Group tasting session

LMSC

MWJB 2:41 total brew time, still at 19.4%EY.

Where do they sit compared to your average brew time and EY please ? Thx

MWJB

LMSC For this method? 19.8%EY, dry bed at 2:53, But I have only used this with 2 coffees, over 8 brews.

Compared to all brews, 18.9%, various methods so time can’t really be compared, but 3:13 (+59s draw down for steep & release immersion).

PartySausage

MWJB Intrigued by those using the Foundry Switch method.
I haven’t used it for these beans but tried it for some others and my gooseneck I can’t get anywhere near being able to dump the initial 150g of water in 10 sec.
Are you managing to get anywhere near that?

MWJB

PartySausage about 20s

prezes

PartySausage about 20 secs as well

PartySausage

Thanks @MWJB , @prezes. That was pretty much what I was able to achieve too. With that much liquid there was still a fair bit that hadn’t drained at the 45s mark when then switch is supposed to be closed, even with the total time coming in at the 3 minute mark

MWJB

PartySausage With that much liquid there was still a fair bit that hadn’t drained at the 45s mark when then switch is supposed to be closed, even with the total time coming in at the 3 minute mark

Sure, I’m seeing about 100g drip through at 45s, with this coffee, about 80g with the previous coffee…I don’t think it means anything.

Bagpu55

Unfortunately I never got chance for a third espresso today. I was buzzing off 2 so it will be a wait till Friday to get back on it. Back in work tomorrow so the Switch comes out to play. If anyone has a duo what grind did u use (filter burrs). Think I’m going to start at 30.

LMSC

Bagpu55 If anyone has a duo what grind did u use (filter burrs). Think I’m going to start at 30.

I use #32 on Duo’s filter burrs whose hopper is configured only for the filter. This would be 12% fines under 400 Kruve sift.

Please note I have a separate hopper for the espresso

PartySausage

MWJB Maybe it was the coffee I was using. It wasn’t the Luz as I picked up some filter beans on hol, which I need to get through first & I’m trying a few different brew methods with them

MWJB

This morning’s Luz Helena Salazar brew:

17.9g in the grinder, 17.8g out, Niche Zero at 88.

V60 02 with Hario Project Waterfall paper (Dutch Filtropa, embossed with “V60”).

Water right off boil.

45g poured every 40 seconds, 270g in by 3:40, dry bed pretty much immediately after that.

Best cup with this coffee so far, lime acidity has a more syrupy character, underpinned with background spice, a little dryness but not intrusive.

memzey

Espresso only for me so far. I found the Luz Helena really needs much finer grinding than anything else in my current stash. Everyone’s grinder is obviously different so for reference, I had Rave Signature at 7.5 grind setting for a 2:1 at 30 seconds. I’ve now got the grinder set at 0.5 for a 2.5:1 at about 24 seconds with the Helena. At this fineness puck prep needs to be spot on to avoid channelling but, when you get it right, it’s well worth it. Very sweet, with the anise present up front and cherry (a bit like cherry tunes throat sweets) below. I haven’t noticed any lime notes but I’ve not played about it that much. Very interested to try the Matilde now, may be tomorrow at some point.

LMSC

I’ve also been using the Switch with the waterfall paper, testing a water‑first method—adding water before the coffee—over the past few weeks to compare it with the traditional coffee‑first approach. I’ve brewed through seven or eight bags so far, and the water‑first method has consistently produced cups with better acidity, smoothness, and overall clarity.

For all brews I’ve used a 12% ratio, 400 Kruve grind, 36g coffee, and 500g water. The process is: pour 200g of water with the Switch closed and let it sit for 2 minutes, then open the Switch and follow with two pours of 150g each, aiming for 20–25 seconds per pour.

FadedFrontiers

LMSC ve also been using the Switch with the waterfall paper, testing a water‑first method—adding water before the coffee—over the past few weeks to compare it with the traditional coffee‑first approach. I’ve brewed through seven or eight bags so far, and the water‑first method has consistently produced cups with better acidity, smoothness, and overall clarity.

My experience also, which I always put down to the faster draw down of water-first.

MWJB

FadedFrontiers I think there also maybe reduced particles clogging & blasting through the paper, compared to hosing the dry coffee bed with a jet of water.

I even prefer water first in French press & Sowden, not sure on the mechanism, but my gut feeling is letting the grinds sink down through the water acts more like finings, producing a slightly cleaner brew compared to coffee first.

I’d also note that water in first, for immersion, isn’t particularly new, it’s been a feature of siphon brews for decades and the CBI/MIT did this in scientific coffee research experiments in the 1950’s.

LMSC

FadedFrontiers Brewed their Finca Matilde with the water first for 2 cups this morning. The acidity once again comes up elevated relegating the chocolate to the background. The cup is cleaner and sweeter too.

prezes

I’ve been brewing Finca Matilde on Sunday so will share my experience later.

I came back to Luz Helena this morning and pulled a turbo at a 1:3 ratio in 20 seconds. Unbelievable how this changes and balances the flavour! The lime is clear but with a very sweet aftertaste and the star anise is very prominent. Really enjoyed this.

I am considering to try this in the graph
basket next.

Bagpu55

prezes my thoughts exactly.

crimson89

Today I did my last shot of the Luz Helena Salazar. Turbo 1:2.5 (20->50) 6bar in 20 seconds, temperature 92 (-2 offset) on my ECM Synchronika 2, water debit ~7ml/s, VST 18 and puck screen 0.2mm. The taste was a bit more balanced but still not something I enjoyed drinking :(

LMSC

MWJB I think there also maybe reduced particles clogging & blasting through the paper, compared to hosing the dry coffee bed with a jet of water.

I was thinking just that as the fines struggle to seep through unlike the other way around.

MWJB I could probably drop to 45s intervals, but happy enough with this brew to move on.

So, what’s the final verdict in terms of the taste ? I assume these experiments are restricted to this exercise only. 😊

MWJB

MWJB Luz Helena Salazar - Chemex (3-6cup) brew this morning with the Chemex FC100 papers.

88 on Niche Zero (one full turn from zero, plus 2.5), 17.9 whole bean, for 17.7g actual dose. Pre heat Chemex & paper with about 500ml boiling tap water, discard pre heat water.

270g brew water broken down into 4 pours of 67g at 45s intervals. 1st pour in spirals moving to centre (about 25s duration), 2nd & third start at edge to incorporate any grinds in the filter, then mostly in centre, last pour all in the centre, ending around 3:00. Dry bed 3:17, but this will vary with bean & grinder so not a specific target.

I went 5 pours of 55g every 50s this morning, All water in at 3:50 (most relevant), dry bed at 3:56 (not so relevant). I got a slight bump in extraction and a more syrupy body, definite improvement…I could probably drop to 45s intervals, but happy enough with this brew to move on.

Platypus

MWJB I went 5 pours of 55g every 50s this morning,

I would like to try this on my 3 cup smaller Chemex. Could I replicate this recipe or would adjustments have to be made to accommodate the smaller size?

Yorkie_Al

Tried the Luz Helena Salazar yesterday with the Hario Switch and found the taste quite underwhelming. I need to experiment with the grind setting. Today I went for an espresso (or several) using the Londonium profile on the Decent. Grind setting on the Niche Zero was 10 and the shot ran very quickly - about 15 seconds for 36gm. The taste was far too sharp. Adjusted the grind to 8.5 and got 36 in 28 seconds. The taste was much better, cherry at the start, lime followed, and something else at the finish which I couldn’t identify. Much better but still a touch sharper than I like. Set the grind to 8 and a noticeable improvement. The cherry flavour reminded me of a children’s cough medicine, which sounds a lot worse than it was. I still can’t identify the after taste but overall I enjoyed that. Unfortunately I daren’t have any more coffee today. I’ve yet to try the Finca Matilde as an espresso but that will have to wait until later this week

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