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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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Santos Cerrado graph - II

This is my second lot of greens to test.
This time it is Santos Cerrado and listed as being Arabica size #17/18, with Type 2 defects and grown ~ 2.000 mts. At least that's what they say.

I've fixed the location of the ET probe in my drum roaster so I can get more reasonable readings.

Again, it is the same 600+ grams aiming at a longish drying and early browning stages as I have read that it is the best for Brazil beans.

One thing I have noticed with these beans is that first crack is almost absent and very dim (starting a bit below 200ÂșC) and I'm wondering if it is because of a low moisture content or maybe roasting temperature issues.

I'd appreciate if the more experienced roasters could have a look at my graph and pitch in.

Thanks in advance.
groucho attached the following image:

Edited by groucho on 04/23/2018 11:38 PM
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