ECM Classika PID and Fiorenzato AllGround: Soggy Puck, Better Flow
The puck stays stubbornly wet, defying dose and grind tweaks despite a perfect flow. Yet, the taste is great—so maybe the dryness obsession is just chasing tiny details.
Weber Key vs. Femobook A68: Grinders for the Espresso Enthusiast
The Weber Key’s dual-drum design lets you switch between coarse and fine grinds with a single dial, perfect for both filter coffee and espresso. The Femobook A68, however, offers precision down to 0.1mm, delivering cleaner, brighter flavors for those who demand exactness.
First Roast Frustrations: A Home Roaster’s Temperature Dilemma
Your first roast’s 400°F struggle isn’t a machine failure—it’s a clue the beans are waking up, not just the roaster’s gauge. The first crack isn’t a sound, but the beans’ first breath, signaling they’re alive and ready to develop.
Mundo Novo’s CS2 Redefines Commercial Pourover Efficiency
The Mundo Novo CS2 brews two distinct pourovers at once—light and dark—without halting service. Its dual-group setup keeps one side running while the other undergoes maintenance, redefining efficiency in commercial coffee.
The 1990s McDonald’s Coffee Mystery, Solved
McDonald's 1990s coffee wasn’t just bitter—it was brewed to a near-charred roast, creating a burnt-sugar intensity now nearly extinct. Today’s closest match is a dark roast with heavy caramelization, though no modern blend can fully replicate its unique, warning-sign bitterness.
Kaleido M10 First Batch Struggles Signal a Thermal Quirk
The Kaleido M10’s first roast takes 15–20% longer to reach dry end, even after preheating to 440°F. This delay hints at a hidden thermal lag, revealing the machine’s design flaw rather than a roaster’s error.
Nestlé and Côte d’Ivoire’s CNRA Forge New Path for Robusta Coffee
A blend of six robusta varieties could boost yields by 86% while improving flavor and reducing bitterness. This mix, developed through collaboration between Nestlé and Côte d’Ivoire’s CNRA, marks a new era in coffee farming.
Thermocouple Logging on a Gene Cafe: What Works, What Doesn’t
Drilling into the exhaust duct with a thermocouple offers the most stable readings, despite being a makeshift solution. A digital breakout board beats analog noise, but the upgrade comes with a steeper price tag.
Bangladesh’s Roasters Are Rewriting Coffee Culture
Bangladesh’s coffee culture is being reborn through roasteries that transform beans into aromatic art. Once a simple mix of water and instant powder, coffee now demands precision, patience, and a newfound reverence.
The Kaleido M1 Lite: A Home Roaster’s Quiet Revolution
The Kaleido M1 Lite logs your roasts in real time—no mods, no extra tools. It’s durable, precise, and lets you master medium-dark roasts without breaking the bank.