Zephyp As I’m currently at the same setting (+/- 1 click) as I used with the old Hario papers, would it make sense to revert to the previous pouring regime? You extended it to compensate for a coarser grind, but I’m at the same grind currently.
You could well try it. If extraction drops, then you could try 25g pours every 30s, final pour taking you to 210g, to save grinding finer?
I’m not making any claims that Rombouts papers are better, just that they compare to the old Hario med crepe (also easier to find & cheaper). Generally, I’m trying to avoid dependence on Hario/similar papers, whilst maintaining enjoyable cups. I do still brew with the old papers (at a finer grind 40g/40s) as a datum…but one day, in the not too distant future, they will be gone.
Zephyp My extraction is not particularly high as it is, and pouring faster would lower it even more.
Not that EY spells the truth about anything. I recall from when I used the VST app, that with the variables it included in the app, it gave me a number 0.8-1% higher than BEV*TDS/dose.
It’s not unusually low, given that we have 2 coffees to work from. EY is the truth about EY. EY without taste score is pointless.
What you are talking about with VST app is allowances for moisture & CO2, That is a difference in convention (there was no convention for zero moisture/CO2 historically, it’s been around since 1953, setting everything to ‘0.0’ is a recent trend/fad). So, if you get 19.3% and I get 20.0%, without knowing how you, or I got there, I’d consider them ‘the same’. Focus on what you do, relative to what else you do, rather than what specific number someone else gets. :-)
