Maybe you can find a roaster in the Us that would be willing to ship to you. Then you could possibly freeze the beans..(another sore subject here) Have you tried to find videos online that may help you with the BDB?
ive seen videos about bdb online. one of the post here was "does it taste good as it looks", i have pulled many shots that looked perfect but tasted differently. that is why i like this thread specially bubbadude, his helped on the 1:2 made and the bdb temp surf made a significant difference, the approach of taste over the looks. as always its the end cup taste now, and not the looks.
i never explored the freeze beans thing - i dont know any roaster in the states that is willing to do that and if they would ship to the philippines. shipping to the philippines using express is very expensive and mail service is not that good.
i never explored the freeze beans thing - i dont know any roaster in the states that is willing to do that and if they would ship to the philippines. shipping to the philippines using express is very expensive and mail service is not that good.
hi bubbadude, i dont know roasting yet hehehe so im just going to rely on my roaster. the prob i have with the roaster with that he is using a different machine, hehehehe he is using a 14g for a double using a straight wall, while i need to do a 18g on a bdb stock basket hehehhe
hi bubbadude, i dont know roasting yet hehehe so im just going to rely on my roaster. the prob i have with the roaster with that he is using a different machine, hehehehe he is using a 14g for a double using a straight wall, while i need to do a 18g on a bdb stock basket hehehhe
this might be off topic but in a way related - should blends be done after roasting?
also bubbadude, im using SO but roated for espresso, im uisng the SO for my drip also. Would you recommend doing really getting the espresso blends? i mean am i trying to learn things and learning it the hard way?
im keeping up with your 1:2 and the temp surf - i use different SO with it
this might be off topic but in a way related - should blends be done after roasting?
also bubbadude, im using SO but roated for espresso, im uisng the SO for my drip also. Would you recommend doing really getting the espresso blends? i mean am i trying to learn things and learning it the hard way?
im keeping up with your 1:2 and the temp surf - i use different SO with it
If the beans are similar in their roasting requirements, they roast them together, but it not they roast separately and then blend to taste.
I went through one phase where all the beans I roasted were blends, but lately I've been roasting mostly SOs. But that's because I'm working on my roasting technique and trying to detect subtle flavor differences. I have 8 different Ethiopian beans, and the differences between some of them are quite dramatic.
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
If the beans are similar in their roasting requirements, they roast them together, but it not they roast separately and then blend to taste.
I went through one phase where all the beans I roasted were blends, but lately I've been roasting mostly SOs. But that's because I'm working on my roasting technique and trying to detect subtle flavor differences. I have 8 different Ethiopian beans, and the differences between some of them are quite dramatic.
that is what we've noticed with ethiopian (doing manual pour over). so bubbadude i have to do blends to start with right? the bdb temp surf eliminated with bitterness, not burned but bitter. do you have any suggestion regarding the sour part? is this sour or a palate reaction (acidity)? i did a test with very low temp to get the sour coming in and its the palate reaction was lasting, but this one is that it makes a reaction but just a quick one, is this the acidity kick or is this a still sour and needs a finer tweaking? any tips on how to address this with some features from bdb like the temp surf?
Posted Sat Feb 23, 2013, 4:14am Subject: Re: Breville Dual Boiler BES900XL Owners Thread
You could extend the pull by a few seconds, but that might be as good as you can get with that particular bean/roast. I find commercial "espresso roast" is over-roasted for my taste. Are the roasted beans dark and oily?
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
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