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  1. When pouring pourovers in stages, do you let the coffee-bed become visible before adding more water? Matt
  2. Just wondered if anyone has any experience, and thoughts on the Kalita kettle? I've heard mixed reviews, with some commenting on a poor build quality, bits falling off etc. Can anyone here shed some light?
  3. I'm just curious (as a newbie to the brewing side of things) if the December Dripper allows some other equipment to be covered with its mechanism. For example, could it act as a Kalita/V60 type pourover and Clever style immersion in one package? Would it perhaps provide a useful investment for someone wanting to try a few different ways of making filter coffee? If anyone has any experience with the dripper I'd be keen to hear as I'm starting to get a little collection of brewing gear together. Of course, it doesn't solve the issue of where I can actually buy one in the UK...!
  4. Hello everyone. I'm finding myself drawn more to pourovers these days, often leaving the espresso machine off of a morning and having a couple of V60s before heading out. I like savouring the coffee for a bit longer, and seem to have started cutting back on the milky drinks too. I'm currently considering moving away from espresso, selling the machine and grinder, and buying myself a gooseneck and different grinder (hey, I can always go back later!) One thing I really enjoy about coffee is swapping between beans and trying new coffees. Please excuse what's probably a very basic ques
  5. At work on an offshore rig I got two water options. From tap, which is produced on the rig, and bottled water. The tap water is no good, so I'm using bottled water. I'm not too happy with the water quality though. Brews made with the same beans I use at home tends to be more acidic and overall less great. I brew V60. Is it possible to add something to the bottled water to potentially improve the quality of my brews? I know some people make their own brew water with distilled water and some minerals. If the bottled water is low in minerals or the balance is off somehow, would it be possibl
  6. I'd be grateful for any advice you lovely coffee types can give. I've got a Super Jolly that I've been using with a Gaggia classic and after a good year of use have concluded that espresso just isn't my thing and I love a good pourover. I'm therefore thinking of selling my set up and just having a grinder and v60. I've read in various places online that the Super Jolly is an espresso grinder and as such isn't very good for pourover. Is there a material difference between an SJ and a "pourover grinder"? Should I just hang on to my SJ and use it for pourover or sell up an
  7. I couldn't see this mentioned anywhere. Another crowdfunded, portable coffee brewing kit that could lighten the wallets of many a coffee fan... https://paktbags.com/pages/coffee It's a pourover kit with an insulated mug, dripper, and electric (!) kettle. The company seems to have a decent reputation having made a popular 'minimalist' travel bag a few years ago, another crowdfund I think that's become something of a cult. We all know how crowdfunding projects can go, but given their track record I'm holding out a bit more hope than some others I've seen; not sure if they will get a
  8. I was reading the Brita testing thread and was interested to see other people experimenting with Zero Water. I started playing around with water a few weeks ago for pour over coffee and was really surprised by the impact on taste . I ended up having to grind much finer when using Zero Water to achieve an acceptably full taste. Adding powders (Third Wave) helped send the grind someway back the other way. I much preferred the Zero Water (plus Third Wave) to Brita water. Unfortunately, I found the Zero Water cartridges much too expensive. Family of four with weekend and morning/ evenin
  9. I've been toying with the idea of buying a drip brewer for my morning fix. I tend to start the day with a cup of tea followed by a coffee and then one more for the commute. This tends to mean making two 15-18g V60s. I was thinking of trying to source a Wilfa Precision (or failing that, a Moccamaster/alternative) to brew up a morning batch whilst I'm getting ready so that I can enjoy a cup at home and one more for the road. My question is, has anyone else done this and what are people's opinions on pourover versus machine drip in the cup. Is the simplicity of automatic worth the trade off
  10. Hi everyone, what do you think is the easiest and least time-consuming pour-over option? Does it produce a good tasting brew? Thanks.
  11. 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?
  12. Hi I'm in the market for a drip kettle and not sure which one to go for. Narrowed it down to the buono, fino and the Brewista smartpour kettle with temp gauge. Anyone have any recommendations and best place to buy? Thanks Chris
  13. I've noticed when I'm drinking a V60 or Kalita in cafes, the brewed coffee seems much more transparent or clearer than the brews I make at home. Is this related to grinder (less fines?) or something else I'm not thinking of?
  14. Wanting a simple process at work, I've found myself giving up on caring too much chasing an intended brew time or adjusting grind for pourover (V60 or Kalita Wave) for each new coffee. I just leave the Feldfarb set to the same grind setting (2.5 turns), use the same weight of coffee each time but very the amount of water poured, until i find a ratio that suits each coffee at that same grind setting. This might be anywhere between 1:12 or 1:17 but I can generally get a pretty tasty, fruity and sweet cup out of the light- and medium-roast coffees I try. If i don't worry about the exact le
  15. Hello! I'm getting myself a Mahlkonig Vario this week, primarily for espresso. But I'd also like to try it for pourover and so have been reading about the steel burr set, recommended for larger grind sizes. Does anyone regularly swap between the two burr sets? How much hassle is it to change and recalibrate? I'd want the ceramics for my morning espresso and then maybe the odd steel burr session for a Sunday afternoon V60. Too much hassle? I know the ideal would be to have two grinders, but I can't afford a second Vario right now! I've got a small conical hand-grinder currently f
  16. I had been considering some of the comments I've seen recently on Barista Hustle around the whole fines=good argument and thought I would conduct a little pour over experiment. My typical grind setting on the EK for a pour over is between 7 and 8 o'clock on the dial. For a 15g/250g brew this typically gives me an EY of around 21.00-21.50%. In order to increase the number of fines (and, I suspect, reduce the difference between the smallest and largest grind sizes, though that's only an assumption on my part) I thought I would try and brew the same extraction at a finer grind setting.
  17. Hi all, Just one quick question... about to open up a bag of Yirg from James Roasters and was just a bit confused about brewing with V60. Does the brew ratio (normally from 1:15 - 1:17 i believe) mean, say if you have 300ml of water - is that the water you add, or the total weight you get out? Because for espresso it's the weight you get out, so is it different for v60? Are there any sort of foolproof recipe's anyone an recommend? Thanks, Rory
  18. There's such a focus (on forums as well as in shops) on espresso I feel like brewed doesn't get as much attention as I'd like! I've certainly been to many shops where the espresso is tasty but the quality of brewed coffee is lacking in comparison. That in mind it would be great to pick all your brains for coffee shops you think are producing great stuff. I'll start the ball rolling with: UK: Colonna & Smalls, Bath Established, Belfast Abroad: Barista Parlor, Nashville Panther, Miami Axil, Melbourne Filter, Melbourne
  19. Anyone tried double filtering (preferably with two different types of filter paper)? Anyone tried non-standard filter papers with a tighter lattice/weave whatever so it traps more oils/particulates? A cafe I recently attended told me they get their filter papers for kalita wave from a near by university and they are thicker/coarser than the standard papers and are able to remove more oils/particulates. I tried this morning to filter my pourover brew through a second paper (non-hario) and actually found less oily/precipitate on the surface as well as a clearer/cleaner feel. Wondering if
  20. Hi All, I'm pretty new round here but doing my best to absorb as much information as possible. At the moment my preference is for brewed coffee using either the aeropress or the V60 (Chemex if I have guests because I bought the bigger one). My question though is what's so great about pouring kettles? I'm interested and almost buying one because of "hype" or weight of comments from people that I see on here and other sites but I'm trying to properly understand how they're so much better. I'm pretty happy with my standard kettle and a v60, so it'd be excellent if it was even better but I'm wo
  21. Hi all, Apologies if this has been asked before, but I couldn't find anything on a quick search. I'm after a grinder upgrade - I've been using a small Dualit conical burr grinder for several years now, and whilst the rest of my coffee equipment and brewing technique has been completely revolutionised, the grinder has become the weak link with an inconsistent grind that is affecting the consistency of my cups. It needs an upgrade. I tend to prove it a mixture of styles – predominantly AeroPress and pourover/Chemex, with the occasional siphon and French press pot. At some point in
  22. Hi, I have used Brewmethods website for pourover methods but does anyone know of any books or other websites that talks more about brew methods
  23. Hi all, This is my first time on coffee forums and am in need of some help with my home setup. Currently I have: - Everpure Claris small water filter - Porlex hand grinder - kettle - v60, aeropress, chemex, syphon, french press. My problem is in the final cup of all of my brews. I sometimes get nice flavours, light and heavy body depending on coffee, but my problem is the clarity isnt there. There always seems to be a cloudiness in taste, and I have tried the coffee's I use at home in coffee shops in London and have tasted what they can be, and am never able to achieve
  24. hi folks, have been lurking on the site for a while, trying to avoid purchasing something that i might later regret! i have just ordered and received a porlex hand grinder and some fresh beans from hasbean which i used with my crappy machine (i'm not even sure what its called, you put the coffee in a plastic basket at the top, pour water in and plug it in, drips coffee through). anyway, i did quite like the result, but not blown away. just wondering whether to go all out and buy a gaggia classic. i wondered if someone could tell me how much looking after these things require, ie
  25. Hi guys Have just booked a long weekend in Berlin for end of March/start of April. I've read about Bonanza, Coffee CK, Kristiania, NoMoreSleep and TheBarn but would like to hear experiences from you lot since you are fussy like me Anybody been over and found decent places? Cheers Michael
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