Memorized average of several trials. 37 3/4 stuck in my head - or about a gram less than my oldest AP scoop. Just how I categorized it in my head.
I just re-did this again, using a dropper to try and get consistently level measurement, my old AP scoop is a bit more than 39 grams. Technical average is 39.4 based on 5 fills. (I have to dry, re-check weight of the scoop and container, etc. each time).
The overall dimensions of the scoop don't support 36ml - at least the three I have. Calculated dimensions are all right around 39-39.9 cc.
...I asked this question of someone working at a well-respected, "List of our Favorite Roasters", place. This was someone behind the cash register, mind you. The line I got was that a matter of seconds in the roasting process can result in a significant difference in the end product, making occasional deviations unavoidable.
I was asking because I'd previously bought a bag that was so underroasted that the coffee I brewed with it tasted like alfalfa. I threw the beans away. But even if what I was told were true why did they put that coffee into bags and sell it? I didn't buy any of their beans for a long time after that. But this has happened to me elsewhere and I've wondered if home roasting might be an answer to this.
I've certainly had my bad batches - especially early on and learning the quirks of the Behmor. Alfalfa and grass were elements I was definitely familiar with. LOL Lemony and tea-like are also common. Sour is also a possibility.
BUT, once I fully understood 1st crack, and used a thermocouple to understand the temperatures, I have not underroasted accidentally since. You can do home roasting starting out for about $50 (old breadmaker, some re-wiring, and a variable output heat gun).
jpender Senior Member Joined: 11 Jul 2011 Posts: 705 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Tue Aug 13, 2013, 12:50pm Subject: Re: Crowdsource Request - AP Scoop and 1/3 cup mass of Coffee?
Then it must be that they're trying to get really close to the edge. I had an espresso recently at this same place and it tasted like lemon juice. I suspected this was a symptom of the same philosophy.
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