Behmor Coffee roaster Brazil

These are my readings using a Behmor roaster .

Auto mode P2 

Brazil - high altutude

 1200m 

Cerrado Arabica

 200g start

Cold start - no preheating

https://en.wikipedia.org/wiki/Cerrado

Brazil Cerrado coffee is a 100% Arabica bean known for its smooth, balanced profile with low acidity, a medium body, and a sweet finish often featuring notes of chocolate, caramel, and nuts. 

It is highly versatile and frequently used in espresso blends because of its soft, rounded cup and creamy texture. The region's sustainable farming practices also contribute to its quality and unique flavor. 

Flavor and characteristics

Tasting Notes: Chocolate, caramel, nuts, and sometimes hints of dried berries or citrus.

Body: Medium to full, with a smooth and creamy mouthfeel.

Acidity: Low, making it a mellow and balanced coffee.

Aftertaste: Clean and sweet, often with a caramel aftertaste.

Best for: Espresso blends and single-origin brewing, as it is very drinkable and well-suited for different preparations. 

Region: The Cerrado region in Brazil, a vast area known for its optimal growing conditions and fertile savannahs.

Grade: Considered a fine cupping Arabica and a high-grade Brazilian bean.

Farming Practices: Many farms employ sustainable methods such as shade-grown cultivation and water conservation techniques. 

Suitability

Espresso: Excellent for espresso blends due to its low acidity, smooth body, and ability to create a rich, rounded cup.

Versatility: Works well as a single-origin coffee for drip or pour-over methods as well.

Overall: A popular choice for those who prefer a mellow, well-balanced, and sweet coffee without high acidity

Start weight : 200g

End weight 170g

15% weight loss = dark end of medium roast.

Just before 2nd crack

A = Exhaust temp

B = Side wall temp

Time       A          B

0               0        0 

0.30        20        32  

1.00        20        42

1.30        18        58

2.00        18        69

2.30        20        78

3             20        89 

3.30        22         98

4             22        106

4.30        23        112 - smell bake ... end of drying phase

5             47        114

5.30        84         113

6            113         110

6.30        132        108

7            143        108

7.30        153        108 -- yellow phase

8            162        108

8.30       167        111

9            173        116   

9.30       180        119

10          184        123  - browning

10.30     188        127

11          190        129

11.30      188        127 - FCrack

12           198        135

12.30      198        137

13           203

Profile P1 (Default) - Hard Bean (Highest Heat Profile)

 All Centrals, Peruvian and Colombians

 Press appropriate weight button (100, 200 or 400), then press Start button

Note, Profile P2  is also for Hard Bean All Centrals, Peruvian and Colombians 

 P1 in Auto Mode raises the temperature as fast as possible without scorching (and doesn't cut the power). 

P2 in auto raises the temperature as fast as possible (like P1) and then it  drops in power to 70% at the 2/3 mark of the roast. It holds this power setting till 9/10 of the roast time where the power rapidly increases to 100%.

These temps are a indication of what to aim for in manual mode.

my graph

A = exhaust temp .... more useful than the side wall temp

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Rao Allonge / Sprover profile - coffee shots

Scott Rao's Allonge shot or a Coffee Shot

Sometimes called the Sprover = espresso + pour over

Very controversial because it's super long.

It's kind of like an Americano or a Australian long black, but the difference

is that you don't just add water to an espresso.

Basically you are trying to make filter style coffee using an espresso machine.

Initally it started with using a standard espresso machine (with 9 bars) and

a coarse grind.

The method was to pass water through the puck at 9 bars for 30 secs ... aiming to get

a ratio of 1: 10 etc 

According to Decent/John Buckman,

a 1:5 ratio (can do 1:4-7 or so) is good.

But with a sprover  1:11 or 1:13 is common

It's hard to do this on many "standard espresso machines" as they don't usually hold enough water

Remember to use a coarser grind than usual.... like on a Aeropress or V60

and Pull for around 30-60 seconds

Matt Perger recommended using the EK-47 grinder

https://hex.coffee/blogs/journal/why-we-coffee-shot-how-we-coffee-shot

These really long shots give amazing clarity ... esp for lighter roasts.

Ideally try to get a low flow rate -- maybe 3ml/sec to 4.5ml/second flow rate the whole way

- peak at 8-9 bar, and ideally finish around 6ish on a lever. 

Pressure shouldn't go below 4bar on a lever , but with a e61, it can finish at 1-1.5 bar

... just experiment

----------------

Not all coffee machines can do this type of shot.

You need a machine with a large reservoir , and the ability to control flow rate.

If you have a entry level single boiler, you will probably not have enough water.

Machines that can do these types of shots are:

Most flow profile e61 machines

Breville dual boiler

Nomad manual lever

Decent

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Exhaust temp vs bean temp of roasters

 Exhaust temperature indicates the energy within the roaster and is used to control the roast, while the gap between the exhaust and bean temperature is crucial for even roasting. A small gap (10-30°C) is ideal, with the exhaust temperature slightly above the bean temperature to ensure energy transfers efficiently without scorching or baking the beans. Monitoring this gap helps a roaster adjust burner power and airflow to achieve desired outcomes like the "sweet spot" of development. 

How exhaust temperature guides the roast

Controls energy and momentum: The exhaust temperature reflects the total energy in the roasting chamber and its momentum, helping the roaster control the rate of rise (ROR) of the bean temperature.

Helps manage airflow: A roaster can adjust airflow to vent moisture and smoke, which can otherwise cause a dip in the ROR around stages like the Maillard reaction.

Guides heat adjustments: As the roast progresses, roasters will make adjustments to the burner and airflow. They use the exhaust and bean temperature readings to make proactive decisions. 

---------------------

The importance of the gap between exhaust and bean temperatures

Ideal gap: A gap of about \(10-30\degree C\) (20-50°F) between the exhaust and bean temperature is a reliable benchmark for a quality roast.

Too large a gap: A gap exceeding \(50\degree C\) mid-roast can signal too much burner power or insufficient venting, potentially scorching the coffee.

Too small a gap: An exhaust temperature too close to or below the bean temperature can indicate inadequate heat or poor circulation, leading to a stalled development and flat flavor.

Toward the end of the roast: The goal is often for the bean and exhaust temperature lines to approach each other near the end of the roast, indicating that the beans have absorbed most of the energy available to them. 

----------

Using exhaust temperature in practice

Data-driven decisions: Monitoring exhaust temperature, along with bean temperature and airflow, provides crucial data for consistently replicating roasts and dialing in new ones.

Making adjustments: If the gap between temperatures widens unsustainably, a roaster might reduce burner power or increase airflow to correct the roast. Conversely, if the gap is too small, they might increase heat or adjust airflow to increase the ROR.

Proactive roasting: Instead of reacting, roasters can use temperature data to anticipate changes and make adjustments proactively to guide the roast along a specific profile. 

Common Espresso machine port sizes (G vs M), tubes and fittings

Espresso machine have a wide range of sizes of pressure gauges, temp gauges, ports etc etc.

It can be a bit confusing.

They may connect to a boiler or the steam wand, or a pressure gauge.

There are a few fitting types to remember:

T joint & L joint.

These are used to connect three or two tubes 

of the same size

Adapter or Nipple

This is an adapter.

These are used to connect two tubes (for example) of different sizes

This is a hexagonal nipple 

Straight 3/8 to 1/2 BSP.

It's nickel plated brass

Most espresso machines use BSP fittings and is sometimes called a pipe or G-type.

There are two versions: Parallel vs Tapered.

BSPP=Parallel / straight (this is the most common).

BSPT = Tapered.

These use imperial inches, not metric measurements.

The main difference between G and M threads is that G threads are a type of pipe thread, while M threads are a type of metric thread: 

G threads

Also known as British Standard Pipe Parallel (BSPP) threads, G threads are a type of pipe thread with a 55 degree angle and a constant diameter. They are cylindrical on the inside and outside, and are suitable for pressure-tight connections that are not sealed by the thread. G threads are commonly used in the water and gas pipe industries. 

M threads

Also known as ISO metric threads, M threads are specified in metric units (mm). The nominal size of an M thread is determined by the thread's major diameter and pitch.

The common sizes you will find in coffee machines are: G1/8", G1/4", G3/8", G1/2", M9, M12, M6, M10

Flair 58 - uses G1/8

Flair Pro2 - M9

E61 machines 

(like the Lelit v3, Rocket R58, La Marzocco GS3 and Profitec Pro series) - 

They use a M6 thread for the group head pressure/temp connector.

I use a BooKoo pressure sensor on my machine which uses a G1/8 thread. This makes it compatible with the Flair 58 or La Marzocco GS3.

The Bookoo came with an G1/8" to M6 adapter so it can work with my E61.

I've added a Pressure profiling Kit to my La Pavoni Europiccola.

This uses a G1/8 adapter

So the Bookoo pressure sensor fits onto it (without need for the G1/8 to M6 adapter).

Here are some other examples of adapters:

the M6 end is to the left. 

G1/8 on the right end

Pavoni Pressure Gauge Steel Nut M11

This adapter nut allows you to add a boiler pressure gauge.

The Pressure gauge has a 1/8" fitting.

1/8" = (8.6mm) Female

This stainless steel nut will convert La Pavoni models made after 1990.

Models made before 1990 will need a 1/8" to M12 (12mm) adapter.

The la pavoni steam tip that screws into the pipe (for frothing milk) uses a M6 thread.

I replaced my 3 hole tip with a single hole tip.

-------------------------

E61 Group Head Chrome Mushroom Cap

Slightly more coarse threads than the standard 3/8" British Standard Pipe thread. Chrome covered brass.

The most common thread size for a portafilter spout is 3/8 in BSP. The bottom of the portafilter body has 3/8" in female threads.

If you are pulling a shot and lack room for your glass between the drip tray and the bottom of the portafilter, just remove the spout.

The thread size for a 58mm portafilter handle is M10 or M12.

The thread is also 3/8" BSP

This is the steam valve on a Faema Faemia from 1964. 

The thread size is 3/4" BSP.

The thread for the upper pressure valve is 3/8" BSP (the same as a portafilter spout).

--------------------------------------

Other thread formats:

NPT : National Pipe Thread 

National Pipe Thread (NPT) is a U.S. standard for tapered threads used to connect pipes and fittings. NPT threads are characterized by: 

Tapered: NPT threads have a tapered male and female thread. 

60° angle: NPT threads have a 60° thread angle. 

Flat crests and roots: NPT threads have flat crests and roots. 

Taper rate: The taper rate for NPT threads is 1⁄16 in (3⁄8 in per foot). 

Common sizes: Common NPT sizes include 1⁄8 in, 1⁄4 in, 3⁄8 in, 1⁄2 in, 3⁄4 in, 1 in, 1 1⁄4 in, 1 1⁄2 in, and 2 in.

NPT and BSP threads are not interchangeable because they have different thread forms, pitch, and flank angles. However, you can use an adapter to convert between the two

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Kenya - coffee growing regions

 Kenya is world-renowned for its high-quality Arabica coffee, prized for its bright acidity, full body, and complex flavor notes (often described as fruity, wine-like, or berry-toned). The country’s ideal growing conditions—high altitude, rich volcanic soils, and equatorial climate—create perfect terroir for exceptional coffee.

Here’s a breakdown of Kenya’s main coffee-growing regions:

---

☕ 1. Central Kenya

Counties: Nyeri, Kirinyaga, Murang’a, Kiambu, Embu
Altitude: 1,500–2,100 meters above sea level
Profile: Bright acidity, full body, and flavors of blackcurrant, citrus, and floral notes.
Highlights:

• Nyeri is often called the heart of Kenyan coffee. Its coffees are known for their balance and intense fruitiness.

• Kirinyaga produces complex coffees with deep berry notes and vibrant acidity.

• Many top-rated Kenya AA coffees come from this region.

---

🌄 2. Eastern Kenya

Counties: Machakos, Embu, Meru, Tharaka Nithi
Altitude: 1,200–1,900 meters
Profile: Medium-bodied, mild acidity, nutty and fruity undertones.
Highlights:

• The slopes of Mt. Kenya and Nyambene Hills provide fertile volcanic soils.

• Coffees here tend to be slightly less acidic but very clean and sweet.

---

🌿 3. Western Kenya

Counties: Bungoma, Kakamega, Vihiga, Kisii, Nandi, Kericho
Altitude: 1,300–2,000 meters
Profile: Milder acidity, more rounded body, chocolate and nutty tones.
Highlights:

• Kisii and Bungoma coffees are gaining recognition for their smooth, balanced cup profiles.

• Western Kenya’s coffees are often used in blends but are increasingly recognized as single-origin offerings.

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🌋 4. Rift Valley Region

Counties: Nakuru, Baringo, Kericho, and parts of Elgeyo Marakwet
Altitude: 1,400–2,000 meters
Profile: Floral, delicate sweetness, with tea-like clarity.
Highlights:

• Volcanic soils and cool nights help develop slow-maturing cherries.

• Smaller-scale estates and cooperatives dominate this area.

---

🌞 5. Coastal and Lower Eastern Regions (Minor)

Counties: Taita Taveta, Kitui, Makueni
Altitude: 600–1,200 meters
Profile: Softer acidity, lighter body; lower cup scores overall but locally important.
Highlights:

• Coffee here is more susceptible to heat stress and lower quality compared to highland regions.

• Some experimental drought-resistant coffee varieties are being tested.

---

🍇 Notable Varieties

• SL28 and SL34: Classic Kenyan cultivars known for outstanding cup quality and drought resistance.

• Ruiru 11 and Batian: Modern hybrids bred for disease resistance and productivity while maintaining good cup character.

---

🌍 Harvest Seasons

• Main crop: October–December

• Fly crop (secondary harvest): May–July

• 
  

MUN - build notes 2

 This is part 2 of my build notes for the nonlinear circuits Mun module.

The eurorack 22HP module is a 10 channel vocoder based on the Syntovox 222

The word Vocoder is a combination of two words.

Voice + Code = Vocoder

Vocoded signals were essentially a form of data compression for voice.

Links

+ Wiki

+ BOM

+ A bit about vocoders

Part 1 is here:

https://djjondent.blogspot.com/2024/02/mun-build-notes-nlc-vocoder.html

on order:

150nF = 0.15uF

To be continued....

Audacity 3.6 Out Now! New Effects & New Master Channel!

Adaptive profile --- pressure vs flow

An Adaptive Espresso Profile is a modern espresso extraction method that automatically adjusts the water flow rate to maintain a consistent flow after a peak pressure is achieved.

Thus the machine tries to adapt to variations in grind size and puck consistency to produce a balanced, flavorful shot with good crema and mouthfeel. 

It uses a strategy of pre-infusing the coffee puck, then building to a specific peak pressure and flow rate within the first few seconds, after which it allows the pressure to decrease while holding the flow rate steady to compensate for changes in puck resistance.

This formula is impt:

Pressure = flow x puck resistance.

They are linked.

The early (analog) lever machines naturally understood this relationship.

You pulled on a spring (loaded at 6 or 9 bar). 

My Elektra is loaded at 6 bar.

As the lever went up the pressure slowly decreased from max pressure.

During this time, the flow naturally would also decrease.

And this would compensate for the degradation of the puck over time.

Today, pumped machines keep the pressure at 9 bar even though the puck is degrading.

The result is a increase in flow rate towards the end of the shot with a much more diluted finish.

I think lever machines had it right from the beginning. When you pulled the lever down (in the case of a spring lever) the puck was saturated instantly

(at boiler pressure) reducing the chance of puck unseating, and then a pressure to flow relationship was maintained during the shot pull.

With my E61 machine I'm getting about 7g/sec flow.

It will continue to deliver water to the coffee puck at that rate until it hits 9 bar.

At that point, the OPV will kick in.

Usually the 9 bar level is reached pretty early .. usually at the end of pre-infusion.

The flow rate is probably not 7g/sec. Instead, it will be whatever it needs to be to stay at 9 bar.

This is one of the settings on my Gaggiuino.

Is flow more important than pressure?

Flow is very hard to control.

Resistance is related to the type of grinder, the grind size, roast level, puck integrity, grind solubility, tamp force, distribution, etc

I think that above 10bar, coffee doesn't taste great, so if your focus is on flow

and you accidently touch 10 bar, you risk the coffee failing.

The adaptive setting  is very interesting.

Its designed to prioritize the flow rate .... moving it up or down

& adapt it to the chosen grind and dose size..... keeping everything below the peak pressure.

Note that preinfusion is mostly about flow (as there is usually very low pressure).

When discussing flow we usually are focused on the post infusion stage.

So basically, the adaptive profile allows the machine to dynamically adjust the pressure and flow rate during the extraction process. 

The machine monitors the resistance of the coffee puck (how easily water flows through it) and adjusts the pressure to maintain a desired flow rate or to reach a target pressure within a specific timeframe. 

This means that if the grind is a little too fine and the resistance is high, the machine might lower the pressure to prevent channeling or over-extraction. Conversely, if the grind is too coarse, it might increase the pressure to ensure proper saturation and extraction. 

By adapting to the coffee's resistance, adaptive flow profiles can help compensate for variations in grind size, dose, and tamping, leading to more consistent and repeatable results. 

How it works

Pre-infusion: The group head fills with water, saturating the puck to ensure even extraction and reduce the risk of puck unseating. 

Pressure Peak: The water then ramps up to a high pressure, and the machine finds the optimal flow rate at this peak pressure. 

Pressure Drop & Flow Maintenance: After reaching the peak, the profile aims to hold this flow rate constant, even as the machine's pressure decreases due to the puck degrading. This is a key difference from traditional 9-bar profiles, which can lead to increased flow and dilution. 

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My Gaggimate also has flow control capabilities.

The GaggiMate controls flow by taking direct command of the espresso machine's pump, using a Solid-State Relay (SSR) to regulate its power, thus controlling the flow.

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Blooming espresso profile

Blooming was inspired by pour over drip coffee brewers... releasing CO2 and allowing the grounds to be fully saturated.

It's a great profile for extracting sweetness, esp from lighter roast coffee that is really acidic.

It's a high extraction profile that is also very forgiving.

A big thanks to Scott Rao for all his work.

This profile is exciting from an experimentation point of view as it open's a pathway for extracting

more coffee from less.

I don't usually use a dark roasts with this profile (unless I want my coffee bitter).

I think it's better with light to medium roasts.

You can replicate this on a lever machine.... or any machine that allows you to control flow.

A machine without a OPV (over pressure valve) or a way to override one is an advantage.

This profile has a very long initial pre infusion stage before a flow controlled pressured stage.

Firstly, make sure you grind finer than you would usually for espresso.

I've seen filter paper placed below and above the tamped coffee cake.

These two pieces of paper are supposed to do two things:

1. reduce channeling (top paper) and help dispersion of water over the cake.

2.speed the flow (bottom) as those particles might clog the portafilter. ???

These are just theories so experiment to you heart's content.

Maybe I want to decrease the flow and those fines clogging the portafilter might be a good thing. ...so I sometimes experiment with just the top paper?

I don't like using paper anyway (for environmental reasons) so am experimenting with a puck screen and not using a lower paper filter.

Maybe try using two metal puck screens ?

Method:

1. Ramp the pressure up 

    to 4 to 6 bar over 10 

    secs.

    Once you hit about 5 

    bar stop pushing on 

    your lever (if you're 

    using a lever machine).

2. You should have let go 

     of the lever.

    This is the blooming 

    stage where the flow 

    drops to zero.

    

The pressure will also drop to zero as water is absorbed into the puck.

If you're using a lever you may see some drops of coffee falling into the cup. 

This is OK.

This blooming stage will all take about 10-40 secs.

The water should just sit on top of the puck (in "suspended animation").

The Decent app recommends using a blue-tooth scale to keep track of how much dripping into the cup there is before the ramp stage.  

They think that about 8 grams of total dripping, (within 2 grams), gives the best tasting results. 

3. After the blooming stage is finished, ramp the pressure up (you don't want to reach 8-9 bar).

    Just try to maintain flow at 2ml/sec. Between 2-4 bar should be sufficient.

I like to aim for a 1: 3 ratio.

Or go even longer.

Pull 1:4 or even 1:5

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I like to see this profile more as a flow profile rather than a pressure profile but of course pressure & flow are hard to separate..  It has 3 stages:

1. Pre-wet stage - 25sec - 4g/sec

2. Bloom stage - 30sec - zero flow

    In this stage we stop the flow but try to maintain some (passive) pressure.

    This is hard to achieve on most automatic machines (not the Decent, Gaggimate or lever machines)

    since when you stop flow, you stop pressure (the OPV opens on most machines). 

    It's important to have some remaining passive pressure in the system to maintain

    puck integrity.

3. Brew/percolation stage - ramp up to 2g/sec and maintain for 25 secs

This is a shot from my modified Rancilio Silvia (Gaggimate mod)

Flow is the priority

1. 4g/s for 7 secs

2. zero flow for 30 secs

3. 2g/s for the rest. 

My aim was a 1:3 , 1:3.5 ratio.

18g in, +54g out.

I manually stopped the shot at 60secs when I reached 62g.

I need to grind finer. Dripping too much in stage 1.

and the pressure never rose above 1 bar in stage 3.

I don't have a TDS meter so can't give a scientific measure of the extraction levels, but it tasted strong. Quite pleasant, sweet, a bit of acidity. not bitter.

Gaggiuino also have a version of this which I'll explore later.

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

The Slayer shot profile.

 This is another famous espresso style which many baristas try to emulate on their coffee machines.

It was made famous by the "Slayer machine"

The Slayer is one of those holy grail machines. They are hand made in Seattle since 2007.

+ Video

This pic is of a single group version with a saturated group head.

 What truly sets Slayer coffee machines apart from the rest are their patented  mechanical needle valve. 

In the video Slayer show how to vary the flow rate with the paddle which adjusts the valve. 

The flow can be varied between 

55g-60g/30sec for more developed coffees (dark roasts).

45g or 50g/30sec or medium roast coffees,

40g - 45g/30sec for light roast coffees.

This valve was created to control the flow rate

and gives you the ability to adjust the water flow during the pre-infusion stage.

The pic below is from the excellent Decent app.

https://decentespresso.com/downloads

What the graph above doesn't show is the flow.

A slayer shot puts water slowly onto the puck (2mls/sec) for typically 25 - 40 secs.

(Its very different to a Londinium shot).

You can try to emulate this with any machine which allows you to control flow.

Breville dual boiler users can do a Slayer mod.

The example below uses a modified Rancilio Silvia (Gaggimate).

Of course, the Gaggimate, Gagguino and Decent don't have mechanical needle valves. 

My Rancilio-Gaggimate for example, manages flow by adjusting the vibratory pump's duty cycle through a solid state relay (SSR). It integrates a pressure transducer and a blue-tooth scale which can monitor flow.

But I do have a E-61 with a needle valve so this might be the closest I can get to a Slayer without buying a real one

https://slayerespresso.com/dialing-in-the-slayer-espresso/

In the above link, Slayer recommend this as a general starting recipe:

Use a standard basket with 18-20g size (dose should be within +/- 10% of the basket size)

Brew temperature: 93c

Pump Pressure: 9 bar

Needle valve flow rate: 50g/30sec

Ratio: (1:2) 19g in, 38g out

Pre brew time (pre-infusion) : 25 secs

Brew time: 25 secs

Total contact time: 50s

The Slayer profile I'm using at the moment is slightly different. It's called "Slayer Flow". 

It has two phases:

1. Pump more = Flow

   duration 30s

   pressure=0

   flow = 2g/s

   valve = open

   Ramp = instant

   Temp = default

2. (pump mode = pressure)

   duration 60s

   pressure 9 bar

   Temp = default (zero)

   Valve = open

   Ramp = instant

   Temp = default

To summarize:

It uses very low initial pressure (zero) & flow (2g/s) during pre-infusion.

At the end of this time, the puck is fully saturated and the pressure will rise.

You only end the pre-infusion when you see the first drops of coffee at the bottom.

I programmed the first phase to last 30 secs, but I seem to get the first drops at 15 secs ... so I think I need to grind much finer (or use a slower flow).

I was using a DF64V at setting 15 @ 1300rpm. I could also increase the speed to increase the fines.

The nice thing about this is that it addresses solubility, esp for coffees like light roasts (where you need more contact time). The puck releases CO2 & gently expands in the basket. ... less chance of channeling. Which leads me to the question... should I use a puck screen or not? I don't know the answer.

Because prefusion takes so long, there will probably be a difference in water/coffee contact between the coffee at the top and the coffee at the bottom of the puck.

The coffee at the top might have been in contact for  30 secs, while the coffee at the bottom only 1 sec. ???

This gradient between the top and bottom might result in an uneven pre-infusion.

(The top might be over extracted, while the bottom is under extracted.)

But maybe with my current grind setting, this isn't such a problem. I'm getting the first drops at only 15secs with zero pressure.

Anyway, this pre-infusion is followed with a full pressure (9 bar) extraction.

Some baristas might choose to reduce the full extraction pressure slightly (e.g., 6-8 bar) to further enhance the effects of the pre-infusion. 

This shot was 18g in, 48g out.

I was aiming for a 1:2.5 ratio but of course there are no firm rules for this. If it tastes good for you then you've succeed.

This is an earlier shot I did with the same beans but a coarser grind.

I manually stopped the shot at 48g but if I can prefect the grind this should be automatic.

In summary:

A Slayer shot on a standard espresso machine involves mimicking the Slayer machine's two-stage brewing process, which includes a low-pressure pre-infusion and a full-pressure extraction. 

This technique aims to highlight different flavors and textures in the coffee by gently saturating the puck before full extraction. 

While Slayer machines have a needle valve for precise flow control during pre-infusion, standard machines can achieve a similar effect using techniques like a slow fill or a low-pressure pre-infusion. 

I also have a e-61 with a needle valve flow control which I will try in the future.

I'm not certain the difference between this vs the slayer valve.

Use a 2-bar pre-infusion (for 20-40 seconds) and then move to full pressure extraction for another 12-13 seconds.

The total shot time is long in some recipes, aiming for more than a minute.

Some baristas choose to reduce the full extraction pressure slightly (e.g., 6-8 bar) to further enhance the effects of the pre-infusion. 

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

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Colombian coffee

Colombia is one of the world’s most renowned coffee-producing countries, known for its high-quality Arabica beans. The country’s diverse geography, with its Andean mountain ranges, tropical climate, and rich volcanic soil, creates ideal conditions for growing coffee. 

It is the third-largest coffee producer globally, which are often hand-picked for quality. 

Farmers typically use a wet-processing method, and the flavor can vary significantly by region, with factors like altitude, soil, and climate (terroir) influencing the final taste.

Most Colombian coffee is washed Arabica
Popular varieties: Caturra, Castillo, Typica, Colombia
Many farms are smallholder-operated (less than 5 hectares)

Many beans are hand-picked, ensuring more attention to detail and fewer defective beans.

Terroir: A diverse range of growing conditions (terroir) across the country contributes to the unique and varied flavor profiles.

Increasing emphasis on traceability, organic practices, and direct trade

Flavor Profile.

Colombian coffee is highly regarded for its smooth, well-rounded flavor profile, characterized by a bright acidity and notes of caramel, chocolate, and nuts, often with fruity and floral undertones. 

Generally a mild, balanced coffee with a clean finish.

Notes: Often features notes of caramel, nuts, chocolate, and sweet florals, with hints of tropical fruit and citrus.

Acidity: A vibrant and refreshing acidity, not to be confused with sourness, which adds to its well-balanced taste.

Processing Methods
Wet-Processing: The most common method, where the fruit is removed from the bean before drying.
Sun-Drying: Many beans are dried naturally in the sun after the wet-processing stage.

Regional Variations
Northern Regions (e.g., Antioquia, Quindío): Tends to produce full-bodied, chocolatey, and nutty flavors with a gentle sweetness and mellow acidity.
Southern Regions (e.g., Nariño, Cauca, Huila): Grown at higher elevations, resulting in complex, bright, and fruity notes with floral aromas and higher acidity.

Colombian Coffee in Culture
National Treasure: Coffee, known locally as tinto, is a staple in daily life, enjoyed in homes and sold on street corners.
The Colombian Coffee Federation (FNC): An organization formed to represent and support small-scale farmers and promote the quality of Colombian coffee globally

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Colombia’s coffee-growing regions are divided into several zones, with three main ones often highlighted:

☕️ 1. The Coffee Triangle (Eje Cafetero)

This is the heart of Colombia’s coffee production and includes three departments:
1. Caldas
2. Quindío
3. Risaralda
Key features:
High altitudes (1,200–2,000 meters above sea level)
Rich volcanic soil and frequent rainfall
Well-balanced coffees with medium body, bright acidity, and sweet, fruity notes
Cities like Manizales, Armenia, and Pereira are central hubs
Notable towns: Salento, Filandia, Pijao — popular with coffee tourists

☕️ 2. Northern Coffee Region

This includes departments such as:
1. Antioquia
2. Santander
3. Cesar
4. Magdalena
Key features:
Lower altitudes in some areas
Drier, more tropical climates
Coffees tend to be fuller-bodied, with nuttier, chocolatey, and less acidic profiles
Antioquia, around Medellín, is a historical producer undergoing a quality revival
Notable area: Sierra Nevada de Santa Marta (Magdalena) – an isolated mountain range near the Caribbean with distinct terroir and indigenous producers

☕️ 3. Southern Coffee Region

This includes:
1. Huila
2. Nariño
3. Cauca
4. Tolima
Key features:
Higher elevations and volcanic soil
Ideal microclimates with cooler nights and strong diurnal temperature variation
Coffees are bright, complex, often floral, with citrusy and juicy fruit notes
Highlights:
Huila is Colombia’s largest coffee-producing department and is known for some of the best specialty coffees in the country
Nariño – high elevations (up to 2,300 m) produce slow-ripening beans with intense sweetness and acidity