• My WhetstonesMy Whetstones
  Japanese Natural Awasedo finishing stones. Left to right: Ohira Asagi, Ozuka Mizu Tomae, Nakayama Mizu, Shobudani Mizu Asagi, Ozuku Asagi Synthetic Stones Maker Grit Type Notes DMT 120 μm/120 mesh Dia-Flat Lapping Plate Atoma 140 Diamond Plate Naniwa 220 Flattening Stone Shapton 320 "Blue-Black" Kuromaku Naniwa 400 Super Ceramic "Spash and Go" Atoma 600 Diamond Plate Naniwa 600 Nagura Dressing Stone Yoshihiro 1000 Professional Grade Toishi Shapton 2000 "Green" Ku... - My whetstone collection
• My ThermometersMy Thermometers
  I'm currently using: Pen Thermometers Lavatools Javelin Pro Thermapen Mk4 ThermoWorks Therma Differential Thermocouple Meter Fast Response Penetration Probe Type K, 4" L x .12" D reduce to .06" at Tip, 482F - -58 - 482F (cable and handle max temp 105ºF), 0.6 sec in liquid, 3-4 sec full reading Sous Vide Needle Probe 60mm, with waterproof heat shrink, 1m lead - -58 - 482ºF (cable and shrink max temp 194ºF) / < 0.4 sec in liquid, < 2 sec for full reading Oven Probe Type K 5...
• Coffee InformationCoffee Information
  Joi's Coffee Information Coffee Weights and Ratios 1 SCAA cup = 5 fl. oz = 150 g 1:18 Golden Rule coffee per cup = 1.6 tbsp (8.3 g) per cup One Cuisinart scoop of whole bean coffee = 1 tbsp (5 g) Aeropress holds 250 g of water (1.6 cups) Coffee water temperature = 200ºF Coffee Maker Water Coffee Beans Yama Cold Brew 8 cups 100 g Aeropress 1.6 cups* 16 g Cuisinart 10 cups 64 g** * "4" mark on AeroPress ** Current home ratio - not 1:18 Cuisinart Range of Coffee per Cup in Grams Cups o... - Coffee settings for our house