V60

MMWJB · 3 Mar

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.

Pompeyexile · 3 Mar

MWJB

Bow Down GIFs | Tenor

HHarveyMushman · 4 Mar

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.

MMWJB · 4 Mar

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).

MMWJB · 4 Mar

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.

HHarveyMushman · 4 Mar

MWJB

Ah yes these are the same as the green stripe but in different packaging.

HHarveyMushman · 4 Mar

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.

AAndo · 4 Mar

HarveyMushman What rough grind setting do you use on the Philos for filter? Will be diving into all of this at the weekend.

MMWJB · 4 Mar

HarveyMushman Sorry, afraid not, that’s with 2 switches & 4 different cones.

HHarveyMushman · 4 Mar

Ando

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.

MMWJB · 4 Mar

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.

LMSC · 4 Mar

MWJB Did you buy just the blackberry bag ?

MMWJB · 4 Mar

LMSC Yes, 125g of the blackberry, £14+P&P.

MMWJB · 5 Mar

MWJB 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).

Same method with the Taith, Kenya, Kuria Orange Co-Ferment, anaerobic natural Ruiri 11, Batian, SL28. (I know that this is not one of the coffees you have, but it’s the only other one I do have).

3:14 dry bed, 155g in cup. 20% EY (1% higher than the Colombian, not unusual/unexpected).

A delicate coffee, the only notes are those of orange/mandarin, on the sweeter side, low bitterness, almost Gesha levels of intensity (low).

Bearing in mind the delicate nature & more one dimensional flavour profile (though it is what it says on the bag), it is very pleasant & I scored this 8/9, just. (4.5/ 5.0, or 88% whatever is more intuitive for you).

I’ll do a few more brews, but I’m happy the method is giving representative cups.

LMSC · 5 Mar

MWJB Bearing in mind the delicate nature & more one dimensional flavour profile (though it is what it says on the bag), it is very pleasant & I scored this 8/9, just. (4.5/ 5.0, or 88% whatever is more intuitive for you).

I have done a few brews of this bag (Taith Kenya Kuria Orange Co-ferment at 12%). The usual 1:15 was too strong with excessive zest flavour/taste. Going down to 1:16.67 (15g:250) helped tame the zest a bit. Still this isn’t going well for me scoring an average of 6.7/9. It has disappointed me so far as I was looking forward to this.

I will try brewing this at 9% tmrw.

LMSC · 6 Mar

MWJB A delicate coffee, the only notes are those of orange/mandarin, on the sweeter side, low bitterness, almost Gesha levels of intensity (low).

LMSC I will try brewing this at 9% tmrw.

Brewing at 9% (#36 on the Duo’s filter burrs) produced a great coffee. Bright and very sweet as in orange / mandarin with a lovely zesty finish. It gets 8.5/9. The intensity was moderately on the higher side for me, but it was enjoyable.

Brewed 30g / 450g water with the diffuser on the switch. First 150g with the switch closed, opened it at 2:00 to pour the 2nd 150g and the 3rd at 3:30 mins.

@dfk41 - If you are still looking for Orange / Mandarin, IMO, this is for you.

https://taithcoffee.com/shop/p/kuria-orange-co-ferment-ruiri-11-batian-sl28-anaerobic-natural-orange-co-ferment-kenya

LMSC · 13 Mar

Fika Colombian El Placer Yellow Fruits Honey Co-ferment. It’s a lovely coffee Passion Fruits and Citrus. It had a zesty finish, which dissipated as it cooled down leaving a nice sugar after taste. The average score for this coffee is 8.2/9. I have frozen some coffee for the second round.

MMWJB · 13 Mar

Sadly, they seem to be oiut of this now.

LMSC · 13 Mar

MWJB Every time.

Pprofesor_historia · 14 Mar

Hi everyone, I have a (maybe) silly question, did you notice any difference between the plastic V60 and the ceramic one? I like the white ceramic ones, I hate plastic in general, I was curious how is the experience with the ceramic ones. Thanks.