Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

411 Excellent

About the_partisan

  • Other groups Members
    Super Supporter
  • Rank
    Coffee Legend

Your Profile

  • Location
  1. Caballero Java from Honduras roasted by Tim Wendelboe Bought this on my recent trip to Oslo, two brews today using Origami dripper and Kalita papers. Earlier I was brewing this coffee with RO water (35ppm TDS) and thought it was tasting quite dry but after changing to a harder bottled water it's tasting a lot better. It's quite annoying how much difference water makes sometimes. #11 on the EK43 S, 15g in, 40g bloom, fill to 120g at :30 and fill to 250g at 1:00, both brews ended up at almost identical EY (~18%). Getting lots of milk chocolate, very nice.
  2. You don't need to bloom when using Moccamaster, though not sure how you bloom it in first place. 55-60g/L coffee and a "medium/drip" grind size is a good start. Also give the slurry a few stirs after it's wet. Start simple and then change only one thing at a time (likely grind size).
  3. Disclaimer: I'm Turkish You can use it with any beans, but typical mass produced beans in Turkey are Brazilian naturals of dubious quality. Taste wise it's more like concentrated french press with a bit more body, it's not really similar to espresso IMHO. I use 1:10 to 1:11 ratio i.e 14g to 150g and you can grind as fine as it's viable to do in a hand grinder. I mix everything cold and then use an automated machine, but if doing on stove you can just try to boil it as soon as possible, it should not really take more than 1 to 2 minutes to brew. You can also start with ~50-60C water. Take it off the boil just before it starts to boil and pour, and then let it sit a few minutes for the silt to settle.
  4. Coarser grind and/or darker roast has less resistance. So it kind of depends on your brew method. All of them will be harder to use at espresso ranges. The Kinu M47 I have is pretty effortless at drip setting, but a real chore if I want to do Turkish coffee (would take me ~2 min to grind a single dose).
  5. Though well made I somehow find JH's reviews lack the important details? He seems to take the easy route of just describing more or less facts which you would figure out within 30 secs of using any of the grinders. I'm pretty happy I got my Kinu M47 for €225 when it first came out though!
  6. I didn't notice "frozen" beans (misleading term - they're not frozen, just colder) grinding differently based on tests with a Kruve. It's normal bean flavours change as it oxidises though.
  7. Congrats to Jia Ning Du of China for winning WBrC this year. Patrik Rolf of April Coffee Roasters came second. I watched some of the presentations and tried to note down the recipes, but it's not always easy to hear what they say. The winner's recipe (China): Origami Brewer with Kalita filter 16g coffee 240g water in 190g beverage out 60g added at 6g/s 80g added at 4g/s 100g added at 5g/s Not sure about timings Switzerland: V60 (I think - I forgot to write these down) 18g coffee 240g water 45g bloom 3x65g pours Sweden (2nd place): Custom brewer, similar to Kalita but bigger opening 14g coffee 200g water 91C 30g 30sec 70g 60sec 30g 1:30sec 70g 2:00 Italy (3rd place): Was using V60 with lots of swirling, but I'm not sure about the recipe. Going by the brew ratios it seems most competitors were targeting lower EYs (guessing around 18 to 19%). I would guess getting good flavour balance is more important in this competition format than maximizing extraction?
  8. BTW do not buy the cheapest TDS meter as they are wildly inaccurate and not properly calibrated. I have a cheap one and a HM Digital AP-1 and my tap water is 450ppm according to HM Digital and 250ppm according to the cheaper one. If you'd get one buy a reputable one which is properly calibrated and can be calibrated again if needed.
  9. You may try grinding a lot finer. With so little agitation, you need the fine grind. Too low temperatures also can be an issue with that method.
  10. Looks like Has Bean no longer stocks the machine?
  11. New version of Aeropress coming out, nothing terribly exciting however: https://dailycoffeenews.com/2019/03/15/aeropress-on-the-move-with-the-forthcoming-aeropress-go/
  12. Welcome to the forum! Hope more product designers would hang out here.
  13. Scott Rao sells a spray head too https://www.scottrao.com/products/ufo-upgraded-spray-head I have a hard time thinking the manufacturers/designers of this device couldn't figure this out?
  14. Some of the stuff I'm referring to: * Pouring water over different parts of the bed evenly to even the temperature * Stir with a spoon and tap to level the bed * If top of the slurry is too muddy your grind is too fine - I don't think this is valid, depending on how you agigate the brew the fines can end up at the top or the bottom rather easily Basically if you bloom and pour the rest gently in the middle you're likely to get as a good a brew as following all these steps? and another one:
  15. Yes agree that obviously if grounds don't get wet at all then it's a issue. However I don't think it matters that some ground got wet 10 seconds after another? I think the bulk of the extraction happens very quickly. I did a test brew with 13.5g coffee, 40g bloom and just pour 110g water (I use a 2mm flow restrictor) as a very gentle stream right in the middle. After diluting it still ended up at 18% EY and was very tasty too. The brew time was something like 1:45 perhaps. Then poured another 75g of water on to the slurry and let that drain too in another cup. This part had lower TDS (0.7% or so) and quite different flavour profile. Perhaps the latter stages of brew do contribute little flavour, but it's not major and act mostly for dilution? Also pouring in spirals seems only worth while for bloom and not for latter stages.
  • Create New...