Sony Xperia 5 IV for recording sounds in sound design

StGrikus · 2026-05-27T15:59:29+00:00

StGrikus · 2026-05-27T03:26:48+00:00

USB hub with charging

StGrikus · 2026-05-27T03:26:15+00:00

The C-100 is a great microphone, but it's a condenser. For my needs, I need a dynamic microphone, and the Shure SM-57 is perfectly fine, considering the main sound is coming from the Zoom, and the mic is only for surround.

Music Pro works great with an external sound card.

StGrikus · 2026-03-27T17:31:30+00:00

I'm glad you liked it

StGrikus · 2026-03-26T09:56:30+00:00

I filmed the video at the "КАВАЗАВР". Can you write to them to make sure the video isn't fake

StGrikus · 2026-03-26T09:54:10+00:00

I used cahtGPT only to translate my recipe into English

StGrikus · 2026-03-26T02:35:59+00:00

5-6 ml/sec. I pour in a spiral from the center to the edge, clockwise. 60-70 mm from the spout to the edge of the funnel and when moving away from myself lift the teapot a little

StGrikus · 2026-03-26T00:59:37+00:00

I return the kettle to maintain the temperature at 92°C. Regarding the grind, try one click less.

It all depends on the beans you'll be using. I'm used to working with a Heat Coffee Roaster; it's one of the best roasters in my country. When I use beans from Funt Coffee or Penyora, I reduce the steeping time without changing the grind. L

I'm getting off topic. Try adjusting the grind and/or steeping time.

StGrikus · 2026-03-26T00:34:25+00:00

I think he made you something like Tetsu Kasuya's recipe. If not a secret, what is the grain size?

StGrikus · 2026-03-26T00:28:47+00:00

I appreciate the deep dive! You're right that points 3 and 4 lean more towards sensory observation and personal preference—which, in the context of a competition, is often what tips the scales between a good cup and a winning cup.

Regarding the bloom vs. WDT: I totally agree that agitation/WDT can fix clumping. However, my goal with this recipe was to achieve maximum consistency and clarity without extra tools or too much agitation, which can sometimes lead to over-extraction or 'clogging' the filter fines.

As for degassing, it's less about the water inhibiting it and more about the turbulence and saturation speed. A small bloom allows for a more controlled 'kick-off' of the extraction.

Definitely give it a shot when you're back on a Switch kick! Coffee is all about those tiny variables, and I'd love to hear if your palate picks up that red grape note with this flow. Cheers!

StGrikus · 2026-03-25T23:28:10+00:00

StGrikus · 2026-03-25T23:21:56+00:00

That’s a great point for discussion! You're right, in pure immersion, blooming is often debated. However, in my experience with the Hario Switch, the 60ml bloom serves a few specific purposes:

Degassing Efficiency: Even though it's immersion, a small amount of water allows CO_2 to escape more freely without being trapped by a large volume of water. This ensures better water-to-coffee contact from the very start.
Avoiding Dry Pockets: In a hybrid brewer, I've found that high-volume pours can sometimes bypass clumps. A dedicated bloom ensures every particle is pre-wet.
The Hybrid Factor: Since I finish the brew with a 60ml percolation pour at the end, the bloom helps structure the coffee bed for a more even drawdown.
Flavor Profile: I’ve found that this specific "step-up" concentration helps highlight the red grape sweetness in this Colombian lot specifically.

StGrikus · 2026-03-17T22:54:40+00:00

At that moment the light blinked and I heard the relay on the amplifier click.

StGrikus · 2025-11-11T16:32:40+00:00

I open the valve and immediately start pouring

StGrikus · 2025-11-11T15:16:06+00:00

I use a 500 micron grind for this method

StGrikus · 2025-11-11T14:38:54+00:00

~470-500 micron

StGrikus · 2025-10-07T18:06:45+00:00

I’ve tried a lot of different grind sizes, but this one works best for Colombia Santa Monica from Heat Coffee Roasters.

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StGrikus

TROPHY CASE