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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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Where have all the pan roasters gone?
DrHenley
Sounds like a Peter Paul and Mary song, LOL

No activity here for years. Everyone intimidated by more "sophisticated" roasting methods or what?

Well, I'm a cast iron skillet roaster and I'm not ashamed. :)

For larger batches (8-16 oz) I actually use a dutch oven (fewer escapees LOL). For smaller batches (5-7 oz) I use a cast iron fryer pot. Gas stove on slightly higher than medium heat. The range hood handles the smoke because I replaced the fan motor with a stronger one. Usually keep a constant flame throughout, but with some coffees I ramp up for the first crack.

Seems that 8 minute drying phase and 1C at 12 minutes works best. For larger beans I need a slightly larger flame to hit that mark and vice versa.

Stir with a large whisk very briskly. Even with the higher sides of the dutch oven and frying pot I still get some escapee beans.

Cool by pouring back and forth between two wire mesh strainers outside. Chaff gets removed during this operation.
--------------------------------------------------------------------------------
A morning without coffee is like a marriage without a honeymoon.
renatoa
Perhaps migrated to the Hive Grin
JackH
They are still around. There is not too much to discuss unless you are starting out.
It is a simple process that takes some mechanical effort and gained knowledge of coffee roasting.
People seem to like over-engineering and automating things and you can't get any simpler than pan roasting.
---Jack

KKTO Roaster.
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