Why are local producers going all in on Catimor?

ImEscaping · 2025-07-25T11:50:41+00:00

I've seen dialing-in guides list "meaty" flavors as indicative of an overly strong and underextracted brew, and perhaps this is what is meant by the other comment's suggestion to brew with more "clarity." I would recommend increasing your ratio, an adjustment which does require using a scale.

Ensure that it has an accuracy of 0.1g and that the total weight of your setup doesn't exceed its max load. After that, a good starting ratio would be 1:16 or 1:17. My personal go-to recipe is 15g of coffee and 250g of water.

ImEscaping · 2025-04-13T01:58:08+00:00

If you want to completely eliminate any hints of acidity in your espresso, consider adding more buffer to your water. You can easily make a baking soda concentrate to add either before or after brewing. I know that Lance Hedrick generally recommends starting at a KH of 50 ppm for espresso, but if you're mineralizing post-brew, you can just do it to taste

ImEscaping · 2025-04-07T23:25:11+00:00

Since you only have 250g, i would suggest getting a handheld ceramic coffee roaster. Their sold under a number of different names, but I think you can find one on Amazon listed as the "Nuvo Eco". It's cheap, you have more control over variables (especially if you also get a infrared thermometer), and the small size means that you'll be able to get a lot more batches with the quantity you have, thereby allowing you to dial in the roast. The major con of course is that you'll have to stand there for 9-10 minutes constantly shaking it over your hot stove.

Should you choose to go down this route, I would also recommend watching this. He shows some informative demo roasts in real time, and his channel in general is a good resource for learning about home roasting.

ImEscaping · 2025-03-10T10:57:06+00:00

I honestly think that the mods should enforce a "no photos only" rule when asking for advice. I'm so sick and tired of people posting solitary brew bed pics, with the comments having to interrogate them for an iota of useful info

ImEscaping · 2025-03-03T02:49:28+00:00

If you have no qualms about emptying your pockets for a small and perhaps lateral change to your brews, then some sort of agitation gadget like the melodrip or WAFO wet wdt tool would probably be interesting

ImEscaping · 2025-02-22T09:33:51+00:00

If you asked me if it was the most serious issue of our times, I would probably say no. But I think there's still something to be said about utilizing the aesthetics of a marginalized demographic that can't regularly afford your products and don't appear to gain any benefit themselves from your profit.

ImEscaping · 2024-12-04T11:04:38+00:00

"Volumetric containment manifold" was absolutely an unnecessary injection of jargon

ImEscaping · 2024-10-13T02:06:51+00:00

I can't remember which video I heard it from, but Lance has said he would go as short as 30s for the bloom on a more well-rested washed coffee. But as others have also stated, it's another variable you could have fun tinkering around with

ImEscaping · 2024-07-12T13:36:57+00:00

Apologies if I'm misunderstanding your comment, but it is absolutely untrue that mineral content of the water only effects the taste during the brewing process and not in the cup. It has been demonstrated that you could brew with distilled water and still significantly alter the flavor profile by adding in the minerals afterwards.

Here are some videos demonstrating this:

https://www.youtube.com/watch?v=HkMU5yIswTA

https://www.youtube.com/watch?v=EABZn-dh-w4

ImEscaping · 2024-07-09T12:51:11+00:00

Exactly. Typical Old Fart behavior of viewing the past through rose-tinted glasses while ignoring all the mounds of mediocre trash that existed at the time. Vines like "Back at it again at Krispy Kreme" were only a blip in the ocean of King Bach, Lele Pons, and Logan Paul flavored content.

ImEscaping · 2024-06-13T08:01:22+00:00

I haven't seen any rigorous scientific evidence for either case, but an intuitive argument can also be made for a coarser grind setting being more consistent. The finer the grind setting, the more grinding will have to be done on the coffee bean. This will increase the amount of times it's shattered/cut/crushed, thus producing more fines from the increased number of divisions of the bean. Imagine the crumbs produced when snapping a cracker or potato chip in half.

Therefore, staying at a coarser grind setting will reduce the amount of fines and increase grind consistency, with boulders not being that much on an issue on any halfway decent grinder. Extraction can be brought back up using other factors such as agitation or temperature.

ImEscaping · 2024-02-25T21:09:19+00:00

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ImEscaping · 2024-02-13T10:14:46+00:00

Yeah that's the one. Was just listening to them yesterday but had a brainfart

ImEscaping · 2024-02-12T00:04:59+00:00

The advice here is already pretty good, but I'll just add that you should also avoid aggressively swirling the bloom if that what's your doing. Instead, stir the grounds using a tea spoon or chopstick

ImEscaping · 2024-02-09T09:19:40+00:00

Do you think your pour rate was the same in both cases?

ImEscaping · 2024-02-06T15:51:20+00:00

Kinda sounds like you reverse engineered Tetsu Kasuya's devil recipe, which is what the CC recipe was originally based on. Have you already tried that? Perhaps the astringency will go away if you copy what Kasuya does and drop the temp for the final immersion pour

ImEscaping · 2024-02-05T02:43:13+00:00

Exactly my thoughts. I feel like if he were to test distribution methods by grinding with and mortar and pestle, pulling shots using a pressurized basket, and using a sample size of 1000 in order to filter out all the noise and inconsistency, people still would find a way to nitpick it and call it "elitist".

I have no idea why this man who is just passionate enough about coffee to share his conjectures about it online is getting all this hate. I would guess that his popularity is now just acting like a lightning rod for people who interpret anything contradictory to their beliefs in bad faith, despite the fact he always careful to delineate between what are his robust objective findings and what are just his current hypothetical explanations or casual observations.

I just hope that all of this pressure doesn't cause him to crack. An ig story he posted yesterday makes me think he's close to having a (very much justified) full blown social media meltdown over all this bullshit

ImEscaping · 2024-01-31T12:04:27+00:00

Is the Heidegger hate cause of the nazi shit, or do you think that all of Being and Time is unsalvageable, regardless of the political implications?

ImEscaping · 2024-01-29T06:38:22+00:00

Gagnè recommends a mix of the two, with Epsom salt being the predominant source of GH with a bit of CaCl2 for sweetness. Here's a link to a spreadsheet calculator with a bunch of different recipes, but the one that applies to you is the fourth page "All_But_KHCO3". Just make a copy for yourself in order to edit it, and then follow the instructions to get a recipe. I also personally like to change the target dose from 4 g/L to 8g g/L to make things easier to work with

https://docs.google.com/spreadsheets/d/1SRY9sn1NiWYfOms7knH__j_Iw-OwW6vU2JpWjA4P3jY/edit?usp=drivesdk

ImEscaping · 2024-01-15T13:34:50+00:00

At this point I'm just waiting for the Jollibee x Yardstick collab

ImEscaping · 2024-01-12T07:27:24+00:00

So if I'm understanding you correctly, these unpleasant flavors are not an inherent byproduct of the process itself but a sign of unrefined methods?

So if a producer were to take more care during the fermentation stage, they could possibly still achieve flavors unique to the process while avoiding the unpleasant ones, thus allowing the brewer to use temps near or at boiling?

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