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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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Small Sivetz style hot air roaster.
JitterzZ
Just found this interesting roaster. Looks to be a Sivetz style hot air roaster. Would be an interesting DIY project.



Edited by JitterzZ on 04/02/2019 11:53 AM
CharcoalRoaster
The fluidbed seems really active at the beginning of the roast - I thought the most efficient way to transfer heat in the bean mass (at the beginning of the roast at least) is to maintain as much contact between the beans as possible while still achieving enough circulation as to avoid scorching from the perf plate?

This roaster (and other FB builds videos I've seen) also have a really high fluidized bed with seemingly very little contact with other beans relying entirely on the hot air to progress through the roast.

Someone smarter than me want weigh in?Roflmao
JitterzZ
Not sure. I think slower movement would be necessary where heat output is limited so as to take advantage of what heat you have. Where heat is plentiful it could be that rapid movement gives better uniformity?
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