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

MWJB

LMSC Blossom Colombia El Refugio Geisha

https://blossomcoffee.co.uk/product/el-refugio-geisha/

Peach sweet lemon tea. Very nice. Brewed 20g, 300.4g water, 248+g liquid, 4:25 mins, 12% 400 Kruv: (11.8%), and a score of 8/9.

Indeed, a very nice coffee, tasting notes are spot on (maybe more nectarine than peach for me so far?), clean & balanced. On the delicate side, but maybe comparable more to washed Yirgs than a typical, illusive, ethereal Gesha.

A good summer coffee.

HarveyMushman

Picked these up while traveling this week and visiting a few roasters.

I forgot to bring my Aergrind but they were only roasted a couple of days ago so should be about ready to go by the time I’m home!

MWJB

Blossom, Guatemala, Pedro Aguilar, Las Penas washed Caturra - A very pleasant coffee, on the sweeter side, honeyed/syrupy notes with a drier slightly malty/herbaceous/white tea base & finish. Not getting the quoted berry notes, but a solid coffee nevertheless & one of the better Guatemalas I can recall. Score 7.7/9.0

Last brew was 6.7 on the Ode V1.1, V60 01 with Rombouts #2 paper folded to fit V60, 13.8g coffee, 20g poured every 20s (each pour taking 10s), up to 180g, then the last pour being 30g and 210g final water weight. Dry bed 3:23.

LMSC

https://spaceboycoffee.co.uk/shop/p/malawi-nkhota-village. Very nice coffee after a long time shining both as espresso and filter. Brewing as V60 at 12% gets a score of 8/9.

InfamousTuba

Spaceboy has great stuff and it is a very small team. They just upgraded to a 5kg roaster recently so still a small operation

DavecUK

Funny enough, I have been using an immersion brewer a lot recently, lot easier than mucking around with all the circular pouring and stuff.

MWJB

DavecUK Immersion brewers typically take more time to hit an equivalent extraction, but sure, less interaction is needed during the brew.

LMSC

Brewing Darkwood’s Colombian Maragesha was good at the usual 12% 400 Kruve (13.25%) with 15g of coffee with 226..2g water. The notes were spot on scoring 8/9.

LMSC

Brewed a few Kiss the Hippo’s. One was Fruitopia and the other two were Kenyan - Kagumoini & Guama. I was a little lost on the Frutopia. The Kagumoini fared a bit better mwith stone fruit acidity but I could not get rid of the bitterness across brew mediums. The Guama had notes (berries and lemon) as noted on the bag. All the bags were brewed at 12% 400 Kruve scoring 6/9 to 7/9.

LMSC

Smith Street Colombia Mauricio Duque Extended Fermentation Geisha

https://www.smithstreetcoffeeroasters.co.uk/product-page/mauricio-duque

Have been brewing this nice coffee as a Hybrid Switch at 12% 400 Kruve at 75g/L. Got sweet and moderate stone fruit acidity (call nectarine or peach) with a little tart edge (Bergamot) at the finish. It is a classic tea overall. Scoring an average of 7.5/9 so far. It is a light roast.

I have to state the cup is still weaker as a brew even at 75g/L.

MWJB

Video posted showing how to fold Rombouts No.4 papers for use in V60/Switch 02 with Drip Assist.

You have to grind coarser & slow the pour rate to normalise brews, compared to the old, white, medium crepe in & out papers.

LMSC

MWJB You have to grind coarser

Would that be about 9% than the usual 12%? Where is the yield on this type of brewing please ?

Re-the Hario green stripes, have you tried inside out brewing ? It is a massive effort, though. I tried a few times. Didn’t see a noticeable difference to the Japanese papers. You might!

How different the brews are from those Dutch papers?

Thx

MWJB

LMSC Would that be about 9% than the usual 12%? Where is the yield on this type of brewing please ?

Not sure yet, just in the middle of sifting the Ode grinds, then I’ll dial in a couple more grinders to an equivalent. But I’ll guess nearer to 8-9%, definitely not 12%.

LMSC Where is the yield on this type of brewing please ?

Average for the Rombouts was 19.5%. for Chemex 19.7% (essentially the same), for med crepe 40g/40s 20.2% a little higher, but not enough to be statistically significant

LMSC Re-the Hario green stripes, have you tried inside out brewing ?

Not heard of that, until now.

LMSC How different the brews are from those Dutch papers?

Comparable in overall liking, maybe a shade less clarity, but not a stand out difference once grind & pour rate are compensated for.

LMSC

Have brewed a couple of Foundry’s and a bag of Rave’s.

The Foundry’s Jairo Arcila scored just 7/9 as I did not like the bitter finish / after taste, although the notes were spot on.

Their Kenyan Karimikui was very nice. It wasn’t a typical bright Kenyan. Had plenty of sweet lemon and stone fruit 🍒/ berries acidity with a lingering sugar after tasted scoring an average of 7.7/9. It’s a light roast.

Rave’s Guatemala La Esperanza Nº 262 is also a light roast and was nice decent to drink with plenty of sweet lemon tea like taste scoring an average of 7.25/9.

All of them were brewed at 12% 400 Kruve.

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