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Breezy

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  1. Interesting what brew method are you using now?
  2. Using the 4:6 method should you be aiming for a final drawdown at 3:30? and if the bed is dry before the 45 second interval start the next pour earlier?
  3. Think I having a similar issue I have been using the feld2 at around 2 + 2-11 with the 4:6 method but getting long extracting brews at around 4:30-5mins will try this new method you have mentioned
  4. Ok just tried this method without changing the grind settings and the drawdown was actually at 2:20! Resulted in a slightly better cup than the 4:6 but still not much sweetness coming through I think it must just be these beans as previously using the same 4:6 method with a couple of selections from Horsham I was getting pretty decent and consistent results has anyone else used the 4:6 with the rocko mountain?
  5. The bed isn’t try between the 45 seconds so when I pour there is still water in the bed I’m guessing it should pretty much be gone by the time the next pour starts so aiming for a total extraction time of around 3:30? I will try your single pour method but I’m guessing the grind should be a bit courser for the 4:6 method with multiple pours?
  6. Am using 1:16 ratio so 14.06g/225ml 0:00 36g bloom 0:45 - 90g 1:30 - 135g 2:15 - 180g 3:00 - 225g total brew time around 4:15-4:30 What water temp are you using? So for the 4:6 I should be going coarser!?
  7. So for once the espresso seems to be giving me really good cups but my v60 is a bit hit and miss as I’ve been having good results using the 4:6 method with other beans but dropping the water temp to 95oC made a big improvement today I’m getting a total drawdown time of around 4:30 atm and still tastes like I’m getting a tad bit of bitterness so wondering if I need to go coarser currently 2 + 11 clicks on the feld2
  8. It does taste good! And yes letting it cool down 17 > 34g in 34 seconds gives quite a balanced shot on the gaggia just not that much strawberry so will experiment going tighter and coarser
  9. Just got a batch of foundry’s rocko mountain and have been brewing as espresso and with the v60 I’m only about 4 days post roast atm but am getting the blueberry notes through but not much strawberry. 17g > 34g in around 42 seconds on the gaggia gives lots of blueberry notes
  10. just come across this: https://www.espro.com/catalog/french-press/coffee-p7 Looks interesting double filter which gurantees no grit and a isolated chamber to prevent over-extraction £110 for a french press though!
  11. What’s all of the gaggia users consensus on dose size with a standard double basket 16 or 17g? Just got a kilo abs am trying to dial in 5 days post roast
  12. I tried this over the weekend and also had great results with a coarse grind on the feld2 there were still a few fines at the bottom but I guess that's unavoidable with a French press unless you can pour it through some kind of filter
  13. Slightly coarser grind which is also what seems to work better for multiple / pulse pours. the feld2 is in another league in comparison to the rhino hand grinder which I was using before!
  14. whilst on the French press subject what's everyones go to recipes! I recently tried the James Hoffman method and had good results
  15. I too have found that recently the most consistent brews I've had have been with the 4:6 method and I'm sure the recent addition of the feld2 has helped with being able to ensure grind consistency and make easy adjustments so what's been working for me is the following using a 16:1 ratio 225g / 13.5g 0:00 36g 0:45 90g 1:30 135g 2:15 180g 3:00 225g around 2-10/11 on the feld2 and total brew time at around 4 mins although this morning I had a Bolivian bean which finished at just under 5 minutes and still tasted great water temp around 94oC
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