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Hi All,
I think this collection of words is going to cover roasters and brewing equipment so I guess general coffee related might be the best in-between.
My wife and I opened up our I-Roast2 and EM6900 yesterday and had a go at both.
We used the second preset on the roaster for a dark roast with brazlian beans from the starter pack. It was about 23 or so degrees and the profile proved to be a bit too aggressive for the conditions at hand so second crack came quick quickly and as a result I hit cool a good few minutes before the profile was meant to finish. The colour is a couple of shades short of light black and pretty much uniform. I must admit the whole procedure happened so quick and the result is wonderful. Mind you, the only problem was the smell of the out-gassing beans. Yuk - enough to make me slightly nauseus. This morning I had a whiff after about 20 hours of degassing and most of the grass smell has gone and its now taking on coffee aroma. I will place the remaining beans into an airtight container later today after grinding a small amount for immediate use. Looking forward to it...
We also tried the EM6900. The first result was a huge laugh. My wife and I are used to a sub-$100 machine from BigW that absolutely chokes up with a grind setting of 16 on the EM0480 grinder, so when I tried a setting of 20 with a *lot* of coffee tamped down only slightly it basically came out like slightly yellow water and the extraction gauge barely moved!! Cutting a long story short, I ended up using a grind setting of 12, filling the single basket up to the start of the silver section on the supplied tamper, and tamping with a good bit of force - probably more than 30kg worth. The result is very close to what I desire so I guess I am happy with the first days work!
I did however notice that two variables are very closely connected - the grind and tamping force. These can either see the extraction gauge jump straight into the black and quickly diminish toward the beginning of the yellow zone, or, jump straight into the black and slowly move back to the end of the yellow zone over the same amount of time. Quite obviously this greatly affects the overall taste but I had no idea the machine would be able to produce such a different series of results.
It seems to me like I could now quit my day job and pursue and another profession - its all so interesting!
DrT
I think this collection of words is going to cover roasters and brewing equipment so I guess general coffee related might be the best in-between.
My wife and I opened up our I-Roast2 and EM6900 yesterday and had a go at both.
We used the second preset on the roaster for a dark roast with brazlian beans from the starter pack. It was about 23 or so degrees and the profile proved to be a bit too aggressive for the conditions at hand so second crack came quick quickly and as a result I hit cool a good few minutes before the profile was meant to finish. The colour is a couple of shades short of light black and pretty much uniform. I must admit the whole procedure happened so quick and the result is wonderful. Mind you, the only problem was the smell of the out-gassing beans. Yuk - enough to make me slightly nauseus. This morning I had a whiff after about 20 hours of degassing and most of the grass smell has gone and its now taking on coffee aroma. I will place the remaining beans into an airtight container later today after grinding a small amount for immediate use. Looking forward to it...
We also tried the EM6900. The first result was a huge laugh. My wife and I are used to a sub-$100 machine from BigW that absolutely chokes up with a grind setting of 16 on the EM0480 grinder, so when I tried a setting of 20 with a *lot* of coffee tamped down only slightly it basically came out like slightly yellow water and the extraction gauge barely moved!! Cutting a long story short, I ended up using a grind setting of 12, filling the single basket up to the start of the silver section on the supplied tamper, and tamping with a good bit of force - probably more than 30kg worth. The result is very close to what I desire so I guess I am happy with the first days work!
I did however notice that two variables are very closely connected - the grind and tamping force. These can either see the extraction gauge jump straight into the black and quickly diminish toward the beginning of the yellow zone, or, jump straight into the black and slowly move back to the end of the yellow zone over the same amount of time. Quite obviously this greatly affects the overall taste but I had no idea the machine would be able to produce such a different series of results.
It seems to me like I could now quit my day job and pursue and another profession - its all so interesting!
DrT
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