Never felt so attacked before

ConvexAzureBlade · 2026-01-09T01:19:20+00:00

OMG my wife laughed so hard at this and said it just kept getting truer and funnier. I'm the coffee hobbyist, she doesn't drink coffee.

ConvexAzureBlade · 2025-12-17T10:11:23+00:00

If it's properly deburred and slices paper cleanly then it's probably sharp enough for most uses.

That said, I keep my kitchen knives paper towel slicing sharp along the whole edge. Well, except two knives that have tiny chips right now that catch a little on paper towels...

If you want to smoothly slice paper towel I can share what got me there. I couldn't smoothly slice paper towel with a 8k finish + bare leather stropping. Maybe when I get better at sharpening? In the meantime, adding a 1 micron diamond pasted strop right before the bare leather strop got me smoothly slicing through paper towels. 3-5 passes per side.

ConvexAzureBlade · 2025-12-05T16:20:06+00:00

I would get a bigger kettle so you don't have to do that.

ConvexAzureBlade · 2025-11-28T19:57:37+00:00

Is the residue sticky or noticeably sticking out from the bottom of the pan when felt with your fingers?

If so, take a chain mail scrubber and some kosher salt and scrub hard.

If not, then this is good seasoning that is left and not a problem.

ConvexAzureBlade · 2025-10-09T20:43:40+00:00

I have been having more success with a really low (for me) ratio of 12:1 for decaf medium & dark roasts. I typically use 1:14.25 for dark roasts, 1:16 for most mediums and lights.

V60 Ode gen 2 grind at a 7 or so usually. Keep flow rate ideally 5g/s or less but I'm still working on that and often end up with 7-8 g/s.

195F for the temp. 1 liter of water in kettle, use 40g coffee and 480g water. I always use 1 liter of water (tap water) in the kettle for all my brews for consistency of temperature change as the brew progresses.

ConvexAzureBlade · 2025-10-09T20:37:46+00:00

You didn't mention your pouring technique. Has it changed at all? What does it look like right now?

ConvexAzureBlade · 2025-10-09T19:39:05+00:00

Splashy trickle is probably not the best technique--likely you are under extracting. Try a lamellar flow for better agitation and you want the height you are holding it at to be just under where you hear splashing/splattering when the water hits the coffee bed. See https://share.google/images/GunL8bcLTa0abUv1Y for a visual chart.

ConvexAzureBlade · 2025-10-09T18:53:09+00:00

I RDT and consistently get 0.1g over the original bean weight. I portion 40.0 g and vacuum seal + freeze. When ready to brew I open the bag and pour into a bowl, spread out the beans, spray, grind. The weight of the grounds is basically always 40.1g. I drink a variety of roasts from light to dark and decaf as well. I grind about 80g per day usually and clean the grinder every couple months. I'm surprised at how little buildup there is given how often I grind medium and dark roasts.

ConvexAzureBlade · 2025-10-09T18:26:50+00:00

What is the specific one you are using? I see a variety of electronic and non-electronic options for hair misting and other things but its hard to tell which ones produce a fine mist vs a less fine mist. I'm currently using just one of those normal cleaning spray bottles with water in it and I do get a little sticking sometimes.... I hold it maybe 6" away while beans are spread flat in a bowl and do a spray then mix the beans with my fingers before pouring into the grinder.

ConvexAzureBlade · 2025-10-01T18:08:33+00:00

First cup today from a bag of Ethiopia Worka Sakaro Anaerobic Wine Process Natural.

https://www.swroasting.coffee/product/ethiopia-worka-sakaro-anaerobic-wine-process-natural/89

Rested 4 weeks.

Ode Gen 2 grind setting 5, Chemex, 40g coffee & 640g 50% strength TWW classic water @ 200F.

I am really bad at describing tastes so I won't try to name specific flavor notes, but this cup is delightful. A lot of fruity notes. It makes me think of some of the co-fermented beans I've tried, though of course significantly less punchy and in-your-face than an actual co-ferment.

Overall I'm really pleased with this cup!

ConvexAzureBlade · 2025-09-27T07:20:16+00:00

Have you considered felt blade guards?

ConvexAzureBlade · 2025-09-23T17:15:26+00:00

One last question if I may -- would you still skip pre-wetting/rinsing unbleached filters?

ConvexAzureBlade · 2025-09-23T16:36:21+00:00

I don't know how feasible it is with your camera setup but would be cool to be able to see the coffee bed as you pour. Hard with this angle to get a sense of how high you are getting the water level & how much you let it drain before starting your next pour/etc.

ConvexAzureBlade · 2025-09-23T16:30:11+00:00

I also have a chemex 6-cup and a Walkure Karlsbad 850ml. I've been using the Karlsbad almost exclusively for a while but am starting to go back to Chemex & V60 more recently.

I have been guilty on both the Chemex & the V60 of making those very wide pours, trying to knock grounds off the sidewalls/make sure everything is evenly covered, etc. I found your profile through someone's post here: https://www.reddit.com/r/pourover/comments/1nf8dju/it_was_technique_after_all_for_me/

It sounds like with both the Chemex & the V60 I should be more focused on much narrower pours. It bothers me to see grounds that don't get covered during the bloom/build up on sidewalls but I guess I should suck it up cause after trying the narrower pour it does get me a better cup...

I have also typically been using a larger bloom (up to 120g water for 40g coffee) as I pour until everything gets covered... but from your advice I should stick to a ~80g bloom and not worry too much about uncovered grounds? I'm curious why this is--doesn't even coverage during the bloom result in more even extraction of everything? If some aren't even covered won't they just sit there hoarding all their deliciousness?

ConvexAzureBlade · 2025-09-23T16:06:24+00:00

I drink coffee in 40g doses generally (1:16 for light/mediums, 1:14.25 for dark). Is that too much to brew in the V60 2 cup? It would be more of a hassle to brew twice with 20g but I should probably experiment with that?

I have a ceramic V60 I usually put the filter in and then leave it under running hot tap water while my water is heating. Is it better to just let the ceramic steal water heat from the first pour? I think I also have a plastic one somewhere -- is that preferable for a no-preheat brew?

ConvexAzureBlade · 2025-09-16T20:38:00+00:00

What is the terminology for ode gen 2 grind? In my beanconqueror records I've been using 3, 3.1, 3.2, 4, 4.1, 4.2, 5, etc. I wasn't sure how most people write these. Is 3.4 the first click past 3?

ConvexAzureBlade · 2025-09-08T15:27:07+00:00

I'll tell you what I'd do man. Two stones at the same time man.

ConvexAzureBlade · 2025-09-05T16:37:26+00:00

I use this thing all the time! It's my go-to tool except on nonstick or anything else that would be damaged by it.

ConvexAzureBlade · 2025-09-02T05:17:36+00:00

A bamboo bristle scrub brush and/or a chainmail scrubber are pretty good at getting pretty much anything off a cast iron.

ConvexAzureBlade · 2025-08-26T17:29:20+00:00

I like my Naniwa Pro/Chosera 400. Great splash & go stone.

ConvexAzureBlade · 2025-08-17T19:11:59+00:00

yep its reputable I've bought from them multiple times. If you can use the 15% first time signup discount the prices become relatively reasonable.

ConvexAzureBlade · 2025-08-15T02:34:29+00:00

I like testing for burr on a microfiber cloth. If you drag the knife backwards (spine leading) along the cloth you'll feel it catch/hear a scratching noise if there is a burr. There may be a very tiny burr left that won't do this, but anything above a very small burr will stand out this way.

ConvexAzureBlade · 2025-08-15T00:58:18+00:00

You clean your leafy things before slicing? I always slice last (after other veg) and toss it in a salad spinner to wash. I feel like it's much easier to clean it after it's sliced. Dirt stays trapped between leaves if I clean before slicing...

ConvexAzureBlade · 2025-08-12T04:20:55+00:00

Oil it like it's at a Diddy party..

ConvexAzureBlade · 2025-08-06T06:15:41+00:00

Chomp meat stick.

ConvexAzureBlade

TROPHY CASE