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!
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?
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.
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 …” 😊
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.
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.
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.
Brewed at 12% 400 Kruve (#32 on Duo) as a Hybrid. It did not stand out like yellow fruits and co-fermented but it’s nice. The fruity acidity was as in stone fruits scoring an average 7.5/9.
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.
Work and flu halted my testing regime. For over a week I lived on Nescafe freeze dried with milk, just for the caffeine. Normal brews tasted bad.
The flu lingered and my taste wasn’t quite right for weeks after. I changed grind setting to the one I had the best cups with according to my log, and the brews are okay at the moment. I think I can improve it more with smaller changes, but it has a lot less unpleasant aspects than most brews from testing. It’s interesting how narrow the window is for a decent cup has been.
With Rombouts #4, I’m at a setting more similar to what I used with the old Hario papers, around 12% passing through a 400 Kruve.
Crankhouse Mexico Enrique Lopez Finca Chelin Gesha Black Honey
Very nice. Pineapple acidity really comes on top. Hints of floral at the finish. It is medium bodied and tastes like a fruity floral tea. The sweetness matures as the coffee cools down. Today is the first cup brewing 36g with 500g water as Hybrid at 12% 400 Kruve (#32 on the Duo) scoring 7.75/9.
It is more like a medium roast for me.
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