V60
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MWJB I was a little surprised at how dark this roast is, but certainly picked up the lemongrass & ginger.
Regarding the Rave Colombian Finca Monteblanco Citric co-fermented Natural, finished the bag now (a few V60/Switch brews, but also Aromaboy brews) and the average subjective, overall liking score was 7.2/9.0 (or 78%, or 4.1 /5.0). This is the average score for my last 87 bags.
The lemongrass was evident in every brew (I didn’t reliably get any of the other notes), acidity a little muted, but overall a pleasant coffee.
First go with the Switch this morning.
Rather than doing the sensible thing of looking for a recipe or just using the instructions I thought I’d experiment with a variation on my usual two cup (30g/500g - 60g 45 sec bloom, 300g@1:15, 500g - 2:00).
I did the 45 sec bloom with the switch open, then closed for the second pour and left it to 2:00, then poured to 500g with the switch open.
The results were sort of what I’d hoped for, very much like the usual cup but with slightly more body.
Now that’s out of the way, what recipes are people using on their Switch?
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
HarveyMushman I tend to use mine as a straight pour over, with Drip Assist & Rombouts white papers. I just use the valve to hold the preheat water & get the brewer nice & wasrm before brewing.
Taith Colombian Jorge Mira Washed Thermal Shock
The usual 15g:225g brew at 12% 400g. The score range was 6 to 7.5, with one of the brews ending up at slightly coarser than the default #32 on the Duo (12%). It didn’t make any significant difference. The notes were on the mark but scored an average of 6.83/9 compared to my average score of 7.5/9 out of 61 brews.
These were brewed on a pre-heated Switch using Hario Project Waterfall paper, the first two with the switch closed and the other three with the switch open.
https://taithcoffee.com/shop/p/j-01-colombia-washed-thermal-shock-caturra
Calling MWJB!… Calling MWJB!
I have just received this taster package….
Each only have 36g in.
I have been setting my Niche Zero at 93 for pour over which might work for these, but as there are so little chances given the small amount and I am thinking these are a light roast (given the fruity tasting notes) which may have an influence, any suggestions for the Niche setting, or does my usual 93 still apply?
Cheers matey!
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Pompeyexile ' stick to 93 if that’s been giving good results. Pour over/drip is extraction by brute force, so even light roasts extract nominally compared to medium/medium dark.
I’d weigh the actual total of the beans you have in each pack, then divide by 3 for your whole bean dose.
If you have bean using 200g of brew water, maybe try 190g total (last pour 10g instead of 20g)?
@LMSC said the blackberry was quite light/delicate, maybe try that one after the other two, assuming you get decent results with those.
I also have just received the Blackberry co ferment, busy today, but I’ll give that a go in the morning & report back.
I know there’s been some discussion on papers and the consensus is the green stripe ones aren’t great.
The Switch came with the ones on the right. Are they ok? It’s been so long since I’ve had any Hario papers that weren’t green stripe I can’t remember which the good ones were.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
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Pompeyexile Set my Niche Zero to 93, ground 12.1g of beans for 12.0g ground dose, preheated my ceramic V60 01. I used the Rombouts #2 paper.
Jairo Arcila, Blackberry co ferment washed Castillo
As the dose is a little smaller than I typically use (in order to match what you will be doing) I realised I would need to pour less water, therefore I changed the pour regime a little to match.
I poured 175g of water right off boil in total, in pulses of 25g every 30s, each pour taking about 15s. Starting around the edge, ending in the centre, last couple of pours the bed was still wet enough for me to just pour in the centre.
Dry bed at 3:22, 153g in the cup.
Blackberry/currant right off the bat, a balanced cup, clean and with acceptable intensity. Definitely hit the ground running, I scored this a comfortable 8/9 (4.5/ 5.0, or 88% whatever is more intuitive for you).
HarveyMushman It’s impossible to tell from the pictures (they started stuffing the green stripe papers in all the different packagings). Have a look at the texture of the papers. The green stripe are medium crepe on the exterior and smooth on the interior. The ‘good’ white Hario papers are medium crepe both inside & out. It’s pretty easy to tell them apart.
Ah yes these are the same as the green stripe but in different packaging.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
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On another note, has anyone had problems with their Switch ‘leaking’ out the sides of the collar around where the rubber meets the cone?
I’ve reseated the collar a few times to make sure it’s on properly, but if the switch is closed, I get coffee coming out the sides.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
HarveyMushman What rough grind setting do you use on the Philos for filter? Will be diving into all of this at the weekend.
Niche Zero
Niche Zero
HarveyMushman Sorry, afraid not, that’s with 2 switches & 4 different cones.
I’m usually around 100-110 for V60.
For reference, I grind espresso between 22-30 so somewhere around 80 clicks above what you use for espresso is probably a good starting point.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
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MWJB I poured 175g of water right off boil in total, in pulses of 25g every 30s, each pour taking about 15s. Starting around the edge, ending in the centre, last couple of pours the bed was still wet enough for me to just pour in the centre.
Dry bed at 3:22, 153g in the cup.
I sanity checked against my more usual brew of 13.8g, 200g (20g/20s) at 94.5. Same extraction as the 12:175g brew but a shade less clean, nevertheless my girlfriend picked up on an orange note (mandarin on the bag). Slight preference for the 12:175g brew at 93.