Jump to content

the_partisan

Members
  • Content Count

    1,092
  • Joined

  • Last visited

Community Reputation

447 Excellent

About the_partisan

  • Other groups Members
    Super Supporter
    Active
    Contributor
  • Rank
    Coffee Legend

Your Profile

  • Location
    Denmark

Recent Profile Visitors

8,558 profile views
  1. I don't think the BH guide is very useful, at least doesn't correlate with my experience and just seems to repeat the "common wisdom" out there. When making drip brews, underextraction typically means water didn't hit all the bed, too fast flow, severe channeling or something similar. This is quite hard to achieve if you're doing a V60 or similar with a reasonable recipe, but happened to me quite a lot with electrical brewers which were not dialled in correctly - water wasn't just getting to all the grounds. These brews tasted horribly, undrinkably bitter. With immersion brews, it just means short brew time and/or coarse grind size. These taste more or less like the coffee, would still have sweetness but kind of very muted flavours and very diluted. I've had some interesting immersion brews at 12-13% using a a high g/L ratio, which still tasted good (but too wasteful IMHO). Overextraction would taste astringent, smoky and very dry. For drip, it's easy to simulate these flavours by just continuing to pour hot water over the coffee after you've finished brewing. You can also smell the spent coffee bed perhaps? Bitterness can also comes from roast or green issues. Sourness for me is also from the bean/roast, I've had some very sour naturals at high extractions. For espresso things maybe a bit different though.
  2. Had a Origami brewer hand brew of Colombia Tarqui Cup at a local coffee in the morning which was so light it had hardly any flavour, and tasted sour. My wife described it as "cat pee". ~£5 poorer after the morning's coffee I made a brew of the Friedhats Kochere Boji Natural on the Wave 155, 15g/250g EK43#11 and my usual recipe of 40g bloom, 80g at :30, 60g: 1:00 and 70g at 1:30 with the last pour straight in the middle and no other swirling/stirring. This coffee is really nice. Super clean (can't almost tell it's a natural), very creamy and a little tea like and some light notes of lemon/lime. My scale is acting up recently so I'm never sure if I put 15g or 16g, it starts with 15g and after I grind it shows 16, so haven't been able to extract my brews.
  3. Also I think this will require a fairly porous coffee - if I remember Square Mile's roasts were pretty well developed. In a lighter roast / more dense coffee with that much stirring / shaking and 30g, it's possible that you'll end up with a clogged filter/bed? In general I like to pour very gently and straight in the middle in the "dilution" phase of the brew (i.e. last two pours) to still get a good flow rate, prevent silt and clogging. There isn't really much extraction happening by that point. Most of these videos seem to treat drip extraction as a linear process but it's pretty far from that.
  4. It seems to overcomplicate things, I don't think all this swirling / stirring promote "even extraction" as claimed. If you're using a reasonable grind size (not too fine that water can't get through properly and not too coarse that there isn't much flavour in the cup) and a reasonable recipe (60-65g/L, say 4-6 pours, 20-30 sec each) you really don't need to do any manual intervention. I don't even rinse my filters anymore as I've yet to taste the mythical paper taste. Given the last few bags of coffee I've been dealing with, it's far more likely that the roaster screwed up..
  5. I'm also quite wary of ordering espresso in speciality coffees, usually it's really acidic and/or bitter at the same time. I've had so many bad ones that I almost never order espresso anymore. I don't think you need any fancy equipment like Slayer or EK43/Mythos.. The best espresso I've had in a coffee shop was at Tim Wendelboe's and it was from a Robur and a modest La Marzocco machine. I'd prefer the espresso you get in some average cafe in Naples to most of the speciality ones too, at least it's not making a burning hole in my stomach.
  6. Second cup of the day is a washed Castillo, Caturra, Colombia blend from Tarqui in Colombia roasted by Talormade. I think it's the first of her new offering and first time she's roasting on a Loring. Have done this previously with the Behmor, did first time as a V60, EK43#11, 30g bloom, then 5x45 pours every 20 sec. It has some very nice red fruit flavours, but also tastes smoky / roasty / burnt, which you can also smell after grinding.. Seems like yet another suboptimal roast, I'll give her new roastery benefit of doubt for now though. I'm not sure if it'll benefit from some more resting, I've had these kind of overly smokey flavours get better after resting a bit..
  7. Kochere Boji Natural Processed from Ethiopia from Friedhats. This is the second "bottle" from Friedhats as I got part of the Bean Bros sub. EK43 #11, 15g in, 40g bloom, fill to 120 at :30, and then slowly to 250 at 1:00, drained around 2:00-2:15. Really like this one, juicy, creamy and lots of big fruit flavours like in a well done natural. I am pleasantly surprised by these guys. I would buy again but shipping costs are rather high (~15Euro) They're roasting in a modest 6kg Giesen, just goes to show you don't need a fancy Loring to roast well..
  8. To be honest my biggest problem is finding a roaster which is consistently good. Lately It feels like only about 20-30% of the bags I get are what I would call "great". When you have a good coffee roasted well then it tends to taste good on any grinder really.
  9. Talking strictly for brewed, I've compared brews from different grinders and my EK43. I think it has a bit wider range where you can get a good brew, but doesn't really make that much difference to be worth it for home use.
  10. Wilfa Uniform probably. I don't think EK or any similar grinder makes as much difference as people think.
  11. Gichathaini, Kenya from Friedhats. Rather funny looking packaging which resembles a vitamin bottle but the coffee tastes great - pretty typical Kenyan flavours and nice rounded sweetness and juicyness. Enjoying this especially when it's cold. 15g ground at EK43 S #13.5 and then 40g bloom and then 40g every 20 sec on the Kalita Wave 155 up to 240g.
  12. It's pretty hard to convey grind size by pics, and I don't have any British coins but you can have a look at the photos here in full res: Before: https://i.imgur.com/LmpJsz2.jpg After: https://i.imgur.com/Njoln1Y.jpg This was a 14g/235g brew, 40g at 0:00, 80g at 0:30, 60g at 1:00 and 55g at 1:30, it drained at 2:30.
  13. I find the 155 quite forgiving, it has a fast flow rate which doesn't drop unlike the 185 and you can get a decent bed depth with only 14-15g of coffee and you don't need such a fine grind. It's my go to brewer at the moment. I do 14.5g coffee, no rinsing of the filter and 4 pours: 40g bloom and swirl and then 80g at :3, 60g at 1:00 and 60g at 1:30 pours with the first three in spiral and the last one going straight in the middle. It's usually drained by 2:00-2:15. Though other ways of pouring work just as well, I rarely get a bad brew out of it (given good coffee to start with)
  14. I've brewed three bags in the last two weeks, two were delicious when brewed using same parameters (Koppi - Colombia El Sapo and April - Kenya Gathuiruini AA), and one was rather poor (Andersen & Mailard - Ethiopia Sidamo). You could see a lot of beans had very off colors or had different sizes, I guess this plays a role in creating lot of undesirable flavours. In general though with V60 stretching the brew out seems like a good idea to even things out. Another option is to have a deeper bed (i.e. 20-22g) which can be more forgiving and extracts more readily.
×
×
  • Create New...