Joshua's Cheatsheets - Cooking and Baking - Notes to Self / Cheatsheet / Ref


  • Self-rising Flour?

    • What is it?

      • Simply a mixture of all-purpose flour, baking powder, and salt
      • Commonly used throughout the Southern US, as well as other countries
      • It's not meant to replace yeast or plain flour -> In fact, it is recommended to not combine with any other "leavening agent"
      • Common for "quick-rise" items (biscuits, pancakes, cupcakes, etc.)
      • You can read more about its use and history here or here
    • How to make / substitute

      • Known ratio:

        • 1 Cup All Purpose Flour
        • 1.5 tsp Baking Powder
        • 0.25 tsp fine salt
      • Mix together as evenly as possible - whisking will help


  • Ratio should be 2:1 for self-rising flour : brown sugar

Common Ratios

  • 1 (US) Stick of Butter = 8 Tbsp.
  • 1 Cup (All Purpose) Flour = 120-130 grams
  • 1 US Tbsp = 3 US Tsp


Standard Coffee Ratios

  • Drip Coffee

    • Per 6 oz (common coffee *cup**)

      • 2 Tbsp grounds
      • 10 grams (10.6) grounds
    • Per US Standard Cup*

      • 2.66 Tbsp grounds
      • 13.33 grams grounds
  • Others (@TODO)

Reminder: * = Most instructions and coffee pots, when talking about coffee, use the term cup to refer to a standard cup of coffee - which is about 5-6 fluid ounces - not the US Standard Cup, which is about 8 oz. To make matters even more complicated, different coffee pots use different cup markings on the pot, with different corresponding amounts; some are 6 oz per cup, some are less.

Here is a cool interactive calculator for figuring out your drip coffee amount.

How to Process Coffee Beans, Start to Finish

  1. Pick the ripe cherries

    • (best when red and have slight softness to them. Brown and squishy is past ripe).
  2. Separate the bean from the pulp / meat

    • You can use a knife
  3. You need to soak the bean to remove the residue from the pulp (slimy layer)

    • Leave in water for 24-48 hours
    • Occasionally check if the beans are ready by taking some beans, and gently hand washing - if they look clean and feel "gritty" - not slippery / slimy - then the "mucilage" layer around the parchment layer has broken down and fermented / dissolved off.
  4. Dry the bean / parchment layer

    • Sun drying is recommended, but other methods can be used that are far quicker
    • In general, the temp needs to be kept low (around 100 F) during drying
    • Moisture content needs to drop under 12%, ideally 11%
    • The parchment layer should feel dry, light, and flaky when this is done
  5. Separate / remove the parchment layer

    • Can be done by hand, tumbled, etc.
  6. Roast!

    • Many different methods, and lots of guides out there

    • In general, you can do it by sight (the beans change color quickly, as well as expand and pop), and you just want to keep the beans moving while roasting

      • Many roasters stop right after the first crack (city roast) or near or start of, but not after 2nd crack (near french roast)
    • Example method:

      • Popcorn air-popper or stove-top popper: both keep the beans moving!
      • Standard cooking pot: stir beans while roasting
      • etc.

Further reading:

Markdown Source Last Updated:
Wed Jul 15 2020 06:59:27 GMT+0000 (Coordinated Universal Time)
Markdown Source Created:
Thu Jan 23 2020 06:40:52 GMT+0000 (Coordinated Universal Time)
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