Technivorm Moccamaster Cup One
LMSC Still the same 1:15 ratio, is it not?
That is what I thought! I am really trying to go back to basics an un-learn the rubbish that I have picked up over the years. Patrick told me he is getting strong orange from his Wush Wush…is he taking the mick!
dfk41 Grind size and brew ratio are the same. There may be a small time difference between 270g and 300 in terms of total brew time. You shouldn’t see a quality difference.
dfk41 Patrick told me he is getting strong orange from his Wush Wush…is he taking the mick!
He is correct. Orange or berries - it is very nice as a filter.
dfk41 “Does anyone have anything to add that I can learn further from please?”
You seem to have made quite a few brews now. But, it’s difficult for us to see what is going on, in terms of a progression, without knowing the grind setting for each brew, the time that you see dry bed and the weight of the coffee brewed. Also, for each brew, how much you liked it with a simple score (maybe a comment on what you feel is wrong with the taste based on previous brews).
You can’t ascertain grind size by comparisons to sea salt, or by vague perceptions of what might be coarse/medium by one person’s perception. You can, however, read the number off the grinder’s adjustment scale.
MWJB I will make a scoresheet up and keep you informed. I am using a Duo exclusively. I put a kio through her initially and about 650 gms in addition, so I am presuming the burrs will improve with time. I suppose there is no point in getting excited about things until they are run in
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LMSC Kruve equals the entrance to the rabbit hole! In other words I have no idea!
Is this a good price and the right thing?
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dfk41 I agree with @MWJB. All you need is a grind reference.
As he advised you, please start with say 32 on the Duo. Please feel free to adjust the grind reference for one bag until you are happy with it. Once you find a sweet spot around 32 (plus or minus). please stick to it for another 10-12 bags unless that default grind reference falls off consistently. These are what I had learnt from him.
LMSC 32 it is then…..not sure if ever I have tasted a sweet spot!
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Do I need to record anything else? I put in 10 ounces but for got to weigh it to see how much the dry puck had.
The brew was fuller bodied but for me, I could not particularly pick out any notes. Perhaps I ought to forget florals and citrus and concentrate more on chocolates?
dfk41 I wouldn’t ‘focus’ on any particular note, just be open minded & score on how much you like it. I assume your score of 6 is out of 10?
You have a weight of 201, this is the beverage in the cup? Seems low for brew water weight of around of 300g, based on this, my guess is that you are under-extracting.
For example, I have a Melitta Aromaboy, I lose 2.4x the dose weight to the grounds, so for 301g in I get 253g out, plus or minus a gram. You seem to be losing 5x the dose weight…which isn’t possible.
MWJB Right Mark. I have to devise a routine for the new method. Unfortunately, I have to follow procedure as my brain does not function properly, hence the basic questions. This morning, everything went wrong. because I measured the water out then my wife called me, I forgot to put the water in the machine. It did not switch on! I changed the fuse, then realised my mistake! I will collect a few more brews of data before I post again. I will check the weight of the water before I put it in! but, the main thing is I have got the basic data collection right
MWJB Thats right…..once the machine takes all of the water, it switches off with a loud click so that point is easy to hear/record. I will be making a cuppa in 45 minutes or so, armed with my newfound knowledge!
Round 2…wush wush, 20 gms, tightened the grind up 5 points on the Duo to27. Stopped taking water in at 3.10. Dry bed at 4.09 with an output weight of 254. taste score, 6.5…….once cooled slightly, the aftertaste (not every time) gave the merest subtle hint of citrus, although whether lemon, lime, orange or grapefruit I know not! This is the bed
I use 300 mls of water and 20 gms of coffee. Dave suggested 5 notches down on the Duo. There was no silt either in mouthfeel or residue in the cup. The tastes you mention are well. beyond my ability to describe at the moment
dfk41 You will feel it on the tongue before you see any silt in the cup, you may see some filmy reside on the surface of the brew, before you stir it. All coffee has a little undissolved solids in it. If grinding too fine, the small particles coat the tongue & make it hard to pick out flavours.
Generally, I’d say brew as coarse as you can before cups become weak & tangy, like unripe fruit. Maybe try the next cup at 29/30?