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StusBrews

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  1. Hi Dave, Yes, it is still available. Are you able to PM me your post code? I can get a rough idea of what postage costs and we can agree from there? Cheers, Stu.
  2. For sale is my trusty Made By Knock Feldgrind. He is approximately 3 years old and in good condition with signs of minor wear and tear. Looking to get £80, plus postage. IM and I can quote for postage depending on service you are looking for. See pictures below:
  3. Hey @the_partisan, Have you seen this video on the Moka Pot?
  4. I've previously experimented with maximum turbulence brews too with surprisingly decent results. My assumption is that turbulence just speeds up the extraction process, so with the right grind size and an even agitation of the slurry then you'd get a decent even brew. My preferred method is still a long brew time with gentle agitation
  5. How is your water filtered?
  6. Ah ok...by pour regime, I was meaning bloom plus a number of pulse pours a certain intervals. Would you say that spiral vs straight pour also applies to the Kalita Wave? I also noticed that spiral drains slower.
  7. I find I can get different drain times with the same grind and pour regime. If I spiral pour vs a straight pour down the middle then I find drain times are longer. I suspect this is either due to fines clogging the filter or compaction of the coffee bed.
  8. I've backed this also. Looking forward to giving it a try. My currently solutions for Essex tap water are 1 part tap water to 3 parts RO water filtered through the BWT Mg+ cartridge, which gets me a decent brew water quickly. Or I also use the Xpenno soda stream method that gives me better brew water but is a bit more of a faff.
  9. A refractometer will also not provide a measurement of even extraction. Your Extraction Yield numbers might be spot on, but you could have over extracted one part of the coffee bed/grounds and under extracted the other part. The Net result can be within your EY target, but the extraction will have been uneven. This is where your taste buds come in I had the chance to borrow a refractometer for a couple of months. But to be honest, it didn't help me improve taste. All of my improvements in taste have come from improving grind quality, water quality, brew technique and buying good quality coffee beans.
  10. I had the exact same thought as you when I saw the barista making the brew, but surprisingly it wasn't at all. I'm using light roast for filter. Have used Kenyan, Ethiopian and a Panama Geisha so far and all have tasted great. Those that felt a little strong, I would just dose less and those that are more soluble I would just grind coarser. I would say that a dark roast wouldn't do so well with this recipe.
  11. Hey All, I ran out of Kalita papers and have been getting acquainted with the V60 again. Been getting some really good results with a recipe inspired by a coffee shop I went to Prague recently. Ratio is 14-15g to 250g water. I change the dose depending on what beans I am using. Water just off boil. Grind is 2+2 on the Feldgrind 0:00 - 50g water in with a quick stir to wet all the grounds and bloom for 1 min 1:00 - continuous pour down the middle whilst stirring the grounds aiming to finish pouring 200g at the 1:45 mark 1:45 - spiral pour the remaining 50g water aiming to finish the pour at the 2:00 mark 2:00 - quick wiggle of the brewer and a couple of taps down onto the carafe (or mug) to settle the grounds Brew should finish around the 3:30 to 4:00 mark. The part that inspired this recipe was when the barista in the coffee shop I went to was continuously stirring the grounds whilst adding the brew water. I wasn't convinced this would end in a tasty cup, but I was wrong. I love this recipe as I don't have to worry about my pouring technique!
  12. If grind size isn't the issue, then too much turbulence of the coffee bed is usually the culprit of long drain times. It can cause the paper filter to become clogged. A gooseneck kettle will help control the pours. Don't gush the water in, but let it fall vertically from the spout. A flow restrictor in the gooseneck kettle will also help steady your pours with less effort. Some of us use an Aeropress cap with the metal able disc filter in place and pour through this. It acts like a shower head and helps disburse the water more gently over the coffee bed.
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