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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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Who is here? 1 guest(s)
 What is a Nordic-style roast?
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| CharcoalRoaster |
Posted on 06/16/2016 8:00 AM
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 Pounder  Posts: 598 Joined: April 13, 2012 |
Was reading an article about a coffee shop in St. Louis that I used to frequent while at the seminary (Sump) published on Sprudge's website. He's opening a second location in Nashville and in discussing equipment choices there was mention of his falling in love with "Nordic-style roasts." I'm unfamiliar with this term re: SO roasting. Anyone familiar? Enlighten me...  |
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| snwcmpr |
Posted on 06/16/2016 8:41 AM
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 1 1/2 Pounder  Posts: 912 Joined: March 03, 2011 |
SO = Single origin, as in only one type of bean, not a blend. (?)
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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". |
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| hankua |
Posted on 06/16/2016 8:46 AM
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 Newbie  Posts: 21 Joined: March 21, 2011 |
https://www.timwendelboe.no Had a neighbor bring back a bag from Oslo, and when you drop some in a hand grinder, or test the roast color it's roasted very light. But there were no obvious underdeveloped notes. The Nortic profile is probably the most difficult profile to execute on a drum roaster (Wendelboe uses a relatively small Probat). It could be the smaller bean mass in our home roasters can't replicate a 12K for example. According to my local artisan roaster underdeveloped Nortic style commercial coffee is common. |
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| JETROASTER |
Posted on 06/16/2016 10:03 AM
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 Administrator  Posts: 1774 Joined: March 06, 2010 |
Quote hankua wrote: <SNIP> According to my local artisan roaster underdeveloped Nortic style commercial coffee is common. I would tend to agree. There's a lot of it out there, much of it underdeveloped. Equally disturbing is how it has taken over the world of espresso. If it's a hipster coffee shop, it's likely Nordic. Fully developed it makes for a great pour-over. I still have no idea how, or why it has made it's way into the espresso machines. Cheers, Scott |
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| CharcoalRoaster |
Posted on 06/17/2016 8:48 AM
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Pounder Posts: 598 Joined: April 13, 2012 |
lol snwcmpr I know was SO means! I was referring to a Nortic Roast on SO beans. It is a SUUUUUPER hipster coffee shop so that makes sense. I checked out the wendelboe site but am still unsure the difference between a traditional roast profile and a Nortic one? Is it simply a super light roast? |
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| JETROASTER |
Posted on 06/17/2016 12:13 PM
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Administrator Posts: 1774 Joined: March 06, 2010 |
Correct, a super light roast. So, the issue is making sure it's not grassy or under-developed. For air-roasting, (perhaps over simplified a bit) , it's just a stretch out. For drum roasters, I would imagine it's not easy to anticipate. Cheers, Scott |
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| snwcmpr |
Posted on 06/17/2016 3:34 PM
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1 1/2 Pounder Posts: 912 Joined: March 03, 2011 |
Ok, I now see I misread the question. And now I also see how you meant it.
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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". |
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| coffeeroastersclub |
Posted on 06/17/2016 5:21 PM
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 Pounder Posts: 535 Joined: May 26, 2009 |
You need to roast longer than usual for the very light roast not to taste grassy. I did it with my air roaster, when I was doing a Turkish, something like a 30 minute roast up to the temp of 405 if I can recall. Just after start of 1st crack. It really was no big deal with the air roaster, but with a drum I think it would be a bit more difficult. Len "If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
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| CharcoalRoaster |
Posted on 06/17/2016 7:52 PM
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Pounder Posts: 598 Joined: April 13, 2012 |
Now I'm curious... Anyone ever tried this with a Genecafe? I just ordered an Ibrik and will roast a Turkish with a super long roast to try it. |
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| JETROASTER |
Posted on 06/18/2016 8:18 AM
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Administrator Posts: 1774 Joined: March 06, 2010 |
So then; Nordic vs. Turkish roast. Both light, but not the same. I happen to like them both. What has been common for Turkish is a relatively inexpensive Brazil, roasted long and light for what some of us might consider "baked-out". Nordic strives to hit that point just past under-developed. Light enough to preserve the most desirable traits, but not so long as to destroy them. Using a nicely done Nordic in an Ibrik would still make a lousy cup of Turkish. My 2 centavos. Cheers, Scott Edited by JETROASTER on 06/18/2016 8:28 AM |
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| JackH |
Posted on 06/18/2016 8:45 AM
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 Administrator Posts: 1776 Joined: May 10, 2011 |
So it is a long, slow ramp to 1C then dump? That is what I am reading from the Google search sources. I did plenty of those when I was learning.. ---Jack
KKTO Roaster. |
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| coffeeroastersclub |
Posted on 06/18/2016 6:02 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
Jack, if you were interested in the Turkish roast I started a thread on it here: http://forum.home...post_59357 In particular, here is the post: For anyone interested I just got done roasting a blend for the Beko. It was 7 parts Sulawesi Toraja, 2 parts Yemen Matari, and 1 part Java Robusta. 4 minutes to 300 degrees F, then 31 minutes to 385 degrees F (cinnamon roast). I ground it at the tightest setting in my Zassenhaus hand grinder. The color and fineness of my roast was indistinguishable from the Turkish Coffee in a can that was provided with my Beko. Although I am supposed to allow the coffee to rest for 16 hours I had a cup from the Beko. With the exclusion of more foam on the coffee I could not tell any difference from what I got with the Beko. It even smelled the same. After letting it rest for a day it will likely taste even better. Len "If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
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