Elk elektronik
JonDent - Explorations in Electronics, Electronic Music, Coffee, Sci Fi, Art & Travel (but mostly electronic music)
Wednesday, 26 February 2025
Friday, 21 February 2025
DF 64V grinder (gen 1)
DF64V Gen 1 Grinder — Overview & Highlights
The DF64V (sometimes referred to as Gen 1) is a single-dose, variable-speed coffee grinder that builds upon the original DF64 with several thoughtful upgrades:
Features a 300W brushless DC motor with adjustable speed (typically 600–1800 RPM), offering more control over particle size distribution and extraction profiles. Allows you to fine-tune speed depending on grind type—slower for uniformity or faster for increased fines when preferred.
2. Durable Burrs
Uses 64 mm flat burrs coated with Diamond-Like Carbon (DLC)—they’re more durable, longer-lasting (up to 10×), and reduce static adhesion.
3. Low-Retention Single-Dose Design
Designed to minimize ground retention. A rubber bellow and wooden lid allows you to push air through to empty the burr chamber, ensuring each grind is fresh. Retention is exceptionally low—often reported under 0.1 g.
4. Anti-Popcorn & De-Clumping Enhancements
Introduces an anti-popcorn disc to prevent beans from popping out during grinding, improving efficiency.
Upgraded declumper (de-clumping) mechanism, helping to prevent clogs and ensure smooth flow.
5. Build Quality & Aesthetics
Redesigned with a metal body, making it more durable and visually appealing compared to earlier vinyl-wrapped versions.
6. Ease of Cleaning & Maintenance
Equipped with a magnetic grounds chute and removable popcorning device, simplifying cleaning.
Removable chute + stepless collar = easier access for cleaning/burr swap
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Grinding settings:
Turkish 5
espresso 10-25
Moka pot 35
fine filter 45 (aeropress or single V60)
Chemex 55
batch brew 65
French press 70
Cold brew 90
Lower RPM .... ... better for filter?
decrease fines and more uniform particle size distribution.
less heat
greater clarity and acidity ..... and less texture
Less static ...less clumping of grinds
Slower is not always better.
Recommended speeds for drip coffee - 600 to 1000 rpm
at settings of 45-90
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Higher RPM increase fines ... better for espresso
Less clarity but Adds body, texture and jucyness
More fines helps the portafilter build pressure
start at 1000+ RPM
Ideally Use about 1100 to 1400 for espresso
.... sweet spot is about 1200.... still some body but with a cleaner taste.
It seems that increasing the RPM will increase the body further (but decrease clarity) and should also increase the time it takes to pull the shot....
I think that extra fines are created when the burrs re-grind already ground & compacted beans that are stuck in the burr or from old grinder burrs that don't crush & cut the beans as well as they once did.
I have a cremaloop slow feeder which I think decreases the unevenness of the particles.
A lower RPM on your grinder might also achieve this. I like a lower RPM for filter but a higher for espresso..... that is, I like more fines for espresso.
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recommend hot dosing .. less chance of stalling the motor
(Note that some conical burr grinders can go slower ... some down to 100RPM)
A bigger burr can have 3 stages of cutting of beans which is difficult to implement in a smaller 64mm burr hence they usually have 2 stages(refer to image).
SSP has in fact made very amazing 64mm burrs as well but usually we see that increase in surface gives more room to designer which can potentially lead to more innovation & maybe a better burr.
They are uncoated and designed to be used for both espresso and filter.
I found that they are very middle of the road... with good body and texture & I feel they are OK for traditional dark and medium espresso. They are great for milk drinks.
However their clarity, sweetness & acidity is mixed up & intermingled to sit right in the middle.
They are not designed to highlight subtle characteristics like clarity that you would look for in "modern light roasted coffees."
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The DF64V Gen 1 is actually one of the grinders most often modded with Korean SSP (Sung Sim Precision) burrs, since its 64 mm format is compatible with several SSP burr options.
Here’s a breakdown:
Modding the DF64V Gen 1 with SSP Burrs
1. Why Upgrade to SSP?
Consistency & Uniformity: SSP burrs are machined with tighter tolerances than stock DLC burrs.
You’ll see improved particle size distribution, especially at finer settings.
Flavor Clarity: Many users report enhanced clarity, sweetness, and separation of notes compared to stock burrs.
Longevity: Coatings (like Red Speed) extend burr life to 5,000–10,000+ lbs of
coffee vs. ~1,000–2,000 lbs for uncoated steel.
2. Popular SSP Burr Options for the DF64V
(All are 64 mm and compatible.)
Also Compatible With DF64, DF64P, DF64E, Mazzer Super Jolly and Mini-E, Anfim Caimano and CODY II, Lagom P64, Fellow Ode (2022 version or later), Ceado E5P, E6P, and E37J, Zerno Z-1, Wilfa Uniform, Gaggia MD64.
SSP Burr Type
A. SSP High Uniformity (HU)
Ideal Use : Espresso
Cup Profile: body, syrupy mouthfeel, more traditional style.
These are about $330 AUD
【Titanium Coating】Titanium Aluminum Carbon Nitride coating (red speed coated)
Inspired by Mahlkönig’s E65S burr.
B. SSP Multi-Purpose (MP)
Ideal Use: Espresso + Pour-over
Cup Profile: Cleaner, brighter, more clarity & fruit- forward, acidic.
These are about $380 AUD
Titanium Coating】Titanium Aluminum Carbon Nitride coating (red speed coated)
Unimodal.
C. SSP Cast Lab Sweet (Cast V2)
Ideal Use: Filter & Light-roast espresso
Cup Profile: Very high clarity, delicate, emphasizes acidity.
These are about $400AUD
This type of 64mm flat burr set designed to replicate the geometry of the Ditting 80mm Lab Sweet burrs, offering enhanced sweetness, clarity, and particle uniformity for filter coffee and espresso.
The "V2" refers to the earlier generation, often coated with "Silver Knight" (DLC) for durability. Made of Cast steel.
SSP Cast V2 are a middle ground between the SSP HU and SSP MPV2 and do fairly well for both espresso and pour over.
Ok for medium bodied espresso with flavour separation (esp milk based). It adds clarity and sweetness to pour over.
The Cast V2 is considered a good "middle ground" burr, balancing flavor separation with body, and was a predecessor to the Cast V3 burr set.
D. SSP Cast Sweet Lab V3 (CV3)
Ideal use : more espresso focused than the cast CV2
Cast with red speed coating.
$400 aud
The CV2 are a bit muddy and unbalanced in comparison
to the CV3 when it comes to espresso.
E: SSP Unimodal Brew (UMV1)
Ideal Use: Filter brewing (V60, Kalita, etc.)
Cup Profile: Maximum clarity, not recommended for espresso
$400 AUD
SSP MPV1 (Brew) with silver knight coating are the original brew burrs from SSP
Other options:
Mazzer 233M
Wednesday, 19 February 2025
Faema Faema vintage 1964 - safety assembly valve
Cleaning the main safety valve of your old Faema Faema coffee machine.
There are two valves -- a secondary one above the milk steamer section (left in the pic).
The primary one is on the opposite side. (on the right side in the photo).
This valve is made up of two threaded screws , a ball & spring.
First unscrew this cover.
Then you will see this outer nut:
With a flat head screwdriver, unscrew it, and you will find an inner screw.
After removing this second screw you will find a spring and ball;
The ball and spring is a very primitive though effective pressure valve.
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Coffee index. Click here :
Flow Profiling recipes
Flow profiling in espresso involves controlling the rate at which water flows through the coffee puck during brewing to influence extraction and flavor. Recipes often involve a pre-infusion phase with a low flow rate, followed by a gradual increase and then a decrease in flow to optimize the extraction and compensate for changes in the coffee puck's resistance.
This is the speed at which water passes through the coffee bed, measured in milliliters per second (ml/s) or grams per second (g/s).
Water debit is a term used frequently.
This is the speed that water exits the shower screen (when nothing is inhibiting it).
That is there is no puck, portafilter, etc.
This typically falls within the range of 200-250ml per 30 seconds. (6.66g/s - 8.33g/s)
My ECM Classika is fitted with a Flow Control knob.
Stock, these E-61 machines have a flow of about 7g/s.
To get similar flow (with the flow control) turn 1.25 revolutions from the fully closed position.
0.25 revolutions = 2g/s
0.50 revolutions = 4g/s
0.75 revolutions = 5.5g/s
1.00 revolutions = 6.25g/s
1.25 revolutions = 7.0g/s
1.5 revolutions = 7.7g/s
1.75 revolutions = 8.3g/s
2 revolutions = 10g/s
These measurements are specific to my machine. It will of course change if I tweak the OPV.
This range is often cited as a "sweet spot" or a range that is most forgiving for achieving a good espresso extraction.
To measure this place a glass under the shower screen and measure the amount being collected every second. (its easier if you measure the amount of H20 after 30 secs & divide by 30).
It's commonly 5g/s for vibratory pump machines & 8g/s for those with rotary pumps.
It's important to distinguish between water debit (flow rate without a portafilter) and flow rate during espresso extraction (which is influenced by the portafilter and coffee puck).
The pic on the left is from my Gagguino.
Adaptive mode.
The flow starts at zero, quickly rises to 8.5
then drops to zero. Then rises to 4 and drops
to 1- 0.5
In Flow Profiling we adjust the flow rate throughout the shot to influence extraction and compensate for changes in the coffee bed.
Flow & pressure are linked.
Pressure = Flow x Resistance
Modern espresso machines, particularly those with flow control and pressure profiling, allow for adjustments to water debit, enabling finer control over the extraction process.
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Common Flow Profiling Techniques:
Ramping Pre-Infusion:
Starting with a low flow rate to saturate the grounds evenly, then gradually increase the flow rate to build pressure.
Tapering Flow at the End:
Reducing the flow rate towards the end of the shot to maintain a consistent output and prevent over-extraction.
Compensating for Grind Changes:
Adjusting the flow rate on-the-fly to compensate for changes in grind size or freshness of the coffee.
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General Recipe:
Start with a flow rate that allows for full saturation (e.g., 7-8 ml/s), then reduce the flow to soak the puck (e.g., close the valve to return to 2 bar), and then adjust the flow rate to reach the desired pressure and extraction.
Benefits of Flow Profiling:
Improved Extraction: Helps to extract more evenly and consistently from the coffee puck.
Reduced Channeling: Ramping pre-infusion helps mitigate or eliminate channeling, leading to more even extraction.
Flavor Control: Allows for greater control over the final flavor profile of the espresso by influencing the extraction of different compounds.
Compensating for Grind Size: Adjusting flow can compensate for minor grind size variations.
Tips for Using Flow Profiling:
Start with small adjustments:
Begin by making small changes to the flow rate and observe the impact on the shot.
Use visual cues:
Pay attention to the appearance of the espresso stream and the pressure gauge to guide your adjustments.
Experiment with different profiles:
Try different flow rates and timings to find what works best for your coffee and your taste preferences.
Consider your machine:
Different machines have different capabilities and characteristics, so adapt your approach accordingly.
is a darker roast bean better for milk based coffee?
Yes, darker roast coffee beans are generally preferred for milk-based coffee drinks like lattes and cappuccinos because they offer a bolder flavor profile that can better stand up to the addition of milk.
The stronger, more caramelized notes of a dark roast can cut through the milk and provide a more pronounced coffee flavor in the final beverage.
A similar idea can be applied to single origin vs blended beans
Here's why:
Cut-through:
Darker roasts tend to have lower acidity and more bitterness, which allows the coffee flavor to be more noticeable when mixed with milk.
Boldness:
Dark roasts develop a richer, heavier body and bolder flavors during roasting, which can hold their own against the richness of milk.
Complementary Flavors:
Dark roasts often have notes of chocolate and caramel, which can complement the sweetness of milk, enhancing the overall flavor experience.
Reduced Acidity:
Darker roasts have lower acidity levels, which can be beneficial when pairing with milk, as some people find the acidity of lighter roasts can clash with milk.
While lighter roasts can work well with milk, they often require a more careful balance of coffee-to-milk ratio and may not always provide the same depth of flavor as a darker roast. Ultimately, the best roast for milk-based drinks comes down to personal preference and the specific coffee bean being used.
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Coffee index. Click here :
Tuesday, 11 February 2025
Coffee bean types, species and varieties
There are three main "species" of coffee beans (Arabica, Robusta & Liberica).
Robusta is sometimes referred to as Canephora.
However people often refer to specific varietals or cultivars within these broader categories, or include processing styles or regional origins when listing “types” , so its more helpful to be flexible in classifying coffee types and varieties.
Here's a breakdown of the main types, their origins, and offshoots (though this is by no means an
exhaustive list. Its just a start):
1. Arabica (Coffea arabica)
Flavor: Mild, complex, sweeter, and more aromatic.
Caffeine: Lower than Robusta.
Origin: Ethiopia (believed to be the original source).
Current producers: Brazil, Colombia, Ethiopia, Kenya, Guatemala, etc.
Notes: Most commonly used in specialty coffee. Grows best at higher altitudes.
Key Flavor Notes: Sweet, floral, balanced citris. (more "pleasant" than Robusta)
2. Robusta (Coffea canephora)
Flavor: Stronger, harsher, more bitter, often earthy or nutty.
Caffeine: Higher than Arabica.
Origin: Central and Western Africa.
Current producers: Vietnam, Brazil, Indonesia, Uganda, etc.
Notes: Used in instant coffee and espresso blends for crema and caffeine content.
You will often see it used in darker roasts in Italy and France.
Its more hardy & resistant to diseases & fungi than Arabica but tends to be viewed as lower
in quality (harshly I think).
3. Liberica (Coffea liberica)
Flavor: Unique — woody, smoky, floral or fruity.
Caffeine: Moderate.
Origin: Liberia (West Africa).
Current producers: Philippines, Malaysia, Indonesia.
Notes: Rare globally; large beans with distinctive shape and taste.
Note that Liberica is its own distinct species of coffee (Coffea liberica) and is not a variety of Arabica or Robusta.
Appearance: Liberica trees are tall, and their coffee cherries and beans are noticeably larger than those of Arabica and Robusta.
Flavor Profile: Liberica coffee is known for its unique taste, which can be described as smoky, woody, floral, and full-bodied with fruity notes. It can also be very sweet.
Resilience: It is a hardy and high-yielding plant that is more resistant to pests and diseases than Arabica, making it a robust choice for cultivation, particularly in changing climates.
4. Excelsa (Coffea excelsa, now reclassified as a variety of Liberica)
Flavor: Tart, fruity, bold, dark and mysterious; adds complexity to blends.
Caffeine: Moderate.
Origin: Central Africa.
Current producers: Southeast Asia (notably the Philippines and Vietnam).
Notes: Previously a separate species, now considered a varietal of Liberica.
Key Flavor Notes:
Other Beans or Variants (Less Scientifically Distinct)
5.Typica
A primary Arabica cultivar, foundational to many other varieties.
Species: Coffea arabica
Origin: Ethiopia → Yemen → Java → India → Caribbean → Central and South America
Coffee cultivation began in Ethiopia, but Typica’s story starts in Yemen where Arabica was first cultivated systematically. The Dutch took Arabica plants (Typica) to Java in the 1600s.
From Java, Typica plants were sent to India and eventually to the Caribbean (notably Martinique), and from there to Central and South America.
Flavor Profile: Sweet, clean, balanced, complex, often with mild acidity, good body
and floral or fruity notes.
Plant Characteristics:
Tall, conical growth habit
Low yield compared to other varieties
Susceptible to diseases (e.g., coffee leaf rust)
Current producers: Jamaica (notably Blue Mountain Coffee), Peru, Dominican Republic, Panama,
Some areas of East Africa, Uganda and Asia.
Flavour: Exceptional flavor, Balanced cup with good acidity and body
6. Bourbon – Another Arabica cultivar, known for sweetness and complex flavor.
It was first cultivated on the island of Bourbon (now Réunion) by French colonists in the 1700s and later spread to mainland Africa and the Americas
Species: Coffea arabica
Flavor: Sweet, balanced acidity, smooth body, often with notes of chocolate, fruit (especially stone fruit), and caramel.
Yield: Higher than Typica, but lower than many modern hybrids.
Plant: Generally shorter and broader than Typica; red or yellow cherries depending on the subvariety.
Bourbon coffee is grown in many parts of the world, especially in:
Latin America: El Salvador, Guatemala, Honduras, and Brazil
Africa: Rwanda and Burundi (where it's highly prized)
Asia: Some farms in India and Southeast Asia
It thrives best at elevations between 1,100 and 2,000 meters, where the climate supports slow cherry maturation, contributing to better flavor development.
Tasting Notes:
Sweetness: Like brown sugar or honey
Fruitiness: Stone fruits (peach, plum), red berries
Body: Medium to full
Acidity: Bright but smooth
The specific flavor can vary based on where it's grown and how it's processed (washed, natural, honey-processed, etc.).
7. Geisha/Gesha
Geisha is a variety of Arabica coffee originally from Ethiopia, specifically the Gesha village in the southwestern part of the country. It gained worldwide fame after being introduced to Panama, where it was cultivated and refined by producers like Hacienda La Esmeralda in the early 2000s.
Species: Coffea arabica
Flavor: Exceptionally floral, with jasmine, bergamot, and citrus notes; often described as tea-like.
Body: Light to medium
Acidity: High and elegant, often compared to fine white wine
Aroma: Intense and perfumed — jasmine, rose, and tropical fruit are common.
Geisha is now cultivated in several countries, but Panama remains the gold standard. Other notable producing countries include:
Ethiopia (its origin), Colombia, Costa Rica, Peru, Guatemala, Honduras
It grows best at high altitudes (above 1,500 meters) and in cool, tropical climates.
Why Is It So Expensive?
Rarity: Geisha trees produce less fruit than other varieties and require more care.
Labor-intensive: Grown and processed meticulously, often hand-picked at peak ripeness.
Flavor Quality: Consistently scores 90+ points in specialty coffee grading.
Auction Fame: In 2004, Hacienda La Esmeralda’s Geisha won the “Best of Panama” competition, launching it into the global spotlight.
Record Prices: Some Geisha lots have sold for over $1,000 per pound at auction.
Tasting Geisha Coffee
Drinking a well-brewed cup of Geisha is considered a gourmet experience:
Best enjoyed black, brewed as pour-over (V60, Chemex) or siphon
Common tasting notes include:
Floral: Jasmine, rose
Citrus: Lemon, bergamot, tangerine
Stone Fruit: Peach, apricot
Sweetness: Honey, cane sugar
Tea-like: Very delicate and clean
8. Castillo
Species: Robusta
Castillo is the most common variety of Colombian coffee.
It makes up to 40% of Colombia’s coffee crops.
It has been developed over many generations in the country and is derived from Robusta.
Because of its link to Robusta, many consider it lower quality than other varieties (unfairly I think).
It is known for its resilience (high resistance to leaf rust) and high yield.
It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.
9. SL varieties
Species/variety: Arabica/Bourbon.
The SL varieties have been cultivated in Kenya for decades.
It is estimated that SL-series varieties comprise as much as 80% of all exported Kenyan coffee.
SL stands for Scott Laboratories (the name of the Kenyan research centre that first developed these varieties during the British Colonial rule of the1930s).
There are three “official” SL varieties (and many, many more rarer ones), SL-28 and SL-34 are the most popular in specialty coffee.
SL34 is part of the Bourbon-Typica family.
The SL28 variety originated from a single Tanganyika (now Tanzania) drought-resistant Bourbon-type tree.
The SL28 & SL34 trees are tall & have high yields. They require little nutrition, and are hardy & resistant to drought, but are susceptible to coffee leaf rust & coffee berry disease (CBD).
10. Catimor
Catimor is an Arabica coffee varietal that is a hybrid of the Timor Hybrid and Caturra coffee beans. Developed for high yield, compact size, and resistance to coffee leaf rust, it is popular with farmers, particularly in Southeast Asia.
The Timor Hybrid provides the Catimor with its genetic resistance to leaf rust, while Caturra is a high-yielding dwarf mutation.
Characteristics of Catimor Coffee
Disease Resistance: Thanks to its Timor Hybrid parentage (which includes Robusta genetics), Catimor is highly resistant to coffee leaf rust.
High Yield: It is a productive coffee varietal, making it attractive to farmers.
Compact Size: The dwarf nature of the Caturra parent results in a compact plant that allows for higher planting density and easier harvesting.
Versatility: Catimor beans are used in various coffee-growing regions, including Central and South America, and Asia.
Development and History
Catimor was developed in 1959 by Portuguese agricultural scientists at the Centro de Investigação das Ferrugens do Cafeeiro (CIFC).
It was introduced to Southeast Asia in the 1970s to help boost coffee yields and combat the widespread threat of coffee leaf rust.
Why it's Important for Farmers?
Catimor helps farmers maintain stable production despite the risk of devastating diseases like coffee leaf rust.
Its resistance and high yield make it a sustainable and profitable choice for farmers, especially those with limited land.
11. Java
Original Species: Coffea arabica
The Java coffee cultivar is a selection from the Abyssinia landrace of Ethiopian Arabica.
For a long time, Java was incorrectly believed to be a selection from the Typica variety.
Introduced to the Indonesian island of Java by Dutch traders in the early 19th century, this cultivar is known for its partial tolerance to Coffee Berry Disease (CBD) and its adaptability for smallholder growers.
Taste Profile: Java coffee is known for its distinct low-toned richness, full body, medium acidity, and notes of honey, grape, cherry, or mulberry. It often carries earthy, spicy, or smoky undertones.
Physical Traits: The seeds and berries are elongated, and the plant is known for vigorous growth and relatively high productivity.
CBD Tolerance: A significant characteristic of the Java variety is its partial tolerance to Coffee Berry Disease (CBD), a serious fungal disease.
Adaptability: It is well-suited for smallholder farmers and requires fewer inputs, making it a resilient choice for various growing conditions.
Global Spread
From Java to Africa and Americas: After its cultivation on Java, the variety was brought to Cameroon and later introduced to Central America by organizations like CIRAD.
12. Catuai
It’s a genetic cross between two Arabica mutations of yellow Caturra and Mundo Novo.
It can be found in many Central & South American countries such as Brazil, Guatemala (20% of the country’s coffee production), Honduras (half of all the Arabica cultivated) & Costa Rica.
The traditional problem for Catuai was its poor resistance to rust, fungal infections, and pests.
However, this is changing as new variations of Catuai are being developed.
13. Mundo Novo
Mundo Novo is a natural hybrid of the Bourbon and Typica coffee varieties, originating in Brazil in the 1940s.
It's known for its high yields, robust plant structure, and good disease resistance, offering a sweet, nutty, and chocolaty cup profile with low acidity. While popular for its productivity, Mundo Novo is a tall vigorous tree but is susceptible to some diseases like leaf rust and nematodes.
Flavor Profile: Known for a sweet, chocolatey, and nutty cup with soft acidity and a full body.
Altitude: Thrives at medium to high elevations, typically between 1,000 and 1,200 meters (about 3,280 to 3,940 feet) above sea level.
Mundo Novo has been a crucial parent for breeding other important coffee hybrids, such as Catuaí, combining its productivity and resilience with the traits of other varieties.
14. Caturra
The Caturra variety is a compact mutation of the Bourbon coffee plant, discovered in Brazil and known for its high yields due to its dwarf stature and high-quality cup potential, especially at higher altitudes.
It offers bright acidity, balanced sweetness, and notes of citrus, honey, or cherry, but is highly susceptible to leaf rust. Two main types are Red Caturra and Yellow Caturra, with the former producing red cherries when ripe.
Origin and History
Discovery: Caturra is a natural mutation of the Bourbon variety.
Location: It was first discovered in Brazil over a century ago, with seeds originating from a mutation of Red Bourbon trees.
Selection: The Agronomic Institute of Campinas (IAC) in Brazil further selected and introduced the Caturra variety into production and spread it to countries like Colombia and Costa Rica.
Plant Characteristics
Dwarf Nature: Caturra plants are characterized by their compact, dwarf size.
High Density Planting: This dwarf stature allows for closer planting distances, increasing yield per acre.
Flavor Profile and Quality
Bright Acidity: Caturra is known for its bright, citrusy acidity.
Flavor Notes: You can expect notes of lemon, lime, honey, cherry, and sometimes spice or nuts.
Quality vs. Altitude: The quality of the coffee increases at higher altitudes, but this can also decrease yield due to late ripening.
Advantages and Disadvantages
Pros:
High Yield: Offers high yields due to dense planting potential.
Excellent Cup Quality: Can produce high-quality coffee, especially at high elevations.
Adaptable: Resilient to wind, sunlight exposure, and hot temperatures.
Cons:
Disease Susceptibility: Caturra plants are very susceptible to coffee plant diseases like leaf rust.
Variations
Red Caturra: Produces red coffee cherries when ripe.
Yellow Caturra: Produces yellow coffee cherries when ripe.
15. Arusha
Originating in Tanzania, (Mount Meru) it was first discovered in the 1880s.
It is named after the city of Arusha in Tanzania, East Africa.
This variety thrives at altitudes above 1,500 meters, particularly in the fertile volcanic soils of Mount Meru and the Papua New Guinea highlands. These environmental conditions allow for slow maturation, resulting in dense coffee beans that contribute to a refined and complex flavor profile
Genetically, Arusha is linked to the Arabica lines—Bourbon and Typica.
Some studies suggest that Arusha is more closely related to Bourbon but more research is needed.
Its cherries are round, similar to Bourbon, while its leaves are elongated and dark brown, resembling Typica.
16. RUIRU 11
Ruiru 11 is a disease-resistant coffee variety developed in Kenya in the 1970s to combat Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD) while maintaining good yields and quality. It was created by crossing Catimor with selected SL-28, N39, K7, and Sudan Rume varieties, combining their genetic material. Named after the Ruiru Coffee Research Station where it was developed, Ruiru 11 is a key variety in Kenya's industry, known for its resilience, high yields, and good cup quality, making it an increasingly popular choice for farmers.
Key Characteristics
Disease Resistance: Ruiru 11 was specifically bred for resistance to CLR and CBD, which are major threats to coffee plants. It produces good, high yields, making it economically viable for coffee farmers. The variety retains good coffee quality, ensuring it remains sought after in the specialty coffee market.
Ruiru 11 can be planted at a higher density than traditional SL varieties, allowing for more efficient land use.
Sustainability: Its resilience helps farmers grow coffee more sustainably by reducing the risk of crop loss from diseases.
Industry Staple: It became a foundational variety in Kenya's coffee industry, balancing resistance with desirable coffee attributes.
Foundation for New Varieties: Ruiru 11 serves as a genetic base for developing even newer varieties like Batian, which aim to improve upon its strengths.
17. Batian
The Batian is a Kenyan coffee variety released in 2010, named after Mount Kenya's highest peak, and known for combining high cup quality with strong disease resistance. Developed to inherit the desirable flavor profile of traditional varieties like SL-28 and overcome the resistance of Ruiru 11, Batian trees are high-yielding and mature quickly, producing coffee within two years of planting.
This resilience and quality make it a popular and sustainable choice for Kenyan coffee farmers.
Key Characteristics of Batian Coffee
Origin: Kenya, introduced by the Coffee Research Institute in 2010.
Disease Resistance: Specifically bred to resist Coffee Leaf Rust and Coffee Berry Disease (CBD).
Yield: High yielding.
Maturity: Early maturity, with trees beginning to produce coffee in their second year.
Cup Quality: Excellent, with flavor notes often compared to the complex fruit and floral notes found in SL-28.
Why Batian is a "Game-Changer"
Resilience: Its resistance to common coffee diseases significantly reduces crop losses for farmers.
Adaptability: It thrives in various climates and conditions.
Sustainability: By reducing the need for chemical inputs due to its natural resistance, Batian contributes to more sustainable farming practices.
Quality: It maintains the high-quality cup profile Kenya is known for, preventing a decline in taste despite the focus on disease resistance.
How Batian Was Developed
Batian is a hybrid derived from backcrosses of SL-28 and SL-34, two traditional and highly regarded Kenyan varieties.
It builds on the foundation of Ruiru 11, a disease-resistant variety introduced earlier, incorporating more of SL-28's desirable cup characteristics.
In essence, the Batian variety represents a significant advancement, offering a highly productive and resilient coffee tree that doesn't compromise on the exceptional quality for which Kenyan coffee is renowned.
Links
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Coffee index. Click here :
Monday, 3 February 2025
Varia VS3 Gen 2 grinder
The Varia VS3 Gen 2 is a zero-retention, single-dose coffee grinder
with 38mm conical "Supernova" burrs, designed for precision and a fast,
clean workflow in both espresso and filter brewing.
The grinder aims to minimize waste with its low retention design,
making it ideal for switching between different beans without purging.
Zero Retention:
The 76.5° slope geometry in the grinder's body, along with its design, significantly reduces retention, keeping it below 0.1 grams per 10-gram dose.
Single-Dose Grinding:
The VS3 is built for single-dosing, meaning you grind the exact amount of beans needed for a shot, eliminating waste and streamlining your workflow.
Stepless Micrometric Adjustment:
The hopper acts as a dial, providing continuous, precise adjustments for both espresso and filter grinds, with each turn resulting in a very small burr shift (0.01mm or 10 microns).
Upgraded Internal Components:
The Gen 2 features an all-metal gearbox and drive assembly, a more stable one-piece outer burr set, and a 100W DC motor running at 190 RPMs for improved speed and consistency.
Premium Materials:
The body is constructed from durable CNC-machined aluminum alloy with a high-grade, scratch-resistant powder coating.
Magnetic System:
The lid and dosing cup feature magnets for convenient attachment and secure handling during use.
Clean Workflow:
The low retention and efficient expulsion of grounds make it easy to switch between different coffee beans without needing to discard or "purge" the grinder.
Sleek Aesthetics:
With its compact, stylish design.
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Burrs - a bit confusing - there are 5 types
I'm using the standard burr set.... Supernova Stainless Steel.
These are 38mm 6-core conical burrs. HRC58 hardness rating.
The standard set of burrs is made with high nitrogen 420 stainless steel.
these burrs tend to struggle with lighter roasts when grinding for espresso, but do a good job with medium and dark roasts. I usually hot start, and the grinder has never stalled on me.
Supernova Gold Titanium
38mm conical burr
420 stainless steel base and titanium coating, Supernova is designed for espresso grinds. The coating increases hardness to HRC60, enhances sharpness and prevents overheating. Compared to standard burrs, they offer better particle distribution, resulting in a balanced profile with medium body and clarity.
Supernova Black Titanium
I don't think there is any difference between the black and gold supernova titanium burr set
HRC60
38mm, 420 stainless steel base and titanium coating
Hypernova (Iridescent) titanium
HRC 65
38mm, 420 stainless steel base and titanium coating
better particle distribution at espresso sizes,
resulting in an extraction with increased clarity and a more balanced profile.
I think the burr shape is the same as both Supernovas, but hardness has increased.
Hypernova ULTRA (Plasma) Titanium
These have pre breaker crushing teeth which improve grinding efficiency and consistency at the top of the range and hardness has increased.
HRC 67
38mm, 420 stainless steel base and titanium coating
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Grinder adjustments for Espresso:
Many grinders have a 30-micron increment that can be too coarse for dialing in espresso.
In general, the lower the the microns per click, the better your grinder will be for espresso.
By increasing the threads on the adjustment axle, we can increase the number of available adjustment settings thus making it easier to achieve the very precise grind sizes needed for espresso.
A good grinder adjustment for espresso is a step size that's between 5 and 15 microns per click to allow for precise dialing in the shot. Though some grinders are stepless, offering infinite adjustment. The best adjustment size depends on the specific grinder and the sensitivity of your espresso setup, as a single click can significantly affect your shot time and flavor.
Examples of Grinder Adjustments
Jmax: 8.8 microns per click
Comandante C40: 25-30 microns per click
Comandante C40 with Red Clix: 15 microns per click
Timemore C3: 83 microns per click
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Coffee index. Click here :
Saturday, 1 February 2025
10 best cities for coffee in the world -2025
Thanks god Australia made in into the ratings
1. Melbourne, Australia
Where to go: Higher Ground, Industry Beans, and Proud Mary
2. Copenhagen, Denmark
Where to go: The Coffee Collective, La Cabra, and Prolog
3. Amsterdam, Netherlands
Where to go: Bocca Coffee, Back To Black, and Dak Coffee
4. Sydney, Australia
Where to go: Artificer, Single O, and Only Coffee Project
https://onlycoffeeproject.square.site/
https://www.instagram.com/single_o/
5. London, England
Where to go: Prufrock, Colonna, and Rosslyn
6. Milan, Italy
Where to go: Cafezal
7. Tokyo, Japan
Where to go: Home grown roasters: Unlimited, Glitch, and Leaves Coffee . International companies like Norway's Fuglen and America's Blue Bottle that have shops in Japan also serve a good cup.
8. Cape Town, South Africa
Where to go: Rosetta Roastery, Truth, Origin, and Tribe
9. Ho Chi Minh City, Vietnam
Where to go: Every Half and Bosgaurus,
10. Seoul, South Korea
Where to go: Coffee Libre and Anthracite
The post These Cities Officially Serve The Best Coffee In The World appeared first on ELLE.
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