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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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Turkish Wood Fired Roaster
JETROASTER
http://vimeo.com/...

This is a worthwhile 30 minute documentary when you have time. I've been on a bit of Turkish kick lately, and stumbled upon this.
  A good bit of history and a reasonably well made video.  It has a "Bureau of Cultural Affairs" vibe to it, but if you can endure that, you'll be rewarded with some good footage of a wood fired coffee roaster, circa 1890. Still in operation in Istanbul.
The drum section appears to be stationary, only the tines rotate. I'll take a guess that the drum is solid. The entire face and tine assembly pulls out to dump the roasted beans. The trier pulls out from the center of the front bearing.
At minute 24:30ish you'll begin seeing the roaster.  At 27:30, they dump the load for cooling.
Sadly, everything the master roaster has to say is not translated. I'm forwarding it to a friend for translation.
Cheers, Scott
allenb
Hi Scott, very neat roaster indeed! I would love to hear what the roast master was saying when you get a translation. He's probably saying in Anatolian Turkish that they slow roast their coffee slower than the competition. BBQ grill

From seeing the fine ground coffee coming from the grinder it looks to be a fairly light roast.
allenb attached the following image:
woodfiredroaster.jpg

1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
JETROASTER
Hi Allen, thanks for the pic. Light roast, super fine grind. I've been having the best cups with dry process Africans, and Brazil. I still run the load for 11-12 minutes, but I kill the heat at 410f. I start grinding in the Grindmaster, then move on to the mortar and pestle. It gets old really fast.
Now I'm in the market for a "Mill-Rite" grinder. Slow speed, low heat.
Cheers, Scott
JETROASTER attached the following image:
mill_rite.jpg

Edited by JETROASTER on 04/14/2014 10:19 AM
tamarian
I would love to know the exact profile for Turkish roasts. Someone told me it's more than 30 minutes, and edges close to 1s crack, but I have not nailed it.
Edited by tamarian on 04/14/2014 11:52 AM
Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
coffeeroastersclub

Quote

tamarian wrote:

I would love to know the exact profile for Turkish roasts. Someone told me it's more than 30 minutes, and edges close to 1s crack, but I have not nailed it.


Since the turkish roast is very light and the bean is very finely ground I speculate that the roast must be very long and lower temp than conventional roasting to assure that the bean is very uniformly roasted from exterior to interior.

OK, I guess I can now take off my Mr. Wizard spectacles now.

Len rockon
"If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
snwcmpr
I loved it.
I asked someone I know in Turkey if they would translate the rosters talk, too.

Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
JETROASTER

Quote

tamarian wrote:

I would love to know the exact profile for Turkish roasts. Someone told me it's more than 30 minutes, and edges close to 1s crack, but I have not nailed it.


I've always suspected that a good Turkish roast is what some might consider "baked out". How else could such a light roast not taste grassy?

I've done some tasty very light Turkish with a (410f) 12 minute Ethiopian, but that very same coffee does a very nice(425f) 7 minute light roast for drip. I doubt that a 7 minute very light roast would drip...or Turkish nicely.

Is it possible that a good Turkish roast is simply baked out? -Scott
snwcmpr
I got this from a friend in Turkey.

Quote

Hi Ken,

I watched the video. Between the timeframe you mention, man says, they prefer burning wood rather than any fuel such as diesel etc. According to his report burning fuel gives coffee pieces an unwanted odour but wood not.

Thats the translation. Hope it would be helpful for you.


Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
snwcmpr
I got some more information today.

Quote

The second man says;
- Their company lasts more than 100 years
- They import coffee from Brazil
- They try to continue the old style coffee roasting (ie burning wood etc)

He has been very busy this week, hence the short response.

Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
JETROASTER
Thanks for running that down! My translator won't get started til tomorrow. When I mentioned to him that I would send him a link to an online video.....he chuckled a bit. He explained that he was a bit "old-fashioned" for all that.
Someone else will show him the video on their "smarty-phone" tomorrow. If any other pearls of wisdom come forth, I will post them.

Thanks again! -Scott
kahveuno

Quote

snwcmpr wrote:

I got this from a friend in Turkey.

Quote

Hi Ken,

I watched the video. Between the timeframe you mention, man says, they prefer burning wood rather than any fuel such as diesel etc. According to his report burning fuel gives coffee pieces an unwanted odour but wood not.

Thats the translation. Hope it would be helpful for you.


Ken in NC


Well, the translation is more or less correct.
The first part says:
"We use wood fire to roast. To roast with wood is more tasty. Using fuel or other method cause smoke."
The second part says:
"Our company exists for 120 years, more than a century. We get the green beans from Brazil. High quality beans. We roast them in wood fire, then grind in the finest. Very few are using wood. We do not want to lose the tradition and the taste."

I hope this helps.
Ünsal
https://twitter.com/#!/KahveUNO
snwcmpr
Thank you very much.
Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
JETROASTER
Thank You ! -Scott
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