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MWJB

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  1. Stop looking at the needle. A 15second shot is far more likely to be under-extracted. Forget over/under-extraction. Put 10.5g in your single basket. Tamp light, but flat & level (observe the metal band around the tamper). Don't vary tamp weight, doing so will change shot time but not extraction in a consistent way. Pull 50g of espresso into the cup, on scales on the drip tray. Grind finer so that it takes more than 20s Note grind setting, check weight of grinds going into the basket (to 0.1g at least), weight in the cup. How long does it take for the pump to deliver about 42g of espresso into the cup? What does it taste like? Think about the shot, come back & tell us, then make the next shot...take your time & don't get into a frenzy. BTW double & singles are usually about the same strength, double shots are usually just bigger (may have more crema, but don't worry about crema).
  2. Most manual grinders work fine for V60. At the cheaper end (£40-£60) you have Rhino, Porlex & Hario Slim, these have ceramic burrs and take a relatively long time to grind a dose, doses over 20g can be a real chore. Zassenhaus make a couple such the Panama (holds 20g) and Quito (holds about 40g) in the £50-£80 range. These work OK for V60 but don't go fine enough for small immersion brews (Aeropress/Clever/French press), OK for larger immersion brews and if you use the Clever as a pourover. Made By Knock start at just over £100, buy from a reseller, not direct. Compact & intuative grind setting. Then from ~£180 upwards you have Lido (large, but Lido 3 & Lido E/ET are light), holds about 60g. Commendante's are also in this price range. Kinu cost a little more.
  3. It means that you get twice the beverage out compared to the dose that went in, that's all. Sour/bitter/balanced/nice/nasty have nothing to do with ratio, if the ratio allows a normal extraction with your gear. Grind setting drives flavour balance. 1:2 just sets the range of concentration +/-10% when you hit that flavour balance...espresso can be sour at any ratio.
  4. Can you not go finer? Probably will run faster than a lot of other coffees. (I had a 12s difference in shot time from this to the coffee before...and I still ran the Jesus Lemus a bit long).
  5. To whatever degree these are true, they are for hot coffee too, apart from maybe #6.
  6. It's a 1:2 shot, that's pretty common. If it took a grind so fine the shot took 42s that's just what it is and not outside any guide (e.g. Illy describe an espresso as taking 15 to 50s, that's a pretty massive span, I've had tasty shots around 20s, or up to a minute). Also, it doesn't really matter too much whether you can distinguish sour/bitter, just grind finer until the things you do like come to the fore, go too fine and they'll drop off again. Focus on the pleasant attributes of the shot and change grind methodically (though, sharp, tart flavours are usually under-extraction/too coarse/too little beverage extracted).
  7. It's not really about being optimum for taste, it's more that it's very unlikely the coffee will taste good at all. Blade grinders rarely have a gap that limits the largest particle size, so even if you create enough small particles, there will likely still be too many large ones, so you grind longer to break down the larger ones & create more small ones... leading to a sour & silty cup. If you can't grind consistently, at a repeatable grind size, your espresso making will be very frustrating. I'd get a capable grinder first, as you can still use this for cafetiere, otherwise you'd really be better off using preground coffee (e.g. Illy red) in the espresso machine.
  8. Under-extracted can often be sour, but it can be bitter too. There are lots of kinds of bitterness in coffee. "Bitter means over-extraction" is the pretty much the most unhelpful coffee advice there is. If you stick to the same ratio, under-extracted coffee will be weaker. May also be oily, fatty. Salty. Strawy. Cereal. Green tree bark/twigs. Over-extracted is smoky, sickly maybe overly caramelly. Again if you stick to a ratio - one coffee comes out sour & under, then the tiniest nudge finer makes it bitter, this is very unlikely to be over-extraction. If it is a charred, carbony like taste that wasn't there before it could be just the low side of good, so try going finer. Simply going too fine at reasonable extraction can flatten off sweetness, as the drink gets more silty...may also be pithy too. No cup of coffee is under & over at the same time. It is one or the other, or even an ideal extraction, but with some other malfunction that extraction can't account for.
  9. Received Kirigu AA from my sub this morning & e-mailed back & forth with Alex over the last couple of days.
  10. For the drip style brew, as the grinds are coarser, you can add coffee, then water, A quick back & forth with a spoon is all you need. I don't brew cafetiere with coarse grinds, unless a very long, large 800ml+/insulated steep. For long steep Clever I'd use coarser end of espresso/finest drip, maybe 2 on your scale? Same as I'd use for a small glass cafetiere. For drip style brews, around what I'd use for V60, Kalita etc., no idea what that would be on your scale, if by cafetiere you mean very coarse (which will never work), then 6 or 7. I can't believe we're still talking in terms of imaginary scales for coffee grinds. If espresso is "1" what's Turkish? Long steep Clever grind would be around 400-450um average, or 25%+ under 400 Kruve Drip would be 700-800um average, or 10-13% under 400 Kruve.
  11. Start drain at 35min, ends maybe 40-ish.
  12. The brew will plateau in terms of extraction, as the temp drops it will slow down. One minute drain means you will always have a low extraction, because you are too coarse. Science doesn't tell you what tastes nice, and 1:00 draw down isn't in any way scientific. The simplest thing is to leave the brew as long as you can, after about 35min it might be too cool to enjoy. It might taste fine at a little less time, but may as well go with the lowest common denominator. Preheat server just before draw down, then use the server preheat water to heat the cups whilst draw down takes place. You could, around 30min, lift the lid, skim off a bit of scum & taste out of the Clever with a spoon until happy...watch out for heat loss. I keep a constant grind for all manual brewing, maybe tiny adjusts very infrequently. Manual brewing isn't that finicky re grind, if a few coffees work at a given setting, stick with it. I tend to end up about 25% using the immersion formula. If the drink is silty go a tad coarser. Don't wiggle & thump the Clever on the server to speed up draw down, or to get the last drops out, just place it & don't touch it again until you remove it. To b honest I mostly use the Clever with a drip grind these days, bloom very gently with 4x dose weight, stir, leave 90s, then place on cup/server & add remaining brew water in a fast pour with regular kettle.
  13. There's nothing magic, or even desirable about a 1min drain time, drain time is purely a function of grind size. Once all the coffee & water have sat together for a few minutes, the drain contributes very little to the extraction. 4 or 5 min drains don't do any harm, as long as the coffee is warm enough to enjoy :-)
  14. Similar what I do for a Clever immersion, but my steep is 10x as long. Adding half, or so, of the water first stops so much silt getting flushed through the paper at the start of brew (an issue with any steep & release that drains through the bed).
  15. There is no "correct range" for brewed (all the discussion about water I have seen centres around boilers). Either use what tastes best, or experiment with the mixes to taste best. How you are sing the Clever Dripper & grind setting are way more important. But, since you asked, 1:1 Aquarel & Lanjaron would give 60mg/L bicarb (~50mg/L alkalinity a CaCO3) in the middle of espresso machine boiler ideal zone.
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