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MWJB

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MWJB last won the day on June 1

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  1. The picture doesn't tell us much beyond they look like burrs available for existing espresso grinders (though they may not be exactly the same). I asked what they did, not what they look like. The red clix espresso kit doesn't seem to need any other burrs, so what makes you think they are not an espresso capable burr set?
  2. In what respect & how does it achieve this?
  3. I wouldn't steep 4 min with a grind that fine. You might only need a minute & still need to be coarser at that. Ratio sets the strength at an assumed extraction, 4 min steeps will have fairly low extractions so can be weak/muddled/bitter at medium & fine grinds. With my 20:225g method I'm aiming to extract low, before this dull/generic phase. With a 1:15 ratio I'd be steeping much, much longer & very much finer.
  4. I'm certainly not suggesting you need an EK-43 or a Monolith. I don't know what an "end game" grinder is, the game is always changing. But if you want one & can afford it buy one. You haven't yet told us what your method is. Assuming you like well made coffee from typical (a wide range) grinders, this is the first place I'd be looking. For a Clever I tend to brew 2 ways: ~1:15, fine grind (~33 on Niche), 2/3 water in first, then coffee, remaining water to wet the coffee (a regular kettle is best), cover on and leave as long as you can before too cool to enjoy (20-25min for smaller brews, 30-40min for big brews). Preheat your cup/server, some people wrap the brewer in a towel to insulate. Don't clank the brewer in bid to get last drips out at end of brew, this will make the cup bitter/silty. Or, coarser grind (around one full turn on Niche) 1:11, or stronger, 20g dose minimum, water in first, in with coffee, wet at surface (not a full on stir). Sink crust 15s before draw down, short brew time, 1 to 2min depending on result. Too weak/bland grind finer/steep longer. Too bitter/muddy/sour - grind coarser/steep shorter. Different result for each, long brews have better clarity & complexity. Short brews are simpler tasting with very low bitterness (also less frustrating when dialing in & you need to make another if things don't pan out). No grinder can predict the grind size & steep time you need to get a good result, you have to dial them all in, by the same process.
  5. I wouldn't expect night & day going from one conical, or to most flats to another. Encores use Etzinger burrs which are espresso capable too. (Earlier versions used Italmill which are also found in grinders used for espresso). Which flat burr grinder are you considering? If your grinder functions (at least as well as a Porlex/Hario), it's mostly the method. Of course, if you have extremely high expectations and are comparing to grinders costing 4-6x the Niche, that is possible... but then I'd be asking why you bought a Niche? :-)
  6. I don't think that using Clever dripper the way that most people do, is likely to result in a representative brew. I know that people do like Ashbeck, I have never understood why. You have pasted the notes, but what is the actual coffee? If a roaster gives notes with maybe 3 characteristics that might be reaonable if 5, 6 or more it's more like a scattergun guess. Most importantly, what is your method & grind setting? It's very easy to make, bland characterless cups unless you have clear objective in mind with the Clever. EDIT: Sorry, I see you had the referenced the actual coffee, Hasbean are usually on point with their descriptions. I would be expecting toffee & green apple to a recognisable degree.
  7. There's no reason why this doesn't work with a Niche. Of course if you can identify what is a better grinder and want that, all power you you. You can make simple & strong Clever brews in a minute or two. But you generally need 30min+ to extract the coffee to a normal level (if that is what you want to do, it might not be).
  8. You don't get espresso "right" by timing. You get it right by sticking to a ratio & adjusting grind, so go with a setting that gives you a good flavour balance at your chosen ratio, even if it takes a little more than 25s (unless 25s shot taste good too).
  9. When you put more beans in the hopper/grinder & they can all bump together when grinding, they make more fines. This is likely why you need to grind coarser. You'd have to measure the grind somehow to determine what it's doing to the distribution in terms of correctness (remember all grinders make a spread, none make all the particles around the same size).
  10. North Star Rianjagi Swashed L28, SL34, Riuru 11 - Very more-ish cup, like a lemon (sweet) iced tea. 13.9g ground at 95 on Niche. Melitta 102, 5x42g poured every 40s, 1st 2 pours direct, last 3 via steel can strainer sitting in brewer.
  11. Hi David, sorry if I am missing something, but in your original post you say the sample you enjoyed is shown in the photo (Columbian), then you opened the Ugandan and were disappointed? Was the £35 for 2x500g, or for each 500g bag? Ultimately, receiving disappointing beans for all of us must be so regular of an occurrence (and one man's meat being another's poison, so maybe we should start re-circulating/swapping our cast-offs in the hope someone else might enjoy them), that surely you just make a note to cross that bean off the list & move on? I can't say that I have ever found a roaster that could always satisfy, so like a restaurant that does a few good dishes & some you can't eat, you try and stay on the path most trodden with them & save experiments for when you're feeling adventurous & are prepared to take a punt? Either way, I'd expect the roaster to respond out of courtesy, if nothing else, but experience has taught me that I'm unlikely to be engaged in a meaningful discussion that will result in my satisfaction. So the onus is on me to mostly spend my money where experience shows I'll get value, with an origin that I'm more likely to enjoy. There's no ombudsman to appeal to.
  12. Hang on. You say that the problem is that the roaster can't tell you the batch, therefore the roast date, yet you seem to know that the disappointing beans were roasted less recently than the sample. You might be right, but aren't you jumping to conclusions? If not & it's abundantly obvious the bag is stale (& should be returned for refund/replace), why do you need a roast date (not required by law)?
  13. Time is one of the least informative things when it comes to consistency. Focus more on grind setting & its effect on taste. E.g. if you change grind constantly to hit a specific time, your coffee will be less consistent than a constant grind setting with some variation in time. Let us know how you get on.
  14. You might be new to espresso, but you must have experience of eating & drinking? So your taste doesn't need to correlate to anything but what you personally like/dislike. You say your shots are inconsistent? Inconsistent in what way? Weight out? Taste? Both? Bitter-sour suggests under-extracted and too fine. Do you have leeway to grind coarser?
  15. Is this cleaning is still necessary with a spouted PF? If 9/10 cups are good, why do you think you have a pressure problem? It's also hard to imagine that you have a channeling problem, as channeling should produce weak & bitter coffee.
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