Coffee Appreciation

Do you have the option to clear your own? I’ve done that with expensive items in the past, not sure if I still can since covid.

Note from UPS says it’s cleared customs- I wonder if there is a bill in the post? Anyway, grinder delivery scheduled for Friday. My parents will be surprised.

My mini scales arrived this morning. Fit nicely between the legs of robot.

Used the Cafelat suggested recipe of 16g in, 32g out.

Have to say, tastes very nice, deffo nicer than before. Mad that 32g though is about half of what I used to extract!

I might try 18/36 next.

It's amazing how much you can spend on scales nowadays.
I saw an Acaia one for 400€ recently. Basically the CeramicSpeed of the coffee industry

I had a look at ordering one but it wouldn’t accept the order via the browser and insisted I download and install the app- same for you?

I got some slightly different ones that are probably the same, which fit really nicely as I had some Amazon credit to use.

https://www.amazon.co.uk/MiiCoffee-Nano-Coffee-Scale-Time/dp/B0CGMY1D37

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Yeah afaik the SearchPean Tiny / MiiCoffee Nano / Flair Brew scales are all the same with some minor differences in screens and firmware.

Was able to order from the browser OK, but agree that the website can be quite buggy in general.

Looking good, pleased with it so far? It looks like what I’ve been looking for

Only used them twice now, but pretty pleased.

I've always enjoyed the coffee from the robot, even when I was over extracting, but this is so much smoother and nicer tasting!

@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?

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.

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.

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...

but I'm now tempted to also get a Philos

Forum fomo

Anyone need a braided machine hose? Or a little inline pressure gauge? Or a grinder? Since selling my old machine want to get rid of some little bits. The grinder is on ebay I think but the other stuff you can have. Think there's probably Gaggia solenoid or three way valve or something spare parts in the bag too from when I was trying to fix a previous machine.

I thought it was odd that you didn't have really good coffee stuff in your kitchen setup!

This comment kicked my grinder fomo off!

That’s very interesting. Will look into that

Gaggia repair update; after stripping it down again and putting the solenoid in descaler again and replacing boiler and solenoid o-rings still had no flow through the group head whilst water was going through steam wand.

Took it apart again and just started shoving a pin into the tiny ports on the solenoid outlet and I think something metallic managed to get in there and I was finally able to shift it (chrome inside the group side of the boiler looked flaky) and get water flowing again.

Frustrating but once you've done it 3 times taking apart a Gaggia is a piece of piss and I'm going to make this one last forever like Triggers broom.

I got the note from UPS that mine has cleared customs without any notification of charges. I assume I'll get stung some point soon. Amazingly delivery scheduled for tomorrow morning...

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.

So you should stagger the pours?

There's no should or shouldn't really. But not doing multiple pours will lead to lower extraction which you may or may not care about. I am aiming for higher extraction because I am using extremely light to light roasted coffee only. Reddit.com/r/pourover has a load of info on recipes and such.

Ouf, that would be like 2-3 months worth of coffee at my rate!

@JB I have a gooseneck kettle with a thermometer but I don't really control the temperature. I'm basically just bringing the water to boil and use it straight from there, so that should be fairly consistent.