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the_partisan

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About the_partisan

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  1. Yes, it's not exactly an "invention" to make it possible to have an easy way to reference grind size by microns I've noticed this with the slower hand grinders like Comandante as well as the "brew burr" for M47 - it takes about 2 to 3 times as long to grind, gives a wider distribution, but still only a few % >1600. I guess with drip brews, you just want to it coarse enough to give you a representative cup and to minimize silt/astringency by controlling number of smaller particles, and you don't really get better tasting cups through chasing higher extractions. At least personally, I do
  2. I heard Kruve created a new gadget called "Brewler", but seems bit like a missed opportunity.. I haven't used Kruve in a while, but going by Comandante vs Kinu M47 (standard burrs) - there is something to be said about burrs with slightly wider distribution, but producing less fines to produce bit more interesting cups. Has this been your experience?
  3. I guess he did call out to the original Japanese style of brewing. Almost certainly it's more coffee pseudoscience (and IMHO not any worse than Gagne, Rao and others in that camp). As you say in the end it's about doing lots of little pours though doesn't seem particularly practical compared to the fill & drain method. He does have a point though I found chasing maximum EY with V60s pointless and I wouldn't find it surprising if it can yield some tasty cups, no doubt at lower EY though. Must say it's quite fascinating to watch the Japanese guy brewing, though
  4. Has anyone tried this style of brewing?
  5. Most of these machines aren't tested at low volumes and only work optimally in full batches. Wilfa has something to control the flow, but you are better off doing pour overs for single cup brews.
  6. When using Kalita, I don't think swirling is needed or does anything. What seems to be effective is doing bypass. For example, if using such fine grind as Rao is doing, then you can try adding the last ~15% as bypass. So for example, this is how I brew with 155, for 185 you can scale it up similarly. 14.5, fine/V60 grind 40g bloom 80g 1st pour 80g 2nd pour add 40g bypass
  7. I did 18g:40g out, around 25 seconds, the first drops appearing after 3 to 5 seconds probably. Another question: What's each notch on the temp dial? is it 1/2 of a degree? Also regarding steaming - do you open the valve to full since it seems to really powerful as others have noted when steaming only ~150-200g of milk? My steam pressure seems to hover around at 1.5 bar
  8. I've got mine today as well and pulled the first couple of shots. It seems that the flow rate is quite high, as even at a very fine setting ("1" on EK43S) I get the first drips after 3-4 seconds, or maybe it's just my tamping/distribution isn't great.. Tasted fine though, yet to measure with refractometer. Perhaps was a tad under. I measured the flow rate without portafilter and get something 150-160ml in 10 sec. Is that normal?
  9. I heard good things about BWT Roc but it's on the large side. I might end up getting the Claris Prime, it's not perfect, but at least should be consistent. Another option is something like Osmio Zero.
  10. Every now and then I seem to a get a roast more astringent than normal. Currently struggling a little with a Colombian Tabi from La Cabra. Is there any other way to deal with this then trying to push extraction down?
  11. I also again started seeing something like sand in my kettle after a while. I sent them a mail while ago but no response. To me this seems like a really poor quality product that doesn't work like intended at all and should have never been released in this state. Back to using bottled water for now and looking to get a Claris Prime filter once my new kitchen is here. Only good thing to come out of this maybe that it will motivate a company like BWT or Brita to make a filter with a coffee-brewing focus.
  12. I think the whole flat bed = even extraction is fairly overrated. You can try without swirling? i find that too much swirling can make the brew more silty. As long as there's a body of water above the coffee and you don't have a lot of high and dry grounds, I don't think water really cares if the bed is flat or not.
  13. I have been tracking the "non-fishy" filter a bit more now, and this is how it looks: Flush 122 115 67 80 112 114 - start seeing scale in kettle 115 103 132 112 145 98 122 160 233 262 Each fill is about 1,2L, and ignoring the 1st one, that's <20L before I started to get quite high TDS reading, which works about £0.6/L, about 3x more expensive than bottled water. Numbers are not super consistent, not sure if it was due to some temperature variation, or just in general how fast water wa
  14. A really nice natural from La Cabra, Brundi - Nzove. Very nice coffee, fruity and sweet without too much funk. I brewed this two different ways.. 24g/400g V60, ground at #11 on EK43 S, 4x100g pours -> very sweet and fruity, though a little smokey as well (or just my morning palate) then 14g/220g Origami, ground at #13 and 2x110g pours -> this was brighter but better balanced, very enjoyable!
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