Hario Pour-Over this morning
Happy St Patrick's Day !!
Happy St Patrick's Day !!
What's your coffee today? What brew method? Photos
- Thread starter Redzone
- Start date
MOCHA JAVA ??
I’m nearly at the end of my bag of Prodigal #22 Liaqtapata and after using six different grinders, and five different brewers the optimal cup seems to come from the Pietro grinder with pro brew burrs on setting 8 using the Melodrip Colum dripper with 207F water. This preserves the acidity and delicate stone fruit, citrus and grape notes, while maintaining stout body and juiciness.
Been playing with a Bialetti trying it out with Cafe Bustelo and I still prefer an Aeropress for the ease and quality of pour.
Literally an XL sized donut - 4 of those took up the standard dozen carrierHario Pour-Over this morning
Happy St Patrick's Day !!
Today I took my first shot at Tetsu Kasaya’s Super Hybrid Sneaky Recipe.
This is a Hario Switch recipe that uses two different water temperatures during the brew.
I decided to take advantage of the temperature drop I experience when I pour hot water into a room temperature pouring kettle.
I fumbled my way through the recipe this morning but still manage a tasty cup of coffee with my glass Hario V60-01 Switch with a Cafec T-90 filter and Red Rooster Coffee Roasters (Floyd, VA) - Ethiopia Worka Sakaro Anaerobic Natural beans. I scaled the recipe back to 15g of coffee.
Tomorrow, I plan to transfer water from my electric gooseneck kettle to my room temperature pouring kettle and leave the lid off of the pouring kettle while I wait for 40 seconds for the final pour. That should cause the temperature to drop even lower for that final pour. Even without leaving the lid off of the pouring kettle, I still managed to only be three degrees C over the recommended temperature for the final pour. I could use two electric gooseneck kettles if need be (as I saw in one video using this recipe), but I will try to keep this as simple as possible.
This is a Hario Switch recipe that uses two different water temperatures during the brew.
I decided to take advantage of the temperature drop I experience when I pour hot water into a room temperature pouring kettle.
I fumbled my way through the recipe this morning but still manage a tasty cup of coffee with my glass Hario V60-01 Switch with a Cafec T-90 filter and Red Rooster Coffee Roasters (Floyd, VA) - Ethiopia Worka Sakaro Anaerobic Natural beans. I scaled the recipe back to 15g of coffee.
Tomorrow, I plan to transfer water from my electric gooseneck kettle to my room temperature pouring kettle and leave the lid off of the pouring kettle while I wait for 40 seconds for the final pour. That should cause the temperature to drop even lower for that final pour. Even without leaving the lid off of the pouring kettle, I still managed to only be three degrees C over the recommended temperature for the final pour. I could use two electric gooseneck kettles if need be (as I saw in one video using this recipe), but I will try to keep this as simple as possible.
