Coffee: we drink it or we get angry.

I have measured out 20 grams (4 of my tablespoon flat) of coffee beans for 12 oz of water. Should the ratio of coffee be higher?

 

Too lazy to do the math on that, haha.

Should aim for 16:1 or so for pour over. I do 25-26 grams coffee to 400 grams water.

Pour lasts 2 minutes and drip finishes between 2:30 - 3:00. But, I'm not familiar with your equipment so it could be different for yours.

 

@Skyline thx

okay so about 26 grams for 13 oz is what it works out to. I'll give that a go next batch.

 

I'm reading 1.5-2 g for every ounce of water used since those are the units you're using.

Was your 6g a typo?

Also, a scale is the best way to pull it off accurately, as opposed to measuring by tablespoons.

 

@Skyline, yes fixed typo, corrected to 26 grams

 

What's the size on your grind right now? I usually keep mine just a bit smaller than or the same size as coarse Kosher salt (depending upon the roast).

 

@Daveheart
While I don't have any ground at the moment I just compared Morton Kosher to wet grounds. Yes, I know not he same as dry, but my grounds are rounder and bigger than salt. I will crank down the grind two notches. Usually this gets me sheen on the grounds bed like wet mud, but one rule does not coffee make, perhaps. I will give this and amount a go next batch later today.

 

Compare the size when it's dry. There's definitely a sweet spot, so you won't want to over-adjust.

 

Hmmm ... well I have zero pour-over experience so I can only speak for espresso, but I typically don't ever use beans before about 4 days and I also had many failure until I got a burr grinder (not familiar with the hario); I have the Baratza Vario for my "cheap" grinder (ceramic burrs instead of steel). Anyway, out of that grinder I have as of yet to find a bean that I couldn't extract flavor from either cold brew or espresso, but now I'm violating your "no new equip" rule : ) But if you're so inclined I've read the reason high quality burr grinders work so well is uniform granules if you didn't already know / don't have one.

I'm interested to hear your on-going reports on these experiments!

 

Today bean grind. Harrio is hand ceramic burr grinder but i am sure it is not as good as the grinders which sell for 5-10 times the price. Here is today's grind, nominally just smaller than kosher salt. Used 26 grams per 13 oz water.


About to taste, a bit stronger maybe a bit of tannin. A bit more"flavor" ....still hot. A bit more earth and maybe fruit as it cools. Maybe this coffee is too weak. I'll have to go back to my Peets to see if it tastes better.

Ok you bastids, Do I need a new grinder, new method? Let the budget suggestions fly.

That "guy" Rao linked above said the Clever made a more consistent cup vs thousands of pour overs he has has at shops over the years. At least it is relatively low cost @ $22.

 

I have a hario hand grinder for travel, it does a good job for what it is.

For drip, the lower end Baratza's would be my "budget" recommendation. Their lowest price one is $145. It won't do espresso but will do fine for drip. I have a Virtuoso at work (got it on a closeout sale) and a Vario at home. Sometimes baratza has refurb grinders, but none right now.

I have a clever coffee dripper at work, it makes a good cup. Aeropress is another low cost coffee maker that I like.

Randy

 

Wow, that seems ginormous! Is that how pour-over works? Ya know, I've kinda been wanting to get into pour-over ... I hate this thread.

 

Its literally the cheapest way to brew coffee. It's like telling someone to get rid of their Utopia, and use an HD650 instead...

 

Second brew was Major Dickinsons (Peets) with grind similar and with 15 grams per 8 ounces. Definitely burnt flavor with bitter notes. More flavor, just not the right kind, more starpukes like.

After spending the last hour or so researching, it seems the grinder is the most suspect. Kits to mod the Hario to prevent shaft wobble to obtain a more consistent grind are out there, but I may have to bite the bullet and grab an entry level Baratza......................or either switch to tea, haha.

 

You can also try an let your kettle water cool like 5 more degrees, but yeah watch your grind...

 

Grinder is one of the more common problem areas.
I kind of remember modding my hario, but can't really not sure. It could be I wanted to mod it.

For me, I can't hand grind everyday. Its fine for a travel grinder, hotel coffee is normally bad, but I guess I'm too lazy for that much work every day lol.

Randy

 

Good thought, but water boils here at about 195 F and from what I have read that is about where you want it to get best extraction. I usually try to get it in the Beehouse asap since there is some temp loss already going on with the ceramic of the dripper.

 

My wife boils the grinds in a pot. She calls it turkish coffee

 

I read somewhere to use a cheap plastic pourover because of that, ceramic looks and feels nice but will suck out some of the heat from the water. You could preheat the pourover with hot water before using it, I preheat my aeropress before I make coffee in it.