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About Zephyp

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  1. That is the general idea, yes, but it can be difficult to tell those apart. I've had overextracted brews taste sour and under taste bitter. It depends how your palate works. Here's a coffee compass that might help: https://baristahustle.com/blog/the-coffee-compass/
  2. Kapsokisio by Time Wendelboe. K7, SL28 & SL34 Mt. Elgon, Kenya Process - Washed Baked stone fruits, apples & raspberries. V60 01, 14.4/240g I'm closing in on the bottom of the bag, and in five days the roast is 30 days old. I still had the best cup of the bag today. It was my usual method of 35g/20s, and I was a bit distracted during the brew since I was on the phone at the same time. I did register the dry bed at 2:55. The brew just disappeared down my mouth. Each sip spread over the tongue with awesome acidity and no signs of astringency.
  3. I don't think you'll find a norm since it's not constant. Some bags I've found best only a few days after roast, some a week, some even two weeks.
  4. I got a pretty good brew with the method yesterday, but I found out after that I didn't quite follow the directions. I added a 30s wait in the middle of it and got a 3:03 dry bed. Today I got it right, had a dry bed at 2:45 and a brew that I would classify as drinkable, but nothing more. Hoffmann's method might work better for larger brews than I usually do, and when you align grind and everything else, I have no doubt it makes good coffee. How consistent it is over time and different beans, I don't know, but I don't plan on switching method. Your usual method brews in 3:10, but you got a very good brew with a 1:55 brew with the same grind size? I wouldn't imagine that. Or did you mean 2:55?
  5. James Hoffmann shares the recipe that he likes best:
  6. Fastest doughs I've ever made I think. 30C in the kitchen. Fed the starter at 8AM, and at 4PM the doughs were in the fridge. A year ago, I would've struggled since I was baking by the clock. Now that I've learned to watch the dough instead, it's a lot easier. Higher temperature is actually a good thing since I don't have to spend as long on the process. I got a proofer that I will use in colder periods.
  7. Zephyp

    V60 slurry?

    Coffee is usually judged by taste, not looks. How did it taste? I've seen some people brew that fine, but most use a coarser grind. Try and see (taste) what happens.
  8. I can't say anything about the roast, but it's still like that. I tried a standard brew yesterday and the undesirable taste returned. A brew later the same day with longer brew time was better. I got the tip from Mark, so I should think it hold some truth. The difference was at least significant. Some beans seems more forgiving than others, but I don't know how easy it is to classify such things. There are so many variables, maybe personal taste being the most difficult to put into numbers. I like Wendelboe, but the most interesting beans hasn't come from them for me. They are consistent with good quality, but rarely the most exciting beans. I've tried many other roasteries and their bad/uninteresting roasts are worse than TW's. Higher highs and lower lows. It's so disappointing when I buy a bag that seems interesting, but I don't get anything out of it. I like to believe I've had enough experience now to be able to bring out what's there, but when I get through 250g and remain underwhelmed, it could be the roast.
  9. I was using my standard recipe: 14.4g dose, 240g water. It's usually 30g bloom, then 35g every 20 seconds until the last pour at 2:10 to 240g.
  10. I wanted to share a recent experience with my V60. This isn't news and especially Mark has suggested it many times, but there's always something about doing it yourself. I've been pretty happy with my brews recently, the C40 grinder sitting steady around 30 clicks. Last week I bo2a couple of Ethiopian naturals from Tim Wendelboe, but wasn't too happy with the brews. I've understood that my taste buds aren't the best guideline since I find it difficult to tell underextracted from over, especially when you are close to balanced. If anything, I thought the first brews were bitter and the few with a finer grind were sour. One time I tried grinding two clicks finer, but those didn't help. The brew times has been on the shorter side of the range where I usually get good cups, with a dry bed around 2:50-3:05. I decided to try changing the pour regime. I didn't know if I should change the target pour time (when the last pour is made) or just the amount on each pour and intervals, so I ended up free-pouring it. I added closer to 25g per pour rather than 35g and ended up with dry beds over 3:30. The results were much better. The bitterness (maybe) was gone and I started tasting something sweet and fruity. My takeaway is (as it was when I started using a refractometer and measured EY with different grind sizes) that the balance is found in a fairly small area and you don't have to do much to go too far either way. Just pouring in a way that extended the brew time a little resulted in a very different cup. It falls in line with my observations about recipes and ways to brew. That there are many different variables affecting the cup, and if you don't know exactly what is going on, the good cups come from random luck when the variables happen to line up. I think for many, the difficulty lies in first finding a nice and balanced cup and then know what to do when the same method doesn't work one day. And maybe that it's approached "wrong" by adjusting grind and water temperature, sending you off into another chase for a decent brew. I know it's been a story for me many times.
  11. I've been using tabbed for a while now and found some JP non-tabbed I had laying around. Been brewing some naturals from Ethiopia and wasn't too happy with the brews, but didn't try to adjust anything. Then I tried a tabbed filter and got a noticeably better cup. Brew time was a little bit longer, as expected. I currently got a pretty small sample size, but I think you can find differences.
  12. Been thinking about getting one too, but not at this time. Let us know how it works for you. I saw a post by a local bakery (the same guy that wrote the Sourdough book a few in here has bought) about a new mill apparently in development. Maybe something I'll consider if it is released.
  13. If it is a point to grind fast, maybe a Lido.
  14. Which loaves in here looks gross? I've had many "failures", mostly to do with fermentation and oven spring, resulting in a flat and dense or a loaf with large holes, but I think I've yet to make a bread that hasn't been eaten. There's nothing wrong with the flour or final product, it just didn't turn out as well as it should. It's still just water, flour, salt and yeast that's mixed, fermented and warmed up. Nothing unsafe about it. They have all tasted fine. I've never added yeast to a sourdough bread. If it doesn't get a good oven spring, it's because I did something wrong, but it's still edible. Rye adds much more taste than most flours and there's nothing wrong with sourness if that's what you like.
  15. A Wilfa Svart or Baratza Encore will do a good job here. Even if you usually make a single cup, the electric is nice to have if you get visitors or sometimes want to brew more. I use a hand grinder daily for 15g and that's fine, but if we get a few guests and I need 60+, I use the Wilfa grinder.
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