Green Coffee Buying Club
Coffee Discussion boards => Hardware & Equipment => Topic started by: SJM on November 12, 2012, 11:46:29 AM
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I can't believe it.
I have no idea how to make coffee without my gram scale.
And just this minute.....about to weigh and grind and pull.....Nada.
No workie....
I'm s******.
Susan
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Doing a search for "scale" I came upon Chris' comments that the Able scale couldn't handle heat. I wonder if that is what made my Salter go south. Just yesterday I was putting my pourover onto it.....had never done that before....interesting. Where is that Bonavita when I need it NOW.
Susan
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I still don't understand the big deal about weighing water and/or brewed coffee. I measure 14oz. of water, boil it, and then pour. When there's no more water, I stop pouring.
I admit, I get geeky on some stuff, but not not as much as I used to. If the coffee's great, then I'm geeked out enough.
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I still don't understand the big deal about weighing water and/or brewed coffee. ...
Second.
I know when I have hit a litre/quart in the Chemex. I throw the brakes on. Poy-fect.
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I can tell you that Atlas does not weigh their coffee when they cup. They use a measuring scoop. I doubt a bean or two will make much difference anyway. With ground you are probably even closer with a scoop than whole bean..
I think consistency is important, but I don't think that means you have to weigh everything.
I measure and don't weigh, mostly because my scale is +/- a few grams anyway and I'm lazy, weighing take more time.
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This comes up all the time (to weigh or not to weigh) but it's simply a matter of preference, and I prefer to weigh. It gives me confidence which I sorely need. There are enough variables and weight is an easy one to corral.
Thanks for those measurements, Chris, they will get me through a few days until I find a scale. Trying to do it without coffee would be too hard, and right now when I am trying hard to learn what does and what doesn't work it would make it much harder.
As for "in the wild"? The wildest it gets for me is the back yard....
Susan
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This comes up all the time (to weigh or not to weigh) but it's simply a matter of preference, and I prefer to weigh. It gives me confidence which I sorely need. There are enough variables and weight is an easy one to corral.
I wouldn't say don't weigh, or do weigh. I weigh all my beans before grinding. My point is that with water, measuring then boiling then pouring is accurate enough.
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This comes up all the time (to weigh or not to weigh) but it's simply a matter of preference, and I prefer to weigh. It gives me confidence which I sorely need. There are enough variables and weight is an easy one to corral.
I wouldn't say don't weigh, or do weigh. I weigh all my beans before grinding. My point is that with water, measuring then boiling then pouring is accurate enough.
Ah, right, and I have been doing this, but when I measure from the Aroma kettle into the measuring pitcher and then pour it into the Buono it cools off too much. Yakster suggested weighing; he also suggested a re-heat of the Buono over the gas; I will go back to measuring before putting it in the Buono and then doing a quick re-heat to regain the lost degrees.
Whew...
Susan
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Or, you could just measure before the Aroma kettle... and then pour into the Buono, or use the cotter pin and pour from the Aroma...
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I'm a weirdo who thinks weighing is faster, but that's just me.
At my elevation I have to use the water pretty much straight off a boil. My process is, heat the water in the electric kettle, transfer it to the Buono, turn the gas on bring to a rolling boil. At the same time that the V60 is sitting under the tap with hot water running through it. If I take all this into consideration I can keep my brew temp between 196 and 198. There is no place for measuring in this long process.
I do have to agree with Yakster though. I think it is faster (and eiser) to throw your brew vessel on a scale that it is to actually measure volume out.
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I do have to agree with Yakster though. I think it is faster (and eiser) to throw your brew vessel on a scale that it is to actually measure volume out.
I did that with the pours I did yesterday and found it very satisfying. Now I just need to find a new scale that will allow the heat etc. etc. Or maybe I'll just wait for that Bonavita one that is coming....soon????
Susan
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Here is my technique for a single cup pour over:
1. Put 20 oz water into electric kettle, fire it up for 200 degrees
2. Put water into 12 oz measuring cup, nuke on high for 1.5 minutes to preheat measuring cup
3. When microwave chimes, do NOT remove the water and measuring cup
4. When water in electric kettle gets to temperature, measure and grind the beans
5. Set up 12 oz coffee cup with Hario 02 paper filter and Hario v60 cone
6. Rinse filter with water from electric kettle, replace electric kettle
7. Place ground coffee into filter, pour a little water into the grounds
8. Remove measuring cup from microwave, empty it
9. Pour 10 oz of water from electric kettle into measuring cup
10. Pour water from measuring cup into Hario Buono kettle, commence with pour over
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I do have to agree with Yakster though. I think it is faster (and eiser) to throw your brew vessel on a scale that it is to actually measure volume out.
Don't you measure the water before boiling?
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I love it.
No wonder the rest of the world thinks we are crazy.....we definitely ARE crazy....
Luckily we aren't alone in our caffeine crazed world....
Thank you everyone for enabling my craziness...
Susan
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This (http://www.ebay.com/itm/5000g-5kg-1g-Digital-Kitchen-Weight-Scale-Diet-Food-12lb-12-Pound-/370671599306?pt=LH_DefaultDomain_0&hash=item564dbfbeca) may resolve your scale problem.
:)
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Thanks, mp.
Susan
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Thanks, mp.
Susan
You're welcome.
Was this the type of scale you were looking for?
???
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This ([url]http://www.ebay.com/itm/5000g-5kg-1g-Digital-Kitchen-Weight-Scale-Diet-Food-12lb-12-Pound-/370671599306?pt=LH_DefaultDomain_0&hash=item564dbfbeca[/url]) may resolve your scale problem.
:)
Until the heat wrecks it, that is.
Light bulb moment!!! Why not tare out the vessel you're brewing into with a hotpad or trivet underneath it? Man, I should have been a rocket surgeon.
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Was this the type of scale you were looking for?
???
I looked and it looked good.
My brain, however, has run out of steam for one day and doing a comparison shop on scales is going to have to wait. That one certainly looks like the right idea.
Susan
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I'm thinking this one
http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2 (http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2)
Better than my Salter which did grams but not .1 grams.
The Salter would weigh up to 5#; this one stops at about 4.4#, but I can handle that.
Nite all
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I still don't understand the big deal about weighing water and/or brewed coffee. ...
Second.
I know when I have hit a litre/quart in the Chemex. I throw the brakes on. Poy-fect.
Third.
Embrace the variation of un-exact measures.
When we first start out exact measures are vital to get a lay of the land. Later, relax...
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I'm a weirdo who thinks weighing is faster, but that's just me. I love the fact that my Healthy Bread on 5 minutes a day has both volumetric and weight measurements for their recipes, it's much easier to pour in 720 grams of flour into my mixing bowl than weigh and level 5-1/2 cups of whole wheat flour. Don't even get me started about the joys of putting a plate on the kitchen scale and taring it for portioning out bulk pack meats or weighing frozen meat before using the defrost by weight feature on the microwave.
Weighing flour for bread ensures good bread. Too many times you can get too much flour if you just scoop. You can mess up your cookies that way also.
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Depends on what I'm using as a brewing technology.
For Melitta pourover I measure out approx 21gms roasted and then throw them into the hopper. Fill the electric kettle with approx 24oz of water and bring to boil, as it hits the peak boil I press the grind button on the Vario. While the coffee is grinding I pour boiling water over the filter which sits inside the Melitta one cup which sits on top of a 12oz coffee mug. With the cup pre-heated and the filter sorted out I throw the cup water into the sink and begin the extraction judging when to stop extraction based on coffee volume almost to the top of the mug.
For 6 cup Chemex/Kone 2 combo I measure out approx 23gms of roasted and throw them in the hopper. Fill the electric kettle with approx 24oz of water and bring to boil, as it hits the peak boil I press the grind button on the Vario. While the coffee is grinding I pour boiling water over the Kone 2 and pre-heat the Chemex. A quick swish of the Chemex and that hot water gets poured in my coffee mug for a pre-heat. The Chemex/Kone 2 gets placed on a gram scale and with the ground coffee in the Kone 2 the scale gets zeroed. I use approx 60-70gms of water to pre-soak the grinds for approx 30secs, then begins the central pour for the remainder of the water, a total of approx 400gms (+/- 10gms) of water gets used to extract the coffee.
For Melitta I don't really need a scale other than to weigh out the coffee but for Chemex/Kone 2 I pretty much always use a scale.
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Weighing flour for bread ensures good bread. Too many times you can get too much flour if you just scoop. You can mess up your cookies that way also.
+2 on using a scale - HUGE improvement in the consistency of my breads and baking afterwards.
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Was this the type of scale you were looking for?
???
I looked and it looked good.
My brain, however, has run out of steam for one day and doing a comparison shop on scales is going to have to wait. That one certainly looks like the right idea.
Susan
If it is any use to you the one on eBay weighs up to 12 pounds.
:)
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This ([url]http://www.ebay.com/itm/5000g-5kg-1g-Digital-Kitchen-Weight-Scale-Diet-Food-12lb-12-Pound-/370671599306?pt=LH_DefaultDomain_0&hash=item564dbfbeca[/url]) may resolve your scale problem.
:)
Until the heat wrecks it, that is.
Light bulb moment!!! Why not tare out the vessel you're brewing into with a hotpad or trivet underneath it? Man, I should have been a rocket surgeon.
This is what I do on the days I do a Chemex.
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I always weigh coffee, but water is pretty easy to estimate accurately by volume.
I finally got a scale without an auto shut-off, so I might start weighing water too.
http://prima-coffee.com/catalog/jennings-cj4000-scale-29075 (http://prima-coffee.com/catalog/jennings-cj4000-scale-29075)
It also comes with an AC adapter.
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I always weigh coffee, but water is pretty easy to estimate accurately by volume.
I finally got a scale without an auto shut-off, so I might start weighing water too.
[url]http://prima-coffee.com/catalog/jennings-cj4000-scale-29075[/url] ([url]http://prima-coffee.com/catalog/jennings-cj4000-scale-29075[/url])
It also comes with an AC adapter.
That is more expensive however I really like the fact that it works on commonly available batteries and you can plug it into the house current.
:)
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The force is very strong in this one!
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The force? Must be in play as I am a bit amazed at the number of folks that are weighing water. Whoa, Nelly...
B|Java
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Including
http://www.slate.com/articles/life/doers/2012/11/the_secret_to_making_great_coffee_revealed.html (http://www.slate.com/articles/life/doers/2012/11/the_secret_to_making_great_coffee_revealed.html)
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Hey peeps. One cubic centimeter of water weighs one gram. You don't need to weigh water.
Curly
Does hard water weigh the same as soft water ;D
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I'm simply astounded by this thread. <shakes head in amazement> I'm lucky if I bother to break out a measuring scoop to measure for my french press. For espresso, I usually just level off at the top of the basket unless the beans need a little tweaking. Even then it's strictly seat-of-the-pants-o-meter.
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Well now, I'm curious: youse guys who don't measure, did you ever? or never?
I came to weighing as a way to eliminate the variables when I was learning to use my first Gaggia. Seemed to me it was important to keep only change one variable at a time while I tried to find out which one was possibly keeping my shots from being just right.
Once I started I found it impossible to start. I guess I'm an addict..... :-[
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I'll repeat my post above. One cubic centimeter (cc) weighs one gram. NO NEED TO WEIGH
Well of course not; weighing is just another way of measuring.
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Well now, I'm curious: youse guys who don't measure, did you ever? or never?
...
Why weigh? I know volume line -- the coffee tastes good. Grams with finished volume. Done.
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I'll repeat my post above. One cubic centimeter (cc) weighs one gram. NO NEED TO WEIGH
This is only true as an approximation. One cc of water at about 4 C (water at maximum density) is roughly a gram. Water heated from room temperature to boiling expands 4 or 5 percent. So that proves we aren't being too picky! ::)
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I think sometimes people get overly technical at performing tasks.
Once you determine intuitively what important factors give you a good shot you just run with them. Through trial and error I learned how much coffee to put in the portafilter and pull a great shot. Once I learned that I always stuck with this knowledge I had acquired. Will there be exactly 16 grams of coffee in the portafilter ... maybe not ... but ... who cares. My shots are 85% or better good shots and when the 15% takes on up then I take it in stride and move on.
Learn the biggies, repeat them over and over, then you will enjoy good coffee.
My 2 cents.
:)
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I'll repeat my post above. One cubic centimeter (cc) weighs one gram. NO NEED TO WEIGH
This is only true as an approximation. One cc of water at about 4 C (water at maximum density) is roughly a gram. Water heated from room temperature to boiling expands 4 or 5 percent. So that proves we aren't being too picky! ::)
So getting used to weighing on (relatively) a expensive scale, with risk of breaking it because it can't take the heat, is better than getting used to measuring volume with a $2.00 measuring cup?
When you know the volume you like use that as your benchmark.
I think that's a different argument, and one that is harder to argue with.
Better coffee is better coffee. Stay thirsty my friends.
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Where when and how this thread turned into a discussion of the right or wrong way to do things I don't know and I hope I had nothing to do with it.
Like Chris, I do it the way I do it because I like to do it that way.
I'm outta here...
Susan
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Where when and how this thread turned into a discussion of the right or wrong way to do things I don't know and I hope I had nothing to do with it.
Like Chris, I do it the way I do it because I like to do it that way.
I'm outta here...
Susan
Ahhh c'mon, we're just playing. Tex hasn't even gotten here yet!
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No mention of right or wrong in any post. I just see people stating their preferences and opinions. Good healthy debate. I'm sure what I've said will not change the habit and preferences of others entrenched in their ways as I am.
Ditto. Nobody said anything about right or wrong. Crazy, maybe, for not doing it like I do, but not wrong. ;D
My dad had a favorite saying, "It's a free country." He'd use it to justify his vices and habits, but I've come to use it to, mainly to keep myself from not giving others latitude in their choices.
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Sheesh....
You are right....
Too tetchy....
Always have been...
Workin' on it...
Nite all...
Susan
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As for Tex?
No way he'd weigh no stinkin beans....
He thinks I'm a sissy....
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Well now, I'm curious: youse guys who don't measure, did you ever? or never?
I think I measured everything for a long time but then slowly gravitated away from the geeking and more towards going with the flow. I think measuring everything is important until you have a good feel for things.
Now I just know what a scoop of coffee looks like for a mug of coffee and I know that once my cup is full it's time to stop filling. ???
I put 3 scoops in for a pitcher I have that makes 2.75 mugs and once it's full I stop pouring just like the single cup.
I overfill portafilter baskets and level off.
Same scoop that goes into a pourover goes into FP, AP, and Viet brewer.
I don't use the vac pot often enough to eyeball that so I'd have to measure the coffee for that but still don't see myself weighing the water......geeks. ;)
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Your middle name is Zen, yes? I am one with the coffee, I am one with the process...
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Your middle name is Zen, yes? I am one with the coffee, I am one with the process...
That is a nice way to say it another way is to say that when I'm not paying attention there will be a spill on the counter.
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Hmmmm, I wonder if some of the best pourover brewers in the world should get rid of their scales?
http://new.livestream.com/worldcoffee/BrewersCup2012Finals/videos/1566404 (http://new.livestream.com/worldcoffee/BrewersCup2012Finals/videos/1566404)
Perhaps the winner was geeking out when he was creating a custom water hardness from locally available water, maybe he should have guessed at approx 12-14gms for his ground coffee instead of the 11.8gms he determined was best, maybe he shouldn't have removed the fines before extraction, or modified his pour, or...
If he couldn't use a scale, would his coffee suffer? I think so.
Like I tell my boys, if you are going to do something do it right. Think like a pro and act like a pro, even if you aren't a pro. Brewing a world class cup of coffee requires precision and attention to detail. I might not be brewing at a world class level but I don't like brewing coffee with mediocrity in mind. Using a scale improves my pourovers.
It's not an inconvenience to use a scale, nor is it expensive, the scale I've been using for the last few years cost me less than $20 and even though it is battle scarred it still works perfectly.
I'm not trying to convert anyone into a scale brewer, if you are happy with your system, rock on.
(Don't miss the bonus Melitta brewing history lesson from 2nd place Andy Sprenger)
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Why do I suddenly feel like sending my Dad a lump of coal next Fathers Day? ???
There can be no logical argument against striving for perfection.
Measuring an exact 11.8 grams is superior (as an example of course) to guessing at 12-14g by eyeballing the levelness/roundness of a scoop.
Sifting fines and engineering the water are also improve the cup I'm sure.
There isn't even a way from my yet to be caffeinated mind I can figure to say something else witty to defend the eyeballing a 12-14g scoop....
End post.
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With an old lever espresso machine (CMA) I find each pull doesn't always dispense the same amount of water, actually neither does my Achille. Coffee doesn't extract the same day to day due to the age of the beans. I used to use a scale when I first started using the CMA, but I still have to watch the extraction. I found the best for my machine was a level portafilter ground from my grinder and tamped to what I think is 30 lbs (that probably varies day to day, shot to shot too). But weighing the beans or water isn't always going to be the same extraction.
Now with pour-over I use the same measuring scoop, same grind, same kettle, same pourover, into the same cup and I stop at the same point. Is it a good cup? Most of the time it is. When it's not it's mostly the difference in coffees (I use this for cupping). Could it be better? hmmm now I'm thinking.........
I guess I agree with John and Shaun's point.... maybe it's time to re-think my pourover and weigh. Why shoot for second best.... I guess you can teach an old dog an old trick...
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...maybe he shouldn't have removed the fines before extraction...
I went through a phase of doing that; can't remember why I lost interest. Just tried it again. My screen is larger than .25mm, but it only passes what I would call fines.
Awesome cup. I know this coffee, and it clearly made a difference. I introduced the fines into the Clever about 30 seconds before topping the cup with it.
I also did a liter pot. Weighed the coffee this time. For the screen I'm using, I ended up with "fines" comprising about 1/6 of my overall grind.
Maybe I ought to resurrect some of the ideas I once batted around.
For now I have a mason jar shaker; not quite a good orbital vibration. Maybe I'll duct-tape a sander to the side of the darned thing. ;-)
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Why do I suddenly feel like sending my Dad a lump of coal next Fathers Day? ???
There can be no logical argument against striving for perfection.
Measuring an exact 11.8 grams is superior (as an example of course) to guessing at 12-14g by eyeballing the levelness/roundness of a scoop.
Sifting fines and engineering the water are also improve the cup I'm sure.
There isn't even a way from my yet to be caffeinated mind I can figure to say something else witty to defend the eyeballing a 12-14g scoop....
End post.
But how does one consistently determine that 11.8 is superior to 12 or 13 ounces for THIS pour? The coffee is probably a day older than it was the last time I brewed it and I didn't experiment with half a dozen plus pours the day before to nail down the "best" variables for these beans. Since most of the time I'm going by my gut to determine the variables so it seems that adding more precision is merely adding precision to an educated guess.
I'm not panning folks who measure and record but for me, the ritual aspect of preparation is fairly secondary to the drinking experience.
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I'd never weigh my beans, but when I want to weigh something to 1/10th of a gram I use my trusty Uline jewelry scale (http://www.uline.com/Product/Detail/H-3478/Weighing-Scales/500-grams-x-1-grams-Digital-Pocket-Scale). It self-calibrates with a 400g weight.
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For now I have a mason jar shaker; not quite a good orbital vibration. Maybe I'll duct-tape a sander to the side of the darned thing. ;-)
If you get that design into a production state and make it with sexy stainless steel and chrome duct tape it could be the next big thing at SCAA 2013. Just remember us little people when it becomes mainstream. ;-)
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Why do I suddenly feel like sending my Dad a lump of coal next Fathers Day? ???
There can be no logical argument against striving for perfection.
Measuring an exact 11.8 grams is superior (as an example of course) to guessing at 12-14g by eyeballing the levelness/roundness of a scoop.
Sifting fines and engineering the water are also improve the cup I'm sure.
There isn't even a way from my yet to be caffeinated mind I can figure to say something else witty to defend the eyeballing a 12-14g scoop....
End post.
But how does one consistently determine that 11.8 is superior to 12 or 13 ounces for THIS pour? The coffee is probably a day older than it was the last time I brewed it and I didn't experiment with half a dozen plus pours the day before to nail down the "best" variables for these beans. Since most of the time I'm going by my gut to determine the variables so it seems that adding more precision is merely adding precision to an educated guess.
I'm not panning folks who measure and record but for me, the ritual aspect of preparation is fairly secondary to the drinking experience.
I suppose the World Champion determined that 11.8gms dose based on a full morning of experimentation on the morning of the competition. He also had the advantage of (presumably) calibrated palates surrounding him that he could gain feedback from and validate his weight.
How do I determine my weight for my coffee? Well I tend to use a constant so that I can observe the changing nature of the coffee on a day to day basis, the constant weight of the coffee dose helps eliminate the variable of weight guesswork, by eliminating as many variables as possible I can get out of the way of the coffee and just let the coffee do its thing. What I'm trying to say is, every time I allow a variable to impact the coffee I'm accepting that I am affecting the result, every time I clamp down on the variables I'm trying to let the coffee show itself. Eventually I find a point with each coffee where I will try to let the coffee do its thing while simultaneously imprinting my interpretation of what the coffee should be doing - by tweaking a variable.
Since coffee isn't my full time job I don't spend every morning brewing dozens of cups and doing lots of cross-comparisons. But the guys who are doing it at a high level (pro) are doing a lot of that hard work for me, all I have to do is track the trends and experiment with it myself and see if it is creating a better cup (for me). As long as I don't have to set my left pant leg on fire I will absorb any technique/routine that allows me to create a better cup.
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Pretty easy to do.
(http://farm9.staticflickr.com/8341/8186609266_db8f42801e_o.jpg)
(http://farm9.staticflickr.com/8059/8186614842_d1bb2eacce_o.jpg)
(http://farm9.staticflickr.com/8347/8186622330_d90740db65_o.jpg)
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Replace that yellow tape with some chrome tape and I think you've got a retail hit.
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I suppose the World Champion determined that 11.8gms dose based on a full morning of experimentation on the morning of the competition. He also had the advantage of (presumably) calibrated palates surrounding him that he could gain feedback from and validate his weight.
I guess my half formed point is that 11.8 grams is going to be "wrong" more times than not, from one day to the next, based on that "world championship" criteria. Is it going to be "wrong enough" alter my enjoyment/perception of the cup? Probably not... which I guess is sort of my point.
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Somewhere when 11.8 grams is wrong my 12-14 gram scoop is dead on. 8)
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Somewhere when 11.8 grams is wrong my 12-14 gram scoop is dead on. 8)
For some reason, I have this intuition that a lot of coffee geeks might swoon at the 11.8 grams but would sniff indifferently at the fines separation.
Tell you what, the fines separation makes a heckuva lot more difference than whether that 11.8 is ±1 g.
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So fines are like, bad and stuff? ;)
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So fines are like, bad and stuff? ;)
Nope, just a fact of life.
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So fines are like, bad and stuff? ;)
I think so, I hate paying fines... doesn't matter what I did to deserve the fine, but I hate paying them.
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Fines are bad. They make me sad. When I don't get them I am glad.
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Fines are bad. They make me sad. When I don't get them I am glad.
Fines are just not fun
They steal joy in an instant
Just say no to fines
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Fines are bad. They make me sad. When I don't get them I am glad.
Fines are just not fun
They steal joy in an instant
Just say no to fines
If removing all those fines
makes your brew much kinder
maybe swap those burrs. (or get a better grinder!)
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Somewhere when 11.8 grams is wrong my 12-14 gram scoop is dead on. 8)
For some reason, I have this intuition that a lot of coffee geeks might swoon at the 11.8 grams but would sniff indifferently at the fines separation.
Tell you what, the fines separation makes a heckuva lot more difference than whether that 11.8 is ±1 g.
Aw heck, it's all worth experimenting with. I think I shrugged it off myself when I first read the post because I thought I had read something dismissive about it recently. And then....it hit me....how many voices were heard in this thread on both sides of the weighing issue and I realized that there is not a single thing to be lost by checking it out in my own kitchen. Thanks Rasqual. Now I'm going back to find out how....
Susan
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Aw heck, it's all worth experimenting with.
Experimenting
It just might teach us something
Fine idea to try
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Aw heck, it's all worth experimenting with.
Experimenting
It just might teach us something
Fine idea to try
Nice use of haiku
I'm for experimenting
I'm glad you are too
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Yowza
I can't do
haiku
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Yowza
I can't do
haiku
Five syllables here
Seven more syllables here
Is good? Maybe not?
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fines may clog
water may bog
swill
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fines may clog
water may bog
swill
Did you get your replacement scale Susan?
:)
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Did you get your replacement scale Susan?
:)
It's on order, but (wouldn't you know) mine has started working again....I will be glad to have a second one on hand anyway, so I don't much mind. And the new one will make me even geekier since it will weigh to .1 gram instead of just 1 gram....Yippy Kai Geeky Kai Yay....
Susan
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Did you get your replacement scale Susan?
:)
It's on order, but (wouldn't you know) mine has started working again....I will be glad to have a second one on hand anyway, so I don't much mind. And the new one will make me even geekier since it will weigh to .1 gram instead of just 1 gram....Yippy Kai Geeky Kai Yay....
Susan
Oh my!
I guess you are looking at dethroning some of the Geeks here.
:o
Did you end up ordering the one you gave the link to?
:)
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I guess you are looking at dethroning some of the Geeks here.
:o
Did you end up ordering the one you gave the link to?
:)
Yup. This one is on the way
http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2 (http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2)
I got the AC adapter to go with it thinking maybe the batteries are the problem with putting hot stuff on top?
I don't know if that is the case, but....
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4 oz jelly jars hold ~ 50 grams
Well, jelly jars it's gonna have to be since the old 'on-again off-again gone-again finnegan' scale is definitely ready to retire to the dustbin.
Susan
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That's 4 oz level jelly jars. ;)
It probably works, but.....these Mexican decaf beans from Peter look really really dense and 3 jars full looks like way more than the 210 grams I was aiming for. I'm afraid I'm gonna either have to run out to Harbor Freight or wait until the mailperson brings my new scale. Go ahead...call me chicken.....
Did I mention these beans look and smell just like chocolate chips???? I don't want to kill them...
Susan
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Nevermind the chicken thing.
Four jars are going in the Behmor....
1/2# P2 B....
Later...
Susan
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Yeah, not to worry. I had to +++++ to the max and it was in the middle of FC when it went into COOL. I'm letting the Behmor do the cooling to take advantage of that dribbling off of the heat....
I've been thinking that having some decaf around at night for goodies like Coffee Keokes and Irish Coffees would be....a very good idea....
Susan
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They may look dense, but the decaf process breaks down cell walls and leaves the beans less dense than before the process. They will need a slower ramp to first crack for even heat distribution. It may seem counter-intuitive, but the less dense the bean the slower the heat penetration. If molecules are farther apart the heat will transfer between them at a slower rate.
Ah....very interesting.
I am going to have a hard time assessing these for a whole lot of reasons, but they do look lovely and I will start sampling them ..... as soon as I have waited as long as I can manage....
Susan
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Irish Coffees would be....a very good idea....
Indeed they would. ;)
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This scale arrived today and .... I don't like it.
http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2 (http://www.amazon.com/gp/product/B000OIRSSU/ref=gno_cart_title_2)
It's going back.
Back to the hunt.
Susan
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Can I ask you why the scale went back? Was it purely cosmetic reasons? I am looking for a new scale as well, and I have been happy with my previous KD-8000 by My Weigh.
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Can I ask you why the scale went back? Was it purely cosmetic reasons? I am looking for a new scale as well, and I have been happy with my previous KD-8000 by My Weigh.
A couple of things were just wrong for me. The readout is not very friendly. It is backlit in blue for a while then that goes away, and the display is tilted at an angle that just makes it....hard to read. Also there are so many options for "mode" and you have to run through them all to get back to the one you really wanted; you have to cycle through from grams to tenths of a gram to ounces to ..... Having watched this scale not be able to make up its mind whether something was 14.5 grams or l4.4 grams, I think gram increments are plenty fine for me. Also I had ordered the AC adapter with it and in retrospect that just anchors the scale, so....I'm returning the whole kit and kaboodle. Actually it is quite handsome, so it wasn't the aesthetics, but the functionality that got me. It was unfriendly...
I may try this one instead
http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS (http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS)
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I can recommend this scale (http://www.amazon.com/American-Weigh-SC-2KG-Digital-Pocket/dp/B001RF3XJ2) I bought it last year after it was recommended on CG's Christmas gift list. I use it everyday to brew my coffee and I have not had any problems with it.
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SJM, I have the Escali you are looking at. It is dependable and simple to use. I've used it for coffee and baking every day for 3 years and have never had any problems. It has a tare function and toggles between ounces, pounds/ounces, and grams.
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SJM, I have the Escali you are looking at. It is dependable and simple to use. I've used it for coffee and baking every day for 3 years and have never had any problems. It has a tare function and toggles between ounces, pounds/ounces, and grams.
Cool !!!!
That's the one for me.
Yippee...
Susan
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Is your scale plugged in or on batteries?
What I thought had scuppered my old scale was the heat on the lithium batteries.
My new scale as AA batteries and I am planning on using the hot pads.
Of course this morning I was halfway through the pour before I realized I hadn't put everything onto it....sigh...
Susan
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So, when I went to put 50 grams of the Brazil I roasted last night in 4 oz jelly jars, they'd only hold a level 40 grams. Had to use 8 oz jars.
These are much less dense than what I've been roasting lately, good to know.
Isn't it cool how we pick up and assimilate bits of information when they arrive in a practical way as opposed to how hard it is to remember that stuff out of context.
Susan