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01/12/2021 6:15 PM
@Nomad As a general rule Roasting should not exceed 20 min to second crack You are describing is baking

12/31/2020 2:39 PM
I trying another 2 cups at 200 for 45 min

12/31/2020 2:38 PM
I have a questions.. im trying to experiment with riasting.. i roasted 3 cup of nicaraguan at 200 degrees for 1 hr and 30 min.. is that to long?

12/17/2020 11:16 AM
Snow again in NC.

12/13/2020 3:51 PM
I didn't realize snow was forecasted for this neck of the woods

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Chemistry article about the water used
MikeWI
This is a blog entry from a chemist who is custom designing water for a Barista in competition. Interesting stuff

http://prospect.rsc.org/blogs/cw/2014...of-coffee/
ginny
thanks for the post. very interesting though my jury is still out...

ginny

yes water is everything but very few have perfect water,

rockon
ciel-007

Quote

ginny wrote:

... yes water is everything but very few have perfect water...


PURE water makes a HUGE difference in the quality of my pulls.
I discovered that shortly after connecting my Brewtus II directly to an R-O system a few years ago.

Ciel
Ciel... seeking Heaven in my cup with ................................................................................................................. EXPOBAR Brewtus II - MAZZER Mini E - MAHLK�NIG Vario - GeneCafe - RAF-1 Extreme (Modified B-2 HOTTOP) - BellaTaiwan XJ-101
ginny
Ciel,

I agree. my system is a double RO with added special fine filter at my well.

I have great water...

it does make a difference, no question and it is amazing that so many disregard water when making coffee.

well we don't, we roast but most just use city tap and most of that is horrid.

ginny


have a great weekend guys...


freaking 92 in the high desert today

beach
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