#CoffeeRoasting

Question for my #coffee people

How do I know when I should be pushing a higher ratio with a finer grind vs a lower ratio with a courser grind


#thirdwavecoffee #v60 #aeropress #coffeetalk #coffeeroasting

2025-05-14

NEW📢

#Myanmar Ywangan Myinn Dwin Village Micromill Wash /ミャンマー ユアンガン郡区 ミンドゥイン村 マイクロミル ウォッシュ

#TsukikageCoffee

tsukikagecoffee.stores.jp/item

#coffeeroaster
#coffeeroasting
#coffee
#コーヒー☕︎
#珈琲
#咖啡
#Tokyo
#Japan
#東京
#日本

Zhachzhach
2025-04-23

It's World Book Day, and what better way to celebrate than with a new blog post that dives into the fascinating science of coffee? ☕️🔬 From the Maillard reaction to the perfect extraction, I've explored the journey from bean to cup.

📢Read more in my latest blog post📢: zhach.news/the-alchemy-of-the-

Let's discuss: What's your go-to brewing method and why? Share your thoughts in the comments!

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-03-10

The repair uses styrofoam and electrical tape to insulate between the microprocessor and case. It appears (🤞 ) that I caught the issue before it caused irreparable damage to either the PC or Arduino, but I'll nurse it for a while longer to make sure everything is behaving properly.
☕️ 🇮🇩 🔥
修理には、マイクロプロセッサとケースの間を絶縁するために、発泡スチロールと電気テープを使用します。どうやら (🤞 )、PC または Arduino に修復不可能な損傷を与える前に問題に気付いたようですが、すべてが正常に動作しているか様子を見ながら焙煎を行って行きます。
☕️ 🇮🇩 🔥
5/END
#CoffeeRoasting #coffee

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-03-10

The preliminary makeshift solution ended up lasting through several hundred roasts before I met this issue.
☕️ 🇮🇩 🔥
この間に合わせの予備的な解決策は、この問題に遭遇するまでに、数百回の焙煎に耐えました。
☕️ 🇮🇩 🔥
4/
#CoffeeRoasting #coffee

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-03-10

Putty was something that I was taught to use in such applications forty years ago by a former Navy electrician I helped out as a summer job. Perhaps I was a bit sparing in its application when I set it up four years ago, but I probably thought I'd devise a more elegant solution.
☕️ 🇮🇩 🔥
パテは、40 年前に夏のアルバイトで手伝った元海軍電気技師から、このような用途で使うように教わったものです。4 年前にセットアップしたときは、パテを少し控えめに使ったかもしれませんが、もっと洗練された解決策を考え出そうと思ったのかもしれません。
☕️ 🇮🇩 🔥
3/
#CoffeeRoasting #coffee

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-03-10

My first roast in two weeks while I diagnosed the fault in the microprocessor that reads the thermocouples for my roasting apparatus. The Arduino hidden in the olive oil tin was apparently shorting out against the metal of the container because the putty holding the Arduino in place had given way after hundreds of roasts.
☕️ 🇮🇩 🔥
焙煎装置の熱電対を読み取るマイクロプロセッサの故障を診断しながら、ほぼ 2 週間ぶりの焙煎をしました。オリーブオイルの缶に隠してあった Arduino は、何百回も焙煎した後、Arduino を固定していたパテが壊れたため、容器の金属にショートしていたようです。
☕️ 🇮🇩 🔥
2/
#CoffeeRoasting #coffee

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-03-10

Stovetop Roast #1399: Indonesia Mandheling G1 S18 Harapan
☕️ 🇮🇩 🔥
鍋焼き焙煎1399号:インドネシア マンデリンG1 ハラパン S18
☕️ 🇮🇩 🔥
1/
#CoffeeRoasting #coffee

COFFEE ROASTING APPARATUS AND RESULT
☕️ 
コーヒー焙煎装置と結果
☕️ 
Right bottom: Freshly roasted coffee beans in blue sample tray on top of pan they were roasted in. 
☕️ 
右下:焙煎したパンの上に置かれた青いサンプルトレイに焙煎したてのコーヒー豆が入っています。
☕️ 
Center: Whisk used to roast beans with a thermocouple threaded to its tip to monitor the temperature during the roast. 
☕️ 
中央:生豆を焙煎するために使用する泡立て器。先端には焙煎中の温度を監視するための熱電対がねじ込まれています。
☕️ 
Left top: housing and connectors for microprocessor used to monitor roast.
☕️ 
左上:焙煎を監視するために使用するマイクロプロセッサのボックスとコネクタ。The Arduino hidden in the olive oil tin was apparently shorting out against the metal of the container because the putty holding the Arduino in place had given way after hundreds of roasts. 
☕️ 🇮🇩 🔥 
オリーブオイルの缶に隠してあった Arduino は、何百回も焙煎した後、Arduino を固定していたパテが壊れたため、容器の金属にショートしていたようです。ROASTING CHART
☕️ 
焙煎チャート
☕️ 
Chart showing progress of roast (temperature of beans, pan, burner on Y axis) as measured over time in minutes (X axis). 
☕️ 
時間(分単位)とともに測定された焙煎の進行状況(Y 軸の豆、鍋、バーナー火の温度) を示すチャート。
☕️ 
The thick red line is the bean temperature of today’s roast as measured at the tip of the whisk. The faint red line is temperature measured for a previous roast of same origin.
☕️ 
太い赤線は、泡立て器の先端で測定した今日の焙煎の豆の温度です。薄い赤線は、同じ産地の以前の焙煎で測定した温度です。
☕️ 
The thick blue line is the environmental temperature as measured at the top of the pan. The faint green line nearby is same measure for previous roast.
☕️ 
太い青線は、鍋の上部で測定した環境温度です。近くの薄い緑線は、以前の焙煎で測定した同じ温度です。
☕️ 
The Yellow line reflects burner temperature.
☕️ 
黄色の線は火の温度です。
☕️ 
The pink line is delta bean temperature, essentially the velocity change of the bean temperature. This is used to spot changes rapidly during the roasting process.
☕️ 
ピンクの線はデルタ豆温度で、基本的には豆の温度の速度変化です。これは焙煎プロセス中に変化を迅速に見つけるために使用されます。
☕
Modifications contemplated for future roasts and other points of interest are in purple.
☕
将来の焙煎のために検討されている変更やその他の注目点は紫色に示してあります。
2025-02-23

A look behind the scenes at our roastery✨

Please excuse the length of the video, we just had too many clips we liked and wanted to include....

#SpecialtyCoffee #CoffeeRoasting

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-21

A special treat with #coffee this morning, before roasting the next batch. #CoffeeRoasting

Two cups of coffee, three mini ponkan, two cinnamon buns on a cutting board with a knife all on a checked tablecloth.
Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-16

#1395 Cameroon Intafri Etoile (Full City)
☕️ 🇨🇲 🔥
I failed to report an interim roast 🖕 but I just roasted the first specimen from Kai at INTAFRI. It smells terrific. Thank you Kai.
☕️ 🇨🇲 🔥
I dialed down my standard profile for aged Cameroon coffee and used my experience with lighter roasting of Brazilian peaberries as a guide for this roast. Still maybe a bit exaggerated roast for such beans but my primary customer may be returning soon 🏥 #CoffeeRoasting #coffee

COFFEE ROASTING APPARATUS AND RESULT
☕️ 
コーヒー焙煎装置と結果
☕️ 
Right bottom: Freshly roasted coffee beans in blue sample tray on top of pan they were roasted in. 
☕️ 
右下:焙煎したパンの上に置かれた青いサンプルトレイに焙煎したてのコーヒー豆が入っています。
☕️ 
Center: Whisk used to roast beans with a thermocouple threaded to its tip to monitor the temperature during the roast. 
☕️ 
中央:生豆を焙煎するために使用する泡立て器。先端には焙煎中の温度を監視するための熱電対がねじ込まれています。
☕️ 
Left top: housing and connectors for microprocessor used to monitor roast.
☕️ 
左上:焙煎を監視するために使用するマイクロプロセッサのボックスとコネクタ。ROASTING CHART
☕️ 
焙煎チャート
☕️ 
Chart showing progress of roast (temperature of beans, pan, burner on Y axis) as measured over time in minutes (X axis). 
☕️ 
時間(分単位)とともに測定された焙煎の進行状況(Y 軸の豆、鍋、バーナー火の温度) を示すチャート。
☕️ 
The thick red line is the bean temperature of today’s roast as measured at the tip of the whisk. The faint red line is temperature measured for a previous roast of same origin.
☕️ 
太い赤線は、泡立て器の先端で測定した今日の焙煎の豆の温度です。薄い赤線は、同じ産地の以前の焙煎で測定した温度です。
☕️ 
The thick blue line is the environmental temperature as measured at the top of the pan. The faint green line nearby is same measure for previous roast.
☕️ 
太い青線は、鍋の上部で測定した環境温度です。近くの薄い緑線は、以前の焙煎で測定した同じ温度です。
☕️ 
The Yellow line reflects burner temperature.
☕️ 
黄色の線は火の温度です。
☕️ 
The pink line is delta bean temperature, essentially the velocity change of the bean temperature. This is used to spot changes rapidly during the roasting process.
☕️ 
ピンクの線はデルタ豆温度で、基本的には豆の温度の速度変化です。これは焙煎プロセス中に変化を迅速に見つけるために使用されます。
☕
Modifications contemplated for future roasts and other points of interest are in purple.
☕
将来の焙煎のために検討されている変更やその他の注目点は紫色に示してあります。“Green” coffee (natural processing) in sample tray with printed description.
Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-14

I'm tickled pink 💕 to have received two free samples on Valentine's Day from a local distributor and promoter of #Cameroon coffee. I look forward to roasting and tasting these samples. Thank you, Kai from Itafri Coffee.
🇨🇲 ☕️ ❤️
カメルーンコーヒーの現地販売店兼プロモーターからバレンタインデーに無料サンプルをもらって、大喜び💕しています。このサンプルを焙煎して味わうのが楽しみです。インタフリコーヒーの朱さん、ありがとうございました。
#CoffeeRoasting #coffee

Two samples of green coffee in a cardboard box.
Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-09

All of my past efforts to extract good flavor from gnarly looking green coffee pays off in getting the best flavor and other magical qualities from this star anise.
🌟 🪛☕️
見た目がごつごつしたコーヒー生豆から良い風味を引き出そうとこれまで努力してきたことが、このスターアニスから最高の風味とその他の魔法のような特性を引き出すことに繋がりました。
🌟 🪛☕️
#CoffeeRoasting #Coffee

Star anise in various states of extraction: discarded hulls on left, culled seeds (where the real flavor and goodness is) on the right. Some unculled star anise clusters with the some of the tools used for extraction on the green sheet below.
Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-08

There was too much momentum into SCs (start of second crack; see the dotted purple line in ③ for a more ideal sense of how the roast might have gone). I won't make corrections to the profile, since this is the end of this lot and I probably won't make any purchases in the near future even though one of our distributors has recently stocked a new lot of intriguing Nicaragua El Limoncillo Pacamara at a somewhat decent price given today's absurdly inflated market.
#CoffeeRoasting #coffee

Christopher Keener, pHd :ddg:RoboticistDuck@mas.to
2025-02-08

This roast developed a bit fast and there were a few mishaps (the roaster's head is not completely returned from this cold). Heat was inadvertently set very high for 30 seconds (see ① in purple in the accompanying graph) and too low for 30 seconds later on (see ② in the graph). But I made manual corrections after realizing these oversights.
#CoffeeRoasting #coffee

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