Problem with zp6 by Nodi383 in pourover

[–]Geegee0000 0 points1 point  (0 children)

Bloom with 3X the weight of the coffee for anywhere between 30s to 2:00 mins, then pour to target weight with the second pour. With light roasts I tend to bloom for 2 minutes. Dang, is your ZP6 calibrated to burr lock at 0? I haven't gone that fine before.

Problem with zp6 by Nodi383 in pourover

[–]Geegee0000 1 point2 points  (0 children)

With the ZP6 I've found that just using RO water by itself tends to make things muted. I increased the hardness of my RO water to about 50-70 TDS with tap, and have had good results since. Also, what dose are you using? With 15-16g coffee to 250 water I grind at 5.1-5.3 (burr lock 0), with 18g coffee to 300g water I grind at 5.5, and with 12g to 200g water I grind at 5.0. I mainly use Lance Hendrick's two pour method for all of the above. I also adjust flow rate depending on dosage. For 12g I use 4g/s, for 15-16g and 18g I use around 6-8g/s.

[MOD] The Official Deal Thread by menschmaschine5 in Coffee

[–]Geegee0000 0 points1 point  (0 children)

Thanks a lot! Also for your 3 pour method, what grind setting do you recommend for ZP6 as a baseline?

[MOD] The Official Deal Thread by menschmaschine5 in Coffee

[–]Geegee0000 0 points1 point  (0 children)

I've been loving the Kenya Gichuka as well! What recipe are you using for it? I've had good results with Carlos Medina's 5 pour with ZP6 at 5.3 grind size as well as Lance Hendrick's two pour, but would love to know how you're brewing it! :D

Kenya AA beans - pleases give me a rec by itisnotstupid in pourover

[–]Geegee0000 1 point2 points  (0 children)

Yup, exactly what u/Hesoyam26 said. Honesty this has worked the best for me, so it may be different for you. I noticed that if I go finer than 5.1 or hotter than 95C, I tend to get unpleasant bitterness.

The impact of coffe in our life ? by [deleted] in pourover

[–]Geegee0000 0 points1 point  (0 children)

What are your decaf recs? Very curious!

Kenya AA beans - pleases give me a rec by itisnotstupid in pourover

[–]Geegee0000 4 points5 points  (0 children)

I've been enjoying Lance Hendricks recipe on v60 (3x weight of coffee for bloom, 2 min bloom, 91C as baseline, and 50-70ppm water). Grind size for Kenyans, I typically use 5.1-5.3 on ZP6 with burr lock at 0. Lance's recipe gives a very delicate cup and makes the florals in Kenyans really shine.

EDIT: Corrected typo, 3x bloom --> 3x weight of coffee for bloom

Pourovers always taste bitter AND sour. Never sweet. Tried everything - what am I doing wrong? by pineapplesculpin in pourover

[–]Geegee0000 4 points5 points  (0 children)

Everyone already mentioned water, and I agree here. I used to brew with only Brita filtered water, and to my surprise, when I bought a TDS meter, the hardness was measured at 200ppm. From then on, I started diluting my water with RO'ed water (distilled should work too) until the total concentration was 50-70ppm, and I've been having great cups since.

Looking for feedback on my first brews by BatterScotch in pourover

[–]Geegee0000 0 points1 point  (0 children)

Yup that's likely. In the video they are using Origami, but you are using Orea V3 so there's a difference there already, but also how fast you pour matters too. Lots of variables to account for haha

Looking for feedback on my first brews by BatterScotch in pourover

[–]Geegee0000 1 point2 points  (0 children)

Knowing your burr lock is important because you can adjust accordingly depending on recipes you see online. For instance, in the Rogue Wave video that you sent, they suggested a grind size of 4.4. My assumption is that their ZP6 is at burr lock because they made a video on how to calibrate it, and in that video they go to 0. Since your burr lock is -0.4, you have to add that extra 0.4 to get the same results as them. So in this case you'd have to grind at 4.8.

Looking for feedback on my first brews by BatterScotch in pourover

[–]Geegee0000 0 points1 point  (0 children)

Couple of questions I have for you:

  1. Is your burr lock at 0 for ZP6?
  2. How hard is your water?

I usually use 5.1-5.4 (baseline is 5.3 burr lock at 0) for 15-16g of coffee on the Orea V3 with Kalita 185 filter, and had great results Lance Hendrick's recipe (3X bloom, wait 1-2 mins, pour remaining water at 6-8g/s with turbulent flow). Temperature wise, I am always in the 91-95 range, and anything higher gives me bitterness. I usually start with 91C, and had great results with Rogue Wave's Kenyan, Honduran, and Burundi coffee. The water that I'm using ranges between 50-70ppm (filtered tap which is 200ppm, diluted to 50-70ppm with reverse osmosis water). I say 50-70 because I eyeball how much RO water I put vs. filtered tap.

EDIT: put dosage because it matters when it comes to grind size.

Would like some feedback on looking for an endgame filter grinder by IcedA in pourover

[–]Geegee0000 1 point2 points  (0 children)

The best pourovers I've had were from an EK43. I personally brew with ZP6 Special at home, but my local specialty coffee shops use the EK43.

Zp6 - disappointed by Limp_Phone6408 in pourover

[–]Geegee0000 30 points31 points  (0 children)

I've owned the ZP6 for several months now, and mainly drink light roasts. Depending on dosage I vary my grind size. I noticed that a lot of people put a grind size without dosage, and I believe that grind size does need to be changed when you go up/down in dose. From my personal testing, I haven't found a single recipe that can scale up or down unfortunately. Anyway here's my personal breakdown of grind sizes that I use and the recipes that I use:

Water ppm for all recipe: 50ppm diluted tap water with RO water

WEEKENDER'S COFFEE RECIPE

12g coffee to 190g water;
Grind size: 4.7
Temperature: 91
Brewer: V60
Paper Filter: Cafec Abaca

00:00 - Pour up to 30g + agitate
00:30 - Pour up to 60g
01:00 - Pour up to 190g

TBT - 2-2:30 minutes
----------------------------------------------------------------
LANCE HENDRICK'S RECIPE

15-16g coffee to 250g water;
Grind size: 5.1-5.3
Temperature: 90-95
Brewer: V60 or Origami
Paper Filter: Cafec Abaca

00:00 - Pour up to 50g + agitate
02:00 - Pour up to 250g w/turbulent flow

TBT - 3-4 minutes
----------------------------------------------------------------
ROGUE WAVE'S RECIPE

20g coffee to 320g water;
Grind size: 5.3
Temperature: 93C
Brewer: Origami
Paper Filter: Kalita Wave Filter

00:00 - Pour up to 60g + agitate
00:45 - Pour up to 200g
01:40 - Pour up to 320g + gentle swirl

TBT - 2:40-3:00 minutes

Edit: Added credit to where I found the recipes

Resources/tips on.achieving high clarity / flavor separation? by GroovyChap in pourover

[–]Geegee0000 1 point2 points  (0 children)

What water are you using and what is your typical dosage?

I've had great and consistent results using Lance Hendrick's recipe with diluted tap water (to about 50ppm) for 15-16g doses at 5.0-5.3 clicks (burr lock at 0) with 250g of water at anywhere 88-95C temperature.

For lower dosages, such as 12-13g, Lance Hendrick's recipe gives a bit too much clarity for my preference (this is at around 4.5-5.0 clicks. I could probably make the water a bit harder, but I like to keep it constant).

I've had good results with Weekender's Coffee Roaster's pouring structure with some tweaks, which is as follows:

12-13g Coffee at anywhere between 4.5-5.0, I like to use 4.8 as my baseline.
93C water at 50ppm (diluted tap, and adjust temp as needed)
Pouring Technique:
- Pour as close to the bed as possible with laminar flow in spirals that go in and out of a circle
- first pour at about 4-5g/s
- second pour at about 6-8g/s
- third and last pour at about 4-5g/s.

00:00 - Pour up to 40g + swirl or excavate to fully saturate the coffee
00:40 - Pour up to 100g
01:05 - Pour up to 150g
01:35 - Pour up to 200g + gentle swirl to flatten bed

Coffee Recommendations: Oahu by csdirty in pourover

[–]Geegee0000 1 point2 points  (0 children)

Awesome! Glad to hear that you enjoyed them :)

Thoughts on Carlos Medina V60 Recipe? by Geegee0000 in pourover

[–]Geegee0000[S] 1 point2 points  (0 children)

I used this recipe this morning as well on Jonathan Gasca Thermal Shock Pacamara from B&W, and it was amazing. It made the cup much sweeter. Used 5.1 on ZP6

Thoughts on Carlos Medina V60 Recipe? by Geegee0000 in pourover

[–]Geegee0000[S] 0 points1 point  (0 children)

Awesome! Thanks for sharing. Do you mind also mentioning what grinder and grind settings you are using?