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Found 2 results

  1. Dialling in from scratch. This is not a recipe for the “perfect cup”, but a safe, starter guide that may be seen as a stepping stone towards developing an ideal technique… As well as the coffee, filter cone & filter papers, we’ll assume that you have: A pouring kettle (a jug poured down a chopstick, to better direct & soften the pour is a makeshift option. You can also buy small, cheap pouring kettles without lids). A burr grinder. Scales (1kg minimum, in 0.1g increments) for weighing the dose of coffee & output of beverage. A brew stand would be ideal (brew station, Bunsen burner stand etc.) but you could also brew over a ‘wipe clean’ tray/draining board (as you will be lifting the cone off the cup/carafe at times, to taste the output in the cup/carafe). “01” filter cones are typically aimed at brewing smaller cups (120ml to 195ml) & use correspondingly smaller doses of grinds (10g to 12g). I would suggest you start out at the higher end, around 12g. Grind fine, espresso fine…perhaps not the finest espresso grind you can get, not Turkish, but definitely in the espresso range (e.g. 2 to 3 clicks out, from lock up, on a Porlex). 1. *Make a note of the weight of your cup/carafe. This will come in handy later. 2. Boil up around 500g of water (minimum). Whilst the kettle is boiling, grind 12g of coffee. 3. Thoroughly rinse the cone, filter paper & cup/carafe with hot water just off the boil. Use enough to fill the cup. This will heat up your pouring kettle/jug, filter cone, & cup/carafe. After 30 seconds discard the rinsing water and place the empty cup on the scales (with brewer, if brewing straight into the cup without a brew stand). 4. Place your 12g of fine ground coffee into the filter paper/cone & tap the side of the cone to level off the grinds. Tare the scales. 5. Bloom the grinds with 25g water (ideally 95C), give it ~30seconds (check the scales haven’t timed out!), then starting in the middle of the cone, pour the water gently, spiralling out towards the edge, but staying away from the edge of the cone/filter paper. Stop when you have 145g of water (total) added to the brewer, or 120g of coffee in the cup (remove cup from under the brewer if necessary). 6. When this water has drained through (probably around 2 minutes from starting the bloom), taste off the top of the cup with a teaspoon. Be careful, as it will be HOT and STRONG. There are 3 possible outcomes… A - The coffee is pithy, sour, sharply bitter, green tree-bark like flavours at the front of your tongue/mouth. These indicate that the coffee is under-extracted and that you need to continue to wash out the grinds with more hot water. If this is the case, gently add another 10-15g of hot water into the centre of the cone, onto the little flat bed of grinds in the middle & repeat the taste test…keep adding these small amounts of water, tasting in between, until these pithy flavours just recede, then stop. If the coffee is too strong for you at this point, see “B”… B - If, after tasting, the coffee is just strong (too concentrated) and not bitter in a way that dries out the back of your tongue & throat (over-extracted), and not pithy as described in “A” (under-extracted), then give yourself a pat on the back as you are in the ball-park. To address the strength (if desired, you may like it just as it is) top-up the cup with hot water, from the kettle, until the coffee tastes right, or you have added *170g of beverage in the cup (this will bring the coffee down to a commonly quoted ideal strength range for brewed coffee). *This is where it comes in handy to know the weight of the cup. C - The coffee is not only strong, but bitter & astringent, drying the back of your throat and tongue, this indicates that it is over-extracted. This is a “failure” mode. Discard & start again. Given the instructions above, this is quite an unlikely scenario but bear it in mind as we continue. You may find the top of the cup tastes fine, but the last part of the cup develops bitter flavours, this can mean that you are on, or just past the point of over-extraction. Use a coarser grind, or dose up next time. Try a few more brews, keeping everything the same as you did to get a good tasting cup, to ensure that you have a solid method regarding consistent dose weight and consistent water temperature (a thermometer would be good here). You may decide to stop here & quit while you are ahead. However, you may want to develop your technique to get closer to producing a regular strength cup in one pour/without any dilution (AKA "bypass brewing"). If so, take the grind coarser in identifiable increments & repeat the process. Alternatively, to achieve a fuller extraction, you might want to use a smaller dose of grinds. If you do this you will have to tailor your expectations towards a smaller cup of beverage. Here are some volumes & ratios that might be useful: 12g dose @ 63g/l = 190g brew water added; approx. 165g of coffee in the cup. 12g dose @ 60g/l = 200g brew water added; approx. 175g of coffee in the cup. 12g dose @ 55g/l = 218g brew water added; approx. 194g of coffee in the cup. 11g dose @ 63g/l = 174g brew water added; approx. 151g of coffee in the cup. 11g dose @ 60g/l = 183g brew water added; approx. 160g of coffee in the cup. 11g dose @ 55g/l = 200g brew water added; approx.. 178g of coffee in the cup. 10g dose @ 63g/l = 159g brew water added; approx. 138g of coffee in the cup. 10g dose @ 60g/l = 167g brew water added; approx. 146g of coffee in the cup. 10g dose @ 55g/l = 181g brew water added; approx. 162g of coffee in the cup. A ratio of 60g of grinds, per litre of brew water, is largely considered ideal, but I would suggest you initially aim for a larger grinds to water ratio (65g/l to 75g/l) so that you have ‘room to move’ to extract the coffee further/dilute a little, if required. If you aim for 60g/l and your coffee is under-extracted when you hit that ratio, you may have an unpleasantly weak cup by the time you reach a good extraction level. Also, slightly under-extracted, but strong, coffee is not necessarily a failure mode, it can be very tasty, if not exactly “ideal”. Additionally, if your grind is too fine/dose too small for 60g/l, your coffee will be over-extracted at your target beverage weight and you cannot remove what you have already added, with regards to dissolved coffee solids.
  2. I'm pulling together a coffee starter kit but curious to know what equipment got you into Speciality coffee and what you would like? Noob to Pro to Boss man level?
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