Plus

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

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…
Read More
Why Your Espresso Machine Might Be the Real Problem

Why Your Espresso Machine Might Be the Real Problem

If you’ve ever wondered why your home espresso shots taste like battery acid, you’re not alone. Last year, I returned from Italy with a newfound obsession for espresso—only to realize my Bambino Plus and DF54 setup was holding me back. For months, I battled sour, under-extracted shots that left me questioning my beans, my grinder, or my own skills. The truth? My machine was the culprit. The Bambino Plus is a reliable workhorse, but its single boiler and limited control mean it’s a one-trick pony. My shots would hit 20 seconds and taste like vinegar, or drag to 35 seconds…
Read More
Why Your Bambino Plus Is Making Bubbly Shots (And How to Fix It)

Why Your Bambino Plus Is Making Bubbly Shots (And How to Fix It)

The verdict is in: Bubbly espresso shots are a sign your Bambino Plus is working overtime—and your beans are playing hide-and-seek. If your espresso tastes like a carbonated soda instead of a velvety concentrate, the culprit is likely a combination of frozen beans, improper grinding, or uneven tamping. This isn’t a flaw in your machine—it’s a red flag for your workflow. Frozen beans are a common offender. When coffee is frozen post-roast, ice crystals form inside the bean, altering its structure. Even after thawing, residual moisture can lead to under-extraction, creating a frothy, sour shot. The user’s experiment with thawed…
Read More