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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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 Fresh Roast SR540 Woody Taste
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| jessc523 |
Posted on 01/11/2020 1:38 PM
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 Newbie  Posts: 3 Joined: December 27, 2019 |
Hello All! I have a Fresh Roast SR 540 and it seems like every time I roast, I get a woody taste. I don't know if it is just me or what but I did get some new beans from a different source so I am hoping it gets better. Does anyone have any other recommendations as to why this happens and how I can stop it from tasting like that? Recently I have been starting with fan and heat high (9) and slowly decrease the fan over time. I don't know if I should preheat more and then drop the beans or slow down the roast overall? Any suggestions will be greatly appreciated! Thank you! |
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| allenb |
Posted on 01/11/2020 2:17 PM
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 Administrator  Posts: 3333 Joined: February 23, 2010 |
Hi Jess. From my experience, only two things will cause woody/earthy/musty taints. One is if you happen to roast a coffee that typically includes those notes by it's nature as with several indonesian coffees, especially certain Sumatrans. Or, if one is roasting at a rate where the interior of the bean is lagging too far behind the exterior which will cause moderate to extreme "woody" notes depending on the degree to which the interior is underdeveloped. A good percentage of the coffees I like will have the taint to varying degrees if total roast time is less than 9 minutes. While I've had some stellar costas and kenyans roasted around 8 minutes, this has been a rare occurrence. 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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| TeddyJ |
Posted on 02/29/2020 12:40 PM
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Newbie Posts: 3 Joined: April 18, 2007 |
Is it possible that what you describe as woody is really more from the smoke? By reducing the fan toward the end of the roast the beans might be picking up some smoke flavor. Just a thought. TedJ |
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