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03/04/2021 9:04 PM
I have been trying Scott Rao Hario V60 pourover this week. 1:17 and blooming with 2 parts water the first 45 seconds then splitting the rest into 2 pours. A little stirring is included. We like it.

03/04/2021 11:35 AM
My brew ratio is 1:17 (exactly 59.5 g/L). That's roughly 8.5g per 5-oz cup.

02/27/2021 9:29 AM
I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in

02/17/2021 7:20 PM
When your wife thinks 30 grams for a 6 cup setting is strong, you learn to drink muddy water when you are making coffee for both of you.

02/17/2021 8:32 AM
I use a rule of thumb of 60 grams per liter. 8 cups (1 liter, 32 oz) = 60 grams, 6 cups (3/4 liter, 24 oz) = 45 grams. 10 cups = 75 grams 12 cups = 90 grams

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Greek Short Bread Biscuits (Kourabiedes)
Koffee Kosmo
Kourabiedes (pronounced koo-ra-bee-e-thes) are a traditional Greek Biscuit (cookie) made for special occasions.
But I like them at all times and especially with coffee

They are butter biscuits (cookies) covered with icing sugar and are a delectable favourite among Greeks.
This recipe makes a huge amount of cookies (about 8 dozen), so feel free to cut the recipe in half or simply give them away to loved ones as gifts.

My wife is from Cyprus and this is what she does (she may have got this recipe from the net but I remember she said one day its exactly the same as what her mother taught her

2 lbs of unsalted butter
1 lb of shortening I think its Crisko in the US
1 cup of icing sugar
2 cups of sliced and toasted almonds
6 egg yolks
2 tablespoons of ouzo or brandy
2 teaspoons of vanilla
2 tablespoons of baking powder
teaspoon of baking soda
10 cups of flour
cup of rose water (optional)
About 3-4 cups of icing sugar for dusting

Preheat the oven to 300 degrees.

Using an electric blender, cream the softened butters together.
Blend for about 5 minutes as you scrape the sides of the bowl.
Slowly add in the icing sugar followed by the toasted almonds (be sure to toast the almonds in the oven for about 6-7 minutes at a low heat before you begin making the cookies).
As you continue to blend the mixture, add in the egg yolks. Add the ouzo or brandy and vanilla and continue to blend.
Add the baking powder and baking soda to the mixture (be sure to mix it with a cup of flour before you slowly add it to the mixture).
Slowly add the remaining flour and continue to mix with the electric blender.
With your hands, knead the dough for a few minutes. You can tell the dough is ready when it no longer sticks to your hands as you knead it.

To shape the dough you may use a cookie cutter or simply shape the dough into small crescents and place on an un-greased cookie sheet. Bake in the oven at 300 degrees for 15 minutes.

Once the biscuits (cookies) have finished baking, remove from the oven and sprinkle the cookies with rose water (optional).
Allow the cookies to cool slightly and then sift icing sugar over all the biscuits (cookies)
Place on a decorative plate and enjoy!

KK

souvlakiforthesoul.com/wordpress/wp-content/uploads/2008/12/kourabiethes1.jpg
I home roast and I like it. Designer of the KKTO
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Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
ginny
gosh I can taste these right now!!

thanks for posting these wonderful little goodies KK

ginGrin
seedlings
I especially like recipes where butter is measured in pounds.

We'll be making some of these!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
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