One challenge to precision roasting is knowing when first crack began. Some roasting machines make hearing the cracks nearly impossible, but even when hearing the cracks is easy, knowing exactly when to mark the beginning of first crack can be debatable or subjective.
Read MoreSomehow despite the cold. Canada is calling to me for the second time in a month. Perhaps it’s the polite people, or perhaps it’s just nice to spend time in a country with a reasonable leader.
Read MoreI’m pleased to announce that I’ll be offering a three-hour roasting masterclass in Montreal on November 17. The masterclass will include two hours of lecture, a cupping of the Roast Defect Kit, and thirty minutes of Q&A. I personally guarantee that any roaster who attends will take home many new and useful roasting ideas to implement.
Read MoreI’m overdue for letting you know that my books are now available in six different languages worldwide, with more books in more languages on their way.
Read MoreOne thing notably absent from most marketing and discussion of grinders is mention of extraction level. Manufacturers routinely reveal burr size, lbs or kg per hour, motor RPM, etc, but rarely mention extraction data. It would be a great service if the SCA or some other hypothetically impartial body would test and rate grinders and other coffee gear using objective metrics.
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