i'm in the plastic v60 camp but i don't have any dogma
lately i've been brewing on the hario switch, which is basically a glass v60 with a valve on the bottom of it - it allows you to do a hybrid pourover/immersion brew, and it works really well.
pretty psyched on it - but in general, i'm just in the v60 camp
Thanks all. Will look at those.
This is how I roll.Quote:
Originally Posted by californiagrown
Plastic V60 into a decanter most days -- ~350ml.
A big (10cup) Chemex on weekends or when we have guests around.
Creating excess demand for plastic is, like, you're prerogative or whatever, man.
I haven't hooked up my espresso machine in my new house and have thus been stuck with pourover. It's no replacement, but it's at its least shitty when steeped in a 2 cup pyrex for 3-5 minutes at 190 and then poured through a ceramic v60 with a filter.
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A plastic v60 can last for years. I'm on year 6 of mine. There's a lot worse shit in the world and hating on such an insignificant thing is just killing the good for the perfect. Plastic pour-over setups are also objectively the best performing from a consistent extraction perspective. And unless you're more informed about brewing good coffee than Hames Joffman I won't hear otherwise.
Someone making their coffee at home in a plastic v60 is 1000x better for the world than takeaway coffee on a regular basis. Virtue signaling around it is blah.
So, as a coffee illiterate, how does a "V60" differ from the old school way of making coffee with filter cones and paper Melita #4 (or #6 of going big) filters?
This was a good mix, some homemade ice coffee with two shots of Mr Black and one shot of Tia Maria and Licor 43 shaken and served on ice. Might have to add some rum or tequila later.
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Since this has become the all encompassing coffee geek thread…. I’m looking for a recommendation for a new travel grinder. The OE lido 3 has not kept up with the niche and it’s a bulky motherfucker. It’ll be used primarily for aeropress unless I’m on a road trip then I usually bring the kettle and v60.
It barely differs if you get the water temp and brew time right. A bloom can help too.Quote:
Originally Posted by Danno
Timemore C2 or a Kinggrinder K4/6 are great grinders for the price. 1zpresso X-Pro nice option for a few more sheckles. All are a good bit smaller than the OE Lido.Quote:
Originally Posted by jackattack
I have a C2 and an X-Pro. The C2 lives in the van as the travel grinder. the X-Pro I use 5-6x a week for V60s or Aeropress. (Eureka Mignon for daily 'spro grinder.)
Is pour over the same as drip? Sure looks like it.Quote:
Originally Posted by Danno
Groovy looking kettle tho.
Are unbleached paper filters a thing? Gold mesh still cool?
I'm wondering how the french press will get re-imagined by next gen...or is that aeropress anyway?
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French press is very very different than aeropress.
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Pour over is similar to drip as they are both percolation methods. The primary difference is the level of control with a pour over. When it is done well you get very good, consistent extraction. Drip can also yield good consistent extraction, but many home machines have inconsistent brew temperatures, no bloom phase, and less than ideal flow/saturation of grounds. A well made pourover will yield a tastier cup than a medicore drip brewer. But the inverse is also true, a poorly made pourover is going to be less well extracted than drip from a quality machine with correct grind size & ratio.Quote:
Originally Posted by TurxSki
Likewise, french press and aeropress (and Clever-type brewers) are all immersion brew methods. The big difference is that French Press is a metal filtered to Aeropress paper filters.
Percolation can be paper or metal filtered. So can immersion brews. In both cases, metal filters yield a "fuller" bodied cup as they remove less fines from the coffee. Paper filters remove more fines yielding a "cleaner" cup. Which you prefer is a matter of taste.
Unless youre willing to drop ~$300 on a coffee maker, a halfway competent person will make much better coffee with a $10 V60. You need to be able to adjust extraction rate based on the particular coffee and roast level... something that is really easy to instinctively do with a pour over (water temp, agitation, bloom time grindsize, etc), but if your coffeemaker doesnt have adjustable water temp, or bloom time then you are likely not getting a great cup of joe from it.Quote:
Originally Posted by doebedoe
Making great pour over in a V60 with light roast coffee is dead fucking simple, and at a stupid cheap entry price. My preferred ratio is 14:1 - 15:1.
I mostly drink kuerig swill at work, but make myself a good pourover cup 5-6 mornings a week. I will never be able to justify an expensive espresso machine, but may justify a moccamaster or breville in the future as it does get to be kind of bothersome to make larger amounts using any of the pourover methods.
Aeropress can be a lot more versatile, too. Prize-winning (!?) Aeropress methods are notoriously varied.Quote:
Originally Posted by doebedoe
My typical method is to wet the filter, put in coffee and shake it to "flat" before pouring in 30-50g of water (depending on how much coffee and how rushed I am). I let that sit for about a minute to make a firm-ish puck before adding more water and the last water to go in goes slow to avoid mixing. Most of the good stuff comes out early and I sometimes put the last ~10g into a separate cup so I can add only as much of it as I want (on a perfect day, all of it).
I'm not suggesting anyone else do that, but it works for me, especially when traveling. If I'm using a scale I get around 18:1 water:coffee at my preferred strength this way. Anyway, it's not a technique that can really be duplicated with pure "immersion" methods.
So the point of letting the grounds bloom is to let the carbon dioxide from freshly roasted beans off gas. However beans start farting CO2 as soon as they are done roasting so the longer you have waited from the roasted date the less CO2.
The prevailing group think is that beans are best between 3 to 20 days after roasting to as long as 6 to 9 months. Add in all the roasting grades and grind size and it’s a real rabbit hole for people that make coffee their personality.
I never really noticed a difference in taste till I started using the Aeropress when it first came out. I ended up breaking my favorite coffee cup by pushing down too hard on the aeropress and have switched over to using the Switch for Japanese iced coffee and pour over.
https://prima-coffee.com/equipment/h...012-b-hario-sp
Attachment 470476
Still experimenting and trying to figure this robot out.
I’ve settled on 600g batches
275c charge temp on ibts gets me about 390f on the bean temp thermocouple which is a charge temp I’m used to on the quest. I haven’t been able to get my head around the much lower charge temps I’ve seen frequently in roast world — 7 minutes to yellow? What’s that all about?
The power and responsiveness of the machine is incredible. I am stoked it’s 120v ac and electric. I’ve tripled my batch size with room to scale up further.
I’m not totally sold on the complex digital circuitry. The machine has errored out and shut down a couple of times during preheat when the board got too hot. I can see myself going to a simple commercial machine in the future when I have a better dedicated space to roast.
How dare you! You didn't quote me so I didn't get a notification and thus could not fire back in a timely manner. According to the bylaws, you win this round...Quote:
Originally Posted by doebedoe
And no, I don't really care that much. I'm still just a little raw after the last Attenborough/albatross segment.
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A good espresso machine is worth it over a v60. It's been unbearable being forced to go back to pourover. But I should also consider that I haven't made pourover with my good grinder, so maybe unfair comparison.
Also, bloom is an Internet circle jerk IMO. TGapp assures me I'm wrong about that, so YMMV.
I was very close to getting that, but it seemed complex. Been very very happy with the Cormorant. No major hassle with propane. And 11-13 minutes to 2nd crack is a reality. 600g batches.Quote:
Originally Posted by jackattack
No dedicated roast space. It lives on a shelf in the garage. I roast every two weeks or so on a foldy Costco table (made of mother fuckin plastic).
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What error codes did you get? The only time I got an error was when I’d neglected to do some cleaning.Quote:
Originally Posted by jackattack
Personally if I could only drink coffee one way, I’d go pour over before espresso.
Honestly I don’t remember the code, but when I looked it up it was related to the processor temperature, so not related to cleaning.
I drink pourover when I don’t have time to deal with the espresso machine but it kills me every day I neglect the lelit for a $10 piece of plastic.
The Behmor has one error code 7 that always goes off when there is 25% time left on the programmed roast. It's meant as a safety feature to make sure someone is present and hasn't walked away. Once you know it's coming it's no big deal, just click Start and it goes back to programmed roast.
Attachment 470752
thanks jackattack
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Yeah dude! Let me know how it goes.Quote:
Originally Posted by shroom
Church day
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nice and sweet/mellow. went french press. great way to start the lord’s dayQuote:
Originally Posted by jackattack
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