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

tompoland

MWJB The Hario Drip Assist is a great addition for anyone who suffers from pour anxiety.

That’s me. Will order and try. Thanks again.

LMSC

Crankhouse Winton Benitez Granja Paraiso-92

Nice coffee. Jasmine aroma and flavour on top complimented by stone fruit taste and mango acidity at the finish.

Brewed 15g at 1:15 ratio as usual at 12% 400 Kruve scoring 7.5/9.

https://www.crankhousecoffee.co.uk/products/wilton-benitez-ts-anaerobic-natural-gesha

Observations re-grind size

I have brewed a little more than 3 dozen different bags at 12% 400 Kruve on the 17 mark on the Duo. The average fines at 12% 400 Kruve is 11.7% with a Standard Deviation of 0.57%. The average score is 7.5/9. I sift every new bag for 2 mins.

The high and low fines before the last 3 bags were 13.2% and 10.7%, which are the outliers in the case of 12% 400 Kruve.

The fines of 12% 400 Kruve for the recent 3 bags were 10.25% (Foundry Kenyan filter), 11.4% (Crankhouse Brazil Fazenda Lemon Grass) and 11.15% (Crankhouse Winton Benitez - this morning brew). I hope the two lower fines (10.25% and 11.15%) are odd ones as the scores have been consistent at around the average 7.5/9. I plan to observe how the next few bags would perform.

If I were to see a similar behaviour for another 7-8 bags, I think I might think of shifting the grind size for 12% 400 Kruve. Even if the taste score won’t change, shifting the grind size by a full mark on the Duo may not result in a noticeable change in taste.

Edit:

I have ordered a tin of their EL PLACER WHITE HONEY CM GESHA.

MWJB

LMSC The high and low fines before the last 3 bags were 13.2% and 10.7%, which are the outliers in the case of 12% 400 Kruve.

They’re not outliers, to be within +/-1 standard deviation relate to 68% of the sample, Bigger variations in a smaller % of the sample just indicates that you are exceeding +/- 1 stdev. (E.g. +/-96% would include +/-2x stedevs, or +/-2 sigma).

Also, when rounding up 13% and 11% are still +/-1% of 12%.

Personally, I would adjust the grind if the majority of cups have an identifiable mechanical fault relating to grind size. Of course, make adjustments as you see fit, but go back to your reference when starting a new bag.

LMSC

MWJB Also, when rounding up 13% and 11% are still +/-1% of 12%.

Yes, this is what I meant as an outlier. By StDev, these are clearly exceeding +|- 1 sigma. The 13.2% is about 2.1 sigma from 12%; the 10.7% is around 2.3 sigma; the two of the last three bags have variations of 1.5 and 3.1 sigmas.

I will definitely observe if a pattern in the grind size begins to emerge and go from there.

Many thanks!

MWJB

LMSC If anything, this is reinforcing the precision of your sifting.

LMSC

Blossom Coffee Festive Brew at 12% 400 Kruve, which fell at 10.5% - 2 sigma. The two of the last 2 brews have 2 sigma fines variations. I wonder why would they start deviating suddenly by such a big margin. The average fines after more than 3 dozen sifting of different beans were 11.7% with a standard deviation of 0.7%. I think it is a little early to move the grind size based on just 2 deviating samples.

The Festive brew beans was darker for me. It was a decent cup scoring 7/9 on the generous side with the usual 1:15 ratio on 15g of coffee with a liquid of 194.1g and a brew time of 3:35 mins. The coffee had the sweet orange taste / acidity and chocolate finish. Tbh, I am not a fan of chocolate and cocoa finish on filter. The coffee didn’t have the usual strength at 12%. I think, as in the case of Foundry that also had almost 2 sigma variation, I will also brew this at 75g/L.

https://blossomcoffee.co.uk/product/festive-brew/

MWJB

Crankhouse, Colombia, Sebastian Ramirez Finca El Placer CM white honey Gesha.

I got a milk chocolate mousse type of base with light tropical fruit and floral notes. The acidity was quite gentle, a pleasant coffee average score 7.25/9. A bit pricey at £11.00/100g.

All brews V60 with Drip Assist 02, 67g poured every 45s, each pour taking 25s. First pour in the centre & last pour to 210g total. 13.8g ground at 18 on a Comandante X25, 3.33 on Ode V1.1, 72 on a Niche Zero (inner edge of left hand hinge).

LMSC

MWJB Crankhouse, Colombia, Sebastian Ramirez Finca El Placer CM white honey Gesha.

This is being rested and it will be a few weeks before I open.

MWJB 72 on a Niche Zero

Is it 12% 400 Kruve please ? You finished your pour at 2:15 mins. Where did you finish when you had the dry bed?

Did you measure the yield? I wonder if there is a reason for moving away from 5 × 40g pulse to 3 × 67g pulse ?

Thx

MWJB

LMSC All good questions.

I’ve only measured the Comandante X25 at 18 as 11% 400Kruve. Not enough brews with the other grinders yet to make a firm recommendation. 12%400Kruve would be a good start point.

The reason for the change is because I’m doing back to back brews with switch 5 min steeps, aiming to achieve a similar average extraction at the same grind settings and 5 pours was pushing on the EY a tad.

The last pour ends around 1:55 (1:30 plus 25s). Average dry bed is 2:20, average EY is 19.4% (17 brews).

LMSC

Thanks for the clarification.

MWJB I’m doing back to back brews with switch 5 min steeps,

Interesting. How were the cups in comparison?

MWJB

LMSC since you ask 😀:

switch immersion v V60 percolation

I had a preference for the percolation brews. These also had less variation in extraction and brew time.

LMSC

MWJB I had a preference for the percolation brews. These also had less variation in extraction and brew time.

It is a very small sample if we only consider the COM X25 grinder. However, taking just the COM grinder, the variance of the yield of your percolation is 0.29% vs 0.95% for the immersion. This is despite the average yields and taste scores were just very marginally different for percolation (19.9% and 7%) and immersion (20.03% and 6.7%).

The taste score is what matters eventually. 😊

Thx!

Edit:

Hope, I grabbed the correct data! 😊

MWJB

An advantage of the 5 pours, every 40s, method is that you can make 2 or 3 cups simultaneously as each pour only takes 10-13s.

LMSC

Thanks @MWJB. I will take a took and ask if I have any questions.

Elsewhere, I got a spare hopper for the Duo to experiment brewing using a fullyconfigured (i.e. zeroed) filter burrs set on the Duo.

I zeroed the filter burrs set on the Duo and ground the Blossom’s Costa Rica Festive Brew again. As soon as I saw the ground coffee, I knew % fines under 400 Kruve will be a lot higher than the normal range. It was 15.6% at 12% 400 Kruve : +5 sigma on #17 compared to -2 sigma for the same coffee on #17 (un-configured filter burrs) on the Duo.

I will set about identifying a new grind reference for both 12% and 9% 400 Kruve as a part of experimenting with the configured filter burrs set.

For the record, the previously established grind sizes at #17 (12%) and #29 (9%) still holds if some one were to just swap the burrs (to filter) with out going thru’ the hazzle of zeroing the filter burrs.

As far as the coffee is concerned, it has no clarity or separation of flavours. It all muddled up, tbh. I would perhaps score this 5/9.

MWJB

LMSC sure, I had already dialed in the X25 for the immersion method with 10 brews, so the immersion vs percolation comparison wasn’t so concerned with the particular grinder, more the brew method (assuming same coffee, grinder, grind size setting, brewer & water used for each pair of brews).

tompoland

Keen to try anyone’s pour over recipes. If you have one that you love please post the details and I’ll give it a whirl.

(In case its relevant, for filter I have a Duo and the two generations of Odes set up, and a Kruve, plus Hario Switch, Fellow Stagg X Dripper.)

MWJB

tompoland Are you generally going to be making one cup at a time, or 2 cups simultaneously?

To make 2 cups without a Drip Assist see here, 9%400Kruve:

To make 2 cups with a Drip Assist see here (variation #1 - 5 pours of 40g, every 40s, each taking 10-15s, first 2 in the centre, 12%400 Kruve, or around 3.33 on an Ode V1.1:

tompoland

MWJB wow you’ve really got it all covered. Thanks for the videos, very instructional.

It’s just the one cup. Halve everything?

MWJB

tompoland sorry, I wasn’t clear - If it’s just one cup, follow the videos a they are, but using just one brewer. The 2 cup aspect is only relevant in respect to allowing a long enough interval between pours to fit 2 simultaneous brews, with 2 cones.

I normally use 2 brewers, simultaneously, to make 2 cups.

If just 1 cup, you can also do 13.8g coffee to 210g water, V60/switch 02 (valve open) & Drip Assist. 3.33 Ode v1.1. Pour 67g every 45s, each pour taking 25s, first pour in the centre, last 2 in the ring, last pour to 210g total (so 67g, 134g, 210g). This grind setting will also work with a 5min switch steep (stir surface like a cupping at 4:00) at 13.8g to 215g.

LMSC

Duo Zeroed Filter

I have been sifting a few 10g of coffee using the Blossom’s Festive Brew coffee beans and arrived at the following grind references.

17 is 15.6% 400 Kruve

29 is 14% 400 Kruve

35% is 11% 400 Kruve

39 is 9.67% 400 Kruve

41 is 8.00% 400 Kruve

40 is 8.3% 400 Kruve

30.00 is 1.17g fines, 9.9g coffee, 11.8% fines

40.5 is .91g fines, 10.00 coffee, 9.1% 400 Kruve

For comparison, the grind setting on the zeroed filter burrs set for 12% 400 Kruve (11.85%) is #29.75 on the Duo versus #17 mark for 12% on the Duo’s non-zeroed filter burrs set

I plan to brew at least 10-12 bags to establish grind references.

12% 400 Kruve # 29.75 Mark

9% 400 Kruve # 40.5 Mark

Blossom Festive Brew, 13.9g coffee, 208g water, 4:17 mins. It had soft and sweet orange taste / acidity, and a chocolate finish at the end. I would score this 7/9, which is similar to the score using the non-zeroed filter burrs set on the Duo. It is not one of the best coffee bags, IMO.

Jony

LMSC GT two lots of blossom for tomorrow 🌸😎

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