not sure; id assume the older and drier it is, the less resistance it would have to the roasting. if it’s old and dry enough the crack might not happen since the crack is supposedly caused by steam pressure for an uncompromised bean. if the bean’s already broken/cracked, or no water remains trapped to become steam, i guess it might not crack at all.

my understanding is that they “bake” when they are heated too slowly. you have to start them off low enough to avoid scorching but some preheating protocol is still needed

i just figure if they dont crack maybe they are baking instead of roasting

i know nothing about coffee but my thoughts/questions are: is it getting hot enough? is preheating needed? is the air circulating enough? are the beans being agitated too much?

it is amazing and unusual to me when they do happen to seem right.

i very often cannot find anything like the provided flavors either

the grind is indeed less consistent on this grinder the coarser you go. also take it apart and check your setup (no stuck beans/fragments, gasket in the right place, upper burr wiggled down into place with red tab at around the 30 setting position. it sits down a little when you’re close and when you wiggle it around it should sit down a bit more and only barely turn.)

do you time the steeping

chicory is often added to coffee for flavor

that little discontinuity/buckle in the floor near the end of the wall on the hallway side feels pretty sketchy

yeah, this happens for me when microwaving water in clean glass container. not pleasant, it goes off like a bomb in there. have mitigated it by putting a wood stick in the water, but later learned to just measure the water carefully and run the microwave only as long as needed.

theres no prescription here. but i go for “hot as i can get it by boiling off the water i can get to rest on it by then microwaving it”. for me thats a good tradeoff in time, effort, and energy/water waste. no clue if it really helps the brewing that much but it stands to reason that the ceramic does steal some heat if its room temp. i do it right before. brewing. i also freeze my cup, so the resulting coffee winds up being perfect drinking temp right away after its done brewing xD

5 pours seems excessive.

i put the ceramic v60 as soaking wet as i can get it into the microwave for 2 minutes to preheat :D

oh they’ll be happy to apply pressure forever.

fine china makes everything taste better.

so just replace it with something helpful for this case.

Maybe. But even those times I usually get a few knockout cups from a bag. I appreciate that some coffees have less “tolerance” and have to be brewed just-so to be excellent. The most unique ones tend to be that way.

to me it’s just the matter of maximizing what i can get out of the natural variations between each bag and each cup within a bag as it rests. im not messing around with my technique much beyond what i know works well enough, at the best of times, to produce A+ cups of coffee.

oh neat invention. maybe it just has some one-way valve(s) to keep the steam pressure in that get overcome by the air pressure from the pump.

https://en.m.wikipedia.org/wiki/Check_valve