Beans - Ethiopia harar horse lot 17406 (dry processed) and Ethiopia Organic Koratie (again dry processed)
Grinder-Solis Maestro Plus
Brewer-Cona vacuum pots
Situation- I have 2 Cona Pots, which I brew two batches of coffee on simaltaneously, one decaf for my wife and one regular coffee for myself. Use the same grind settings for both and clean the burrs often. My wife's coffee, regardless of the bean or profile, never seems to stall in the Cona. However, the two dry processed Ethiopians mentioned above will consistently stall using some profiles, for example if I roast at 300 for 5 minutes then increase to 462 for the duration, or maybe 470 to 1st crack with reduction to 462 for remainder. If I roast similiar to these profiles, I can plan on these Ethiopians stalling in the Conas. However, if I roast 300/5, 435/5.5 and 462 to the end (or a modification of this profile), then I have absolutely no stalling problems. Any ideas of what's going on?
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