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MWJB

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  1. MWJB

    V60 4-6 method

    OK, well use the water suggested for 450 & adjust the coffee weight. It's such a small change in dose that it will only impact on strength, it won't significantly change extraction if you keep everything else the same. If you get this sorted, then you'll need to up the number of pulses for the 225g brew, or make a large change in grind size...the same pour regime won't work for both at the same grind size. Honestly, I'd get another brewer & perfect the 225 brew & make 2 of them (saves chopping & changing grind size & pour weights).
  2. MWJB

    V60 4-6 method

    @Breezy why not keep water/pours the same & use 20.3g of coffee for 1:16?
  3. If you can't get Denny's then, you'll have to drink something else. Luckily, there is a very wide range of options, if the coffee is made well, it should be palatable. How do you think the coffee you drank was made? How do you intend to make the coffee you buy? Do you have a grinder (recommended & can be bought for <£100 for brewed methods), or are you anticipating using preground?
  4. Very tasty cup of Cloud Picker, Ethiopia, Qore washed. Thanks to @Mrboots2u.
  5. I wouldn't put too much store by these statements, without much fuller context. A range of origins & processes at broadly similar roast levels will give you a 3% wide range of EY for even a very consistent pour over method. Many quotes along the lines of "I got this % EY", don't seem to be average EYs with a reasonable tolerance of extraction. Over-extraction is a thing, it's the thing where extracting too much from the grounds causes smokey, drying bitterness. If it wasn't a thing, Perger would be telling you how to make 29% or 35%EY drip brews that taste good. No one can seemingly do this. It is easy to make a brew taste bad by extracting less that the maximum, too fine a grind allowing too much silt in the cup, too coarse a grind limiting higher end of tasty, too much turbulence again pushing too much silt in the cup. As grinds get finer, assuming you can still get percolation without choking or channelling, tasty EY can increase, because you are making the dose more soluble. The 18-22% gold cup range was determined with average grind sizes of 700um & over (and only using the percolation formula). Finer grinds certainly allow tasty percolations at higher EY, than coarse. The outer layer theory has a few holes, yes coarser grinds extract less, proportionally, but it's not as linear as "to 100um deep". Dose & water only really affect strength, once you have normalised grind setting. Brewing too fast with a similar extraction? I'm not sure what "too fast" means here? A grinder that grinds finer & still allows normal flow (doesn't make so many fines that brews channel/clog), can make a higher end of normal extraction (I think) because there are fewer large particles that will have all the tasty material scrubbed from the outer volume, before the rest of the brew hits a high EY. You can test this yourself. Take your typical V60 recipe & grind, make a few brews, now grind more than the dose that you need & sift out the largest 20% & make cups with the same weights & regime, what happens? Sift out 30-40% what happens? I'm not suggesting that you sift out a large proportion of your grind for brews from now on, just for these experiments. Day to day, find the average EY for your regime/grinder that yields the highest strike rate of good cups & concentrate on enjoying your coffee. If you want to lift that EY to see what happens, grind gradually finer/agitate less, until silt becomes an issue, or more cups than they should start tasting bad. Do not make conclusions over a small number of brews, nor based on one coffee/origin only. Unless things are really awful & need a quick fix (say I'm trying to dial in an experiment), I wait until I have brewed 10 different coffees before making a significant change. Take account of coffees that are over/under roasted, you can't fix these with brewing. So, prime take away is, max tasty EY depends on grind fineness. Useable grind fineness is dependent on your grinder. If your grinder works better coarser, aim lower for EY. I don't have a flat burr grinder, but in terms of preference it's very difficult for me to determine any taste preference between (dialled in) good conical grinders (Niche, Lido, Feld) & cheap conical grinders (Porlex, Rhino, Hario Slim), or even with a blade grinder with a mesh to limit larger particle size.
  6. I'd also drop the finger levelling technique, dump the grounds from the cup to PF with the funnel as you are, then vertical tap the PF on counter & a couple of side taps with heel of the hand to level before using the Motta.
  7. Why level, tamp & tamp again? You could set the Motta to the Sage's tamp depth & just use that. at the very least, I wouldn't add the extra stage of the polish with the Sage tamper. What have you changed since you started this thread?
  8. I haven't done enough brews to give a definitive answer on this, at this stage I can't say there is a noticeable drop off...TBC :-)
  9. Sanity check, go back to Volvic, what happens?
  10. Sure, you can't totally avoid it, but the cups I have been served in restaurants & barbers have been pretty clean... until you get to the end :-)
  11. You can make it with any beans, but sure, try the Turkish brand. I don't think roast makes a big deal of difference, you might want a lower brew ratio for darker coffee. A lido 3 should be OK in the finest range, might not be talc fine, but will extract OK, foam might not be great though. I mostly filter mine (keeping the sludge in the cezve) so not bothered about foam, also grinding coarser still extracts OK Taste wise, should be similar to other brew methods (unless silt ruins the experience), intensity half way between brewed & espresso. But, people brew Turkish at a wide range of ratios, from 5g coffee to 80g water, up to 12g coffee & 100g water.
  12. OK, so if the strength of the coffee is masking the attributes & is a bit overwhelming, make weaker shots. Forget 36g, 60g out etc. Put 18g in the portafilter. Extract 80g into the cup. It won't be pretty, don't worry about that. If it's very drying & smokey tasting, maybe actually a silty feeling on the tongue, grind coarser. If it is sour, grind finer. Shot may only take around 20s.
  13. By what method are you brewing your coffee?
  14. Longer ratios can be brewed quicker because you're putting so much more solvent through the puck.
  15. V60 sift 10g and set the grinder so that 12-13% passes through the 400. Then grind your dose & brew with all the grinds. If you did want to exclude any part of your grind maybe use a 1100 or 1400 in the top & don't use the largest 15-20%. Always keep the smaller particles in the dose for drip, if you think you have too many fines, grind coarser or pour with less agitation. Maybe aim 20-25% passing through 400 with the Aeropress as a guide to grind size. Maybe switch to a smaller lower sieve to lose just the smallest 15-20% for a cleaner brew?
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