V60

MWJB

DavecUK You’re always welcome…best wait until I have some decent coffee in.

DavecUK He is what I consider to be a brew coffee expert

This says less about any particular skill/talent on my part and more about the lack of tangible & practical info available.

MWJB

Here is the worksheet for the V60/Switch & Drip Assist brews, feel free to download…

V60 Switch 02 Drip Assist

Pompeyexile

MWJB

You ARE the pour over oracle and I have just looked at your V60/Switch spreadsheet and I think I understood it… well, some of it.

Can I ask, do you have a spreadsheet where you show the Niche grinder settings for any pour over brews? I have a V60, Switch, Clever Dripper, Chemex etc, but I am just never sure as to the settings I need to go to on my Niche Zero.

I know the grinds have to be course and that the pour over markings on the Niche are not what you experts go by. Furthermore, I do not have the Kruve thingamabob and can only go by sight and feel. So, any help would be very much appreciated.

Cheers matey.

MWJB

The green shaded cells self populate with preset formulas.

MWJB

Now also added the brew data & Kruve data from 50 brews using a finer setting, with the Hario medium crepe papers, with 5 different grinders. For a broadly comparable result in extraction, you can see that the 400Kruve result has the least variation, compared to 1200 & 1400Kruve, across the 5 different grinders.

Zephyp

Perfect, thank you!

I think I’ll do a brew with the old papers and see where the EY falls. I found my pipettes so I’ll hopefully figure out if the low EY (15-16%) was true or an error. It didn’t taste awful, not great either, but weak.

Edit: Hario pink. 15/217. 40g/40s. BEV 186. TDS 1.4%. EY 17.36%.

MWJB

Zephyp Out of interest what was the origin & brew time?

Zephyp

MWJB

Dry bed at 04:06.

Los Pirineos, Pacamara, from El Salvador.

https://timwendelboe.no/product/los-pirineos-pacamara/

MWJB

Zephyp Seems a long brew time, I’d try a bit coarser. Extractions can drop, rather than rise, if too fine.

Zephyp

I wondered if that was a thing the other day. Particularly with the Drip Assist, which exerts very little agitation on the bed. If there’s standing water after the first couple of pours, the drops from the rest of the pours won’t disturb the bed much.

My thought was that a finer grind could lead to some kind of channeling where certain parts of the bed didn’t get as much flow of water going through. And that with a direct method where you don’t pour onto a DA or screen, there’s more agitation and higher chances of that not happening to the same degree.

Today’s cup was better, but I’ll have to keep experimenting with the Rombouts. The old Hario papers are gone after 40-50 more brews.

I’m still curious about the grinder. I haven’t been able to find other sources for Kruve data with the C40 yet. Your X25 getting 8%<400 at setting 21 is a big difference from mine getting 14% at 24. If anyone else got some data or have a Comandante grinder and Kruve to test, I’d be interested in the results.

Zephyp

Back to the Rombouts. Setting 27, 11.8%<400. 13.8/210. 03:58. 1.79. 1.47%. 19.07% EY.

Not as good as the pink Hario paper brew from earlier. The most dominating characteristic was dryness. I recall that often being linked to overextraction, which is interesting. Maybe this is a bean that is best below 19%, but a few samples isn’t a lot to base it on. There’s also a few brews at setting 30 that were not nice at all. One with an 18.3% EY.

I have many times made the error of adjusting things based on one bag, or even single brews. That’s one reason I sometimes like to have two bags open at once.

MWJB

Zephyp I suspect that you are still too fine at 12%400. Over-extraction to the point of dryness at 19%EY seems unlikely, not impossible, just unlikely.

Are you giving your brews a subjective liking score, if so, how do the liking scores track against grind setting?

Zephyp

MWJB Had another go at setting 30 and scored it a 3. Again very dry. 10.5%<400.

I’ve made a copy of your sheet and modified it a bit to suit my needs, hidden some columns I don’t use. Note that I’ve mixed Hario pink and Rombouts papers so far. In column L you input brews per bag. Does that mean that on a line with 14 brews per bag, the numbers there are an average of 14 brews from another sheet?

Not a lot of data so far, but the ones that stand out negatively are brews on setting 30.

I tried weighing drops from my pipette and got this:

The scale used is a cheap 0.001 jewelry scale, but my impression from using it is that it’s fairly accurate at smaller amounts. I use it weekly to weigh 0.3-0.5 g of IDY for my pizza dough, which rise pretty consistently from week to week.

LMSC

Excellent Washed Kenyan - Tambaya AB from @LeefromFoundryCR. This is a first brew.

The last Kenyan from them surprised me with a medium acidity but was also very nice. This is the typical Kenyan (for me) where the sweet and pleasant acidity hits the roof, all in a nice way.

https://foundrycoffeeroasters.com/products/tambaya-aa-kenya?variant=52523400855936

A full-bodied creamy cup, where the beans look lighter to me, and full of sweet lime/lemon fruity taste complimented by a chocolate finish.

The usual 15g, 225.1g water, 190.3g liquid, 12% 400 Kruve on the Duo (13.1% fines for this bag) and 4:27 mins of dry bed.

I loved this coffee every bit and had to restrain myself from making another cup as this is the last bag. The rest are in the post and I prefer resting them for 2 weeks before opening.

I gave a subjective score of 9/9, which I have never given so far. 🎩 off to @LeefromFoundryCR 😊

LeefromFoundryCR

LMSC Thanks so much for the write up! - really appreciate it. It’s always so satisfying to hear about people loving our coffee. I’m not sure what it is about the Kenyans this year, but they’ve just been a bit more balanced than we generally expect. We’ve even got them doing the rounds in our ‘adventure’ hopper for espresso. That’s something that we tend not to do with Kenyans, just because having love for Kenyan acidity in espresso is usually a bit of a niche preference! - this year though, these coffees are real all-rounders.

The Tambaya is my favourite of the two this time around, loving that chocolate lime vibe and good to to hear you’re picking up on that in your cup too. 👍

MWJB

LMSC Excellent Washed Kenyan - Tambaya AB from @LeefromFoundryCR. This is a first brew.

The last Kenyan from them surprised me with a medium acidity but was also very nice. This is the typical Kenyan (for me) where the sweet and pleasant acidity hits the roof, all in a nice way.

https://foundrycoffeeroasters.com/products/tambaya-aa-kenya?variant=52523400855936

A full-bodied creamy cup, where the beans look lighter to me, and full of sweet lime/lemon fruity taste complimented by a chocolate finish.

The usual 15g, 225.1g water, 190.3g liquid, 12% 400 Kruve on the Duo (13.1% fines for this bag) and 4:27 mins of dry bed.

I loved this coffee every bit and had to restrain myself from making another cup as this is the last bag. The rest are in the post and I prefer resting them for 2 weeks before opening.

I gave a subjective score of 9/9, which I have never given so far. 🎩 off to @LeefromFoundryCR 😊

Thanks for the ‘heads up’, very tasty coffee for sure, like a cup of Key lime pie! A great start to the year.

Think I m getting a rich caramel note in the finish too.

Great work @LeefromFoundryCR !

MWJB

Zephyp In column L you input brews per bag. Does that mean that on a line with 14 brews per bag, the numbers there are an average of 14 brews from another sheet?

‘brews per bag’ is really a hangover from a master sheet, it’s not really relevant to anything else (5 would just indicate that this was the 5th brew from a particular bag, the other 4 might have been via different methods),

I see under ‘brews’ (red text) you have ‘1’ entered where there is no brew info (total is 10, but only 6 brews), this will throw out the calculations. So I’d delete any rows with no data & insert, copy, paste any new rows below row 10 and above the bottom line of data, to ensure all data is going towards averages etc.

MWJB

Zephyp I’m a bit surprised that you saw a 3% shift in EY for 2 brews at setting 24. The difference in paper wouldn’t make that much difference. Your beverage weights in the cup seem quite variable, but not enough to cause a 3%EY shift.

MWJB

Zephyp I see that you went from 25 and a score of 7/9, to setting 32, a lower extraction & a score of 5/9. Was this to force an issue/malfunction?

Zephyp

MWJB

Thanks. I think I’ve sorted it out. I started adding lines below the bottom ones, but see now that it won’t work with the calculations. I’ll add new lines below 10 from now on. It’s also less scrolling than adding them at the bottom.

There may also be some human errors in these first measurements. It’s been a while since I used the refractometer.

MWJB

Partly an input error from me when transitioning to the new sheet that made the 19 value too high. It’s now 17.36%.. I’ve moved the two Hario pink entries to sheet two and kept only Rombouts in sheet one. The difference now is not as severe, and the highest one was with the Hario pink technique with 15/217 and 40g/40s.

The current bag is running low, so I’ll take a new one out of the freezer and see how I get on with a different bean tomorrow. This one was a bit of a puzzle for me.

MWJB

Pompeyexile On the 3rd tab of the spreadsheet, with 5 pours and the Hario medium crepe white paper brews, I was at 74.5 average on the Niche Zero (probably the finest grind I would use for any pour over brews).

If you don’t have a Drip Assist, pour 30g every 20s (each pour taking 10s), start at the edge to centre with each pour until standing liquid remains at the end of the pour, then only pour in the centre. Total 210g brew water.

For the sheet showing Rombouts #4 paper brews, keep everything the same as the spreadsheet, but I am around 93-96 on the Niche Zero (still honing the brews with the Niche on that one).

At this coarser setting, if you don’t have a Drip Assist, pour 20g (or 10% brew water if making larger brews) every 20s, each pour taking 10s. Start at the edge to centre with each pour until standing liquid remains at the end of the pour, then only pour in the centre. Total 200g brew water. (but you can make the last pour 30g for 210g total, if you feel the brew needs extracting a tad more. Whatever the pour over brewer, or paper, this is my ‘lowest common denominator’ brew approach - sticking to the weights/timings and just tweaking the grind to dial in.

Pompeyexile

You, my friend… are a legend!

Thank you

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