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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.

louca

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.

Tom_Garrett

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

BenKeith

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.

snwcmpr

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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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Chemistry

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1C temp, ramping vs drop?
jedovaty	#1 Posted on 12/07/2011 6:07 PM
1/2 Pounder Posts: 225 Joined: October 31, 2011	Hi! There's a current thread going on, did not want to hijack it. Specifically, Jack's post here. Here it is quoted, with bold emphasis mine on what caught my eye: Quote JackH wrote: I initially set turbo oven heater power to get a rate of rise that will give me 4-5 minutes to 300F for drying. Once I am at 300F and the beans are yellow, I increase power (speed up) to get to 1C fast. Usually takes about 3-4 minutes. Then I reduce to keep the roast from running away. With the unheated garage, it is taking longer for me. I never allow ET to go above 500F or it will run away. Because I'm a total newbie to this, I've been researching the theory and process of roasting, etc. I recall reading somewhere (forget where) that after first crack, there's a drop in temperature at the bean level, and one does not want that so you have to compensate by bumping the heat up, which appears to be different from Jack's process. Unless he maintain a high temp, but is working to slow down the rate of increase? Thank you, jano Edited by jedovaty on 12/07/2011 6:07 PM


JackH	#2 Posted on 12/07/2011 7:02 PM
Administrator Posts: 1778 Joined: May 10, 2011	Hi Jano, I do keep the temperature high but reduce power to get a smaller rate of rise. I don't see the decrease in BT you mentioned. The BT is always rising, but at a lower rate toward the end. I like lighter roasts and rarely go all the way to second crack. This seems to work for me, lets me control the roast level better. I may also be all wrong here too, but it works for me. Experimenting is part of the fun of roasting. ---Jack KKTO Roaster.


seedlings	#3 Posted on 12/08/2011 10:13 AM
1 1/2 Pounder Posts: 4226 Joined: June 27, 2007	Basically you want the bean temperature rising throughout the roast and never falling. In my roaster air temp is usually 150F to 200F higher than bean temp. Often I'll bump the heat around 370F-390F to give a little energy to first crack, then back off the heat so that the roast doesn't progress from first crack to second crack quickly. 2 minutes minimum to second crack and 4 or 5 min is much better. Once I get out of first crack I want the beans temp going up as slowly as possible/practical. 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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