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MWJB last won the day on November 22 2019

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About MWJB

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  1. I get that, but we might be looking from a different perspective to that of your friend. Your coffee is speciality grade before & after it is ground. If a brew of preground (maybe just a few days old) speciality isn't any better than a cup of low cost, instant, made from Robusta (it must be because even preground commodity coffee is), are we really offering an alternative, or a hike up in quality? Think of it like a 'toe in the water'...? I know of a roaster who was pregrinding drip for markets & found he was still getting good brews up to a week later. ECBC = European Coffee Brewing Centre, you'll see their little gold stickers about the place https://ecbc.info/
  2. ECBC test and approve grinders & brewers to ensure they work as intended, like the SCAA do in USA. Moccamaster, Wilfa & Brazen have these accreditations. A cheap ceramic burr grinder is £60, so £40 for the rest of the machine, seems a bit optimistic? A DeLonghi KG79 would work OK for the French press. I can't think of a less faff route than pouring hot water on grounds then going to bed :-) Pre grind his coffee?
  3. Is that machine ECBC approved (does it work)? The warranty won't cover poor tasting output. It strikes me that it could be quite a learning curve for me, let alone someone coming from instant/pods. Have they tried making a French press before going to bed, decanting & microwaving in the morning?
  4. If the V60 is stalling (I admit I have never seen this happen), why do you want longer brew times with the 185? A few members have noticed that the 185 is prone to longer draw downs than the 155, I think mine are in the region of about 10-20s longer than my V60 brews with Japanese white papers.
  5. They're very comparable, you're putting too much importance in things that aren't that relevant. If you use the same coffee, weights & grind, you can essentially eliminate the differences that you are seeing between Melitta & Kalita Wave. They're just bits of metal/plastic that hold a paper filter , the coffee provides resistance depending on the bed shape/depth & amount of water above it...you control this aspect. Aeropress is different, it's an immersion brewer so all the water & all the coffee can be held together as long/short as you dictate, extraction slows down quickly because no new, clean, hot brew water is being introduced to the grounds bed.
  6. Variation in dose - none. Variation in grind setting - none (if the first one was good) Variation in weight of shot - you should be able to keep within 2 or 3g of your target easily, err over rather than under. Variation in time - maybe 5-6s span. If the variation is larger make sure that you are getting fresh grinds (purge between shots if necessary), the same weight in the PF each time, distributing carefully (grind into a pot/cup, check weight then shake it & transfer to PF).
  7. Thanks, but I still don't know what that means? Do you mean you are getting too much coffee out of the PF? If so, stop the shot a little earlier. If the time changes by a few seconds it won't matter.
  8. Sorry, what does "going on the top with the second shot" mean? If you were to share your notes, that might help?
  9. Sounds like you could pour a bit slower for the Melitta to even things up? 30s difference between different coffees wouldn't be unusual, but 30s difference between 2 brews of the same coffee, grind & weights is a lot & suggests something different is happening with the pour. There's no need to suffer worse results from one, or other of the brewers.
  10. Oh the irony :-) Well now that there is a resolution on the horizon for your campanological desires, might we think about drawing a close to this thread?
  11. MWJB

    Pourover kettle

    Whilst the Bosch & Sage kettles mentioned (I have a Sage kettle myself, but it's not smart, just fast) are probably fine, neither of these are really ideal for the modern meaning of pourover (manual drip brewing with precisely timed & weighted pours). They undoubtedly work just fine for immersion brewers or drip brewers that allow you to pour remaining brew water quickly, in one go after blooming. If you are doing this then having a kettle with a small minimum boil is also great, as you can weigh the water into the kettle & not then worry about under/overshooting the brew water (many kettles have a 700ml minimum boil, don't use these unless brewing with more than 700ml). Aeropress is an immersion brewer, not pourover.
  12. Look out for Rombouts white filters in supermarkets.
  13. Speed will depend on your kettle's boil speed. If your kettle takes 4 min to boil, then 3:00-4:00 to brew, it's going to be hard to get 2x V60s in less than 8-10min. You may have more control pouring manually, but is this the time of day that you want to be concerned with control? I can't make any comparisons with auto drip brewers because I don't use them (I just have too much brewing gear already & figure I should just use it). This is how I currently brew 1-3 V60s each morning... "Brewed with @Step21 modified April/PRK V60 02 method, 13.5:210g, 70g poured in quick spirals at 40s intervals, the last 70g poured via a steel can strainer resting in the V60. 53 on the Niche."
  14. Glad you seem to have hit the ground running, but you won't get any significantly different flavour notes with a V60 (or Kalita Wave, Kalita Uno, any other commonly used drip cone - I have done hundreds of brews spread across all of them) at the same brew weights & grind. You just pour the water at different intervals & amounts to normalise the brew. The Melitta just holds the water back for longer which means you can pour in bigger, faster pulses, to hit the same end result. The coffee, process & the grind size largely dictate the flavour notes, pouring the water too fast/slow just shifts the flavour in a predictable way based on the level of malfunction you introduce.
  15. Grind finer and or pull longer. More alkalinity will just flatten the flavour. Sourness is more often under-extraction, under-developed roasts tend to lack sweetness & more savoury/umami than sour.
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