Coffee Appreciation

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Dammit

Customs note from UPS on my Philos- I’m expecting roughly 25% of the purchase price in tax and duty, interested to see the total cost

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bibimbap in reply to @Dammit
@dancing james curious to hear if you also think it requires seasoning!

My coffee tastes different every brew, which I hope will get more consistent over time. Unless the Philos is revealing little mistakes in my brewing that my old hand grinder had covered. I do the following:
- 15g coffee to 250g water
- water is taken straight from boiling point
- ceramic V60 is pre-heated during boiling water
- 50g water to bloom for 30s, followed by random swirling
- 200g water at roughly 5g/s, finished with random swirling
The latter is the most inconsistent as I'm just trying to hit 25g every 5 seconds. But coffee is not so sensitive that it should make my coffee taste noticeably different right?

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dancing james in reply to @bibimbap

Still waiting for mine to be shipped.

I think mazzer do some pre grinding but most people suggest some seasoning will occur with the first kg or so.

I found a proper long necked kettle made a big difference for controlling pour rate with v60.
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exteroceptive in reply to @bibimbap

followed by random swirling

I've always struggled with the V60 and I think this, along with differences in filter paper stock, is a big part of it. Agitation of the grounds can cause fines to migrate downwards and clog the pores of the filter, stalling the drawdown. Brewing with decaf, which is even more prone to generating fines, exacerbates the problem.
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Tenderloin in reply to @bibimbap

Not what you're askign but how are you finding the rear adjustment (not a euph)?

there was a mixed bit of feedback on coffee forums re: seasoning. general consensus was who knows...
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JB in reply to @bibimbap

Oh it for sure will. In a v60 I do three pours. 3x coffee weight for a 45 second bloom (I only drink really light coffee), then the remaining water weight in 2x pours. Letting the first pour draw down completely until almost dry. Increases extraction significantly.

I also don't see a water temperature in your method. Are you measuring water temp? If not, I definitely would. And adjust accordingly for different types of coffee.

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