cumberpach wrote:"..... the coffee is usually a reddish-brown shade, not dark at all."
would that convert roughly into: drop after 1st crack has finished?
cheers,
o
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cumberpach wrote:"..... the coffee is usually a reddish-brown shade, not dark at all."
icke wrote:cumberpach wrote:"..... the coffee is usually a reddish-brown shade, not dark at all."
would that convert roughly into: drop after 1st crack has finished?
cheers,
o
icke wrote:well, it's more like 4 roasts but still not too much room for experiments...
do you through 500g into your hottie actually?
bruceb wrote:I cannot get reasonable times with my HotTop if I use any more than 225g batches.
Aadje wrote:hmmm days with a 'y' in the name . . . that's tough one
cumberpach wrote:Hmmm, you've only got 1 kilo of the Turkish greens, which is 2 roasts on your Hottie. Hopefully one of the others can give a lead on that one. Good luck.
QC
idvp wrote:Tell me more, I did'nt know that Turkey grew coffee!
For the Turkish method you use use any bean you fancy though.
Ivo
cumberpach wrote:
"The only real difficulty is obtaining the right blend ....... distinctive taste due primarily to rio-y flavoured Brazilian beans which are usually blended with Ethiopian ones."
QC
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