Not sure, if we have a thread for this. I couldn’t find. This is one of my favourite brews. It’s faster, easier and always give a lovely cup - be it @"MWJB"#139’s or Hoffman’s method. Mostly, I use Mark’s as I find the cup is a little cleaner than Hoffman’s. Yesterday, I opened the [Ethiopian Haru Washed](https://www.thomsonscoffee.com/products/ethiopia-haru?_pos=2&_sid=4420db8ae&_ss=r&variant=39311835398231). Pulled a few shots and brewed on Clever. The cups were ok. I wasn’t impressed, given the cup score of 87.25. I bought this as a light roast. It’s a medium light for me. I am drinking a cup from V60 now after brewing this. The dosage details are: 3.9 Jx Pro rotations, 16.3g powder, 272g water and got 237g liquid. I used Mark’s method, 30g every 30s pouring in circles. The each pour lasted 8-11s. The last pour was at the centre. The total time was 5:01 mins. The cup was very clean, light, very smooth, full of citrus flavours and sweet citrus notes, which are Bergamot orange. As a result, there is a little bit of fruity bitterness, which also creeps in disturbing what is otherwise a good bag. I am therefore not a great fan of this bag. If one is brewing this exclusively or drinking it as a long black, it is good as long as one is aware of the tiny fruity bitter aftertaste. It won’t cut with milk! We buy beans, which can be a very good milk-based coffee and also pull a nice brew. I don’t think I will buy this bag again. It is not for us. It was good buy considering I paid about £23 for a KG vs the full price of £33 and has a cup score of 87.25. If you want to buy, please try a smaller bag and see if this is for you.

I do enjoy a V60 from time to time as well.

@"DavecUK"#p15221 How clean, easy and very good the cup has become, thanks to a lot of hard work and contributions by @"MWJB"#139 and Hoffman. I don’t even have to wonder what my grind size is. Just start with the same settings and a few clicks change are all required.

Blackcat El Salvador Los Luchadores with a cup score of 86.5 Mark’s method. 16.4g, 275g water, 4:44 mins, 242g liquid. Cranberry and chocolate after taste for me. Very nice black coffee.

@"MWJB"#139 Thanks to all your research work on various brew types and Hoffman’s on V60, the pour overs have become easier. It’s very difficult to get the brews wrong. Many thanks mate!

Thanks & you're most welcome :-) It warms my heart to see folk getting pleasing brews. When I first started making brewed coffee, pour over seemed seemed unfathomable, driven by luck/beneficial spirits and I, like many others, sought 'safety' in immersion brews, where you could at least dictate brew time & not be reliant on things outside of your control like flow rate. But, as I built a better understanding, I realised that pour over is certainly as predictable & repeatable as any brew method, reasonably quick too. Of course, I still enjoy immersions, but 95% (just a guess) of my brews are pour overs. Sure, I come a little unstuck every now & then, but usually due to trying a new regime/brew weight/grinder or setting.

Can imagine how hard the journey to where you are now would have been. May have taken you months, if not years, of dedicated research and hard work to achieve the expected outcome. Minions like us can now use your template and make a damn good coffee. The beauty is I haven’t seen the need to change my grind settings for different beans. 😊 It hardly requires any major adjustments except a click or two on either side. > @"MWJB"#p16943 Of course, I still enjoy immersions, but 95% (just a guess) of my brews are pour overs. Sure, I come a little unstuck every now & then, but usually due to trying a new regime/brew weight/grinder or setting. We hardly take out our Indian (immersion filter), unless some one gifts a bag of ground coffee. 😂 Many thanks and best of luck for keep pushing the boundaries. Please do post regularly so that we get to read and learn from your brewings. I also think you may want to consider sharing your journey so far on this forum. 😊 Cheers mate!

Blackcat’s Ethiopian medium 20.1g, 335g water, Mark’s method, 284g liquid and 6:02 mins in total. Another balanced, fruity and sweet cup; had a tiny lingering orange bitterness after taste, which I think is the impact of the orange peel. I am grinding coarser than I normally would. I brewed this coffee for the first time. Perhaps, I will grind a tad coarser next time. Clever would be interesting, although I doubt it would make a difference to the cup. https://i.imgur.com/aCaNR9W.jpg Edit : Please ignore the espresso shot.

**Django Santa Ana** Brewed 16g on 270g of boiling water using Marks method. Got 231.3g liquid. The blueberry, mild sweet blackberry and vanilla taste come out clearly. Considering I ground this at the lower end of the pour over range at 3.6 turns on my grinder, it did produce a slight raw fruit bitter after taste; the cup was very good though. There were no silts, although the mild bitterness call for a coarse grind; I wondered if the water was too hot >100C that resulted in bitterness. Perhaps, I will grind at the normal setting of 3.8-3.9 and see. https://imgur.com/a/c4uOhlz

@"MWJB"#139 Given the tasting notes (blueberry, blackberry, vanilla), I thought the bitterness seeps through the grind size. Considering the other person also got it but only at the first sip, could you explain how does it creep in? I can understand notes like Rhubarb, fruit peel, dark chocolate, etc., producing the (sweet) bitterness. I wonder if Anaerobic natural process is contributing to the tiny bitterness. It is tiny sweet bitter. I felt it in the espresso as well. IMO, it doesn’t alter the taste profile, although does brighten up the coffee a bit. Thx mate!

If it's around the first 2 sips and a generic bitterness, it's likely fine particles suspended at the surface of the brew. Sometimes this just comes with the territory and I don't worry too much if the rest of the cup tastes OK. If it isdtracting from your enjoyment & happening all the time, grind a tad coarser and/or tray and agitate less. To me sweet & bitter tend to be poles apart, I understand a mix, but I'm not sure I grasp sweet bitterness?

V60

whinmoor85

LMSC Shame that you can’t get a good brew from the Onyx Ethiopian, I’m trying the Geometry blend now and it’s good - sweet and fruity.

LMSC

whinmoor85 Shame that you can’t get a good brew from the Onyx Ethiopian, I’m trying the Geometry blend now and it’s good - sweet and fruity.

It really is. Can’t really go wrong like that, IMO. Espresso was ok but didn’t stick out for me either. Hope you would like their Ethiopian.

It’s good you like the Geometry. I will brew it and see. Thx for the feedback!

LMSC

Brewed Onyx Geometry blend for morning coffee at 12% Kruve 400.

Tea is the main flavour / taste. It’s is a nice coffee from Onyx. Score 7.5/9 on 12% 400 Kruve V60 brew. I would still put the Crankhouse Jhoan Vergara and Potosi XO ahead of this, though.

The usual 25g, 227.9g water, 190.5g coffee, 11.7% 400 Kruve and 3:35 mins.

james65477564

MWJB

My drip assist arrived and I cannot believe the difference. I am definitely causing too much agitation when not using the DA! Without it the water above the bed was a murky mess, but with the bed is typically visible and no muddyness.

Following your 30g/30s regime I am getting brew times around 3:20 to 3:30 @9% kruve 400. They are significantly cleaner than previous cups and it feels like I am finally getting a proper representation of more interesting coffees.

This is making me even more disappointed I didnt order more of the Potosi!

LMSC

@MWJB Rugembe Hill readings are 65/96.

LMSC

Brewed both the coffee - Geometry and Ethiopian - at 9% 400 Kruve.

The Ethiopian didn’t have any flavours, the coffee was definitely better and fine to drink than 12% 400 Kruve. I would give 7/9 vs 5/9 (12%)

The Geometry had mild tasting notes (tea and fruits) , but was a lot cleaner and sweeter at 9% 400 than 12%. I give 7.8/9 vs 7.5/9 (12%).

In short, both coffee seem better at 9% than at 12%.

james65477564

Brewed Colonna Ltd Cerro Azul Double Fermentation Gesha

14g coffee @12% kruve in 30g/30s pours (final pour was 40) with the DA.

Drawdown took 244s, total water in was 220g, yield was 189 for an EY of 20.3%

The best filter I have ever had anywhere and my wife who doesnt normally like filter was equally impressed. Sweet, complex and full of fruits/florals. It seemed to change with each sip as it cooled; an incredibly interesting coffee.

james65477564

Brewed Crankhouse Jhoan Vergara Finca La Flores

14g coffee @12% kruve in 30g/30s pours (final pour was 40) with the DA.

Drawdown took 242s, total water in was 220g, yield was 189 for an EY of 20.9%

Initially I wasnt wowed, but as it cooled the elderflower became super obvious and almost fizzy. I didnt specifically get blackcurrant but there was an obvious juicyness present.

Brewed Crankhouse Ireme

14g coffee @12% kruve in 30g/30s pours (final pour was 40) with the DA.

Drawdown took 245s, total water in was 220g, yield was 189 for an EY of 22.3%

The opposite of the Jhoan, whilst hot the flavour notes of cola, raspberry and especially orange were obvious. As it cooled they merged and became less interesting.

LMSC

It’s a filter day. Brewed 3 bags today, 12% 400 Kruve. Cartwheel Ethiopian Yukro Teilili, Foundry Colombian Sebastian Gomez and Blossom Colombian La Reforma. All of them are nice scoring 7.5, 8 and 8 out of 9

james65477564

Brewed Hasbean Don Carlos Bolivia: Edition 23.044

14g coffee @12% kruve in 30g/30s pours (final pour was 40) with the DA.

Drawdown took 270s, total water in was 220g, yield was 190 for an EY of 20.8%

Initially unimpressed - (sweet but generic coffee) so left in a vacuum flask and also brewed:

Brewed North Star Rwanda Cyato Anaerobic Natural

13.7g coffee @12% kruve in 30g/30s pours (final pour was 40) with the DA.

Drawdown took 211s, total water in was 221g, yield was 189 for an EY of 22.2%

When comparing them things became interesting. Initially the HB was slightly cooler and going from the cyato to the HB lead to an explosion of florals. Generic sweet coffee was now lemony florals tea and honey. The cyato was sweet but very muted compared to the HB.

As they continued to cool the HB went back to more generic and the cyato became more interesting. It started to taste of blackcurrant and my wife picked out strawberry.

Once cool the HB was fairly boring, but the cyato was amazing. A very obvious and strong taste of tinned strawberry.

Bean - Hot - Warm - Cool

HB - 7/9, 9/9, 7/9

Cyato - 7/9, 8/9, 9/9

Interestingly I tried the cyato at the weekend and it didnt impress; I dont think I let it cool long enough.

tompoland

Question. If I don’t stir I get this bed. Good? Bad?

If I stir I get a flat bed.

MWJB

tompoland Is this a switch immersion brew? (What is the brew regime?)

Your grind looks fairly coarse, so a large proportion will be buoyant throughout the brew, coating the filter walls as it draws down.

If it tastes good there is no issue. You could compare your preference to brews where you knock down any floating crust 15s or so before starting draw down.

If this is a pour over/percolation brew then it looks like you are adding the water too quickly, extraction will then be low (for a percolation brew).

How the bed looks is not of great importance generally as long as there are no weird/very uneven sink holes.

tompoland

MWJB Is this a switch immersion brew?

Sorry should mentioned it’s a Hario Switch. 3 min immersion including 20 seconds pre infusion

tompoland

MWJB thanks for that. Very helpful. I will play with a slower swirl/pour first and then a finer grind.

tompoland

MWJB update: pouring slower has the grinds formed as a flat bed at the bottom now so thanks for the suggestion.

LMSC

@MWJB - Is there a recommended brew ratio if I want to add some milk to the brew (V60) please ? I was thinking of 20g powder, 225g water, 5 × 45g x 40s as V60.

This is for my wife, who likes a bit of milk in her Americano or filter. The usual 1:15 ratio is too weak with milk.

Thx

MWJB

LMSC I don’t drink milk so I can’t answer that.

I think you will struggle to extract the coffee reasonably with a 1:11 brew ratio. Unless you maybe push the extraction by increasing the number of pours, e.g. 10×20g? (not tried this myself, I’d note that low extraction coffee with milk added has given me acid reflux in the past).

Filter brew ratios historically allowed for a splash of milk, what about brewing a darker coffee that will stand up better to the addition of milk?

Or, see if the 1:11 ratio works better in the Clever?

LMSC

MWJB brewing a darker coffee that will stand up better to the addition of milk?

I am looking into medium / medium dark coffee and see how they fare with milk.

MWJB 1:11 ratio works better in the Cleve

This is usually a long steep for me. Are you advising that I can try short steep Clever?

Thx

MWJB

LMSC This is usually a long steep for me. Are you advising that I can try short steep Clever?

Yes, if you and your wife want to drink the coffee at the same time.

LMSC

MWJB Not usually except on week ends, after breakfast. I need to get a single cup Clever.
Difficult to find it, though. Thx

LMSC

It’s a filter day again. Brewed Crankhouse Nestor Lasso both at 12% 400 Kruve and 9% 400 Kruve - 17 and 31 marks on the Duo. Nice coffee with prominent orange fruity taste / acidity scoring 8/9 (12% 400 Kruve) and 7.5/9 (9% 400 Kruve) respectively. I like the 12% brew.

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