How To Clean Your Coffee Maker

Mastering Chocolate Notes: A Cubean Roaster’s First Manual Roast Breakdown

Jan

Coffee FactsCubean, Father, how to clean your coffee maker, Maillard

Mastering Chocolate Notes: A Cubean Roaster’s First Manual Roast Breakdown

Real talk: Your first manual roast with a Cubean roaster isn’t just about timing—it’s about precision, patience, and a dash of science. You’ve already seen how automatic profiles can feel like a passive exercise, leaving your beans flat and underdeveloped. Now, you’re chasing that sweet, chocolatey complexity—and the question is: how do you nail it? The answer lies in understanding the rhythm of the roast, not just the heat. The key is the ROR (Rate of Rise) curve. You noticed it’s tricky to get that curve to trend down, and that’s not a mistake—it’s a clue. A steep ROR early…

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.…

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)…

Does the Steam Wand Angle Matter for Microfoam? Here’s the Truth

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, But, Father, how to clean your coffee maker, Nozzle

Does the Steam Wand Angle Matter for Microfoam? Here’s the Truth

Listen up: The steam wand angle is a hot topic in barista circles, and for good reason. Whether you’re chasing velvety microfoam or perfect latte art, the angle at which you position the wand can make or break your results. But here’s the catch—most baristas debate it like it’s the final round of a championship, when the real answer is simpler. You’ve probably seen videos showing every angle from 45 degrees to straight down, each claiming to be the holy grail. Yet, the science behind it? Less clear. The truth is, the steam wand angle isn’t a one-size-fits-all solution. It’s…

When Your Coffee Probe Lies: A Roaster’s Dilemma

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAncient History of Wine, But, Father, how to clean your coffee maker, They

When Your Coffee Probe Lies: A Roaster’s Dilemma

Here’s something to stir your curiosity: You’ve spent a small fortune on a high-end roaster, but your first batch smells like burnt toast. You’re not alone. The Kaleido M2 Pro promises precision, but for newbies, it’s a minefield of confusion. Take this user’s plight: They’re trying to roast El Salvador Honey San Luis Bourbon, a bean with notes of milk chocolate and earthy cacao, but their probe is throwing them off. At 350°F, they’re hearing first crack—way below the usual 380-405°F range. Is their machine broken? Or are they just missing the calibration? The data speaks volumes. Green weight of…

Bitter Brews and Basket Sizes: Decoding the Delonghi Dedica’s Extraction Puzzle

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, how to clean your coffee maker, That

Bitter Brews and Basket Sizes: Decoding the Delonghi Dedica’s Extraction Puzzle

Time to spill: You’ve got a shot that looks good on paper but tastes like a warning label. The Delonghi Dedica’s 51mm basket and 15g dose might be your setup, but the bitterness? That’s a red flag. Medium-dark beans are your starting point, but if they’re leaning toward dark, you’re already flirting with over-extraction. The numbers here are telling—40 seconds of extraction time, a 33g yield, and a 2:1 ratio. That’s not just a shot; it’s a science experiment gone wrong. The problem isn’t just about time. A 2:1 ratio means the water is sitting on the grounds too long,…

The Physics of Pour Height: How High You Pour Changes Your Brew

Jan

By ADMIN@CoffeeWineTea.com

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

The Physics of Pour Height: How High You Pour Changes Your Brew

Real talk: The way you pour your coffee might be holding back its full flavor. A new study reveals that the height from which you pour water isn’t just about wrist comfort—it’s a physics-driven variable that shapes extraction. Researchers at the University of Colorado in Boulder found that higher pour heights create “avalanche dynamics” in coffee grounds, triggering more aggressive mixing and unlocking flavor in ways even seasoned baristas might not have considered. This isn’t just academic jargon; it’s a game-changer for anyone serious about brewing. The study’s focus on kinetic energy and granular flow explains why pouring from a…

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, how to clean your coffee maker, Roaster

First Roast, First Lessons

Here’s something to stir your curiosity: Your first roast didn’t just turn out dark—it sparked a question about coffee’s alchemy. You popped beans in a popcorn popper, roasted too fast, and ended up with a cup that’s bold, uneven, and oddly satisfying. The result? A messy experiment that’s already made you rethink everything. Roast level isn’t just about darkness. It’s a dance between time, heat, and the bean’s inherent character. Your popcorn popper likely over-roasted because it’s a crude tool, but the outcome still hints at a deeper truth: some beans thrive in specific roasts. Ethiopian Yirgacheffe, for example, reveals…

Mastering Sweetness: Roast Profiles for Espresso and Pour-Over Perfection

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsArtisan, Central, Father, how to clean your coffee maker, Scope

Mastering Sweetness: Roast Profiles for Espresso and Pour-Over Perfection

Real talk: If you're dialing in your roast profiles and chasing that elusive sweetness, you’re not alone. The Kaldi mini and Artisan Scope combo is a powerhouse for precision, but even seasoned roasters tweak their approach for different brews. Your current setup—roasting 225-250g at 70rpm, dropping at 380F, and hitting 300F by the 4-minute mark—works for Central American beans, but there’s room to refine. The key lies in balancing heat retention, cooling timing, and bean development to unlock subtler notes. Sweetness in coffee often emerges from a delicate interplay of caramelization and acidity. For espresso, where extraction is aggressive, a…

Why Your Honduras Mini Granja is Burning—and How to Fix It

Dec

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Granja, how to clean your coffee maker, Mini, This

Why Your Honduras Mini Granja is Burning—and How to Fix It

There’s something brewing in your roaster—something that’s turning your Honduras Mini Granja into a burnt note nightmare. You’re not alone. This coffee’s natural profile, with its sweet tannins and bright acidity, is being drowned out by a roast that’s pushing too far into the dark side. The problem isn’t the bean—it’s how you’re treating it. The key lies in the drying phase. You’re ramping up heat too early, forcing the roast into city+ territory before the first crack even happens. Natural coffees like Mini Granja need a slower, more deliberate approach. Think of it as a dance: you want to…