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Usagercoffee

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    London
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    MMA, JiuJitsu & lotssss of coffee
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    Student

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  1. I’ve been doing some research lately and I cannot seem to understand something. The ideal content for coffee brewing (PO/FP/AP) seems to be a mixture of calcium and magnesium (mostly according to James Hoffmann and Maxwell CD). According to them and lets say the global consensus, these are the minerals that help extract the flavours desired from the coffee bean. That said, all the recipes I find online like here https://www.baristahustle.com/blog/diy-water-recipes-the-world-in-two-bottles/ only mix magnesium with a buffer. Where is the calcium at? Does it comes from some other source? The only recipe I actually see both Magnesium & Calcium is Third Wave Water with 1.1g of magnesium sulfate, 0.3g of calcium citrate and 0.1g of sodium chloride. Any thoughts?
  2. @Rob i used @MarkHB today with his ratio being 1:20, slightly less concentrated than yours. I will give yours a shot tomorrow. Is investing in a Sowden really worth it? I am no coffee expert by no stretch of the imagination, so would the benefits be in terms of taste be worth it?
  3. @MarkHB I tried your dark roast recipe and the bitterness is definitely completely gone! That said, a little light for my taste buds to be completely honest. Not having the thermometer on my kettle makes tracking temperature much harder and I found a good gooseneck kettle similar to yours on amazon. I’ll get one tonight.
  4. @MarkHB Thanks for the recipe, I will try it tonight. I am now definitely sure that I have been overdosing my brews. Quick question, how do you control the temperature of your water? Is there a better way than using a thermometer or TDS meter (with temperature probe)? My FP is limited to 400mL so I guess I need to buy a bigger one.
  5. @dfk41 I understand so the main benefit with RO water is that you prevent scale from building up. It would be interesting to compare how RO water impacts the taste of the brew. Do you notice any difference? I’ve done some research and apparently according to James Hoffmann the ideal water should be bottles water. Or demin water with added minerals like Epsom salt and Baking powder.
  6. @HVL87 Noted, thanks for the tips. I think I will test the temperature and grinding a little coarser tonight, I got excited to test it out. I will keep you guys updated. I will vary the temperature by letting it cool down after the kettle turns off for maybe 30 seconds to 1 min? I will monitor the temperature with my cheap TDS meter. Hopefully it is accurate enough.
  7. @dfk41 I have looked into RO in the past but many people seem to complain about three things. The waste water The lack of minerals in RO water The amount of filters to change What do you think, are these good arguments not to buy the system? I have a bit in my savings account and could theoretically buy one of these systems, but I am hesitant. There is also the Peak filter I saw a couple of weeks ago. Is it comparable with RO?
  8. @dfk41 @TomR Yes I think it is a good, idea. What do you guys use? (I’m looking for something relatively affordable and small since my kitchen is packed with stuff).
  9. Yes, I think I know my mistake - he mentions 60-70g per L aka 21g per 300mL. With my recipe I am slightly over that with my 30g per 300mL. That might explain the bitter taste but cannot explain why my brews used to taste great without a kettle and taste bitter with a kettle. I will try it out tomorrow morning and keep you updated @MediumRoastSteam 🙃
  10. @GrahamSPhillips sure, can you share with me the stl files and I can see what I can do. I can also add some nice features like your name or smiths if you want (got a lot of free time recently). 🙃
  11. @BenH I would not bother with the hole size, if it is printed in PLA, you can just heat up the needles with a lighter (holding them with a pair of tweezers and then force push them into the model. That’s just what I would do.
  12. @dfk41 I actually grind the beans myself using my (couple of years old) Niche Zero. My process is pretty simple: Grind about 30g (approximately) the beans coarse/medium (apparently best for french press) Add to the press Boil London tap (E1) water in my kettle then pour straight into press about 300mL (again approximately). Temperature measured using a TDS meter is about 92-93C. Stir for 5 seconds with spoon + let rest for about 5 to 10 minutes (time it takes me to check my emails) Filter and enjoy Did you get anything particular from that? 😜
  13. I currently use a simple french press with the dark roast from the guys at Morris Black Goat. The coffee always tastes really great. I recently bought a Russel Hobbs kettle and ONLY recently I started getting some bitter flavours, so i was wondering if the water could have anything to do with that.
  14. Thanks for the info. I will definitely let my taste buds do the job my brain cannot Do you have a particular brewing method to recommend for dark roasts?
  15. I think you need to consider the water you will be using for your coffee. You can have a quick water quality test or simply go on the Thames water website and put in your postcode. You will most likely need a water filtration system like those sold by Pentair.
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