Right, second attempt this morning. I did not change anything at all. 15.2 gms took 1 minute 20 seconds to grind, meanwhile the water is heating up. By the time I had prepared the V60, poured some water onto the filter paper (what is the difference between white and brown papers?) the grinder was ready. It took about 42 mls to cover the grinds and create a bloom, adding further lots of 50 mls every 30 seconds. The total drawdown time was just short of 4 minutes. The resulting brew has a nice bright appearance with no sludge or sediment.
I am using fairly cheap beans that are a decaf blend and I am quite surprised at how pleasant the taste actually is. I think soon I am going to switch over to non decaf for brewed and see if I can train the dead kippers I have as taste buds!
Now, I have made plenty of V60 brews with the Zero and the taste is far cleaner. I do not pretend to understand how 38mm conical burrs can achieve this when Mazzer Kony burrs in the Zero cannot. I can only think it is the cut on the burrs. The Zero produces a lovely shot for me with medium to medium dark beans when making espresso then either adding water or milk. Perhaps others might have their own views on why smaller burrs produce this. meanwhile, I am hoping @Amberale will have a play with his and further my comments! Unless he is too busy watching the cricket and saying his prayers to the rain gods!
I am not going to post photos but I can honestly say that this grinder is a very welcome addition to the household and I would even go as far as to say, whether you are a brewed heathen like me, or considerably more experienced, you will enjoy this. As always, if anyone is if the Newcastle area you are welcome to point your sat nav to Seghill!
This is the last mouth full with no sediment
