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Behmor 2000AB Plus: A Home Roaster’s Honest Take on Indoor Roasting

Jan

Coffee FactsBehmor, California, Father, Plus

Behmor 2000AB Plus: A Home Roaster’s Honest Take on Indoor Roasting

If you're eyeing the Behmor 2000AB Plus as a step up from your popcorn popper, you’re not alone. The machine has earned cult status among home roasters, but its appeal hinges on a few critical factors—especially if you’re roasting indoors. Let’s cut through the hype. First, smoke suppression. The Behmor’s built-in system is a lifesaver for those without a garage or outdoor space. Early adopters report it tames the smoke enough to make indoor roasting feasible, though you’ll still need to manage airflow. It’s not a magic fix, but it’s a practical workaround for colder climates. If you’re roasting until…

Mastering Heatgun Roasting: How to Cut Your Drying Time in Half

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAdjust, Father, how to clean your coffee maker

Mastering Heatgun Roasting: How to Cut Your Drying Time in Half

This is worth savoring: Your heatgun roasting setup is doing the heavy lifting, but the numbers don’t add up. You’re hitting 12 minutes for first crack and 13–15 minutes total, yet the drying stage feels glacial—8 minutes is a red flag. The coffee tastes good, but not great. You’re not alone. Heatgun roasting is a high-stakes dance between heat delivery, bean moisture, and timing. Let’s fix the math. The drying phase is your first hurdle. At 12 minutes for first crack, you’re already 4–6 minutes behind the 6–9 minute light roast sweet spot. That’s not a typo—it’s a critical detail.…

Skywalker for Light Roasts: A Roaster’s Dilemma

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Cubean, Father, Light, Skywalker

Skywalker for Light Roasts: A Roaster’s Dilemma

Get ready to sip on this: If you’re a pourover purist chasing precision, the Skywalker roaster isn’t just a tool—it’s a conversation starter. The debate between the Cubean and SR800 isn’t just about size; it’s about how well each handles the delicate dance of light roasts. Light roasting demands finesse, and the Skywalker’s reputation for consistency makes it a contender, but the smaller Cubean’s limited user base raises questions. Are you willing to trade control for compactness? The Skywalker’s strength lies in its ability to dial in exact temperatures, critical for light roasts where underdevelopment can ruin a cup. The…

Mastering the Giesen W6A: How to Nail Consistent Roast Levels

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Giesen, how to clean your coffee maker, This

Mastering the Giesen W6A: How to Nail Consistent Roast Levels

Consider this your morning briefing: You’re standing at the crossroads of science and intuition, armed with a Giesen W6A and a dream of perfecting roast consistency. The question isn’t just about numbers—it’s about control. This 6-kg roaster isn’t a magic wand; it’s a tool that demands respect. So, how do you translate vague roast level goals into actionable steps? The answer lies in marrying data with practice. The Giesen W6A operates on a tightrope between precision and adaptability. Temperature profiles are your baseline, but they’re not gospel. Light roasts (180–200°C) demand rapid heat application to preserve acidity, while medium (200–220°C)…

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, California, Father, Maillard, This

How to Master Light Roast Development Without Sacrificing Flavor

This is worth savoring: Light roasts demand precision, and the devil is in the details of timing. If you’re chasing a filter roast with a short dry phase and Maillard, you’re already in a tightrope act—balancing speed and depth. The numbers you’re working with—4:15 dry, 3:15 Maillard, 1:25 development—hint at a race against time. But here’s the catch: your ROR (rate of rise) spikes during development, threatening to cut the window for complexity. The question isn’t just about how to slow the roast—it’s about how to let the beans breathe without losing their brightness. The core issue lies in the…

Is Paying $2,000 for a Roasting Course Worth It?

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, California, Father

Is Paying $2,000 for a Roasting Course Worth It?

There’s something brewing in your kitchen—or your local coffee shop—that could redefine your craft. A 40-hour roasting and cupping course costs $2,000, taught by someone who’s mastered the science and art of coffee for 15 years. The instructor’s credentials? SCA Authorized Trainer, Q Grader, and judge for Barista and Latte Art championships. That’s not just a résumé; it’s a guarantee of expertise. But here’s the question: Is this investment worth it, or can you learn everything you need through YouTube tutorials and books? The course promises more than just theory. It dives into roasting fundamentals: turning points, drying phases, first…

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, Cubean, Father, Maillard

The Roast That Smelled Like Heaven

This is worth savoring: A rookie roaster’s obsession with unlocking sweet chocolate notes in a Costa Rican blend led to a revelation that’s equal parts science and serendipity. After three days of trial, error, and a dash of madness, the beans finally exhaled the aroma of hot cocoa—so potent even a coffee-hating spouse declared it divine. The journey? A masterclass in how temperature, timing, and patience can transform a batch of coffee into a sensory masterpiece. The first roast, a dark, slow burn at 23 on the Cubean, yielded underwhelming espresso. The beans, charged at 180°C and roasted to 209°C…

Why Robusta Extracts Faster Than Arabica (And What That Means)

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsArabica, Father, Robusta, This

Why Robusta Extracts Faster Than Arabica (And What That Means)

Consider this your morning briefing: You roasted two City+ batches on your SkyWalker 2—one Arabica, one Robusta. The results? The Robusta shot extracted in 10 seconds with a coarse grind, then 20 seconds with a finer setting. The Arabica? Perfect, at size 12. This isn’t a fluke. Robusta’s physical and chemical makeup demands a different approach. Robusta beans are denser, harder, and more compact than Arabica. Their structure resists water flow, but only up to a point. When ground too coarsely, Robusta’s particles act like a sieve, letting water pass too quickly. That’s why your first shot was under-extracted. Switch…

Mastering Light Roasts on the Huky 500: A Roaster’s Dilemma

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAlto, But, Charge, Father, Huky

Mastering Light Roasts on the Huky 500: A Roaster’s Dilemma

The Huky 500 is a beast of a roaster—until you try to coax it into a light roast. For those chasing the delicate, floral notes of Ethiopian naturals or the bright acidity of Rawandans, the machine’s strength lies in its medium roast comfort zone. But dialing back to light? That’s where the real work begins. The challenge? Balancing first crack timing, development window, and heat management without letting the beans bake before they even crack. The core issue hinges on temperature control. Most users report first crack erupting around 410–422°F, which is already in the medium roast territory. To hit…

Mt. Apo’s Hidden Gem: Filipino Arabica That Defies Expectations

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsApodaca, Arabica, Father, Mindanao, Mt

Mt. Apo’s Hidden Gem: Filipino Arabica That Defies Expectations

The verdict is in: Filipino Arabica from Mt. Apo isn’t just a curiosity—it’s a revelation. Sourced from the biodiverse highlands of Mindanao, these beans challenge assumptions about what coffee can be. Roasted to a light to medium profile, they reveal a complex interplay of earthy notes and citrus brightness, proving that geography and care can elevate even imperfect raw material. The beans, a Catimor variety from the Mt. Apo region, arrived with a troubling flaw: worm holes marred their surface, reducing density and raising questions about quality. Yet, the roast test results spoke volumes. Three iterations of espresso extraction yielded…