Wake Up and Coffee
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Brewed a couple cups in the DD, pretty cool little device. It's nice that you can keep the grind the same and just adjust the flow. Tried 10mg of coffee on the smallest aperture setting, then 20g at the second. Both came out pretty much exactly at 3.5 mins. I'm so used to my Chemex and haven't really been one to geek out about brew time too much, but this thing does make a really great cup of coffee.
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I can’t find the video that can be posted here, but my dad’s coffee pot broke so I sent him the good eats: reloaded episode for coffee…old dogs and such...
https://m.facebook.com/CookingChannel/videos/1397058633821644/
Here’s his method:
“I prefer either a Chemex carafe with a paper filter or a Hario V60 drip rig over a Hario 02 carafe. Either can be put over low heat so that I can keep my coffee hot the way I like it. As for brewing, if your coffee is too sour or not full-flavored, try a slightly finer grind next time. Conversely, if it's too bitter, try a slightly coarser grind. Oh, and as for filter rinsing, I really don’t bother.“
“Directions
Special equipment: Digital kitchen scale, Burr grinder, Electronic gooseneck kettle with a thermostat or traditional kettle, Coffee carafe, Coffee mug or Gibraltar glass, Coffee dripper, Coffee filter
Heat the water to 207 degrees F. If you have a digitally controlled, electric kettle this should be simple. If your kettle is old-school, bring the water to a boil then let it sit off the heat for 30 seconds before using.
You only need 420 grams of water (same as milliliters where water is concerned) for the brew process so when the water is hot use a small amount to warm your carafe and your mug or glass. (I like to drink out of Gibraltar-style glass often used by coffee shops for serving cortados.) Dump the carafe after a few moments but leave the water in the glass until you're ready to serve.
Place your carafe on a digital scale and install the filter of your choice, either paper or metal. Add the coffee then zero out or tare the scale. Slowly pour 60 grams of the water evenly over the grounds and allow grounds to bloom for 45 seconds. (Return the kettle to its base to reheat during this time.)
After the bloom, slowly add water to the coffee grounds in a circular motion, pausing as needed to not overflow the filter, until the scale reads 420 grams (including the bloom water). If you've got your grind right this shouldn't take less than 3 minutes or more than 3 1/2.
Dump the warm water from the glass or mug, refill with coffee, and consume. And no, you don't need sugar or cream. Seriously, give it a chance.“And this is funny because sometimes I use the cafe bustelo when camping just because
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How many grans of coffee for 420 ml? I usually use a 25g coffee for 350-400ml depending on how strong I want it.
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About 30-31. I go 31.3 just because
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A bit on the stronger side! I generally go like 1:17, sometimes 1:16. 31.3 would put you below 1 to 15, definitely a heftier cup.
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I go over 420ml. I drink a lot of coffee. I'm not that rigid on the ratios, I like to fill up my travel mug in the morning. 440-445ml gets me there with a little honey and non-dairy 'creamer' to top it off. I'm happy with the result and admittedly a little loose with the discipline. Don't judge me lol!
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Cold Hair Bender while watching the leaves fall. I dont always act like an old man but when I do, watch out!
My Daughter called me a weirdo this week for lingering at a window, watching the leaves fall
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@adam313:
I go over 420ml. I drink a lot of coffee. I'm not that rigid on the ratios, I like to fill up my travel mug in the morning. 440-445ml gets me there with a little honey and non-dairy 'creamer' to top it off. I'm happy with the result and admittedly a little loose with the discipline. Don't judge me lol!
Haha no judgement! I'm a wuss, can't take the strong shit
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I’m happy to admit my flaws. Sometimes I don’t even weigh it ???
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That jacket is a hall of fame candidate
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That jacket is a hall of fame candidate
More like hall of fades!
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I know right?
There probably is a Hall of Fades somewhere… -
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Like here?
Thanks for showing that Alex–-there are still areas left for me to explore here
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1st coffee of the day is now made with the Clever Dripper pour over. It let's you steep your coffee before drawdown. If your only used to a V60 pour over, get own, they are great. With the right beans and grind, the coffee it brews is delicious. They cost about £28 so I reckon £ for £ it's the best way to make coffee out there.
2nd coffee of the day is always an espresso based milk drink made with my Sage Bambino. Since working from home I've become obsessed with refining recipes, exploring roasters, and the region/altitude the coffee is grown at. Its not healthy.
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@Jett129 I make coffee for my wife and I using the one pictured. I use 25g of coffee, 450g boiling water (40g to bloom, then poor on the remaining 420g). That gives us a decent 250g coffee each. I wouldn't want more than that as I also have a couple of double espresso drink in any given day, and any more caffeine would send me bonkers
Depending on the beans I'm using I brew for a total of 3 mins for a lighter roast and 2.40 for a darker roast. It takes a sz4 filter paper - I use unbleached filter papers. I've not ventured into the world of cloth, feels a bit too high maintenance for me.
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Both my wife and I drink 16OZ mugs of coffee every morning just to wake up and,I’ll have one more later in the day. I,mostly, use my Chemex coffee maker. I’ve been doing it for so long that I’ve gotten pretty good at knowing how much coffee to use,so I don’t weigh it although I probably should. I use a Bonavita variable gooseneck kettle which allows me to set the temperature I want and maintains it through the brewing process. I tend to prefer the darker roasts,and I’m always looking it try new roasters. Speaking of which,my brother in law has taken his coffee fanaticism
to a new level as he is now roasting his own beans. He made me a batch recently. Some of the best coffee I’ve ever had. Thanks for all the info. One other thing…Lately I’ve been reading that bleached filters,as long as they’re not chlorine bleached are better than their unbleached counterparts. -
Last round of Colonna Kerinci Natural (cherry, mandarin, fig leaf) from Sumatra, before starting on the next bag of beans which is Colonna again, but this time El Pouvenir Maragogype Natural (pineapple, brown sugar, capsicum) from Colombia. Southsea Coffee always stocks the best beans. All on V60 with 21 grams of hand ground on Hario Skerton Pro with approx. 350 grams of water.
