You are reading a single comment by @Doctor_Stupid and its replies.
Click here to read the full conversation.
-
hangedup in reply to @Doctor_Stupid
about 10 clicks back from tight (this will make more sense when you see it - basically you tighten the burrs all the way then loosen back from there). That's a little coarser than what you'd set for pourover. I'd start with 17g coffee / 250g water. Then the usual adjustments after tasting - if it's weak/sour/thin go a stop or two finer, if it's harsh/bitter take it a stop or two coarser.Excellent, thanks a lot!
Doctor_Stupid
If the mechanism is the same as the Porlex (which I think it is) a good starting point is about 10 clicks back from tight (this will make more sense when you see it - basically you tighten the burrs all the way then loosen back from there). That's a little coarser than what you'd set for pourover. I'd start with 17g coffee / 250g water. Then the usual adjustments after tasting - if it's weak/sour/thin go a stop or two finer, if it's harsh/bitter take it a stop or two coarser.