Gagguino - adding scales

 

.

D2 = orange

5V = yellow

GND = white

CLK = red

5V = Black

Gagguino - upgrading from gen2 to gen 3

 To go headless or not?

Headless module:

https://diy-efi.co.uk/product/gaggiuino-headless-gen3

https://gaggiuino.github.io/#/guides-stm32/mcu-flashing?id=releases

LED controller

https://gaggiuino.github.io/#/accessories/tofnled

Espresso hackers

https://www.youtube.com/watch?v=uZY4xWA4nDY

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.

 

In understanding Flow Profiling we need to understand Flow Rate:

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).

Most machines have a water debit between 4g/s  to 10g/s.

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. 

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

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.

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

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. 

Londinium profile

Londinium is a brand of coffee machine that hail from the UK.

They primarily focus on lever machines.

These machines have become famous for their unique style of shots

to the point that many baristas have tried to emulate the 

"Londinium shot" on other machines.

My moddified Gaggia Classic (Gagguino) and Rancilio Silvia (Gaggimate) have "Londinium Profiles".

The Decent also has something similar.

So what is it?

It's a spring lever machine that uses pressurised pre-infusion at the beginning..

The technique it uses is something like a GS3 puck slam.

It really slams the puck with something like 25mls of water.

This very fast and early saturation of the puck compresses it much faster than is usual leading to a denser & thicker starting pour.

It's sometimes called a "water hammer".

The adapted "Londinium profile" for a standard lever machine involves

quickly hitting the puck with pressure (called the puck slam .. it's about 3-4 bar) 

holding it there.

Notice the initial flow rate is about 9ml/s then drops to 0.3ml/s.

The "standard Spring lever profile" has a much lower pre-infusion pressure. (About 1bar)

+  Spring lever pressure profile.

3 Bar appears to be the perfect pressure to balance capillary preinfusion with pressure preinfusion.

(3 Bar is also common in "Blooming profiles").

This gets the water through the puck evenly & quickly  & hopefully this will result in minimal channeling.

The initial flow rate needs to be really low ... about 8ml/s (0.3 to 0.5g/s) range.

This will give you a beautiful thick top to your espresso.

After this, ramp up to 9 bar, then gradually drop back to zero

as the puck degrades.

Try to keep the flow rate constant during this second stage.

This second stage has much less body.

Sometimes, after the shot reaches 9 bar, the pressure declines more slowly (than in the above Gagguino example) ... or sometimes it even hangs around the 9-8 bar range.

It all depends on the flow rate.... the important idea is to keep the flow rate constant.

When you drink a shot like this it feels super creamy due to the thick top of the preinfusion.

This pic is the graph from my Rancilio Silvia (Gaggimate mod).

The Londinium preset settings for this machine were 18g in, 36g out.

I used a DF64v grinder at setting 12. (1000 rpm).

Temp 93c

Pre-infusion 3 bar (14 sec)

Ramp up to 9 bar (1 sec)

then drop to 8bar, 7bar, 6bar, 5bar.

Hold at 5 bar for the rest of the shot until you reach your desired final weight.

The duration of each step & the final shot length will depend on the grind size.

I think my grind size was a little to fine ...as it took 43sec to get 36g out.

I'll dial the DF64 to setting 10 next time.

So for this Gaggimate - Londinium profile I decided to maintain the final pressure at 5bar but this could be lower ... maybe 4 or 3 bar ?? 

Some profiles use higher pressures. 

I think it all depends on keeping a steady final flow rate and thus maintaining puck integrity.

In summary:

1. Pre-infuse:  8 ml/s, low pressure & hold at 3 bar.

                   (About 13 secs). At this point, the puck is held in a compressed state.

2. Post infusion: raise pressure and hold at 9 bar.

3. Final stage: decline to 5-3 bar (and hold at this pressure)

You need to monitor the flow in these last stages.

Your aim is to keep the flow at about 2g/sec (2ml/sec).

This profile works really well on dark to medium roasts.

Usually, I aim for a 1:2 ratio

One important think to note is that although I use the measurement of pressure a lot, what is also important is flow.

Pressure = flow x resistance

This type of shot is really tasty with milk based coffee like Latte

Below is a graph from Decent.

Temp is around 89C

The flow changes quite a bit.

... up to 8ml/sec (puck slam) then back to 2ml/s 

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Coffee index. Click here :

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

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. 

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

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

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

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

Coffee

This is my index for all coffee related stuff.

I'm mainly interested in lever espresso machines.

Coffee Machines

+ Expresso coffee machines 101 - the components

+ How do coffee expresso machines work ?

+ Vintage Coffee Machine - Rancilio

+ Expresso machines 101 - boilers

+ Coffee Group-heads

+ coffee machines - pumps

+ Classic coffee machines

+ Coffee machine manufacturers

+ Common Espresso machine port sizes (G vs M), tubes...

+ PID temperature controllers for coffee

+ Arrarex - Caravel, VAM - Lever Espresso Machine

+ Rancilio Silvia - history

+ Elektra MicroCasa Leva - brewing notes

+ Gaggia Classic - unmodded start brew notes - dialing in coffee

+ Gaggia Classic - list of models - 1991 - 2024

+ Gaggia Classic Evo Pro - Modding with arduino - Gaggiuino

   Part 1 Gaggiuino Build Log with Workflow intro

   Part 2 Gaggiuino V3 - Build Log Notes - switches, PCB

   Part 3 Gaggiunio mod - The original Classic Pro - How it works

   Part 4 Gaggiuino - boot first time 

   Part 5 Gaggiuino - wiring

   Part 6 Gaggiuino boiler & pump removal & first tests

   Part 7 Gagguino - adding scales

   Part 8 Gagguino - upgrading from gen2 to gen 3

+ Gaggimate - initial wi-fi setup.

+ La Pavoni Europiccola notes

+ La Pavoni OPV and pressure stat maintenance

+ Faema Faemina 1964

+ Faema Faema vintage 1964 - safety assembly valve

Coffee Profiles and Recipes

+ Coffee Profiling 101 - Temp, Pressure & flow.

+ Espresso Recipes - basic

+ Flow Profiling recipes

+ 80C dark roast espresso profile - 80s profile

+ Londinium profile - good for dark roast beans

+ Cremina lever profile (for darkly roasted beans)

+ Classic Italian espresso profile.

+ Spring lever pressure profile.

+ Best overall Profile - for dark roasted espresso

+ E61 profile for dark roast beans

+ The Slayer shot profile.

+ Gentle and Sweet espresso profile - good for light roast beans

+ Blooming espresso profile - light roast

+ Adaptive profile --- pressure vs flow - light roast

+ Rao Allonge / Sprover profile - coffee shots - light roast

+ Pour over coffee intro

+ V60 recipe

Coffee Grinders

+ Flat vs conical burrs in coffee grinders

    Electric

+ DF 64V grinder (gen 1)

+ Femobook A2

+ Mahlkönig X54 grinder

+ Varia VS3 Gen 2 grinder

   Hand

+ Timemore C3 ESP grinder

+ Fiorenzato-Pietro hand grinder

+ Craig Lyn - Weber Workshops HG-1 grinder

+ R50 hand grinder - 34.5mm conical burr hand grinder

+ 1ZPresso Q2 (international version) Heptagonal burr handgrinder

+ Kinu M47 Phoenix coffee grinder

+ 1Zpresso ZP6 grinder

+ CafeSing GRIZZ-63

General Coffee info

+ Coffee Types - Italian lessons

+ Altitude - Coffee growing and Altitude

+ Coffee bean species, varieties & types

+ Sweetness in Single origin Coffees

+ Single origin vs Blends

+ Coffee varieties that a potentially good for Italian Espresso..

+ Coffee varieties that are good for espresso

+ Coffee bean grading systems

+ coffee bean processing

+ Co-fermented coffee

+ Steaming Milk

+ Dialing in Coffee  - Dose, ratio, Grind size & Time

+ certified italian espresso and cappuccino

+ is a darker roast bean better for milk based coffee?

+ water for coffee.

+ Training your palate

+ Top cities for coffee -2025

+ The world's top 10 coffee shops 2025

+ Cortados/Gibraltar's/Piccolos - Glass sizes

Roasting beans

+ Estimating roast level from water loss

+ The phases of coffee roasting

+ General guide - Temperature and Time profile.

+ Roasting using a single temp probe (& sight,sound, smell)

+ Roasting for espresso

+ Roasting 101

+ Exhaust temp vs bean temp of roasters

+ ROR rate of rise - intro

+ Choosing the right coffee Charge temp.

+ Timing the Drying phase

+ Roast 1 - Hand drum roaster - Uganda - Mt Elon Bugisu -Arabica medium/dark roast

+ Roast 2 - Hand Drum Roaster Costa Rica -  Hermosa Tarrazu Arabica - medium roast

+ Roast 3 - kitchen Drum Roaster. Colombian Arabica. light roast..

+ Roast 4 - Kitchen Drum roaster - PNG Arabica - light roast

+ Roast 5 - Kitchen drum roaster - PNG Arabica - medium/dark roast

+ Roast 6 - Behmor Coffee Roaster - PNG Arabica Simbu

+ Roast 7 - Behmor P1 & P2 test - Costa Rica - DOTA Tarrazu Hermosa Arabica...

+ Roast 7a - Behmor P2  dark medium arabica - Brazil Cerrado

+ Roast 7b - Behmor roaster P3 test - Vietnamese Robusta

+ Roast 7c - Behmor Manual roast - medium - Brazil Santos and Colombian Excelso

+ Roast 8 - Cafe Masy Fluid bed (air roaster) - JMS-210 - Costa Rica & Uganda

+ Roast 9 - CafeMasy Air Roaster - Light roast - guatemala shb antigua pastoral

+ Roast 10 - CafeMasy - Medium Roast - Peru HB Caijsa Organic

+ Roast 11 - cafemasy - Guatamala Antiguia & Ethopian Limu - medium roast

+ HotTop Roaster 1 - Peruvian Ceja de Selva AAA - medium roast.

+ Coffee growing regions:

    - Australia

    - Brazilian coffee

    - Colombian coffee

    - Costa Rica

    - Ethiopia

    - Ethiopian Sidamo + Guji

    - Guatemala

    - Honduras

    - India

    - Indonesia - general

       - Sumatra (Indonesia)

    - Japan

    - Kenya

    - Malaysia

    - Mexico

    - Papua New Guinea (PNG)

    - Peru

    - Thailand

    - Timor Leste

    - Uganda

    - Vietnam

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

Useful links

+ World Coffee research

+ The world Atlas of coffee - James Hoffman