HomeRoast Digest


Topic: Measured weight of whole beans to roast in Yama VP (9 msgs / 226 lines)
1) From: Barry Luterman
Here comes an old discussion. It's going to come down to a matter of taste.
I roast light and use 25 gr of beans and Hawaiian water. Most people contend
it is not enough coffee. However, every list member who has had coffee at my
home has said my coffee is great. Perhaps when I move to the mainland my
formulation will change. But given the above stated variables any more than
25 gr of coffee results in a bitter overly strong brew.For those who
disagree if you can make it to Hawaii before the end of June you are welcome
to come to my home and sample my Vac-pot brew for yourselves.
On Tue, Dec 29, 2009 at 2:32 PM, John and Emma  wrote:
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2) From: Kevin Ford
I put in around 67 - 70 grams for the Yama 8 cup (~1250ml h20 at 7.25
g / 150 ml = ~60 g). Makes it nice and strong. And I stir a few times;
not that there is anything wrong with that.http://www.sweetmarias.com/brewinstr/brewing.inst.yama.htmlPeace.
On Tue, Dec 29, 2009 at 7:46 PM, Barry Luterman  wrote:
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3) From: John Mac
John-
I follow Tom's guide, 7.25g per 150ml, which works out to 55.6 grams for
1150ml of water in the 8 cup Yama VP.
I wish I could brew good tasting coffee with only 25g of beans. My coffee
would go twice as far ;-)
Let us know what ratio works for you and your tastes.
Cheers!
John in Nor Cal
On Tue, Dec 29, 2009 at 4:32 PM, John and Emma  wrote:
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4) From: Ira
At 04:46 PM 12/29/2009, you wrote:
<Snip>
I've been measuring for almost a year and would have it no other way. 
I use 25-26 grams of coffee ground in a Rocky with 16 ounces of water 
in my Clever. Must hit 25 but not hit 26.
Ira
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5) From: John and Emma
Thanks for the replies. I knew there were going to be many different answers
but this helps get me started on my own path.
John H.

6) From: Bob Hazen
John,
For drip and vac pot I'm using 39 g of beans with 22 oz of water.  I admit 
that the mix of unit systems bugs me, but it seems most folks measure coffee 
in grams and water in ounces.  Go figure.  Also, 39 g of beans going into 
the grinder doesn't mean 39 g coming out.  I may lose 1 or 2 g in the 
grinder.  Some coffees are worse than others.  When I seem to lose a 
significant amount in the grinder, I use a modified toilet plunger to blow 
those grinds out, since I know they'll go stale and come out next time. 
(Yes, the toilet plunger is dedicated to this specific task...)
I'd be interested in your findings regarding grind level and steep time. 
I'm am finally getting my arms around the vac pot method and liking it.
Bob
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7) From:
Barry,
Sure wish I were able to visit and test your coffee myself!
It will be very interesting to see whether your ratio changes after
you move in the spring.
Brian
On Tue, Dec 29, 2009 at 6:46 PM, Barry Luterman  wrote:
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8) From:
Yes I am very curious myself. Today I tried more coffee as an experiment and
sure enough the brew was bitter.
On Thu, Dec 31, 2009 at 2:13 PM, A list to discuss home coffee roasting.
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9) From: raymanowen
Comments were forthcoming from this coffee cove re:
"...39 g of beans going into the grinder doesn't mean 39 g coming out.  I
may lose 1 or 2 g in the grinder."
For every shot of espresso, I use a coffee spoon to scoop beans into the
basket of my Capresso matcheen disguised as a toy. Brim full of beans with
none heaped above the rim, I dump them into a ZipLoc sandwich bag, press it
out flat with a hand towel, seal it and park it in the freezer for about 5
minutes or overnight, if I forget after midnight or 0300 hrs.(3am)
The grinder operation goes like this:
0= sub-flour dust, the burrs are just kissing. I have ground beautiful br=
ead
flour from whole grain Hard Red winter wheat at 3 - 5 setting. 45 - 50 is a
good press grind, 35 - 40 for drip and Steinway cup.
18 - 21= good place to start for espresso grind. There is a difference
between 18, 18.5, 19, 19.25, up to 21 depending on all the other variables.
The differences in the grind setting are real, intuitively obvious
and discernible to the meanest palate- mine. The only rule is "There are no
rules- everything depends on everything else," and (Grinder input) -
(Grinder output) =< 0.7g, or output = input.
Bellows (From an old Air pot) puff loose grounds on through the grinder for
every shot. Vacuum loose grounds forward and reverse flow on alternate
shots, at least.
When I seek the taste experience of coffee brewed with stale grounds, I want
to have to go somewhere else. Why should I do the evil thing here in the
home coffee cove?
I was sure espresso brewed coffee was a big misteak and an egregious and
total waste of potentially-good beans, although it seemed to work best with
*$ execrable worst beans.
Nothing for it but to try my best to brew it right, and see how bad it
turned out. RONG! Right away, the grinder proved to be the single worst
bottleneck to brewing coffee. The collusion-priced $149 shiny toy grinder
with comical burrs was about ready to give way to the big Mahlkönig 3 pha=
se
240-volt job.
miKe to the rescue, saving me about $3 Big on a Mazzer with even greater
utility for me than the Mahlkönig.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Got grinder?
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