WAKE UP AND COFFEE
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I’d all but settled on Moccamaster, but having conferred with an industry friend (who also thinks highly of Moccamaster), I think I may be going for the Ratio Six. Pretty neat device that looks as close to impersonating a barista pour over as anything I’ve seen yet, does 40 oz, has a thermal carafe, and even looks almost as cool as a Moccamaster albeit with more of a sci fi aesthetic.
I didn’t know about this thing until last night but it looks pretty good for our needs.
I have a moccamaster technivorm and i love it - however, i have one with a glass carafe and hot plate. If I ever were to buy again - I'd get thermal carafe and no hot plate for sure. Hope that helps sway you.
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Perfect Saturday Puzzle session sound, @Jett129 !
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Love Brazilian coffee. My local roaster hasn't had any recently. I'm currently drinking an Organic Italian Roast Sumatra,which I don't think most people would like,but I think it's one of the best the best coffees I've ever had. I make a hot pour over with my Hario,Iced Pour over with my Chemex and Cold Brew for my wife. All taste distinctly different,but delicious. I use a Baratza grinder and a Bonavita "Goose" neck kettle.
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@Chap It was definitely an interesting experience. I pulled 4 single basket shots with each getting progressively better until the 4th shot. I adjusted the grind setting each time trying to dial in the perfect grind for the beans used. The first 2 were ground too coarse and tasted thin/under extracted. My 3rd shot was really good with the flavour and volume being excellent and where I should have stopped. I adjusted the machine for a 4th time to an even finer grind and the flavour tasted over extracted and slightly bitter with the volume decreased from the first 3.
My scale wasn’t delivered yesterday and I ended up guessing for volume of beans used. Did I use too much or too little and won’t know until today when the scale arrives.
I enjoy the experimentation side of this and understand there are multiple variables in play. Grind setting is the first variable I want to nail down and will get volume today (hopefully). Once I get the first two variables figured out, then I’ll start on pressures and temperatures. I made mental notes yesterday but I am going to start writing them down in a lab style notebook for future reference.
Maybe all of the time spent in University lab courses will pay off
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From my other halves (better) , farm (finca) in Columbia. It can be ordered in USA and South America. It's good.
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Level up
Looking forward to dial in the Ethiopian I treated myself with after we attended a barista course on Sunday at a local specialty coffee shop here in Munich. This bean was one of 5 „training beans“ and it was the one I loved the most. Fruity, but not too acidic and very well balanced!
