[Homeroast] Moka kadir roasting in Behmor

Peter Louton peter at midwestbicycleworks.com
Sun Mar 6 19:08:47 CST 2016

I usually let it rest 4 to five days and by about 8-12 days was at its peak. 


Sent from somewhere

On Mar 6, 2016, at 4:48 PM, Jamie Dolan <jamiedolan at gmail.com> wrote:

>> I think Dean is right on it with the 400 grams and two minute warm up. It
> is what I do and I love Moka Kadir. It does like a longer rest. Well I
> think it does for my antiquated tastebuds.
> Thanks, I will try the smaller batch and warm up and fastest drum speed if
> I can figure that part out.
> How long do you let it rest and do you keep it in a tight container or
> slightly open or with 1 way valve?
> Thanks,
> Jamie
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