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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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Reducing Scorched Beans in the SR500
comfortableshoes
I've been trying a few ways to reduce scorched and burnt beans in my SR500. I've tried the metal ring in the bottom of the chamber but my latest and greatest is one half of a 3 inch stainless steel tea ball. I used a pair of flat nosed pliers to bend the edge of the tea ball so that it fit into the chamber. I made it fit snug, but not too snug. Getting this fit wa strial an error, it was also tough to keep the ring level. After bending the ring I used my dremel to cut a few wedges out of the ring, this keeps the ring from expanding and cracking the glass.

After getting the tea ball half to fit I used som thin stainless steel wire bent into U shapes to pin the tea ball to the base of the chamber. I then twisted the wire to hold the ball down. I pinned it down in 5 places- the center and 4 spots around the edges. This keeps the tea ball from jumping up and down and keeps the beans moving smoothly.

The results of this adaptation is that the beans rotate really smoothly and I've had no scorched beans that get hung up on the bottom of the chamber.
farm6.staticflickr.com/5678/21881117794_50c306d235_z.jpg
tea ball base for the FreshRoast SR500
by Leslie herger, on Flickr

farm1.staticflickr.com/747/22315896930_86fd6252db_z.jpg
tea ball base for the FreshRoast SR500
by Leslie herger, on Flickr

farm1.staticflickr.com/714/22490428812_d21bd40f9c_z.jpg
tea ball base for the FreshRoast SR500
by Leslie herger, on Flickr

farm1.staticflickr.com/614/22315897680_c73fb86e89_z.jpg
tea ball base for the FreshRoast SR500
by Leslie herger, on Flickr

farm6.staticflickr.com/5800/21882655553_94b32d878a_z.jpg
tea ball base for the FreshRoast SR500
by Leslie herger, on Flickr
JackH
It looks like you are creating a small gap keeping the beans away from the hotter bottom area. It looks like you are ready to build your own roaster when the time comes. A great idea!
---Jack

KKTO Roaster.
MPSAN
Looks good!

What I do is tilt the roaster a few times during the initial High Fan-Low heat drying time. I just tilt it a bit from front to back, and then left to right and right to left. Not too much for any possible damage to my SR500 top, but you can see that the beans do not hang up. I only do this a few times and the top is still not hot enough to burn your hand.

I have NEVER burnt a bean...not even one.
"If it Ain't Broke, Fix it 'til it is"!
comfortableshoes

Quote

JackH wrote:

It looks like you are creating a small gap keeping the beans away from the hotter bottom area. It looks like you are ready to build your own roaster when the time comes. A great idea!


I've been thinking about how the FreshRoast could be adapted to use with a flour sifter. Right now i'm perfecting my fresh roasts roasting, but I've got ideas.
comfortableshoes
The way this tea ball works I don't have to move anything, the chamber stays securely on the base of the roaster, and I don't have to risk moving/breaking anything. I know that some people would rather move their chamber around a bit, but I'd rather not. With about 10 to 15 minutes of work on the tea ball, I never have to move my chamber.

The tea ball creates a nice smooth edge the whole way around the base, it only touches the base of the chamber in the very middle.
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