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GazRef

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About GazRef

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    Portafilter pro

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  1. GazRef

    Little Fin El Fumo

    sadly similar boat as you guys. Got 3 bags of filter and found the roast on the dark side for v60.
  2. The up front communication is infinitely better than talking payments on orders that cant be delivered. Don't see how anyone can be upset about that. The decision to pull the cheapest model, of an already expensive machine, means the price of ownership just went up by a decent chunk. Does shut up a slice of potential customers but its a logical business decision. You have to accept it if you want what Decent sell. Otherwise vote with your feet. I'm sure Decent will evolve if better solutions present.
  3. GazRef

    kruve sieve

    6 pours lead to more bitterness on beans other than the ethiopian where i got low pitched fruit notes mixed with undesirable. Stuck to 1 bean as I adjusted and managed to hit on 2 good brews in a row with the columbian. At 66 on the niche and 4 pours of 75g every 30 seconds. dry bed by 2.20-2.30 and left dripping until 3mins. If it works with the guat I'll lock that in.
  4. GazRef

    kruve sieve

    Made an 18min french press with the guat to switch things up. 18min hoffman at grind 75 and it tasted so weak. It tasted how I imagined the chaff tea tasted in that great video from Ray Murakawa . Got me thinking @ 57 is where i had one of the best brews so went back there. 20/300 with 50g pours every 30 seconds. Concentric for the first few until the bed and wall was in order then more centre pouring as the level built up. Total brew time was 3.30-40. Actually got some low pitched fruit notes. Water was around 95c at start of brew so going to brew hotter on the ne
  5. GazRef

    kruve sieve

    tried 80 last night and 75 first thing, both bland but the 75 was better. Went to 70 and that was harsher. Not certain i stuck to one coffee just grabbed an open bag so was either the ethiopian or the columbian. I do like the pour regime though, the circles followed by the centre pour get rid of the early high and dries and leave a really nice flat bed.
  6. GazRef

    kruve sieve

    38 on the niche is where spromethus v60s, Rao's at 40 and I believe hoffman is around 40ish too. I put it into comparison for 18g>40g espressos I had the niche around 12-15. With the finer more single pours bitterness is more in play even on the good cups and coarser multi pours on the bland and underextracted side. But Ive had net better results at coarser grinds because the decent cups had tasting notes in them. Its frustrating but at least you had inconsistent results with 1:1:1 so that means im not completely atrocious at putting 100g of water in a v60 ever 60 seconds. Cafe
  7. GazRef

    kruve sieve

    Calibrated at the start of the thread more or less but it hadnt drifted much at all since last clean.
  8. GazRef

    kruve sieve

    Im thinking it lacks consistency too. On paper it reads like a middle ground of 4:6 and single pours. The first cup of the kenyan was amazing. Balanced fuzzy fruity smoothie. I tried more classic pour at grind 38 and got a more intense fruit. So I'm putting the good extractions down the bean. With both the columbian guat and ethiopian ive yet to have a good cup at 1:1:1 .
  9. GazRef

    kruve sieve

    Managed to video the brew. Was a little fiddly one handed. No swirl after the 1st pour so Im assuming the inverted dome is expected as I have no idea how to pour without getting the inverted dome. Its not supposed to be a big bodied bean but the output was bland, almost tea like, and I didn't get any fruit notes. Drinkable had far worse but certain it can be improved. https://streamable.com/64irlz
  10. GazRef

    kruve sieve

    So at @ 57 on the niche. Medium roast Ethiopian looking for Blueberry and apricot.
  11. GazRef

    kruve sieve

    re read your advice. noticed you are getting longer brew times on average than I am. My best brew was around 3.30 and that was with my last tabbed hario filter. Since replaced by the boxed untabbed (fastest hario paper) and have very rarely had water above the surface past 3 mins and even then for at most 10 seconds. Sadly the kenyan is fin and im not getting good results with the Columbian or Ethopian. Logic check - assume with faster papers you grind finer ? Or is that going to mess with the recipe? Whats more important grind size being tied to the recipe or adjusting it to inc
  12. GazRef

    kruve sieve

    dewy stuff on the sides in that shot. sometimes see it covering the bed, like your garden in the morning, after draw down. Dont always see it.
  13. GazRef

    kruve sieve

    Kenyans been more soluble makes them a bit more forgiving? Probably the reason Ive had really good results with 2 from same region. I picked up a few coffees, tried a guatemalan (chocolate+) and haven't got a tasty brew yet. Adjustment wise does a higher number of pours call for a coarser grind? Same for a bigger brew ratio? When you see "dew" on top of the bed is that a sign to grind coarser? Seeing that alot more with the Guat and not really with the kenyan I like the output at 300-350g for a single cup.
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