Coffee

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How do you dial in new coffee? (kbin.social)

submitted 1 year ago by [email protected] to c/coffee

16 comments fedilink hide all child comments

I would like to see what others are changing when you start a new bag of coffee. I will preface that I only do pourover.

I keep my ratio the same as well as my brew temp/# of pours. I really only adjust my grind size to aim for similar brew times and then from there adjust grind size based on taste/astringency.

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[–] wellington 4 points 1 year ago (1 children)

I use a chemex, I’ll usually tighten the grind as I go through a bag, so I’ll back the setting off a little before a new bag and then tighten from there. Coffee is too expensive these days to throw away a bad brew and I prefer my coffee to be a little soupy vs. over-extracted

[–] 16ozlatte 3 points 1 year ago (1 children)

I brew Chemex every day as well, and use the same strategy. I always brew to ~600g, and start with a 1:18 ratio for a brand new bag, as well as a set grind setting.

Moving forward I only really mess with grind/ratio honestly, and haven’t really been concerned with temp or time. Although I’ve considered setting aside a day to play around and see if I can actually taste differences adjusting more variables….

Totally agree on expense though, I rarely ever throw out a brew so always want to err on the side of caution

[–] wellington 3 points 1 year ago

Yeah, temp should be 205F for most pour over applications. Shouldn’t need to fool around with that. I don’t let time bother me at all on the chemex, can take a while sometimes. I just mainly focus on keeping a nice even bed while I’m pouring.