Recent content by Josh

There have to be other people out there trying to decide on a brand of roaster. The typical argument is that there is no "best" but it comes down to preference and needs. Some of the technical and operational principles are available. For example, Diedrich roasters utilize infrared heating...

No, I'm not making any such claim. I am stating that temperature probe readings will very by machine, placement, and accuracy. So... if If wikipedia tells me that 2nd crack is at 437f inside the bean, I believe it. However, my machine will read the bean mass probe at 405 when second crack is...

I think "roast magazine" categories a micro roaster as under 100,000 lbs per year. Roaster of the Year Micro

My feeling is that, it doesn't matter what the readout says, as long as it is consistent. You can't expect to read numbers off the internet and assume your machine will read the same temps.

I think the roasters read differently. At 400 what kind of roast are you getting? 400 for me is right before 2nd crack and we dump between 392 and 402 depending on the coffee. 405 is almost always 2nd crack. 365-375 1st crack.

Thanks for the reply. In your experience with cold calling, did you find it difficult to get an appointment with the right people? Also do you feel that businesses you called seemed interested in changing roasters? I am tinkering with the idea of providing brewing equipment too but I have to...

Hi there, I've been a lurker on this forum for years. When I began my coffee shop adventure I took my first steps on this forum. Four years later my wife and I have a thriving business. We struggled painfully during the first two years. About 8 months ago we decided to get into coffee roasting...

So I am looking for some advice from the seasoned coffee shop owners. We (sunrise coffee las vegas) have been open now for about 7-8 months. After month 6 we seem to be out of the "bleeding" mode and we have finally got some staff trained up but I have a problem.. My office is a disaster. And...

there is all kinds of stuff wrong with HFCS. Not only because of the way it's made but contributing to such a HUGE amount of the corn grown in the states. I'm not going to go into too much detail but there is alot of info out there about corn syrup and corn in general...

thanks for the input, all good recommendations. especially the medical experiments thing. but i think i will stick with "It's not safe for them to run around-- you might want to grab 'em." that might be the best non offensive thing to say.

Ok so sunrise coffee is finally open and it's now the 5th day and more people come in everyday. but today a couple came in with two 3-4 year olds and a toddler. They let these little monsters run around back and forth screaming and have the nerve to set their toddler up on the sneeze guard rail...

Well, have fun at mcdonalds! : p

for me it really depends on what the coffee taste like. If it's awsome stuff I may drink it black or with maybe half a packet of sugar. If its bitter and hard to drink without putting on the bitter beer face, I just add cream and sugard accordingly. Not too sweet. I like my espresso straight...

That's how "it's a grind" does it. Personally I don't like the idea for a few reasons. It isn't personal at all. Might as well be at the self serve soda/tea station. The question of freshness, it's a grind has several varieties, that I know for fact (at least out here) don't get rotated often...

Eh I don't know if I'd go so far as to call that channeling. That picture (with the two tails) is about 5 seconds after the first "drop" the picture right afterwards is a couple seconds afterwards. those two pictures are of course from the same shot. That picture is a bit grainy, but I could see...