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About les24preludes

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    Kensington, London
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    Designing and making things
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    Performance psychologist, writer, musician

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  1. Now that I've developed a better dribbling technique I can see that this is true enough. I get something like the same pour time and taste when the amounts and grind are the same for both Melitta and Kalita. Forums like this tend to like splitting hairs - it's more interesting to describe differences than similarities, especially in shootouts. But these two are indeed pretty close.
  2. I was surprised myself - it dribbles easily. The good things about the Bosch are 1) a wide and grippy rubber handle so you hold it securely 2) the balance is perfect when pouring, so you have good fine control MWJB is one of our experts here, and I take down notes from his posts. Always makes me think!
  3. Metal Kalita Wave 155. I'm with Step21 regarding the slow continuous dribble method. Seems logical to me that the grounds should be continuously wet during the brew. I know there are different ways of pouring and I haven't tried systematically comparing them, so open to correction. The time is definitely slower with the Kalita than with the Melitta, and you can see the filter holding back the extraction, however it does that. My Melitta is also much larger and so are the filters, so it's not a comparable design. I'm with Step21 in thinking the Kalita works better than the Aeropress on a casual try-out basis. There are lots of ways of experimenting with the AP and I'm not turning my back on it, but so far the Kalita 155 is looking like a very good choice for a single cup.
  4. This morning I did my first pour-over with the Kalita 155. It's much smaller than I thought, but perfect for a single cup. I didn't bother pre-soaking the white filter. My Bosch temperature controlled kettle turned out to be perfectly accurate at pouring - no gooseneck needed. I used a constant very slow pour, just topping up the slurry continuously. Results in the cup were better than my Aeropress, and I would say slightly better than the Melitta, though a similar taste. The coffee - medium coarse - goes through slower than the Melitta. So 20g/250g went through in 3m as opposed to less than 2m30 for the Melitta. I'm pretty happy with the Kalita 155. This may become my most-used method.
  5. Stories like this make you feel good!
  6. What about the Melitta unbleached brown ones? I have these but nothing to compare them with.
  7. I just brewed my first cup with a Melitta style dripper. £8 off eBay with a packet of filters. I'm truly surprised how good this is in the cup. And to think this was designed and patented in 1908. Astonishing.
  8. I'm pretty new to pour-over but I seem to get quite enough control with my regular Bosch temperature controlled kettle. I get a nice thin stream of water which is easy to aim. I was pleasantly surprised. Boils very quickly, has 70-80-90-100 settings and keep warm. I got the discounted turquoise TWK8632PGB STYLINE off eBay, made an offer and it was accepted. There seem to be plenty available still.
  9. First pour-over with the Melitta this morning. My Bosch temperature controlled kettle is surprisingly accurate at pouring - I don't feel the need for a gooseneck. Results in the cup were smoother and fuller than with my Aeropress and less sour. My experience with the Aeropress is in early days yet, though. Overall a good cup of coffee and I'm liking pour-over after a year or two of my Gaggia. I'm impressed - a £5 plastic cone and filter can produce great coffee. I have a Kalita 155 coming so I'll do a shootout when it arrives. I used 22g medium coarse coffee to 250g water at 96°. Plenty hot in the cup. I think it was a good day when my Gaggia stopped working! Haven't bothered to fix it and my backup Gaggia is staying in the cupboard for now.
  10. Making some progress here. My Aeropress brews were all a little bit sour, though they got better the more time elapsed. My grind is medium coarse. First pour with a Melitta cone and filter this morning. Almost no sourness. I'd say it was a better taste overall - smoother and more rounded. I used 22g medium coarse and 250g water at 96°. The coffee was more than hot enough in the cup. I'm pretty surprised how good this cheap £5 plastic cone turns out to be. The pour was very easy with my Bosch temperature controlled kettle. No need for a gooseneck - I could aim the water very accurately. Anyway, overall this kills instant coffee and pods, plus it's quick and easy. I'm not saying the Melitta is the ultimate answer, especially not on a coffee forum! I suspect I could be getting more subtle notes from the coffee than with the Melitta - maybe with a V60. But this is early days - my first pour-over. Beans were months old Waitrose Peru decaf, grinder Mazzer Major. I have some fresh Columbian decaf beans from James Gourmet to try next. Happy days!
  11. In my case - getting used to the Aeropress - I was clearly under-extracting so what I was getting was sour. I'm fixing this with a longer brew time. Still using a medium coarse grind, though, rather than the usual finer grands recommended for the Aeropress. I noticed competition winners were using coarser grinds. So I'm starting to identify "sour" more effectively.
  12. Thanks Mark - very useful post. I just got a Kalita 155 off eBay and have a Melitta coming. I don't have a gooseneck - have a Bosch temperature regulated kettle on the way. But I've been using the microwave for water and a glass jug looks to be quite useful. I'll find out all this when the equipment arrives. Could you expand on "if the coffee is good for filter" with some examples each way?
  13. Just ordered James El Carmen. Always had good coffees from James. Also considering: Coffee Compass Ethiopean Coffee Compass Guatemalan - had good results with this from various roasters.
  14. Thanks, but I don't get dark chocolate. Dark chocolate contains a lot of sugar and is really pleasant!! I think gooseberry and bad red wine are good analogies for sour. I suspect I'm under-extracting - I started using the Aeropress with 80° and with the old M&S ground decaf I was getting much better results at 97°. I'll use freshly ground beans from my Mazzer from today on. Competition winners with the Aeropress are using 30-35g course ground for 220g water at around 80°, with 1m30 total time, so it's clearly one way of doing it. 35g per cup isn't exactly economical!
  15. Thanks - I've looked up a few online sites but find them confusing, like sour = grapefruit, bitter = grapefruit. And "bitter" beer.... is that sour or bitter really? What I relate to best is sour = sauerkraut. That's pretty obvious Bitter = overkooked brussel sprouts. That's quite helpful. I'm specially having trouble with an Aeropress using some not-so-good coffee, like older M&S ground House decaf. I'm getting what I think is sour, but it could also be the coffee itself? Coffee can be sweeter or more sour can't it? I have a Mazzer Major so no problems getting a good grind. Next step looks like some really good coffee (must be decaf). Just changed from milk based coffee to americanos, so don't have the milk to sweeten the final result. Intend to try Kalita Wave or Melitta style dripper next. Need to figure all this out.
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