Father

Jan

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…

Profitec Go’s Double Dilemma: Should You Chase the Manual’s 60 mL?

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Contigo, Father, Profitec

Profitec Go’s Double Dilemma: Should You Chase the Manual’s 60 mL?

The Profitec Go’s owner’s manual says a double espresso is 60 mL. Is that your new target? A user on Reddit is grappling with this exact question, having dialed in their machine to pull 36g from 18g grounds in 25 seconds. The shot tastes good, but the higher yield of 60 mL feels like a missed opportunity. If you’ve ever wondered whether to follow the manual or trust your palate, this is your moment. The Profitec Go’s extraction window is narrower than many home machines, which means small adjustments in grind size or dose can tilt the balance. The user’s…

GS3 vs. GS4: Should You Invest in La Marzocco’s Iconic Machine or Wait for the Next Big Thing?

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAlan, But, California, Father, Marzocco

GS3 vs. GS4: Should You Invest in La Marzocco’s Iconic Machine or Wait for the Next Big Thing?

Get ready to sip on this: The La Marzocco GS3 is a beast, but is it worth the $8000 price tag—or should you wait for the next big thing? If you’re eyeing an upgrade from a Profitec Pro 700, you’re likely chasing steam power, temperature stability, and volumetrics. The GS3 delivers all of that, but its 2008 design feels like a relic in a world of rapid innovation. The Linea Mini’s recent “R” update and the Strada X1’s $20k price tag have left many wondering: Is the GS3 a relic, or still the gold standard? The GS3’s appeal lies in…

Why Your Bambino+ and Smart Grinder Pro Keep Choking—And How to Fix It

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBambino, Father, Grinder, Process, Smart

Why Your Bambino+ and Smart Grinder Pro Keep Choking—And How to Fix It

Pour yourself a cup for this one: Your Bambino+ and Smart Grinder Pro are choking on single-wall unpressurized baskets, and it’s frustrating. You’ve tweaked dosages, adjusted grind settings, even cleaned the machine—but the problem persists. It’s a puzzle, and the solution might not be what you expect. The root of the issue likely lies in a combination of burr alignment, dosage precision, and machine calibration. You’ve tried 14g to 15g dosages with outer burr settings at 5 and 6, yet the shots still choke. This suggests the grinds are too fine or uneven, creating a compacted puck that blocks water…

The 64mm SSP MP Burrs That Redefined My Coffee Game

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, They, What, Whether

The 64mm SSP MP Burrs That Redefined My Coffee Game

There’s something brewing in the grind. After months of chasing reviews and second-guessing, I finally installed the 64mm SSP MP burrs—and my coffee just got better. This isn’t a scientific study, but a real-world test of how these burrs transformed my workflow. If you’re eyeing them, here’s what you need to know. My setup? A CF64v with a Lelit Victoria, and I’m a sweetness junkie. Whether it’s a light roast’s citrus zing or a dark roast’s molasses depth, I crave balance. I upgraded from a Eureka Mignon to the CF64v and already noticed a leap in extraction consistency. But the…