that leveler adjustable in depth?
Yeah, chute design is a real problem. Vast majority of Italian grinders have terrible chute design. Mazzer's is sometimes okay, sometimes terrible. Eureka's on the Mignon line is mediocre, okay on the Atom line. Compak? Meh. Mahlkonig (German/Austrian, same company as Ditting, both part of the Hemro Group) has better designs, and arguably better burr geometry.This is probably my biggest point of dissatisfaction with my Lelit Fred (PL044) Grinder... the chute.
It grinds great, low retention... I can even work around that ridiculous fork for resting the portafilter, and I hold the button by hand rather than trying to activate it with the pf... But the chute just seems a simplistic solution on an otherwise well designed grinder.
Curious, do either provide roasting dates?I'm sure the Lavazza Crema e Aroma bean is better than the Kicking Horse Kick Ass Dark Roast. The Lavazza tastes better with or without sugar and mixes with rye much better too.
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The Lavazza I repackaged into a sealed plastic container so I can't check the date on that. It's from Walmart and I noticed the inventory runs out often so they must be moving stock fairly fast. The Kicking Horse has a "Enjoy Before" date of July 14, 2022. The Kicking Horse must be old. I should have checked but I figured sale price, sealed packaging and Kicking Horse quality so it must be a good deal. I'll be more attentive to dates on the next purchase. That's why it was on sale... sigh*Curious, do either provide roasting dates?
Ironically enough, there was a bit (somewhere) about "Roast" and "Use By" dates.Curious, do either provide roasting dates?
With 10 days after roast often called the sweet spot, I would suggest you want beans to be between 5 days old (at the absolute youngest) and not more than 3-4 weeks at the oldest. Proper packaging and storage is key in this, too.I think the 'audiophiles' of coffee world recommend a time period of under six weeks upon roasting...
I've actually had Cascara before. Rather nice if I'm honest...Anyways: Buzzword time:
"What is Cascara"?
Don't bother asking dumbo Siri... she even had a moment of lapse when asked what 'tisane' was.
I frequented a coffee shop/bakery combo shop that had a very large roaster in the middle of the shop floor. I could go for coffee and bask in the warmth of the roaster knowing the bean was fresh and delicious. Was a major money maker from what I saw.With 10 days after roast often called the sweet spot, I would suggest you want beans to be between 5 days old (at the absolute youngest) and not more than 3-4 weeks at the oldest. Proper packaging and storage is key in this, too.
The shop I worked for would pull retail beans at 4-weeks old from roast (using them for cold brew extraction after that).
Super fresh beans are no fun to work with either. I found best stability after 5 days while others say 3 days. Other Baristas act as if the world is ending if the beans aren’t at least 7 days old. *shrugs
When I tried roasting at home the smells were the worst part, preferred to do it outside. I'd assume they had some good venting to do it in the middle of the sales floor....I frequented a coffee shop/bakery combo shop that had a very large roaster in the middle of the shop floor. I could go for coffee and bask in the warmth of the roaster knowing the bean was fresh and delicious. Was a major money maker from what I saw.
Yeah they had a flue through the ceiling.When I tried roasting at home the smells were the worst part, preferred to do it outside. I'd assume they had some good venting to do it in the middle of the sales floor....
No different than restaurants in some ways. Serious air extraction is necessary, along with scrubbers and a filter to collect solids.When I tried roasting at home the smells were the worst part, preferred to do it outside. I'd assume they had some good venting to do it in the middle of the sales floor....
Fortunately I'd read about it first, so was warned, but yeah my first thought would be I'd love the aroma of roasting coffee....but I first did it in winter so did it inside....then moved it to the garage / outside after thatNo different than restaurants in some ways. Serious air extraction is necessary, along with scrubbers and a filter to collect solids.
In terms of the smell of roasting coffee... I would agree. It is not the pleasant smell you would expect of coffee as we more commonly associate.
Wowowow. It must be very good coffee. I have heard good things about Kona.Gratz! I've heard a lot about it from the good side. We're living in terrible times. The cheaper coffee than worse the taste with some exceptions only. Now I'm trying Kona coffee(this), hits the pocket, but the flavor combination is awesome!
Cheers
Indeed. We live only once, so we can afford everything at least onceWowowow. It must be very good coffee. I have heard good things about Kona.
I add rye to mine all the time with very strong coffee and a heaping spoonful of sugar. When I was a bartender at a young age I used to drink Grand Marnier with whisky for a good stiff hot beverage.To be drinkable Coffee has to be diluted with Whisky and cream added….