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Zephyp

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  1. I asked if you had a sifter not to sift every brew, but sift a sample to get an indication of the particle size. I wouldn't get a Kruve just for it though. Clogging a V60 with the coarsest setting does sound strange.
  2. Right. I just imagined the brew time changing at least a little towards something shorter with that big of a jump in grind setting, but maybe the brew time is not as linear as I thought it would be. I know brew time can change a lot, but still. Maybe the Chemex works a bit like that since the filter is thicker. The brew time itself seemed very long for the dose, and since he's just 7 clicks from the coarsest setting, I was expecting a difference.
  3. Do you have a Kruve or some other sieve to see if you can find a difference between 24 and 34? The grinder goes to 41, which means 24 to 34 is going from 59% to 83% of the grinders spectrum. If you don't have a sieve, grind a little with 24 and a little with 34, put them on a piece of paper and scatter to see what it looks like. I'm interested to hear about more attempts, because that seemed strange. I don't have a Chemex, so I'm not familiar with it, but I would still expect a change in brew time with such a big jump in grind size. They say that while not ideal, you could use it for espresso, which means the range should be large enough to cover both espresso and coarser pour over. Unless the grinder had a weird amount of fines, I have a hard time seeing how the number of pours should matter in OP's test. Of course, two brews is not a lot to base anything on, so keep trying and report back. I found a guy that compared the grind from a Comandante C40 to a Wilfa Uniform: https://imggra.com/media/1952903043842401953
  4. If you get 2 bar with the Aeropress, you must be jumping on it.
  5. @Jony Definitely underproofed. Not talking about time in the fridge, it doesn't do a whole lot there unless the fridge is too warm. You've not spent enough time in bulk, or at a too low temperature. It doesn't take many degrees difference before a dough needs hours more in bulk. Many say "watch the dough, not the clock", which is absolutely right, but I believe many struggle with this because they don't know what the dough should feel or look like. Until you get experience with how it should feel, it's guesswork really. One method that helped me a lot was to look at increase in volume. That is s pretty reliable way that works universally. The exact increase is not aøl that important, but if you try to finish bulk when it has increased 30-50%, you are in the right territory. It can even go to 100% and make a respectable loaf, but I'd recommend aiming for 30-50%. Easier done with a transparent bowl, but also doable with one you can't see through by measuring the distance from the rim of the bowl to the dough after it has relaxed 30-60 minutes and spread itself out in the bowl. When you got that distance, you can transfer the dough to a new bowl and measure right away, or do the next measurement before next time you bake. With the bowl empty, fill it with water to the same spot the dough reached and measure the volume or weight of the water. Then add 50% more water and measure the distance to the bowl again. That marks the point where you don't want the dough to rise above. Next time you let the dough sit (with strech and folds every 30 minutes the first 2 hours, then every hour) until it has reached that point. Then you flip it out and do the rest of the stuff.
  6. I always proof in a fridge, and with a liner in the banneton it's never an issue with sticking. I don't use any flour in it, but I often sprinkle sesame seeds on the top of the dough, which does the same job. Type of flour and hydration can also make a loaf flatten out and stick, along with proofing issues.
  7. I got the same knife, it's great! @Jony If you don't have a liner in your banneton, I recommend using one. Preferably of linen or part linen.
  8. Since getting into specialty coffee, I usually prefer mine without anything. I think something sweet on the side is too powerful and takes away from the coffee. If I do want something, it's just some plain, simple sweet buns without any topping or fill and without to much sugar.
  9. Made a brew today that wasn't too bad. I realized that a 4 cup is not ideal for one person. I needed 25g of beans to fill the cup and added 210g of water to the boiler chamber, which was preheated. When I started brewing I realized that putting the induction stovetop to 2-3 wasn't enough to get things started, so I set it to 5 until things started happening, then lowered to 3. It started sputtering after around 1:10, where I removed it and put the boiler under cold water. 210g in boiler 25g of coffee, Kenyan light roast 18 clicks on Comandante MK3 (or at least 12 less than I use for pour-over) 125g of coffee brewed (a bit weaker, as you mentioned) Probably the best moka pot I've ever brewed. I'm not too big on espresso, more of a pour-over person, but it's nice if I can make a decent moka pot now and then. I had some neat and some with warm milk. Both were good. Didn't want to waste anything, so I ended up drinking it all up at 6PM. Won't be sleeping for a while... 😳
  10. That was my plan, but I was hoping to find some suggestions on how much water to add. We got a Bialetti stainless 4-cup and their website states max boiler capacity to be 230ml. When I add that amount, the level is pretty much on the middle of the tip of the valve. When I've read "fill up to the valve", I've interpreted it as up to the lowest part of the valve. What model of the pot was that? I fill the grounds thing up, but have so far only used the grocery store bought beans my GF buys, and they feel lighter than specialty roasts. Plan to buy some specialty espresso beans. With store beans I get around 16g in before it's full, without any tamping or pressing down. I just tap the thing a bit to distribute the grounds out. I certainly need to use less heat when using this thing. Especially with an induction stovepot, which can be pretty fast.
  11. Interesting and certainly different from what I've tried. How long does the brew take for you and with what dose? What I've done so far is pre-boil the water, attach the top, turn induction stovetop to 8/10 and remove when it starts spouting air. One thing I find a bit "unscientific" about this method is the amount of water in the bottom. It says fill to the valve, but there can be different ways to define where that is. Since the amount of water in the bottom determine when you stop brewing, I thought it would be a bit more accurate. Maybe that's just because I'm used to brewing pour over with a scale.
  12. Not boil? How will you get anything into the pot if it's not boiling? What does low and slow mean? How do you determine grind size for a Moka pot? Preferably something better than "fine". Are there any guidelines on dose/yield ratios? If you got a pot that takes 17g of coffee, how much yield should that ideally give? I would think that is a way to help determine when to stop the brewing process.
  13. Light Roast looks fine so far, a good standard theme I would say. It's also a good theme for those of us using Dark Reader plugin. A few things that aren't critical, but would make it easier to use the forum: I would have changed is the color of the 'Go to first unread post' button to something that stands a bit out. The actual color doesn't matter, just that it's a bit different from the topic title. Makes it easier to spot posts you've posted in, where there's a star instead of a circle, and easier to navitage. There is a lot of empty space, especially on the Activity pages. I'd like to see some padding or boxes with other stuff in it on both sides of the page so you get the content in the middle. A different IPS forum I use has some boxes there with various info. What one could have there I don't know, but if nothing, at least some padding to shrink the page horizontally. Especially if you are on a wide screen, there will be a lot of empty space. The 16:9 format is probably what most got, but it's not ideal for reading. On a 16:9 screen, you want padding and the actual text to read in a narrower column in the middle of the screen. You see this on every newspaper website. I've attached an image to show what I mean.
  14. Once I found out about sourdough, I can't go back to yeast bread. "Normal" loaves are too boring now. Even a dark rye bread taste hollow and uninspired next to a sourdough bread. The implications are that I either have to spend more money on bread and buy from bakeries, or make myself. I probably make 95% of the loaves myself and buy a few here and there if I don't get the time myself.
  15. I usually don't buy more than I spend in the next month or so. I did buy some pizza flour in a 25kg bag that I'll need a year to spend. Put as much as I could in the freezer and the rest as cold as I could find. If you store flour for longer periods of time, you could freeze it, or freeze and then move somewhere else. I've read that if you freeze flour for 45 days, it can be moved to room temp since it killed off any potential beasts.
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