Like $70 USD or something silly. How will you ever fit into Aspen?
Like $70 USD or something silly. How will you ever fit into Aspen?
Damn, how do I even make a pour over without that bodum thing?
This "blinkone" filter is good. Two layers, very little sediment passes. $19.
This really is the $$$$$ coffee thread.
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It's the grind size, grind amount, speed of pour, and temperature. I used to go back and forth between a Hario and an Aeropress. Both are good. Paper filters worked better than metal for me.
I got in on the new Espro pour over unit on their kickstarter campaign a month or so ago.
Love my espro P7 French press so yolo'd and went on on the pour over to replace my v60, supposed to receive the unit next month some time.
https://www.esprofrenchpress.com/bloom/
Was able to get a hold of some chemex filters and was fiddling around. Did the whole spiral pour and timing deal.
Still have to figure out the right grind for it because it’s a bit too bland. Or is it supposed to be? Definitely more flavours on a French press I find.
You’ll want a much finer grind that french press for sure.. I like the pour over taste more than press... so I’m going with grind is off
Ah good to know. What am I aiming for here? Iodized salt fine?This quote is hidden because you are ignoring this member. Show Quote
Uh... “store bought” ground? Maybe slightly more course? Don’t ask me. I have a blade grinderThis quote is hidden because you are ignoring this member. Show Quote
The prices have come down...so sad no gold option anymoreThis quote is hidden because you are ignoring this member. Show Quote
https://ablebrewing.com/products/kone
Ultracrepidarian
We use this at home and really like it. The first stage can adjust the acidity fairly well and we do two pours in stage two.This quote is hidden because you are ignoring this member. Show Quote
https://kurasu.kyoto/blogs/kurasu-jo...nd%20sweetness.
Since our pour over holds enough for two cups, I use these measurements and making sure the water passes through entirely before next pour:
50g coffee, medium grind plus 2-3 clicks coarser, total water 800mL
Taste:
1) 200mL
2) 120mL
Strength:
3) 240mL
4) 240mL
I like a very acidic pour so add more to #1 and less for #2.
Ultracrepidarian
I am missing my aeropress and pour over now. Time to sell the Breville 870.
Meh the setup I have works fine. Just have to tune the grind and be meticulous on the pour time.
Pour time doesn’t seem to do much for me... 30 sec bloom them just keep a slow “heart beat” going... don’t over saturate the beans, and once they fully contract I add more water, like a pulsingThis quote is hidden because you are ignoring this member. Show Quote
Ah good to know! Man, French press is so easy compared to this: bloom, pour, then press down when the time is right slowly.This quote is hidden because you are ignoring this member. Show Quote
James Hoffman (coffee guru with a good YouTube channel and excellent... wait for it... Coffee Table book called the World Atlas of Coffee) doesn't think the bloom actually adds any benefit. It can still be nice to do and perhaps adds some aroma to the kitchen while you pour but from a taste perspective even trained tasters can't discern a difference.This quote is hidden because you are ignoring this member. Show Quote
I run a pretty rough splash and dash.
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How many grams are you using? What is your current total brew time? What coffee? You have a very deep brew bed so I suggest going pretty course. You don't want it to clog.This quote is hidden because you are ignoring this member. Show Quote
I can't believe I paid full price for the original when it first came out. I haven't touched it in 5 years. I enjoy a cleaner cup so paper>metal.This quote is hidden because you are ignoring this member. Show Quote
Where did you see this? He did a video on hard water bloom for his weird coffee science series and his v60 technique includes a bloom step. If you're brewing freshly roasted coffee, within a few days, you definitely wanna bloom to degas.This quote is hidden because you are ignoring this member. Show Quote
It's mentioned in his book - probably on the YouTube channel as well. Edit: I looked at the book again and he doesn't mention taste but rather that there is no science to support the bloom. "Despite the widespread nature of this practice, there isn't a lot of science to justify it. It might be that releasing some of the carbon dioxide helps make the coffee easier to extract, and some studies seem to support this. I think it also adds a pleasant moment in the morning coffee ritual as watching the grounds bloom is a little mesmerizing".This quote is hidden because you are ignoring this member. Show Quote
AFAIK, general consensus is that you don't need to worry about 'degassing' except for pulling espresso shots. Pour-overs or immersion methods will have ample time to fully-saturate the grinds while brewing, though some people argue it's still better to degass to avoid uneven saturation due to CO2.
There's no harm in doing the bloom, except for perhaps allowing your water temp to decrease, so if you have the extra minute and enjoy it then go for it.
Perhaps you can arrange for a blind-tasting and see if you can discern any difference yourself.
Last edited by davidI; 06-09-2020 at 04:02 AM.
Well, today, I discovered that I am definitely NOT a coffee snob. Y'all do too much for a cup of coffee.
I will just stick to these:
Boosted life tip #329
Girlfriends cost money
Turbos cost money
Both make whining noises
Make the smart choice.
Originally posted by Mibz
Always a fucking awful experience seeing spikers. Extra awful when he laps me.