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Nod

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  1. Thanks a lot... I have a good idea now on grind and will give a few brews a try - also I had better start looking at buying a kruve! Sent from my iPhone using Tapatalk
  2. Thanks a lot - this article is great... also describes the SCAA water guide which I haven’t seen before... I am going to give the water mix a try this afternoon... Sent from my iPhone using Tapatalk
  3. Thanks a lot MWJB that is really helpful. I am off to the supermarket to buy water and will get stuck in. When you say drip grind are you talking somewhere nearer espresso? Ie pretty fine? If espresso is 1 on a scale and cafetière 10 are you talking about a 3?? Also when you say bloom you are talking water first and then coffee as described in your earlier post... light agitation... thanks Sent from my iPhone using Tapatalk
  4. Doh meant MWJB Sent from my iPhone using Tapatalk
  5. Ahh! I think this is more than my concrete brain can cope with. I have always established the grind I use by the ‘one minute drain’. Ie if it drains in minute then u are in the right ball park for grind. If you remove this requirement and add in unlimited brew time it leaves you with no fixed parameters to keep constant to guide how u adjust the other variables... i think this would only leave you with taste? Which is a bit unscientific for my liking! How do U start? Do you keep a log and just makes lots of different brews and see which you like. I do have access to a refract so I guess I could change variables and then can refract to add some science to help calibrate my palate? Do you keep a constant grind MJWB or do you also change that? What was the process by which you got to your 30 min steeps? Also, when do you start to drain? If end time is 30 mins? Sent from my iPhone using Tapatalk
  6. That is good to know... so would I increase the steep time to 30 mins but then still expect the drain time to be one minute? Sent from my iPhone using Tapatalk
  7. Thanks a lot MWJB... I am using a clever dripper technique I think works really well... it was mentioned in the forum a way back: 1. 30mg coffee to 500 water 2. Grind 1.5 turns on aergrind 3. Wet filter and rinse 4. Add boiling water into dripper (no coffee added) until about half way (? Around 350gr) 5. Add coffee and start brew timer. Stir the coffee so all wet. (It is much easier to stir if add coffee when dripper not full) 6. Add rest of water up to 530gr 7. Steep till 3 mins and then ‘plunge’ 8. All done by 4 mins I have found this method allows me to grind a lot finer than the method where you add the coffee at the beginning. It seems to extract a lot better as it seems to avoid the coffee stalling/clogging down by the bottom of the filter. Any thoughts? Thanks Sent from my iPhone using Tapatalk
  8. So having a look you are right Carribean that no water falls in the correct range. Does that mean I should be blending, for example, Lanjaron and nestle aquarel? How do I calculate how many parts of each to add? Sent from my iPhone using Tapatalk
  9. If anyone wants the paper.... I can’t seem to upload a pdf... Sent from my iPhone using Tapatalk
  10. Thanks both - I will try the waters you suggest. I have had a look and in spanish they use a comma instead of a decimal point so I think the values in the table are correct. However I have also found this interesting paper so will cross reference... https://www.researchgate.net/publication/242234757_Analysis_of_Spanish_bottled_and_tap_waters_and_implications_of_their_use_in_urinary_stones It seems to have analysis of all spanish waters... Interesting about Granda water Carribean - I am in Santa Pola near Alicante and assumed I should go bottled but maybe I will give it a try.... Sent from my iPhone using Tapatalk
  11. Thanks a lot... I will do a brew off... do the numbers as they are written in the table make sense? Seems a massive range within a category.... Sent from my iPhone using Tapatalk
  12. They list ‘amount left after heating to 180 degree c...’ e.g. 20 Sent from my iPhone using Tapatalk
  13. I am on holiday with the family in Spain and am obviously relaxing by cataloguing and analysing the different mineral waters available for brew coffee (Clever and aergrind both with me). It seems a bit weird as some bottles put the content with a decimal point and others with a comma. I assume this should be a decimal point as it says on all labels they are reported in mg/l. Also do we need to know conductivity or amount left after burning (both seem to be reported on a couple of bottles - perhaps MJWB might advise. From my basic look it seems Font Vella might strike a good balance? Sent from my iPhone using Tapatalk
  14. I am a bit of a Luddite and have only just worked out how to easily browse new posts on the new tappatalk... I am now back to monitoring more as it is easier to do... I tend to focus on my favourite areas, water, brew methods and obsessional questions about espresso technique but also monitor the stuff people are posting... Sent from my iPhone using Tapatalk
  15. Obviously important to make sure the brewer is level and coffee nicely distributed in the filter... if not you get a hole in the coffee bed...
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