Jura F8 available in South Africa

Jura Impressa F8 TFT

The next one up on our best in the range choice! Adding a TFT screen to an already great machine for a small difference in price. So you get all the features you need in a great package, for a great price.

The F7 has proved what a great coffee machine it is, and now it has a screen to help and make it more user friendly, easier to use. With guides on how to do tasks that used to make you run for the manual this is the most affordable Jura with a TFT screen.
This is the first time that a TFT colour display has been available in JURA’s compact class. Operation using the Rotary Switch is easy and clear. Four speciality coffees can be individually programmed on the start screen, allowing you to prepare your favourite coffee with a single button press.

	Features at a Glance 4 programmable buttons, 2 with double dose features TFT Display for easier use Rotary Switch Cup illumination Cup count Display for easier operation Powder shaft Aroma preservation cover I.P.B.A.S.© full power shut off, using less than 1W/hr Proven fine milk frother Aroma+ grinder for better extraction Height-adjustable coffee spout 65 - 111 mm 1.9 litre tank, without filter 2 litre 28.5 x 35.5 x 44.5 cm
Frother near spout TFT Screen Aroma+ Grinder The new design on the Cappuccino frother foaming of your milk to produce new Barista style micro foam, the perfect milk foam guaranteed for an enjoyable cappuccino and latté experience, now right next to the coffee spout. The TFT screen make programming and use easier. You can scroll through options or be guided through tasks. Add to that the four programmable buttons for easy and quick access. The new grinder is designed to be faster and improve the taste. A more conical design feeds the beans at the correct rate making sure the burr grinder is more efficient.
Further Info F8 Technical Data Read all about it! In PDF form you can read the full technical spec here F8 Instruction Manual, or want a sneak peak here you go

Trouble Shooting Diedrich ignition, a documentation of a support call

Trouble Shooting ignition, a documentation of a support call a log of the call

Q:

Let’s test the Dungs vacuum sensor. If you remove the clear cover, you can turn the dial and change its sensitivity. Mark where it currently sits before you move the dial. It should be set at 0.3 but try moving it to 0.2 or 0.1 and seeing if your roaster will light. If it does, that will tell us that you have an airflow restriction somewhere in your roaster. If not, we may need to replace the vacuum sensor. The little plastic/rubber tube that comes off the Dungs valve and connects to the tube that hangs down in your blower housing should also be checked to make sure it’s completely clean. Let me know what happens.

A:

We actually connected the 2 brown wires together in the sensor today as the fault finding guide says to do. But I have done as you asked and still nothing. I tried it at 0.1 and 0.08 still no spark

I disconnected the black tube too and I can blow or suck through it fine

Q:

You also checked the aluminum tubing that hangs down in the blower compartment? If you’re sure everything is clean, we can try replacing the vacuum sensor and seeing if that fixes the problem. I’ve attached our guide to narrowing down where the issue may be. Do you already have this guide? (see below) It says if you’re not hearing the clicking, to check to make sure your high limit unit is functioning. We should try to rule out as much as possible before we replace any parts.

A:

This is the one we used, we go through it a few times. This is the guide that says to take the vacuum sensor out of the loop by connecting the 2 brown wires, we did that and it made no difference, so surely it is on the sensor? I checked the tube, blown through it and sucked through it. The roaster is clean we are fussy about this. The automatic machine reset the high limit when you power on the roaster. I am not how else to reset it. I am not sure where the Watlow thing is positioned.( Turns out it is next to the Abbey Electrical Igniter, with jumpers labeled

Q:

With the blower on, take a continuity reading between commonly open and common to make sure we’re getting power there. If yes, then the ignition controller may need to be replaced, if no power, then the vacuum sensor needs to be replaced. Let me know what you find. Check for power at these two connections on your Abbby ignition controller.

A:

Did this and use the wiring diagram to determine the startup was stuck at the vacuum sensors. Looks like shorting out the wires did not help. When we blew into the pipe it then worked. Found a blockage in the outside chimney.

Lessons from Trouble shooting the IR12 Ignition problems

In an effort to share the knowledge gained, and to document for our own use here is a trouble shooting summary of how we solved the Ignition problems. We used a number of documents that are available at different places on the net, so there is a list:

• Burner Ignition Failure Logic Chart -> Burner-IgnitionFailureLogicChart.pdf
• Abbey Electrical Fx4 -> Fx4-WDG.pdf
• Abbey Electrical Diemen IT10001 documentation -> hr diemen IT10xxxen.pdf

There are also some videos we posted under the equaffee youtube account

So essentially what did we do?

We removed the side panels to expose the Abbey Electrical Ignition controller and Dungs vaccum sensor on the right. Using a meter we tested that current was coming in as per the Fx4 diagrams. The using the diagram we check that each item from the startup was happening as required. During this process we identified that the vacuum meter was not feeding back a ready message. We then disconnected the silicon tube that was going to the aluminium tube in the fan hosing and blow into it so that the vacuum meter identified that there was a vacuum.

This then solved the problem, well at least pointed us to the reason, soon we were roasting great coffee. Sounds easy but took days.


I have listed their logic below on how the ignition controller fires.

Normal sequence of events for the “Air Proving” Abbey Ignition Control.

1. The Drum switch is turned on by the operator.
2. The Gas switch is turned on by the operator.
   • 24vac transformer energizes providing 24vac via 2amp fuse to Abbey control board terminals (L)-(N), Abbey ignition module (2)-(10), Watlow hi limit terminals (L)-(N).
   • The Watlow hi limit is a fail safe device and takes a second to energize. A short “chirp” will be heard until the Watlow energizes. After energizing 24vac will be at Watlow (NO)-(N) and Abbey ignition module (2)-(6). The Abbey LED will light.
   • When the Abbey ignition module sees 24vac at (2)-(6) and NOT 24vac at ((2)-(9) “Air proving” is established and the Abbey ignition module energizes (2)-(7), “Call for fan”. This is what lights the blue lamp alerting the operator to now turn on the Blower.
3. The Blower switch is turned on by the operator.
• The air vacuum switch provides 24vac to the Abbey ignition module (2)-(9).
• After a pre-purge time the Abbey LED will flash, the spark should be heard, and 24vac is provided to the Abbey ignition module terminals (2)-(8), pilot valve. The Abbey ignition module is waiting for flame verification before energizing terminals (2)-(5), main valve. When flame verification is detected the LED will return to steady on.
4. The Abbey ignition module will retry igniting 2-3 times. After 2-3 retries the Abbey ignition module locks out and the Blower and Gas switches will have to be turned off and the above sequence repeated.
5. NOTE: When the Abbey ignition module locks out the LED will resort to a slow flash to indicate an error. The flashes, example: 3 times will be separated by a short pause and then flash 3 times again to indicate a “3” error. Refer to the Abbey literature for a more detailed explanation of LED operation and error codes. Pages 12-14 of 17 of the attached - could not attach

Clever coffee filter

Clever Coffee Dripper

Not sure how new this device is but the it is called the Clever coffee filter, and for a one cup it is an interesting brew. Similar brew times to other coffee brewers, viz. 4 minutes.

See video here http://www.tested.com/food/coffee/5814-quick-look-at-the-clever-coffee-dripper/

Here is a review on coffee geek: http://coffeegeek.com/reviews/drip/cleverdripper/latest

Advantages:

• One cup brewing
• Filter style without a filter machine

Disadvantage:

• is it is made from glass, not so portable.
• Needs filter paper
• Need a good grinder too.

Remember no matter what your brew fresh roasted coffee is always best

If you care interested in The Commercial Coffee market

The US coffee and tea manufacturing industry includes about 300 companies with combined annual revenue of about $9 billion. Major companies include Green Mountain Coffee Roasters (the inventor of the K-cup,  which Nestle copied to make the pods) and Farmer Bros, as well as divisions of the JM Smucker Company (Folgers), and Kraft Foods (Maxwell House). The industry is highly concentrated: the top 50 companies generate more than 90 percent of revenue.  

Globally, coffee and tea manufacturers generate about $70 billion in annual sales. The top green coffee producing countries (if you bulk together Robusta and Arabica Coffees) are Brazil,Indonesia, and Vietnam. Leading tea producing countries include China, Kenya, India, and Sri Lanka. Major companies based outside the US include Nestlé (Switzerland), Tata Global Beverages (India), and Unilever (UK).
  
Competitive Landscape

Consumer taste and population growth drive demand in the consumer sector, while economic growth of businesses, like restaurants and hotels, drives demand in the commercial sector. The profitability of individual companies depends on effectively managing raw ingredient costs, efficient operations, and effective marketing. Large companies have scale advantages in purchasing, distribution, manufacturing, and marketing. Small companies can compete effectively by offering specialized products or serving a local market The industry is capital-intensive: average annual revenue per worker is about $600,000.

Imports of roasted coffee and tea are 20 percent of the US market; exports are about 10 percent of US production. Part of the international export market is instant coffee.  

For more information please click on:
http://www.researchandmarkets.com/publication/k5c45l/coffee_tea_manufacturing

Relevance to Micro roasters?

If you are micro coffee roaster that concentrates on quality high grade coffee not sure this report has any significance. The largest exported of high grade or speciality grade pure Arabica coffee is Columbia, and they are hardly mentioned.

Coffee Roasting in Cape town - About Coffee?

Coffee Roasting - is about roasting not brewing

The first so called Artisan, but what I would call micro roaster I ever met in South Africa, was Abul Bunna in 2003. They sold coffee beans at a market. Roasted coffee in a garage and spoke with passion about the bean.

Since then anyone running a coffee shop that wants to make an extra buck buys a roaster off the back of truck or that latest liquidity auction. I think the real roasters need to stand up and be counted. A coffee roaster sells coffee. A coffee roaster that is a coffee shop with an in store roaster, to make more money.

Brewing and Roasting are not related

The trend in cape town coffee world to use a roaster as a wow factor in a coffee shop should be an obvious red herring to anyone that can add 2 and 2.

Roasting of coffee should be brew independent. Yes there are some roast styles that suit particular brewing, but a roaster should roast a coffee and then see which brew style it suits. If you roast to sell coffee then how can your roast be independent of the way you brew coffee to sell it.

Coffee roasters should only roast

If you visit a coffee roaster, ask your self are they a roaster of a coffee shop? If they are a shop, then what is their product the coffee brew or the coffee roasted.

Roast Levels - how are they determined

The level to which a coffee is roasted is mainly determined by a few things

• The actual green coffee bean used:
  • The grade
  • The variety
  • The hardness
  • Where it was grown (shaded and highland grown is what we perfer)
• The Cultural background to coffee drinking

Bean Used

The lower the quality of a coffee bean the darker the roast has to be to extract any flavour out of the bean. One of the reasons for this is that the coffee taste comes mainly from the oils in the bean, and as you roast the bean darker more of the oil comes to the surface (it is actually pushed out almost). The better beans can be full of flavour at very light roasts. Also as you roast more of the sugars are converted to caramel. the darker the roast the more burnt the caramel.

At folk at Quaffee ensure that their coffee beans are roasted to a level where we have found them most tasty. This normally means past the first pop and no further than second pop starting. It is worth noting that the darker the roast the fresher the roasted bean has to be to fully enjoy it, since the closer the oils are to the surface the less they are protected from exposure and it is commonly known that oil exposed to light goes off quicker.

Culture

Culture plays an important part in the expectation of taste. Most cultures prefer a particular taste because it has become a tradition. The French dark roast their beans (about a 15), the Italians not as dark (about a 14). This is mainly because there is a belief that darker roasts decrease acidity. It does but it also decreases flavour, replacing delicate coffee flavours with an almost burnt toast taste. Most of Europe chooses the darker 13+ roasts. This may be related to the fact that although Europeans initially started drinking their coffees from the true source namely Africa, once the modified beans made it to Brazil, and the Robusta's were introduced in the 30's the only way flavour could be reached was to dark roast. We at Quaffee believe that these roasts are not desirable, and none of our roasts will ever go past 12, otherwise it is disposed of.

Third wave of roasting

The third wave of roasting is upon us. The first wave was dump flame and roast, the second controlled the roast a bit more, but still preferred the darker roasts the third is one that is profile driven and continually changing.