Capn Senior Member Joined: 31 Mar 2006 Posts: 60 Location: NY/NJ/PA Expertise: I live coffee
Grinder: a simple burr Drip: i press Roaster: me oven
Posted Wed Jun 27, 2007, 8:28am Subject: Syracuse coffee??
Good day,
I might be moving to the Syracuse area and I wanted to check if there were any decent coffee operations nearby? And by decent, I mean they can pull consistent shots of espresso and their coffee is not bitter disgustingness :).
CafeKubal Senior Member Joined: 18 Feb 2006 Posts: 17 Location: Syracuse, New York Expertise: Pro Roaster
Espresso: Synesso Cyncra 2 group Grinder: Mazzer Major Drip: Bunn ICB Twin Roaster: Royal #5
Posted Sat Jul 14, 2007, 4:36am Subject: Re: Syracuse coffee??
Yes it is 1904. That doesn't mean that it automatically makes good coffee though. You can't jump on a machine like this and instantly get a good roast. It took my a while to get used to this one, after using sheet metal roasters until that point.
I must say that it is the only machine in my shop so far that hasn't given one iota of trouble, and it is at least 90 years older than any of the other machines we have (brewers, grinders, refrigerators). When I first got the machine it was hard to get used to roasting with a cast iron roaster.
I am to the point where consistency is not an issue.
I like the fact that unlike a sivets, you can hear each stage of the roast. Once the cast iron frame is hot enough, you have a drum roaster that is not a direct flame. You can reduce the flame and roast at an ideal temp because the cast iron roaster has so much heat momentum. Because of the active exhaust system in the drum you have a smokeless environment, if you keep the batches around 15 lbs (25 lb capacity); 10 lbs for darker roasts.
It was a wreck when I bought it off ebay. I restored it by hand to it's current condition. All new brass screws, leather belt (which is silent compared to nylon), sheet metal drum casing, and paint. I made a cooling bin out of a Napa valley wine barrel. We lined it with copper sheet metal.
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