V60

LMSC

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.

Ando

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

MWJB

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.

LMSC

MWJB Where are these grind sizes in terms of Kruve shifting please ? Thx

MWJB

LMSC Not sifted 93, but 94.5 is 6% at 400Kruve. 74.5 is 10%@400 Kruve.

LMSC

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.

Ando

MWJB Thanks very much. Will report back how I get on.

Ando

MWJB Tried the first method this afternoon, two delicious cups of coffee.

With the aromaboy I get the harshness that others have mentioned - so this was def an improvement on that. Thanks for the advice.

MWJB

Ando With the aromaboy I get the harshness that others have mentioned

What is your grind setting & brew weights with the Aromaboy?

Ando

MWJB From memory I think 13g ish to 190g water. Will likely have just followed whatever was posted on that thread.

In fairness I have only used it a few days as life been v busy lately.

MWJB

Ando For the stock Aromaboy cone & Niche Zero, I have only got data for good results at 22g:330g and setting 68.0 +/-0.5.

Not saying that good brews may be available at different parameters, but after a fair bit of experimentation, this is where I ended up.

LMSC

LMSC Zennor’s Colombia El Jaragual Thermal Shock

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.

MWJB

LMSC Also very much enjoying this coffee & great service from Zennor. Nice to have another option for light, filter roasts.

MWJB

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 7x30g every 30s, or the Melitta Aromaboy. But, not everyone has those brewers and the 01 Drip Assist seems hard to get here.

https://www.youtube.com/watch?v=F9l5cObAHCg

Zephyp

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.

LMSC

MWJB Also very much enjoying this coffee & great service from Zennor. Nice to have another option for light, filter roasts.

Yeah! Agree. I had to brew this at 75g/L as Hybrid to get some strength. Averaged a score of 7.5

LMSC

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.

LMSC

Fika Colombia Edinson Argote Orange Bourbon Double Fermentation Thermal Shock Washed

Currently on a road trip driving around the SW US for 2 weeks until Easter Monday.

Took some coffee, JX Pro, filter papers and forgot to take the scale to brew at a fixed ratio

Brewed 12 cups of coffee over 3 days using 250g of coffee in total. The dosage and ratio were all ballpark.

The first brew used the automatic brewer at 2.0 rotations (don’t know what % of fines under 400 Kruve) and the next 2 brews were done at 12% 400 Kruve (2.8 rotations). All brews were done using a metal strainer. The Air B & B had a standard kettle.

Despite the non-standardised brews, it was a great coffee, complex, medium bodied, stone fruits and a classic citrus / lemon finish with hints of honey after taste. The coffee was smooth, despite unconventional brew style. The average score was 8.3/9.

A light roast, a great roaster and a great service. It is priced very well.

I would perhaps order a bag, if still available, on my return.

https://www.fikacoffeeroasters.co.uk/coffee/p/edinson-argote-sidra-valentine-tin-300g

LMSC

Square Mile Peru La Bermeja Cakamarca Washed, which is the second bag we exhausted in within 4 days of our the SW US road trip.

Brewed at 80g/L at 12% 400 Kruve (2.8 rotations on JX pro). It a nice traditional coffee, cherries and raspberries with caramel finish scoring an average of 7.4/9 from 18 cups.

LMSC

Square Mile Peru El Rejo Cajamarca Washed

Brewing at 12% 400 kruve at 2.7 Jx Pro rotations yielded an average score of 6.9/9. The coffee was ok and had Cherry / Plums acidity with a chocolate finish.

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