Pangi
  • Male
  • Jackson Heights, NY
  • United States
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Pangi's Friends

  • Brian Williams
  • Al Grisolia
  • Hunt Slade
  • Jim
  • Mark
  • Vincent Iatesta
  • asih
  • heminui
  • jules
  • Alun Evans
  • Joseph Robertson
  • Chris Hooton
  • CJ
  • Mike McGinness
  • graeme finegan

Pangi's Discussions

What makes a machine "commercial?"

Started this discussion. Last reply by Jason Jan 30, 2010. 9 Replies

SO espresso

Started this discussion. Last reply by Chris DeMarse Jul 20, 2009. 4 Replies

Best Brews of B-Ham? (Alabama)

Started this discussion. Last reply by Branden Apr 17, 2009. 1 Reply

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Pangi's Page

Profile Information

What is your position in the coffee industry?
coffee roaster, home barista, coffee enthusiast
Where are you located? ( City and Country )
New York, USA
How many years have you been in the industry?
4
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
yes
What cities or countries are you interested in traveling to?
Chile, Argentina, Ecuador, Guatemala, India, more of the United States, Canada, Mexico
About Me:
Me encanta cafe
Website:
http://nil

Comment Wall (33 comments)

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At 7:31am on October 10, 2010, angela said…
My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
At 5:52am on March 10, 2010, Manuel said…
Pangi,

My apologies, I had forgotten that I was member in this web site. Would you still like to try the coffee? The 2009-2010 coffee came out great.

Let me know I would be happy tosend you a pound.

Sincerely,

Manuel
At 6:40pm on March 8, 2010, Vincent Iatesta said…
Pangi - Yes, I still have the vent pipe available for sale. You interested? Vincent.
At 11:38pm on February 26, 2010, Mike McGinness said…
If you want/need the ability to multi-task once you have a bean/blend's profile dialed in then yes I recommend the automation controls, including auto-dump. It was worth the additonal expense to me. If I recall correctly mine was the first 3k Dan did the automation on. Suppose most going for a 3k don't see the benefit in speading half again as much to add the automation capability. Again no regrets. Allows me to label, bag, weigh out up coming roast batches, head over behind the bar to help Coffeehouse customers etc. all while roasts a going without skipping a beat. I was also specific in wanting to always be able to roast and cool simultaneously too so he used a 1/2hp instead of standard on 3k's 1/4hp fan motor. This way I always leave the manual lever in cooling mode position and still have way ample drum air flow.
At 3:34pm on February 26, 2010, Mike McGinness said…
2 years 2 months with it no regrets. Solid work horse which acts more like a 5k rated machine. Routinely do 7.1 to 8lb batches (size dependent on whether targeting 6lb post roast or just going for the gusto 8lb batches needing bunches of it). Just finished a dozen batches 92lb greens, roasting while cooling, 'bout 4 hour session. (All targeted for espresso so more liesurely 16:30 to 18 profiles) But no problem going a quicker 14:30 profile to keep an Ethiopia dancing in a pour over etc. Again, forget the 5lb "sweet spot limitation" or risk loosing roast control on most 3k's, I'm roasting for 6lb post roast batches. When it comes time to upgrade a larger USRC will be at the top of my shopping list.

That said if I was your neck of the woods I'd also check out the New Zealand made Stonka Roasters.
At 6:28pm on February 24, 2010, Pete Esanbock said…
Roasting on a USRC 12 kilo now. My IR3 is 7 years old. I just got the base model, not even a stirring arm in the cooling bin. Roasts great! 5.5 to 6 pounds max. Sweet spot is 5 pounds out, very consistant. The exhaust pipes need cleaning weekly if roasting heavy. The fan blades clog up quick too, wire brush and a short screwdriver to clean them out.
At 6:48pm on February 4, 2010, jules said…
Vancouver canada. So have learned alot but am gettin a bit tired of north american culture.
At 6:17pm on February 1, 2010, Alun Evans said…
Cool...you know doing it the way you are doing it, means you are going to have a sustainable business from day one. I approve. Not only will you have your roasts and greenies downpat when you take the bigger step, the whole economics of the venture will work much better. Do you have a twitter account?
At 5:56pm on February 1, 2010, Alun Evans said…
How is that going- the roasting startup? I am sure somewhere I remember you commenting to Eddie (Masterton) about the kiwi built fluid bed he is using in the Wairarapa. I am going to catch up with him as well when there. I would love to comeup your way and say Hi. Been toooo long since I have been in the US....
At 5:50pm on February 1, 2010, Alun Evans said…
1 step ahead of you mate, been following its development via Twitter. Pour-over bar if I am not wrong. Been talking to Ben about supplying some of our direct trade-relationship Papuan to Supreme, so will catchup with the guys when there middle of this month. From Jules messsage are you down in NZ at present???
 
 
 

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