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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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Ethiopia Organic - "Menno's Misty Valley" - Sweet Maria's
EddieDove
Last Saturday morning, again, my angelic bride woke me up with some Technivorm & Swissgold brewed Colombia Antioquia - Jardin Cerulean Warbler that was roasted last Sunday. It is a great way to wake up, and although I thoroughly enjoy this coffee, it just wasn't hitting the spot.

After church, I opened to coffee cabinet to see if there might be some scraps left. A-Ha! Just enough Ethiopia Organic - "Menno's Misty Valley" to brew another pot of coffee, It was roasted to Full City (no 2nd crack) two weeks ago on, but a sniff of the jar indicated it was still good; perhaps this will suffice.

The ground and brewed coffee emitted an intense blueberry aroma. The aromatics of the cup rouse excitement and anticipation; orange and blueberry dominate, but there is the slightest tease of lemon and pepper to evoke curiosity. In the cup, at its hottest, the orange and blueberry are ensconced in a nicely-bodied chocolate with a subtle note of black pepper in the finish. As the cup cools, in balance with the orange and blueberry, the chocolate and pepper intensify and is reminiscent of the chocolate that I have had on ice cream in Mexican restaurants. A little cooler and a sweet lemon comes to life in just the right balance that whole experience seems to evoke an emotional response.

Spot hit.
Respectfully,

Eddie Dove

The South Coast Coffee Roaster
vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Reference
http://southcoast...gspot.com/
georgel
Sounds tasty. I am a big fan of Ethiopian beans. Initially yergs. but am beginning to appreciate the Sidamos. also have a liking for Hi altitude / small bean Costa Rican. These beans don't respond well to over roasting.
So kudos for getting it right..
I had a mix of the 2 this morning. [end of a sidamo { over roasted} and the start of a Cost Rican roasted 3 days ago} Tasty.
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