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ADMIN@CoffeeWineTea.com

1043 Posts
The ET RoR Conundrum on Small Roasters: What You Need to Know

The ET RoR Conundrum on Small Roasters: What You Need to Know

If you're struggling with ET stagnation and RoR drops on a small roaster like the Kaleido M1, you're not alone. The machine’s limited heat capacity creates a tightrope walk between precision and control—where a slight miscalculation can send your roast spiraling. You’re right to notice that ET often plateaus before BT takes over, but the real challenge lies in managing the delicate balance between heat input and airflow. Ramping up air to 15% might seem like a fix, but it’s not just about pushing heat out—it’s about recalibrating the entire system’s thermal dynamics. Small roasters like the M1 lack the…
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The First Roast Log That Needs Expert Eyes

The First Roast Log That Needs Expert Eyes

If you’re chasing precision in your roast, this log is a masterclass in what not to do. A user’s first attempt with a Costa Rica Pérez Zeledón washed bean reveals a classic rookie mistake: hitting first crack too early. The roast started with a preheat at F9/P9, then dropped to F8/P4 for charging. Yellowing emerged around 2:00, aroma hit at 2:30, and internal temps climbed to 383°F. By 3:00, temps hit 420°F, and the bean turned brown by 4:00. The first crack arrived at 5:30, followed by a rushed development phase. The result? A 10% weight loss and a roast…
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Decoding the Kaffelogic Nano’s Cupping Profile Mystery

Decoding the Kaffelogic Nano’s Cupping Profile Mystery

Here’s something to stir your curiosity: the Kaffelogic nano’s cupping profile isn’t just a data point—it’s a conversation between you and the roast. Yet when the first crack fails to materialize, the dialogue turns frustrating. You’re not alone. The user’s dilemma—roasting without first crack (FC)—highlights a common blind spot in small-batch roasting: development isn’t a guessing game; it’s a science. The cupping profile is your map, but without FC, you’re navigating blind. The first crack marks the threshold where the bean’s internal moisture escapes, signaling the start of development. Without it, the roast remains in the “dry” phase, underdeveloped and…
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The Fruit-Forward Roast Dilemma: Unpacking the Aillio Bullet’s Secret Sauce

The Fruit-Forward Roast Dilemma: Unpacking the Aillio Bullet’s Secret Sauce

Time to spill: The Aillio Bullet’s fruit-forward potential is slipping through your fingers—here’s how to catch it. You’re chasing that mango-ferment brightness, but the coffee’s sweetness is drowning the acidity, and the IBTS RoR spike is throwing your profile off. This isn’t a fluke—it’s a clue. The Ugandan mango co-ferment you’re roasting is a delicate beast, and its behavior is screaming for precision. The coffee’s current profile—maple syrup sweetness, a hint of acidity, and a clean finish—hints at a roast that’s too early to unlock its complexity. Light roasts often flirt with brightness, but they’re also prone to underdeveloped notes.…
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Mastering Light Roasts: The SR800’s Secret to Nordic Perfection

Mastering Light Roasts: The SR800’s Secret to Nordic Perfection

Here’s something to stir your curiosity: Light roasts are the espresso of the coffee world—intense, complex, and wildly misunderstood. Yet when you try to dial them in on an SR800, the numbers don’t always align. Take Rwanda Nyamasheke Muhororo Natural, for instance. Hacea recommends light to ultra-light profiles, targeting 405°F, 10–11% weight loss, and 90–95 Agtron. But in practice, you’re hitting 13% loss, temps keep climbing post-drop, and the Agtron scale feels like a moving target. Why? Because light roasts demand precision that’s as much art as science. The SR800’s extension tube and thermometer are your allies, but they’re only…
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Why Your Baratza Encore ESP’s Grinds Are Getting Coarser—And How to Fix It

Why Your Baratza Encore ESP’s Grinds Are Getting Coarser—And How to Fix It

There’s something brewing with your Baratza Encore ESP—literally. After a year of daily use, that once-precise grinder is now spitting out coarse grinds, and your shots are finishing faster than a espresso martini. The culprit? A combination of wear, neglect, and maybe even a hidden setting you’ve overlooked. Let’s cut through the haze. The Baratza Encore ESP is a beast of consistency, but even the sturdiest machines have limits. Over time, the burrs—those precision-cut discs—can dull, especially if you’re grinding dark roasts or using a fine setting regularly. The fine setting isn’t magic; it’s a balance of burr alignment and…
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The Lapavoni Professional: A Coffee Enthusiast’s Upgrade Revelation

The Lapavoni Professional: A Coffee Enthusiast’s Upgrade Revelation

If you’ve ever wondered how to elevate your home espresso game without breaking the bank, the Lapavoni Professional might be your answer. Three months into its journey, this machine has transformed my routine from mediocre to exceptional—no coffee shop required. As a manual brewer, I chose the 1Zpresso J-Ultra model, and it’s delivered a level of precision that feels almost scientific. The real magic? A few strategic modifications that turned this machine into a powerhouse. The first tweak? A single-hole nozzle for the milk wand. It’s a small change, but it’s made a world of difference. The milk texture is…
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The Tide and Xenia: A Battle of Espresso Innovation

The Tide and Xenia: A Battle of Espresso Innovation

Pour yourself a cup for this one: The espresso world is buzzing over two new contenders—Arkel Tide and Xenia—each promising to redefine what a modern machine can do. If you’re standing at the crossroads of precision and practicality, you’re not alone. Both machines hit the €3200 mark, share double boiler tech, and boast functional flow control, but their differences could sway your decision. Let’s cut through the noise. The Tide’s fully controllable gear pump is its standout feature. Unlike the Xenia’s rotary or vibrational systems, this allows for precise pressure profiling—a boon for those chasing nuanced extraction. Plus, its modern…
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Why the Best Espresso Machines Are Getting Smaller (And What That Means for You)

Why the Best Espresso Machines Are Getting Smaller (And What That Means for You)

If you’ve ever wondered why the espresso world is shrinking—literally—this is the conversation you’ve been waiting for. The shift from bulky, industrial-grade machines to compact, precision-focused gear isn’t just a trend; it’s a redefinition of what matters in a café. For operators prioritizing control, consistency, and cost, downsizing isn’t a compromise—it’s a strategic move. The 2014 La Marzocco 4 group AV, while powerful, is overkill for many setups. Now, the focus is on machines that balance exacting temperature control, manageable output, and budget-friendly maintenance. Temperature precision is the holy grail for espresso quality. The ideal extraction window is razor-thin, and…
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The Michelin-Starred Coffee Conundrum: Grinders, Water, and the Quest for Perfection

The Michelin-Starred Coffee Conundrum: Grinders, Water, and the Quest for Perfection

Pour yourself a cup for this one: A Michelin-starred kitchen is stuck between a rock and a hard place. They need a grinder for filter coffee that’s consistent, reliable, and built to deliver quality—without breaking the bank. Their current Mahlkonig X54 is holding steady, but the team is chasing a better setup. The catch? Budget constraints and a coffee program that demands precision. The challenge starts with the grind. Filter coffee requires a balance of finesse and brute force. A machine that can handle 1.8-liter urns without sacrificing uniformity is a must. The X54 is a workhorse, but its price…
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