Using high-density beans (~805g/L here) required more power early on to build pressure and inflate them.

Their size increased from 14–16# to 19–21#, and the concave beans disappeared!

Fellow roasters, apply the right amount of energy for your beans — it makes all the difference! (2/2)

In my experience: cupping 1–2 days after roasting works, but after that, CO2 obstructs extraction, making a subpar cup. Depending on roast style, degassing takes days or weeks. Since I roast light, I wait at least two weeks. To speed it up, grinding an hour before brewing helps release CO2 faster.

If profits aren’t shared more equally, I believe it’s the biggest threat to coffee. Young people won’t be drawn to farming under unfair conditions.

Colorfull have some of the most interesting decaf right now, it is a great choice from great roasters!

A grinder isn’t a gimmick. I meant WDT needles, ground shakers, espresso puck distributors, or carafes that 'mix' your brew without you swirling it.

If you can get a grinder, go for it! Your brew will only be tastier! And more affordable options exist thanks to the home barista community!

It was a great read! Definitely could relate to some parts!

In coffee training, I tell students that gimmicks are fun, but in the end, it's just coffee. Keep it simple, or specialty coffee stays intimidating. Who benefits from all the gadgets brands are throwing at us? Not the farmers/producing countries.

Love seeing sober parties becoming more of a thing!

Robusta needs more water than Arabica. In a webinar, Indian farmers shared a solution: grafting Eugenioides roots system onto Robusta and Excelsa trees, allowing deeper water access and reducing irrigation needs.

Could this be the way forward? Or at least one of many needed?

It was a great read, thank you! Definitely 100% behind giving back power and a voice to the people/workers!

Specialty coffee is, in some ways, quite conservative.

A decade ago, espresso recipes were 1:2, 27–32 sec, and customers found them too acidic/intense.

Now, I use 1:3, with shots from 17 to 40 sec, and customers love it.

Yet, many baristas/shops still cling to 1:2, 30 sec, and 9 bar pressure...

It does sound like a turbo shot. I had a washed Ethiopian light roast that was incredible in 16-17 seconds.

Above that, the coffee started to be too intense, and the acidity was too pronounced for my liking.

In 16-17 seconds, it was tea-like bergamot goodness!