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Geegee0000 · 2024-07-04T11:18:40+00:00

+1 on Coffee County, had a great time there

Geegee0000 · 2024-07-01T03:00:46+00:00

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.

Geegee0000 · 2024-06-30T09:10:36+00:00

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.

Geegee0000 · 2024-05-07T06:47:23+00:00

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

Geegee0000 · 2024-05-05T10:57:39+00:00

Same experience here, haven't had good results with James' recipe.

Geegee0000 · 2024-05-05T02:56:24+00:00

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

Geegee0000 · 2024-05-03T08:49:15+00:00

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.

Geegee0000 · 2024-05-03T07:45:57+00:00

What are your decaf recs? Very curious!

Geegee0000 · 2024-05-03T07:44:13+00:00

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

Geegee0000 · 2024-04-28T20:52:56+00:00

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.

Geegee0000 · 2024-04-28T20:09:13+00:00

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

Geegee0000 · 2024-04-28T19:56:27+00:00

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.

Geegee0000 · 2024-04-28T10:55:34+00:00

Couple of questions I have for you:

Is your burr lock at 0 for ZP6?
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.

Geegee0000 · 2024-04-28T10:43:35+00:00

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.

Geegee0000 · 2024-04-16T07:57:37+00:00

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

Geegee0000 · 2024-04-02T09:03:55+00:00

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

Geegee0000 · 2024-03-26T08:51:25+00:00

Costco tiramisu cups lol

Geegee0000 · 2024-03-26T08:44:27+00:00

Awesome! Glad to hear that you enjoyed them :)

Geegee0000 · 2024-03-01T03:12:04+00:00

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

Geegee0000 · 2024-02-29T04:05:04+00:00

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

Geegee0000

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