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Step21

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Step21 last won the day on September 7 2019

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  1. The Dutch papers definitely add to drawdown time typically 15 to 20 secs. I used them for a long time. More recently I've switched back to the plastic Hario 01 with tabbed Japanese filters. The Dutch papers also impart more of a taste than the Japanese. Pulped natural Brazilians can be amongst the worst for fines, so put alongside the Dutch papers, it's potentially a bad combo for drawdown time. Less agitation will help somewhat along with careful centre pouring. Maybe cut out the stirring? It might be adding to the problem with these beans and papers.
  2. I've not bought from Hasbean for a while - I would like to see them offer a higher discount for 1kg, currently it's 2kg. Roasting small batches I find 2kg more than I want. I have bought from Pennine mostly in recent times buying a variety of origins at reasonable prices, plus free delivery over £60. Quality is good overall. It's probably around half the price of HasBean per kg and while HasBean quality is higher it's not twice as good imo. I also use Two Day coffee from Bristol from time to time, who carry a limited range but quality is good. 30% discount per 100g and flat £2 postage, no extra discount for quantity. So closer to HasBean prices.
  3. Got some new greens in to replenish dwindling supplies. First up is Rwanda Musasa Dukunde Kawa Ruli. Washed Red bourbon. Brewed as V60 and lungo. Reminds me of Christmas. Sweet, figs, dried fruit with a red berry finish. Balanced. Very nice.
  4. Step21

    BBC Tv Licence

    The question of how the BBC is funded in future will not be addressed until the expiry of the current charter in 2027. The charter which is basically a list of its TV, radio and online output is available on the BBC website.
  5. I'm not a fan of the Chemex papers - I've got the white circles. I'm using them up by cutting them into circles for espresso use for which they work really well. I've tried several times to get on with these papers but seem to leave a taste behind even after thorough rinsing. It might just be me. If I were buying a Chemex I'd try them out though as they are designed for it. The Hario papers I much prefer, but if I'd known that at the time I'd never have bought it in the first place. That said the Chemex is a nice piece of glassware. It's been a long time since I used it, but this thread reminds me that I have some 03 Hario papers that need using up so I might just dust it down again.
  6. What coffees are you noticing take much longer to draw down? Lightly roasted Ethiopians and pulped natural Brazilians can be slower than usual due to a lot of fines. Combine these with aggressive pouring and things can become almost static.
  7. Yes, Ikawa provides a selection (usually 5 or 6) of green coffee lots that they provide roasting profiles for. But it's not a subscription and their coffees are relatively expensive. Typically around £12 per 500g of greens. Interestingly, in 2017, Ikawa made a deal with Panasonic which allowed Panasonic to use the technology in their own branded roaster. At that time Panasonic were said to be entering into a proper green bean subscription model in Asia. I don't know if this ever happened or what the price point or take up was. Personally, I can't see it as other than a niche market.
  8. Hasbean have offered Othaya Chinga natural alongside the washed the last couple of years. Personally prefer the washed. Interesting development though. Are you getting some of the greens @Batian?
  9. The Wilfa Uniform is not a very common grinder. I remember once considering it myself but pretty much the only information was the Hoffman review. I don't honestly regard his reviews as in depth enough to base a purchase on. Enough to get an idea of whether it is decent or not I suppose. My only experience with a Svart was in a cafe in Italy that does V60. I can honestly say that this was the best V60 I've ever had in a cafe. The Barista thought it was a great little grinder. The main thing was that he was brewing top quality beans. Drop coffee iirc There so happened to be another cafe up the street who used an EK43 to grind for V60. It turned out to be a very poor experience in comparison. Good quality beans really make a difference in cup quality. Probably more than the difference between the grinders.
  10. Meanwhile in other news - fearless free delivery campaigner TFonda today received a free delivery of 1kg of speciality coffee for under his target of £20 but complains that the free delivery was too fast. Had it been slower his beans would have been more rested and potentially the delivery even freer than free. Couldn't make this up!
  11. @Irisco If you like the simple manual approach you might like to check out the possibility of using the Cafelat robot for your espresso. If you don't have any requirement for steaming milk.
  12. Step21

    V60 02 Max ml?

    I do 300ml in an 01 for roughly 265ml output. I'd imagine you could do 600ml in an 02. Sounds like you want around 350ml output per brew, so around 400ml of water which is easily done in an 02. I'd recommend making two smaller brews separately as you need them rather than one big one. I guess it will cost you a filter but I'd say that the consensus is that larger brew sizes tend to be trickier to be consistent with. Saying that I've never tried to make 700ml brews.
  13. A decent hand grinder will do a very good job for filter and espresso. For espresso it depends on the volume of shots. No problem for a few per day but beyond that it may become a chore. Depends on your tolerance to grinding really. Darker roasts will grind easier than lighter ones. A really light roast for espresso can be a very tough workout. I don't mind it at all. If you are starting out it's easy to over think and complicate things. Flat burrs, conicals, burr size, single dose, retention etc... If you buy a decent one MBK, Kinu whatever you can easily resell if you want to "upgrade" later and the quality of grind will be good.
  14. If you are going to get a drum roaster then there is loads of information available. Most literature focuses on them and drum roaster profiles. I'd second the Home Barista forum's roasting section as a good resource. The only roasting book I have is the Rob Hoos "Modulating the flavour profile of coffee" which is more generic and quite useful. All be it very short and expensive. One of those books you re-read from time to time and pick up something you missed previously. Scott Rao is known for his declining RoR (Rate of Rise) theory that has garnered many advocates. He has some blogs and a new book.
  15. Stands to reason that if you have to roast to a price and still make a profit then you need greens at price over quality. Presumably the number of roasters might drop as they compete to hit the same or more likely offer lower prices for market share and you'll end up with mega roasters on economies of scale squeezing out the smaller players with less choice for the consumer. Then squeezing prices throughout the chain back to the farm. With less disposable income for many due to economic downturn it's a possibility. What will be the possible impacts of the pandemic on the coffee industry. Presumably a lot less has been roasted and continues not to be due to cafes being closed. This must be creating a backlog at green importer warehouses. New crops will be coming in before the old ones have been sold. Will this lead to wholesalers cost cutting or possibly not importing new crops? How many cafes will go out of business in the interim? We've seen less milk required due to less lattes etc... Less coffee required. Will it lead to less grown? Lower prices for farmers down the line? Mountains of oversupply in coffee growing regions? Farmers pulling out as corrections are applied to supply and demand? Depressing thoughts. Hopefully wrong.
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