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.
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
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.
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 200ºC) 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.