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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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Roast profile from hacked P1
sprudge
See anything counterproductive for cooking espresso blend beans in this heat? Thanx.

i.postimg.cc/5NVXPt7r/DFCBA190-6-EF7-45-A2-8-D94-9-BA4843-C069-F.jpg
renatoa
470F is possible, some sources quote even 482F for "charcoal" roasts Grin... but I think the probe measure a serious air-bean mix...
That's because FC at 425F / 218C is a bit too high for most standards.
Same for SC, which should start in the 440F ballpark.
So you can consider the 470 could be a real 460, or even lower.

Another source of puzzlement is the shrink, for a SC roast should be much bigger than 16%.
Coincidence, 16% is exactly the percentage of shrink I got from a medium degree roast last week, with FC under 200 C / 400 F and drop at 211 C / 412 F... real beans temp.
Edited by renatoa on 03/19/2019 5:26 AM
sprudge
Thanx. Probe is 3 K type rod thru sidewall of plastic shell and wall of roasting chamber. With any charge 90g or greater, the tip is centered in the chamber in plan view and submerged in bean mass start to finish. The fan motor is on a 7.5amp boost variac but I use the transformer only to correct to nominal line voltage (119-20V) and dont overclock to retard ROR. Guess ET and BT cohabit in a popper.

I have a higher amperage variac feeding the heating coil. The W designation under gas should be V for volts. Heater wattage maxes out at 1400W @ 120V. Im new to roasting and still greener at controlling and recording temp rate of change. This was definitely well short of an incineration as no sinus-irritating smoke and no oil. Im not experienced at identifying onset of significant no. of exploding beans either so probably misjudged FC.

Im trying to develop a drill from start to turnpoint to yellow color change and for manual control ROR to get roast times longer than 6.5 and RDR @ 1:4 against time to FC on a premixed espresso bean blend. Thought somebody might set me on the straight path.

Have settled on 125g charge for now. Getting great crema as canvas for the milky arts but the body or mouth of the sprudge is too light for my taste.

Jack
Edited by sprudge on 03/18/2019 4:53 PM
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