I've been using the iFill cups in my business for over a year now and I love them. I always roast, grind, pack and ship the same day. I put 12.5 grams per cup. I get lots of compliments about the great taste and fresh flavors. These are by far the best option for small roasters. And, for the record, I haven't had one explode yet.
Hello Ken. Thank you for your videos. A lot of quality information. When sealing the k-cups. What process do you use? Front to back, Back to front. Your help is much appreciated. Thank you.
I'm not sure I understand the question. These iFillCups do not require you to seal anything, you just simply close the lid and you're good to go. The lid also allows air to flow out of it so you can put coffee in it and close it without having to wait for the coffee to off-gas.
Every now and then we order some gear for the team with our logo on it but its really just for the team. If we ever decide to have a line of Coffee Crafters Swag we will certainly let you know!
one of your previous videos mentioned a podcast talking about refrigerating the small pod products if they are not nitrogen sealed. I read an article awhile back that discouraged high temperature changes. can you elaborate on this or send the link to the podcast? I enjoy the information you are providing. I am a small roaster in CA that is wading through all the red tape to launch my little business. Thank you in advance.
Unfortunately, that podcast is long gone, but here is the general idea... The CO2 in the coffee bean holds most of the flavor of the bean after it has bee roasted. As time goes on, the CO2 escapes from the beans which will make the coffee stale and lose flavor. By keeping the coffee in a fridge or freezer, you are slowing down the CO2 molecules in the beans so they release more slowly which then makes the coffee flavor stay in the beans longer. We have a couple videos that talk about this. Here are the links: th-cam.com/video/e5c2_pGzpF4/w-d-xo.html th-cam.com/video/o2Ebc-49cTY/w-d-xo.html th-cam.com/video/6WzqA5w9UhU/w-d-xo.html
Sorry about that! Try this one: www.amazon.com/Filling-Particle-Weighing-Multi-function-packaging/dp/B08JGJBPZ1/ref=sr_1_15?crid=35VXDD802ZFKG&keywords=weight+and+fill+machine+for+packing+nuts&qid=1664291339&sprefix=weigh+and+fill+machine%2Caps%2C131&sr=8-15
@@budc865 - Are you looking for industrial grade? Look at BC Roasters in AZ - they make good quality commercial ones. We have a few, I don't know the models, you can spend a lot of money if you like, depending on how many LBS you plan to grind. If you are looking for consumer grade grinders, for the money you cannot beat the Capresso Infinity Plus Conical Burr - Models 560, 565, 570 & 575. Sure, you can find cheaper ones - those usually break and cause pesky issues fairly quickly. You get what you pay for. All 4 Capresso models use the same internal grinding motor/components. The difference between models (besides price) is the outer shell, the colors and materials. The 560 is plastic and looks more basic - who cares? This is what I have at home. They didn't make the other models back when I bought it. I believe all the rest are metal outer shells. They are more beautiful and make a statement on your counter/coffee bar. On the low end, the 560 retails for less than $100 - I have seen some refurbished from $50 to $85. The others go from $100-$150 last I checked. The metal shell grinders are quieter (and prettier) but, the big difference in the Capresso line up is, the Capresso motor spins slower than most conical burr grinders, and DEFINITELY slower than flat/disc burr grinders. I would avoid a flat/disc burr like the plague. Grinding with the Capresso lineup will be slightly slower, maybe a few seconds longer - who cares? It will definitely be quieter, you won't wake the whole house up and you will not run the risk of scorching beans during finer grinding settings. If you keep it clean (shake the coffee dust out regularly) and use GOOD quality coffee beans (not the chaff crusted garbage) it should last a long time. We've had ours at home since 2011. I've been a specialty roast for 23 years. I run a LOT of samples through it plus what we consume at home every day. Hope this helps - feel free to email me - mikemascow@sbcglobal.net or feel free to call or text me at 630-550-2200
I've been using the iFill cups in my business for over a year now and I love them. I always roast, grind, pack and ship the same day. I put 12.5 grams per cup. I get lots of compliments about the great taste and fresh flavors. These are by far the best option for small roasters. And, for the record, I haven't had one explode yet.
Thank you for your help. Much appreciated.
thank you!!
Hello Ken. Thank you for your videos. A lot of quality information. When sealing the k-cups. What process do you use? Front to back, Back to front. Your help is much appreciated. Thank you.
I'm not sure I understand the question. These iFillCups do not require you to seal anything, you just simply close the lid and you're good to go. The lid also allows air to flow out of it so you can put coffee in it and close it without having to wait for the coffee to off-gas.
@@coffeecraftersllc Thank you for your help
Where can I buy that vest? I just purchased a roaster from y’all and would love to get a vest.
Every now and then we order some gear for the team with our logo on it but its really just for the team. If we ever decide to have a line of Coffee Crafters Swag we will certainly let you know!
one of your previous videos mentioned a podcast talking about refrigerating the small pod products if they are not nitrogen sealed. I read an article awhile back that discouraged high temperature changes. can you elaborate on this or send the link to the podcast? I enjoy the information you are providing. I am a small roaster in CA that is wading through all the red tape to launch my little business. Thank you in advance.
Unfortunately, that podcast is long gone, but here is the general idea...
The CO2 in the coffee bean holds most of the flavor of the bean after it has bee roasted. As time goes on, the CO2 escapes from the beans which will make the coffee stale and lose flavor. By keeping the coffee in a fridge or freezer, you are slowing down the CO2 molecules in the beans so they release more slowly which then makes the coffee flavor stay in the beans longer.
We have a couple videos that talk about this. Here are the links:
th-cam.com/video/e5c2_pGzpF4/w-d-xo.html
th-cam.com/video/o2Ebc-49cTY/w-d-xo.html
th-cam.com/video/6WzqA5w9UhU/w-d-xo.html
I clicked on the link for the weigh/fill machine and it’s no longer available. Do you have other recommendations?
Sorry about that! Try this one: www.amazon.com/Filling-Particle-Weighing-Multi-function-packaging/dp/B08JGJBPZ1/ref=sr_1_15?crid=35VXDD802ZFKG&keywords=weight+and+fill+machine+for+packing+nuts&qid=1664291339&sprefix=weigh+and+fill+machine%2Caps%2C131&sr=8-15
Thanks for the video. Can you recommend a grinder?
@@budc865 - Are you looking for industrial grade? Look at BC Roasters in AZ - they make good quality commercial ones. We have a few, I don't know the models, you can spend a lot of money if you like, depending on how many LBS you plan to grind.
If you are looking for consumer grade grinders, for the money you cannot beat the Capresso Infinity Plus Conical Burr - Models 560, 565, 570 & 575. Sure, you can find cheaper ones - those usually break and cause pesky issues fairly quickly. You get what you pay for.
All 4 Capresso models use the same internal grinding motor/components. The difference between models (besides price) is the outer shell, the colors and materials. The 560 is plastic and looks more basic - who cares? This is what I have at home. They didn't make the other models back when I bought it.
I believe all the rest are metal outer shells. They are more beautiful and make a statement on your counter/coffee bar.
On the low end, the 560 retails for less than $100 - I have seen some refurbished from $50 to $85. The others go from $100-$150 last I checked.
The metal shell grinders are quieter (and prettier) but, the big difference in the Capresso line up is, the Capresso motor spins slower than most conical burr grinders, and DEFINITELY slower than flat/disc burr grinders. I would avoid a flat/disc burr like the plague.
Grinding with the Capresso lineup will be slightly slower, maybe a few seconds longer - who cares? It will definitely be quieter, you won't wake the whole house up and you will not run the risk of scorching beans during finer grinding settings.
If you keep it clean (shake the coffee dust out regularly) and use GOOD quality coffee beans (not the chaff crusted garbage) it should last a long time.
We've had ours at home since 2011. I've been a specialty roast for 23 years. I run a LOT of samples through it plus what we consume at home every day.
Hope this helps - feel free to email me - mikemascow@sbcglobal.net or feel free to call or text me at 630-550-2200