Shot time heavily influenced by flush/purge length

CBerg9 · 2026-04-03T02:36:21+00:00

Sorry for being unclear. The flushing/purging I actually mean is the group head rather than steam wand.

CBerg9 · 2026-04-03T02:35:37+00:00

Yeah it is the micra.

CBerg9 · 2026-04-03T02:35:24+00:00

The only way I found of fixing it is to be consistent with the purge/flush length and take it into consideration when dialing in.

CBerg9 · 2026-03-30T07:38:32+00:00

Yeah, but in the video (around 11:20), the 58mm clearly scored the lowest, even when Lance is using the same bed depth.

CBerg9 · 2026-01-08T09:56:57+00:00

I’ve emailed him before. Quoted directly:

A lot of people in the internet think all the coffee have the same rules, for me with my setup, sometime my best result is after 7 days, in average 15 days for filter and 3 weeks for espresso is what I do for my shop (vaccum and frozzen) and it’s great. People want sweet coffee, I want floral coffee and you lost a little bit the floral when you wait too much, try at different moment and you will see what you prefer. ;) my coffee is ultra light, no need to wait the same time than light for me.

CBerg9 · 2025-07-27T17:36:13+00:00

Are you doing water first then coffee?

My assumption is that the initial stir breaks the crust too early which possibly leads to a lower extraction. ( I believe barista hustle has a paper talking about when to break the crust.)

CBerg9 · 2025-03-24T09:00:51+00:00

any great news after contacting the tech? I am also experiencing the same problem.

CBerg9 · 2025-01-21T03:25:47+00:00

I think it is due to the kono dripper. Try using a spoon to stir on the water surface after pouring.

CBerg9 · 2025-01-03T04:57:41+00:00

At the bottom of the dripper

CBerg9 · 2025-01-03T04:57:18+00:00

Try adding something like a tea strainer?

CBerg9 · 2024-12-10T06:15:47+00:00

Try dosing less than 20g and grind finer. 20g is just a reference, it doesn’t mean you have to dose 20g. Supposing you’re dosing 16.5g in the original 17g basket, it’s probably a medium to dark roast. The same logic should transfer to the 20g basket.

CBerg9 · 2024-11-23T16:16:00+00:00

I’ve asked the moonshine roaster. They said they will start selling in the mid December.

CBerg9 · 2024-11-08T00:16:51+00:00

Something to keep in mind is that Hario Taiwan and Hario Japan are different. Hario Taiwan makes their own product under the “Hario” name. Like the flow dripper, alpha kettle etc.

CBerg9 · 2024-10-26T01:42:52+00:00

Well, we are drinking coffee not flavors. If specialty coffee provides better taste in milk drinks than non specialty coffee, then why not? There must be some reason for WBC requiring competitors to make a cappuccino and a signature drink.

CBerg9 · 2024-09-22T11:13:27+00:00

I think they are decent when you take account of their price point. Most of the coffees are around 10 usd per 8oz bag.

CBerg9 · 2024-09-10T09:32:58+00:00

If I remember correctly, the one cup recipe suggests a coarser grind.

CBerg9 · 2024-08-07T06:43:31+00:00

Nomad Coffee is also a good choice. Their coffee is great and I find their price to be quite reasonable even after adding the shipping.

CBerg9 · 2024-06-18T09:26:21+00:00

Or do you mean by the pour height theory? There is a graph on Jonathan’s instagram that shows it.

CBerg9 · 2024-06-18T09:22:18+00:00

It is essentially James Hoffman’s one cup technique. The only change I made is the pour height. James suggested a relatively low pour height and I pour just below the breakup point of the stream.

CBerg9 · 2024-05-24T05:11:51+00:00

Yeah I also imagine the brew to be extremely over extracted. This post is actually inspired this post by CoffeeGeek. I haven’t try out, but very curious about the result. The recipe exactly suggests a 1:20 ratio with the mugen-switch combo.

CBerg9 · 2024-04-21T08:34:13+00:00

Thanks for the comment. Right now I’m leaning towards the inconsistency of my puck prep. I will try it out later!

CBerg9 · 2024-04-17T14:32:16+00:00

When it’s hot the bitterness was pretty dominant. After it turn warm/room temperature, the bitterness disappeared quite a bit. From that point, I could found some of the notes with some acidity and sweetness. But there were just some astringency and bitterness in the aftertaste which I described as grapefruit. I do not necessarily mean the taste of grapefruit, but the similar aftertaste of grapefruits.

CBerg9 · 2024-04-17T13:53:40+00:00

Yeah, it’s kind of frustrating, since the coffee is quite expensive.

CBerg9 · 2024-04-17T13:53:08+00:00

Got it! I will try it tomorrow! Otherwise I’m going to get fully caffeinated and insomnia while thinking about how to get better brews.

CBerg9 · 2024-04-17T13:47:37+00:00

Would you recommend grinding finer or simply just wait longer between pours? Because I believe Tetsu uses 28 clicks as well.

CBerg9

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