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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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Insulation
BobbyS
Here is a link to a company that sells SuperWool. The specs and info about the product look good. They sell all different sizes.

It's supposed to be more safe in in home use, so should be good for roasters.

https://www.ebay....p;_sacat=0
BenKeith
As for safe for home use, as long as you were a dust mask when cutting it, it's safe to handle. Now, if you are talking about putting it in an area that the airflow is going to be in contact with it, you would probably need to do something to isolate it from the air flow. The stuff is not very durable. When used in forges etc, with it's exposed they coat with a protective coating
Probably the foil backed insulation they use in ovens would be more suited. I think it insulates a lot better also.

Now as for insulating, a one inch layer is probably no going to make the outside safe to touch.

I have a large brick over with a one inch layer sandwiched between a piece of SS and the back of an aluminum door I put on when baking in it and, you don't won't to touch that door.
Now, I run 4" Ceramic Fiber Blanket 2600F 8# High Temp Thermal Insulation on the sides of the oven and five inches on the dome and it never gets over 90 degrees on the sides and 120 in the center of the dome, even with it being fired all day. That's with an internal dome temp of over 1100 degrees when cooking pizza's.
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