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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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gas grill roaster
Ripple
Hello -- My jump into roasting was something i'd been anticipating, but when the lockdowns started I figured it was a sign that my coffee dreams needed to become a reality. i'm guessing that there are a ton of people who fell into the same trap judging by the backlog or orders that sweet maria's was describing - and I'll start off by apologizing to the seasoned roasters who have put in orders for beans in the past few weeks and found that it's going to take a while for the order to arrive.

Most of the time I pour a cortada or late or pull from my nitro cold-brew in the morning. So, I'll be roasting for espresso often, with a break for cold-brew profile every month or so.

MY set-up is kinda of frankenstein, but that's how i've operated my homebrewing (beer) for over a decade with great results - and I can usually make any weird set up work for me.

I've got a variable speed rotisserie motor mounted to my propane grill with a wire basket. I use a digital air-temp probe to read out the temperature at the bast of the mesh basket. Right now I think i've got it going about 50rpms. I'll probably end up making an enclosure out of an old pot and setting up a burner and pi-controlled fan in the future, but for now the grill seems to be doing it's job.

The first 4 roasts i've done have been a learning and calibrating experience and I'm getting the hang of it. #4 came out smelling like nutty goodness and I'm excited to move to cupping.

My time on this forum will mainly be spent trying to search for answers to questions I have. Once I get into the swing, I hope to provide my own input.

Thanks for the forum and good luck with your own roasting journeys
Beefheart
welcome ripple, sounds like a neat setup for roasting! Ripple? Pagen Pink was my favorite!
BobbyS
welcome............

and that is exactly how the insanity starts out....
JackH
Welcome to Homeroasters Ripple!
---Jack

KKTO Roaster.
8675309
My first dive into roasting was on a grill myself. Some of the best I ever roasted came off that grill, Kings and Queens would bow before me... women would throw themselves at me for that coffee... but I could never repeat due to the large number of variables.

Finally picked up a FreshRoast SR500 and drilled a hole in the chaff collector to insert a heat probe - never looked back.

As always, the key for me is a steady ramp up to first-crack then slower ramp to second crack while NEVER dropping temp (stalling) which will kill any roast.
It's bad luck to be superstitious
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