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Easy, Oscar 2 every time

You might be starting your pour too early. Fill the cup by half first, then if you start your pour it should be easy to land right in the centre and get a nice contrast. If you still can't figure it out send me a DM on Instagram with a video and I can point a few things out

The best! And she is exactly the same in person and on camera

Breville/Sage is actually one of the few that makes it very hard to repair it yourself. I can't imagine how a Flair could go wrong other than needing a gasket change. It's really simple, and you can buy parts on their site or from resellers.

I found out the hard way that the Breville has a teflon coated plastic for the grouphead/inner shower. Mine was flaking! Thus why I'm here looking into the flair products. Machines are too expensive, too much upkeep and inevitably break/need repair.

Not at all. Especially now I wouldn't recommend this roaster anymore. The biggest problem is the software which tries too hard to make it a home appliance (it's far too expensive for it to be an appliance). I can't recommend this roaster, especially with newer options on the market like Kaleido and Santoker.

Thanks, yes it has a cooling tray where the beans are released, I think I mentioned it in the video (quite a powerful fan). As for the probe basically the further in it is the less sensitive it is to airflow and other changes near where the sensor is. So if I push it quite far in then I won't see as large fluctuations on the graph when I check the beans (for example)

They were from Sidewalk Coffee Cambridge in the UK 😉

True, but the heating mechanism is very different

Mostly same as 1 works, but depends on the arrangement (straight or out to sides)

Yes!

I agree and I've been in contact with the company telling them they need to make sure the app is secured on the Google Play Store. It's on the App Store so if you're an Apple user it's not an issue, but I don't have an iPhone or iPad yet and for me this is a big oversight, that's why I mentioned it up front.

Never say never haha

Take a look at the other videos on roasting on my channel. I've got one that's all about the roasting process, should be a helpful start.

Yes I did a review of the M6 and I like the Kaleido roasters. The biggest difference for me with this is how much heat is retained in the drum as opposed to the thinner cage of the Kaleido, which is more of a direct heat roaster. For me this roaster is much easier to get consistent profiles like I would on a commercial roaster.

Glad you enjoyed it, I'd love to do more but usually roasting videos don't perform well and I am already basically out of pocket to make content on this channel.

Glad to hear you found a great roaster for you! I was offered one for a review a while ago but it was at a time when I didn't really have any time to be working on the channel. Hopefully I can do more roasting videos this year!

⁠The Kaffelogic has a very different workflow compared to the Santoker. This one is very hands on, while the Nano7 is hands off. For developing a roast to scale up to a large drum machine, the Santoker might be a good choice. But that’s not the case for most home roasters. We just want to develop a good roast and repeat it. I think the Nano 7 works best for comparing beans in the field, since it’s small and light, and for use in the home kitchen, since it’s like a chimney under the hood. In my case, I’ve found a few starting curves that I like. For a new bean, I choose the most appropriate, then focus on the end. First is simply a matter of finding the right drop time. Next, I can create curves that drop +/-1C at the same time as well as +/-20s at the same temperature. We cup these and continue to adjust until we find the best result. The differences with these subtle changes are very apparent! We use 60g batches for these initial roasts. If I don’t center in on a great result, we try a different starting curve or abandon that bean. This whole phase is very scientific in feel. After we find a great profile, we order many kg of that coffee, and I can just select the curve and hit play. I don’t even hook up the computer in this production phase. The best part is that it’s low stress with little opportunity for human error. I can very much refine my target, then repeat it while watching CZcams videos. :)

I didn't know that, I'll contact the supplier and ask them about it. I'm sure it wouldn't be a difficult thing to add as an option.

Thats why i bought the skywalker (cbr) from itop for about 500$cad... its a 500g roaster ( folks use 350g load) ... it need to be modded to be use with artisan but noting difficult... the built quality doesnt look as awesome tho

@@The_Coffee_Rabbit_Hole yeah I was about to pull the trigger on the Skywalker, but then I heard a couple anecdotes about insufficient cooling for their PCB and a new model coming out later this year that includes a homemade GUI and ability to use Artisan.

@@Kahlnen yeah , well i have been told by Itop that the model that they will ship me will be the new version but it is not clear what improuvment will be made on mine , i know that the heat sink will be like 4 time the size of the first one and there is also a usb port but it is not clear if i can connect it directly to my laptop directly via that port or not . I dont mind having to use an arduino or an extra 24v cooling fan if for that price i can roast 350g back to back of very good coffee 😅

Yes I am hoping Santoker can find US and UK distributors (I'm connecting them with people I know in the industry) so it can be more manageable in the future.

@@homecafecharlie that would be great. 👍🏻

@@homecafecharlieI have a new coffee company and would love to be a US Distributor

Interesting! I know the grinder is different for different people, and it could be the basket as well. I used the stock basket for my review. Often with coffee products the variance is big enough even between the same grinders that settings will be different from grinder to grinder, and if you like light roasts as I do that will change things as well

As a percentage the extraction will be higher earlier on in the shot because once the coffee solids are extracted, less coffee solids will come out. So stopping earlier will have a higher extraction percentage (though less total volume extracted)

@@homecafecharlie but you said it needed more extraction time and longer contact - pulling less liquid through at the same grind would do the opposite. Less liquid / less extraction.

@@Kingsmanly yes, less extraction, but the liquid in the cup will have a higher extraction percentage because more is extracted early. Later it's mostly water because all the coffee solids have already been extracted.

She's great!

Nice scale!

Those aren't really the same though. They are different fat content whereas this is reducing the amount of water, so it gives a completely different texture and sweetness