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Found 32 results

  1. 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 possible to add some minerals to it?
  2. 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/ evening weekday use, I have just finished my third filter at a cost of £45 (approx. £1000, annualised). I’ve just set up an Osmio Zero in the kitchen and hoping for better filter life compared with the ZeroWater. Curious to hear if anyone else has had similar experiences with ZeroWater filter life. (FYI I’m in North London (Finchley) and TDS meter shows 250 (so not off the scale). Ps thanks to DaveC for the helpful review.
  3. 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 and get something more pourover focussed? And if so, what could I get for a similar cost as I could sell the SJ for? Thanks for your help!
  4. 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?
  5. 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?
  6. True to form the Bank Holiday produced ghastly weather (well in my neighbourhood anyway) but Saturday stayed dry just long enough to venture into London for a cupping, and a chance to meet a Coffee Forums Member agduncan, whom I hope more of you will get to meet too. We visited Tapped and Packed (my 4th visit in a week, due to it's focus on brewed coffee and proximity to Tottenham Court Road Station...) after the cupping and sampled a Union Hand Roasted Ethiopian Yirgacheffe brewed in a syphon. This had completely different characteristics to the Aeropress I had earlier in the week. It never ceases to amaze me how coffee can taste wildly different when brewed using different methods, and even when brewed by different people using the same methods. Sunday and Monday we did not venture far but gave the Gaggia Classic a thorough work out producing a number of milk drinks for latte art practise and enjoyed the last of the Hasbean Bolivia Machacamarca and have now started on the El Salvador Finca Los Amates. 2 lovely coffees back to back. However, when the bag comes to an end (approx Thursday) I will be back into brewed coffee mode with Chemex, French Press and Dripper (pourover) flowing into my cup. It's not long low until the Bath Coffee Festival (15/16 May). I'll be visiting on the Monday. Please let me know if you are visiting as I'd love to meet up. There is also space for 3 extras in the car (at present) so if you are travelling from London and have not yet arranged transport please let me know. Time now to squeeze in one last shot before I descale and pack one of the coffee machines off for its annual service. Tomorrow morning's espresso will be made with the mypressi TWIST.
  7. 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. I've now had a few cups with the grind setting around the 10 o'clock position and brewed at 15g/200g. This has resulted in cups with a similar EY, but of course much higher TDS (1.85 ish). I've then diluted the brew with hot water down to a more normal TDS. Effectively I have brewed the same coffee to the same TDS and EY but with a finer grind setting. The results have been tasty, the cup this morning of the April LSOL was the best I'd tasted it. I'm not making any great claims that this is a better way to brew, but I am encouraged to continue the experiment. Has anyone else been down this path? Probably requires a refractometer otherwise it's easy to get lost.
  8. 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 length of the drink I'm making, is there any downside to this method, something that I might be missing out on if I paid more attention to the target time and changed the grind settings to keep the weight of the final brew consistent? I don't have the equipment to measure my extractions yet, I'm afraid.
  9. I haven't got one of these but have seen good reviews and is clearly a competitor for the Hario electric gooseneck. Perect for pourover. This is the best price i've seen! http://coffeehit.co.uk/brewista-smart-brew-digital-kettle-1-2l-1135
  10. 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
  11. coffeejo

    new here

    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 how long to clean after use. i'm also tempted by an aeropress as a cheaper option, but would i tell the difference much from my current machine? any other suggestions gratefully received. thanks for your help
  12. 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 this at home. Bit more info about setup: - Water was tested with a carbonate hardness (KH) kit and is 10ºKH, so by following the guide in the Everpure manual I set the bypass valve to number 5, which took things down to 5ºKH. For the record I have also tested it at numbers 1-4 aswell. The filter is less than 3 months old and hasnt been used enough to be empty. - Porlex hand grinder gets cleaned once a week so burrs are free from oil and grounds. Grinder is maybe 9 months old. - kettle gets descaled once every month or so - beans are from various roasters i.e. Square Mile, Hasbean, PJGourmet Obviously most people would assume that if I have this setup then it is me that is screwing things up. I have thought about this many times aswell, so have asked for exact brew recipes from Dose in london for certain coffees I tried. Most recently, SQM Kilimanjaro fully washed, which I tried yesterday in the shop and replicated the brew recipe when I got home to get very different results. At the moment, my way of thinking is that the grinder is producing a lot more fines and therefore tainting the brew. I don't believe the water filter is faulty, as it is still so new and been tested, and I am definately not going to blame the beans as they are from very reputable roasters. That leaves the grinder, the method and me!!! If anyone has any ideas as to why this setup might not be producing good results then please feel free to post. I don't want to spend any more money on a better grinder just yet until I can get to the bottom of it. Cheers Pete
  13. Lovely bright sunny day up here in the North-East, and I'm starting off with an espresso from Hasbean's 2010 Premium Blend. I roasted these on Thursday, going a little bit darker than I normally would, and it seems to have suited the blend well. A subtle sweetness to the aftertaste. What's everyone else drinking?
  14. When pouring pourovers in stages, do you let the coffee-bed become visible before adding more water? Matt
  15. 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 question, but I want to check... is it easier to dial in a grinder to single dose a few different beans for pourover than it is with an espresso machine? i.e. are the margins a bit more forgiving? Also, I'm currently using a Sette 270W grinder for espresso, but it's too fine for pourovers. Any recommendations on good grinders in the £300-400 region? I'd considered getting a Niche, but still a bit uncomfortable investing that much in a product that hasn't been mass produced yet (although I'm aware of the personnel's credentials). Two things I like about the Niche are the cover all (so I wouldn't need to reinvest in a grinder if I decided on another 'spro machine) and the aesthetic/floor space (to keep my wife happy!). Any expertise and wisdom from you all would be much appreciated! Thanks.
  16. 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 UK version out though. Keen to hear thoughts!
  17. Hey guys, in case anyone was after a kettle for pour-over but didn't want to spend heaps - I have a Buono kettle in great condition, always been very well looked after. I'm moving it on as it no longer receives use since I have another. If interested I am based in South London,with a possibility to deliver locally. Ta!
  18. 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
  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 this reduces the brew colloid and thus enhances flavour. The best example of too much brew colloid is a french press brew where oils and fines are suspended in the brew, adding to mouthfeel and body but significantly subtracting from flavour. Anyone? No?
  20. 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 of a greater level of control? Thanks!
  21. Hi Is anyone interested in the Hario v60 Electric Coffee Grinder? I am selling them for £170 plus £6.50 for delivery. It's never been opened but the reason for selling this is because my client has changed his mind about needing a pourover grinder. I currently have two. I have attached hario's web info on the grinder. It is only for pour over coffee. I am also advertising this post elsewhere so i will update if i've sold out but can order more and happy to sell it at the same price just for coffee forum members. http://www.hario.co.uk/coffee/v60-electric-coffee-grinder.html Relevant info: Designed to grind directly into a V60 dripper using a switch pad. The grinder boasts 44 grind-size settings giving you choice while grinding. This means that it is ideal for V60, espresso, syphon, water dripper and anything else in between. The V60 grinder is capable of grinding at 3 grams per second without heating up the coffee bean and maintaining the fresh coffee taste in your cup. This is due to stainless steel conical burrs that shave the coffee beans instead of simply smashing them. The electric coffee grinder has 8 ounce or 240g hopper capacity making it perfect for both home and coffeehouse use. Hario V60 Electric Coffee Grinder Features 44 Grind Settings - Grind for any Pour over Method Conveniently Grind into a V60 dripper Consistent Stainless Steel Conical Burrs Grinding Speed - Over 3 Grams Per Second 8 Ounce / 240g Hopper Capacity Width: 230mm Depth: 135mm Height: 390mm Power: 130W Weight: 2.4Kg Stainless Steel blades ​
  22. 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?
  23. Hi everyone, what do you think is the easiest and least time-consuming pour-over option? Does it produce a good tasting brew? Thanks.
  24. 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 wondering in what way that would be? It'll also help me justify it to my other half, with our first baby on the way I have competition for my wages .
  25. Intelligentsia coffee via lever machine and pour overs along side Verde bikes More...
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