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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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Tastes/Aromas Flavor Wheel
allenb
New thread for Scotts post concerning "Tastes, Aromas" versus chemical compounds.

Can someone move these posts to this thread?

Thanks,

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
seedlings

Quote

freshbeans wrote:
I'm curious if there is a list of flavors/aromas , and the compounds responsible for them? -Scott



www.wholelattelove.com/articles/images/coffee_tasting_flavor_wheel.jpg

Quote

Koffee Kosmo wrote:
There are 2 parts to the flavour wheel


However this site is a beauty that lists many smells and a great resource
http://www.eblong...wheel.html

Also important is the tongue
www.wholelattelove.com/articles/images/tongue_diagram_sm.jpg

KK


Quote

Dan wrote:
Two taste chemical tidbits:

There is another taste that's been added to the four we learned in grade school, pictured above. It is called umami. Its a flavor produced by foods high in protein. Think meat broth or unsalted soy sauce.

There are hundreds of chemicals in coffee. One that highly influences its flavor is trigonelline. It helps to give coffee its bitter taste. As coffee is roasted, trigonelline decomposes. That's why dark roast coffees are mellowly than lighter roasts. Lengthening the roast by drawing out the profile will result in less trigonelline and alter the flavor.



Now this thread is up to date. I couldn't figure out how to move actual posts.
CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
ginny
Tom and Maria's Tiny Joy has this issue as their focal point this month.

You can see it at Sweet Maria's.

ginnyShock
ChicagoJohn
Thanks for posting this flavor wheel; very helpful to me as a newbie. I found this narrative to go along with it, a pdf file:

http://www.google...bBrLzRWLOA
So many beans; so little time....
mtbizzle
Came across the 'World Coffee Research Institute's Sensory Lexicon - over 50 pages!

https://worldcoff...on_2-0.pdf

SCA flavor wheel - https://atlantics...8.5x11.pdf
Edited by mtbizzle on 04/28/2020 2:20 AM
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