Cups per lb.
How many cups of coffee can you get from 1 lb. of whole bean coffee ? 30 - 40 cups ? More ?
Replies to This Discussion
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Permalink Reply by Jared Rutledge on
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/sigh
60g/litre, or 3.75 oz. to the half gallon. do the math.
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Permalink Reply by Kathy Fadorsen on
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We use 4oz coffee for every 1/2 water so that is 32 8oz cups.
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Permalink Reply by Bryan Wray on
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Google is an amazing tool for basic questions like this.
-bry
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Permalink Reply by Mike McGinness on
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One really big one:)
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Permalink Reply by Derryl Reid on
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I was going to say give the guy a break but.....
6 years in biz?
Roaster?
Supplier of whole & ground?
I do one day want to make a chart(spread sheet) for different brew methods and roasts!
Would be a good "Guide" to use as training and selling tool!
Has anyone come across anything similar?
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Permalink Reply by Fraser Jamieson on
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Well, we know that it should be in around 55 to 65 grams/litre, but the suggestions being put out there by roasters are all over the map.
I took a quick scan over some roaster's web sites and typically found 36grams/litre. Yuck!
My conclusion was that this is a better place to ask questions than by looking at roaster's sites.
I actually emailed one of the roasters and he emailed me back. He claimed that 71 grams for 2 litres is an industry standard for restaurants.
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Permalink Reply by Joseph Robertson on
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Are straws provided miKe?
miKe mcKoffee aka Mike McGinness said:One really big one:)
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Permalink Reply by Brady on
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Fraser Jamieson said:Well, we know that it should be in around 55 to 65 grams/litre, but the suggestions being put out there by roasters are all over the map.
I took a quick scan over some roaster's web sites and typically found 36grams/litre. Yuck!
My conclusion was that this is a better place to ask questions than by looking at roaster's sites.
I actually emailed one of the roasters and he emailed me back. He claimed that 71 grams for 2 litres is an industry standard for restaurants.
Scary.
FWIW, here's a link to a HB thread containing the SCAA's brewed coffee control chart (as well as a riveting discussion of ExtractMojo and refractometers for espresso) . Note that 55g/L is smack dab in the middle of the "optimum balance" range. Note also that anything less than 40g/L isn't even on the chart. I think that says something...
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Permalink Reply by Hawaii Exports Intl on
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Yea, I know what its supposed to be. Seriously. The reason I asked the basic question is exactly becuase you get a wide "interpretation" from various groups, like roasters per se.... I know how many your supposed to get, so get off my back would you please... Its supposed to be a forum for discussion and answers. Thank you very much people and all that contributed.
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Brady,
Thanks for reminding me that I have a Certificate of Participation, Gold Cup Certification from the SCAA Skill building Workshop of 2007in Long Beach.
I have all the tools to get my brew on target and know exactly how much coffee/how much water/ grind size to shoot for. I just got so wrapped up with getting our shop open I have forgotten to get down to basics so I know what to tell my customers when they ask, and they will and do ask questions pertaining to how much weight to how much water etc.
Cheers, Joe
-- Ambassador for Specialty Coffee and palate reform.
Brady said:Fraser Jamieson said:Well, we know that it should be in around 55 to 65 grams/litre, but the suggestions being put out there by roasters are all over the map.
I took a quick scan over some roaster's web sites and typically found 36grams/litre. Yuck!
My conclusion was that this is a better place to ask questions than by looking at roaster's sites.
I actually emailed one of the roasters and he emailed me back. He claimed that 71 grams for 2 litres is an industry standard for restaurants.
Scary.
FWIW, here's a link to a HB thread containing the SCAA's brewed coffee control chart (as well as a riveting discussion of ExtractMojo and refractometers for espresso) . Note that 55g/L is smack dab in the middle of the "optimum balance" range. Note also that anything less than 40g/L isn't even on the chart. I think that says something...
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Hawaii Exports Intl said:Yea, I know what its supposed to be. Seriously. The reason I asked the basic question is exactly becuase you get a wide "interpretation" from various groups, like roasters per se.... I know how many your supposed to get, so get off my back would you please... Its supposed to be a forum for discussion and answers. Thank you very much people and all that contributed.
Hmmm... perhaps I should explain a bit.
Once you've been around this community for a little while (if you choose to stick around), you'll start to notice that quite a few people treat this community like a coffee helpdesk - joining only to find the answer to a pretty simple question, then checking right back out. Usually, their answer can be found by a quick browse through past bX discussions or a quick google search. Yet people find it easier to just ask and let us all do their work and research for them. Gets kind of old after a while.
I think I speak for most of the active posters here when I say that we are happy to take part in discussions and debates on various coffee topics. That's kinda why we're here - to interact with each other, learn from each other, argue with each other, etc. If you'd begun this discussion as a discussion instead of a "answer my question" you'd have gotten a much different response. You could have mentioned the variety of recommendations and asked people's thoughts on why they vary so widely. Coulda asked people why they do what they do, how their customers respond. Shared your thoughts. Given us a chance to maybe learn something from you too.
Many of us are here on our free time to learn and have fun. The most fun we can have with a FAQ type question like your OP is tossing out the kind of replies you got.
BTW, I liked your first discussion and was sorry to see you let it die just when it was getting going. Please do stick around - its nice having a variety of coffee people on here to speak to the different sides of issues. But do try to understand where we're coming from?
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