MWJB That’s odd, I have been getting higher extractions for 1 cup with V60 01 & Aromaboy (compared to Pegasus & stock cone), even with 10g less brew water (200g, rather than 210g, or 215g). Have you tried without a screen?
It is. Bags like co-ferment are fine. But, the naturals and washed are hit and miss. Was thinking if screen, though gives a smooth texture, is a problem. Will do next time without screen first and then loose 10-25g water without screen. Thx for the recommendation. 😊
LMSC thanks for the mention. This is my favourite coffee of ours right now.
Your wife is definitely onto something, the reaction in the coffee shop to it, especially with milk added, has been incredible. 😊
LMSC Will do next time without screen first and then loose 10-25g water without screen. Thx for the recommendation. 😊
@MWJB Losing the screen on the Aromaboy marginally improved, but a lower ratio gave a desired extraction / strength. I brewed at 75g/L without screen using V60 02 at 15% 400 Kruve. I think 70g/L should be perfect. Thx! 😊
All I can say is…Chuffin hell!
I have just brewed a cup of the Green Apple Co Ferment as per your instructions and for the first time in my years of drinking real coffee, I CAN actually detect what the tasting notes describe, as opposed just tasting a ‘nice’ cup of coffee. The acidity, sweetness and the appley background notes… I bloody loved it!
Cannot wait to try the blackberry and passion fruit versions.
As the character in Monty Python’s Life of Brian said… I was blind and now I can see!
Thanks MWJB
I just learned about co-fermented coffee and never tried it. Is the idea that they add ingredients during fermentation to bring more flavors into the coffee? Do they use single origin and try to find additives that match and enhance the coffee flavor or can they mix in anything? Can they use less interesting beans and get something interesting out of them with co-fermentation?
Zennor Colombia Wilton Benitez Advanced Washed
A solid medium syrupy bright coffee, which did not have a lot of aroma of the ground like the co-ferments or thermal shock but had cup full of passion fruits. It was very clean, sweet and had hints of slight lemon finish.
https://zennorcoffee.co.uk/coffee/p/wilton-benitez-castillo-colombia-advanced-process-
The notes on my bag are Raspberries Passionfruit and Haribo. Today was the first brew - 33g coffee, 500g water, 3 pulses (200g, 150g and 150g), the first pulse was with the switch closed. I brewed for two at 12% 400 Kruve (#32) on the Duo. I had scored it 9/9 as there weren’t any “good but …” 😊
LMSC Zennor Colombia Wilton Benitez Advanced Washed
Overall a nice coffee. Rich and complex with passion fruit acidity coming on top complimented by dry lemon finish. The notes on the bag suggested Passionfruit, raspberries and bergamot.
The Hybrid Hario scored an average 8.5/9, the Aromaboy scoring 7.54/9 and a combined average score of 7.94/9 across all filters.
Been v busy last couple of weeks but finally have time to play with Hario Switch. Have the passion fruit co ferment from Taith - any recipe recommendations welcome.
Have switch (2) - drip assist and a bog standard kettle.
Thanks in advance
Niche Zero
Niche Zero
Ando Never tried with a regular kettle but pre heat the Switch with boiling water, valve shut. Drain, leaving valve open & add 12.4g coffee ground at 93 on Niche Zero, pour 30g every 30s up to 185g total (last pour 35g), first 2 pours in the centre, last 4 in the ring. All pours with valve open.
Alternatively, preheat as before & close the valve again, set grinder to around 74, 12.4g coffee, 190g water all in, cover (you could use the Drip Assist). Sink anything floating at 5 min, draw down at 10:00.
Jairo Arcila Yeast and Strawberries co-ferment
33g, 499.9g, 431.1g, and 5:54 mins using Hybrid.
Light but complex in texture and taste. Strawberries are what come out clearly both as acidity and taste. It has a nice floral aroma throughout especially at the finish complimented by creamy raspberries, which is more evident as espresso and flat whites. I thought the acidity was a little flatter for me than I would have liked.
Scored it as 7.5/9 at 12% 400 Kruve.
I need to brew this at 70g/L, if not 75g/L. Perhaps, I should also give 9% 400 Kruve a try.
This is my ‘square one’ V60 01 method, using 13.8g coffee to 200g brew water. In that, it works with grinders that can make a higher proportion of fines at medium & finer settings, as well as ‘normal’ grinders. Also, if using an unknown grinder, starting with a visibly coarse grind & potentially working finer, with the same pour regime, until you are in the ball-park (once you are getting decent results, or maybe borderline over-extracting, you then still have the option to go finer & speed up the pour speed/use larger pulses).
I have used with brews from 200-300g brew water (scaling the brew ratio as necessary), pouring 10% of the brew water every 20 seconds.
Using the Rombouts #2 filter papers has pushed me in this direction, after the cessation of the medium crepe (in&out) white, Hario Japanese filters, but whatever the paper filter used in a V60 01, I’d still recommend this approach if you do not already have a well tested V60 routine & a preferred filter paper.
Grind size for this video is 6% passing through a 400Kruve (94.5 on Niche Zero, 6.67 on a Fellow Ode V1.1), or about 20% passing through a 600um ASTM/ISO sieve.
I’m not saying that this method is superior/inferior to any other dialled-in method (it’s a bit more ‘hands-on’ than most others), as mostly, I’ll use the Switch 02 with Drip Assist and 7×30g every 30s, or the Melitta Aromaboy. But, not everyone has those brewers and the 01 Drip Assist seems hard to get here.
