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Found 6 results

  1. Just like in the title: is the Sette 270Wi with the BR burrs indeed any good for manual/pour-over methods? So I think I know the answer to this one just on gut feeling, but have not had a chance to try myself and can't find anything online about the Sette 270Wi for manual brews specifically - most if not all reviews/comparisons/tests are for espresso grinds, with at most a quick mention along the line "its fine for manual too". Am looking for a new grinder for morning drip brews, and the weight system in the 270Wi is a big draw, as would really like to be able to skip the weighting etc of coffee, and it would mean that the wife would be able to start the brew also Anyway if anyone has actual experience with the 270Wi with the BR burrs for manual method I would greatly appreciate any feedback. Thank you in advance
  2. Based on feedback we received from coffee lovers and enthusiasts across the UK on the Boilbrew this winter (2019), led to the development of the new Boilbrew 2.0 ! We took your, (and James Hoffmann's) feedback to heart, took Boilbrew off the market and went back to the drawing board ! We launched the new Boilbrew last month, and so far the feedback has been great, and since James hasn't jumped on creating a new product review yet, I though I could share it with you here myself ! What are the added features on the new Boilbrew? Stainless steel filter Lid Measuring scoop (6 gram) Cleaning brush Cotton pouch These features has taken Boilbrew to new heights when it comes to coffee brewing. We are now taking our next step on our UK based StartUp journey. Collaboration with Coffee Shops ! Looking for Coffee Shop Partners in the UK The feedback after adding the new features has been really good, so we are now looking to collaborate with UK based coffee shops to offer Boilbrew to more people in need! We offer the new Boilbrew at boilbrew.com for £24.99 with free UK shipping. For small bulk orders, we are offering good discounted prices ! At the moment (15th July 2019), we are looking for 45 Coffee Shops across the United Kingdom. Check out https://boilbrew.com/coffee-shop-partners-uk/ if you are interested, or know someone who might be interested. Big thanks to everyone who have helped us so far ! Feedback from members of UK Coffee Forum has been super valuable and helpful. As a thank you, we are now offering UK Coffee Forum Members 20% discount and free UK shipping on orders from boilbrew.com with the use of the code: UKCF-SUMMER2019 until 31st August 2019 ! Best, Patrick Heiberg Boilbrew on Instagram
  3. While I know this is a fairly vague question and that there are many variable, which manual brew method do you think is the best for extracting sweetness from coffee? I am not a huge fan of sharper, more acidic brews and try to buy mainly sweeter varieties. But which method could best release this sweetness?
  4. V60 Siphon French Press Chemex I'm having problems measuring the weight and especially that I don't have a water heater, often times I experience the water evaporating. I just can't really get the precise portion for manual brewing. I prefer my coffee slightly thicker and richer than average, so I usually just add a little bit more. Any help around here?
  5. Hi all, With the usual disclaimer that the ideal temperature for brewing depends on lots of factors including perhaps from most important to least important the roast profile, bean, brew method, agitation, etc....I'm wondering if we can discuss the effect of temperature that a pour over kettle (or automatic brewer for that matter, very keen on Scott Rao using the DE with a custom shower screen for V60) is set at, in terms of the flavour profile, and whether this depends on the stage of the brew (eg during the brew not continually reheating the kettle and letting it slowly drop in temperature over the brew time). Some context is I am coming from an EK43 to an OE Apex Manual Grinder, and I am mostly using a Melodrip but also use a bare kettle still, and I always use a V60. Some questions / thoughts I have are: If one can get a good even extraction, in general will a lower brew temp accentuate sweetness over acidity, AND/OR reduce bitterness and astringency? What types of beans or roast profiles are less likely to taste good starting with boiling water? I find roasts that have been taken a bit too far (ie too dark) are really susceptible to boiling creating bitter or even ashy flavours, but that is really a roast defect... Later in the brew, can lower temperatures as one would see by not reheating the kettle during the brew be an advantage, perhaps the hypothesis being that it reduces the chance of extracting bitter or astringent compounds late in the brew, and that diffusion into the larger particles will extract what we want without needing a higher temp? Thanks for any thoughts...
  6. I have been using an XL spreadsheet that I knocked up, but @the_partisan jazzed it up and made it less clunky (thanks!), anyone with a gmail account should be able to access it & save a copy for themselves? Link down for repairs.
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