Morning Science.
Carson recommends 6%ish. Will bump the water to get full cup. This is a lighter brew, I hope to get something as good as what the barista at Lineage served me. I noted she uses a wide-mouthed up and gives the rest of the coffee in a caraffee. I wish JoeJoe would finish my chicken mug.
Questions
- How heavy is tall mug:
- What is the water retention of the lighter brew (ground at 14):
- Does it differ from espresso roast (ground at 14):
Brew Plan: 430ml / 26g
Out of beans. Met up with Carson at Lineage. Wanted some Ethiopia Aricha but they were all out, instead got:
Kenya Kiaguthu: A filter roast from Kenya
Notes: Apricot, plum and a tangy grape like finish
Second Cup
Moka Pot. Ground beans fine on setting 4, this is the last of the espresso roast.
Following Blue Bottle's instructions. I'm a bit shy of full portafilter. I did not tune it like a timpani drum. Filling the bottom with boiling water makes it shitty to screw on the top (burnt my fingers like an idiot). Next time place the base on the hot pad (rubber-side up), that will be much easier to hold only the top and screw on.
First impression: This is awesome. The steam and boil is a bit violent, does not have the same zen as pourover. Looking at the coffee produced, I see lots of oil swirling at the top.
Results: 20min later. Still too hot to drink. 30min later: this tastes good. Stronger flavor than pour-over, a bit muddier, the bitter up-front taste overpowers my ability to pickup an aftertaste. Spoon of sugar is nice. Overall big fan of the moka pot.
First Cup
Pre-brew: Carson is recommending 5.5%. I realize that the grounds are stealing water. Will measure diff, note the short 'bucks cup is 352g
Used: 23g / 405ml
Post-brew: Cratered the grounds to prevent water from racing to the filter, worked well - got a nice de-gas bloom.
This shit is too hot to drink.
Grounds held onto 48ml, yielding 352ml of coffee. 28ml shy of my target.
Results: Pretty good, this ratio is probably spot on. I now have a flavor that is neither too weak nor overpowering. Can definitely taste the dark rost. I'm not sensing the notes of stewed apple/carmel toffee. I do have a dusty/burnt aftertaste. Adding a spoon of sugar.
used: 30g / 380ml results: too strong
Carson got me a Hario V60.
used 12g coffee. Mis-read the instructions. Too weak.
Aquiared some Lineage, they didn't have much. Got:
431° Espresso
Stewed Apple, Carmel Toffee
Origin: Guatemala Region: Huehuetenango Farm: Community Lot Variety: Typica, Caturra, Bourbon, Catuai, Paches Altitude: 1100–1800 masl Processing Method: Fully Washed