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02/27/2021 9:50 AM
Questions are best asked in the forum. The posts will last longer, and will be seen the most by members. After a few more posts in the Shoutbox, the post you made will no longer be seen.... maybe you could also introduce yourself and share a little.
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
02/17/2021 1:47 AM
OldMan41, depends what is "a pot"... usually is more accurate to specify the brew ratio, instead grams of coffee. The most usual is 1:15, thus 40 grams for 600 ml of water. If the 100 grams are for one liter pot, then we are talking about 1:10 ratio.
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 HGDB imitating drum-roaster profile
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| kahveuno |
Posted on 11/24/2014 5:45 PM
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 Newbie  Posts: 23 Joined: August 31, 2014 |
I like to share my HGDB (heatgun dogbowl) temperature profile. I used HGDB method for nearly 6 months, before I build my drum roaster. I tried several roasting profiles with the HGDB method and the profile I was using in my recent roasts was aiming to imitate a drum roaster profile. My heatgun has an electronic temperature control which allows me to adjust the blowing air temperature in 10 degrees centigrade steps. For my particular setup, * dogbowl has a mass of 300gr * roasting batch is 125gr or less * heatgun power is 2000W(max) * airflow of the heatgun is always at maximum setting * ambient air temperature is between 20C and 25C And the profile for the heatgun air temperature is: * start at 400C * check the color of the beans (check for yellow) * usually yellow occurs at or before 2 minutes. * drop temperature to 200C, keep for 3 minutes * after 3 minutes, increase temperature 30C (i.e 230C @5minutes approximately) * repeat same after 3 minutes (260C @8minutes approximately) * at 11 minutes make it 290C and keep it at 290C until the end of the roast. * my manual logs show that first crack occurs somewhere after 13:30 minutes and second crack around 16 minutes. * I usually stop before second crack using the smell/smoke (not too much smoke) * dump the beans and cool This profile gives a high heat at the beginning, which is similar to a preheated drum. The tasting results were usually not as bright and complicated as a drum roaster profile but satisfactory. https://twitter.com/#!/KahveUNO
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