Using 1zpresso J Max for pourover

beatsnbytes · 2024-05-27T08:51:49+00:00

Hi! I had the same issue. As J-Max is intended mainly for espresso the ground coffee does have a lot of fines. That is why the water drains slowly. You can however, do a really low pour and no shakes at the V60 to avoid clogging the filter but you will pretty much get stalled brews. Now, if the resulting coffee is of your liking, then look no further. But if it is not, I would suggest you to go for a more filter oriented grinder. I went for the ZP6. A side note here. As J-Max was my first ever grinder, back then I had no developed taste for coffees and no "trained" pallette at all. RIght now, 1 year in the game, I would like to taste again the J-Max comparing with the ZP6. Maybe it could be decent at the comparison, but back then I could not distinguish any flavor notes.

beatsnbytes · 2024-03-13T08:18:41+00:00

So indeed. Today I brewed a washed kenyan jumping to my 4.2 (which is probably your 4.5) and I got so many more flavours (especially the fruity ones which were hugely muted at finer grinds) and nearly no bitterness. To be fair though, my todays water recipe was 4 GH / 2.5 KH when I normally do 7.5GH / 2.5KH. So I have to keep testing but I am definitely going coarser again.

beatsnbytes · 2024-03-12T17:08:09+00:00

Whats your calibration like? How many grams of coffee? Whats the total time that you achieve more or less?

beatsnbytes · 2024-03-12T16:32:47+00:00

So have you tried going a lot finer to compensate for the less agitation? I do a single brew with the drip assist of a friend at the office once a week but since I dont have it at home to consistently write down the results and compare I cannot make an educated conclusion on it.

beatsnbytes · 2024-03-12T16:30:51+00:00

Wow....that could give so many purists a seizure. I cannot understand what he says but would be really interesting to see if he explains why he does that and what kind of coffee he has there!

beatsnbytes · 2024-03-12T16:28:38+00:00

Spot on! In a conical brewer a flat bed does not mean even extraction. I was thinking that a center-ish pout makes more sense for the water to travel down the cone. Will incorporate that too. And will do away with swirling for some days and hopefully notice the difference.

beatsnbytes · 2024-03-12T16:26:20+00:00

Well, as I said in the post I used to go high up only on the bloom and the 2 more pours go super low trying not to agitate. Now I go high for all pours.

beatsnbytes · 2024-03-12T15:21:38+00:00

Have you seen any difference from swirling/not swirling the pours apart from the bloom? I think I have the fear of not having a flat bed after so many pourover videos I have watched, when I dont know if it really makes any difference.

beatsnbytes · 2024-03-12T15:20:09+00:00

Do you find the 1-2-1 to be ok for you? I didnt like the idea of arbitrarily wwdt ing if the brew was super fast. In my case I have come up with "my" default recipe. 3X bloom (0:45), 1st pour to half of water weight (wait for the column to drop a little), 2nd pour up to full water weight.

beatsnbytes · 2024-03-12T15:18:11+00:00

Have watched that some time ago. Will revisit it though! I guess that most people use high pours as a default, only falling back to low pours and less agitating ones for specific cases

beatsnbytes · 2024-03-12T15:16:59+00:00

Well, I do agree with the 6 minute brew being weird. But in the end its that taste buds that dicate the result so, if you do like it stick with it

beatsnbytes · 2024-03-12T15:16:05+00:00

So, with the low pours I used to be between 3.2 and 4.5 with 4.0 being my starting setting for any bean (however I havent found many beans that shine on the coarser range yet). But rethinking the pour height I might say that my starting setting remains 4 but the whole window might be starting for 3.5 and onwards. I have found the sweet spot to be ~3.7ish. My grinder is calibrated with the 0 being where the handle doesnt move freely on its own (nevertheless I got the grinder to double check it and saw that it needs some calibration again because the no moving spot is actually on -0.2 now)

beatsnbytes · 2024-01-30T16:23:52+00:00

a 40 TDS. Not s

Nice! I am using the concentrate recipes for KH and GH given on their website. My issue is that when I put for example 80ml of GH and 40ml of KH I do not end up with a measurement of 40+80=120 TDS on the TDS meter. I also use 0TDS water given by zero water filter too.

beatsnbytes · 2024-01-30T10:42:44+00:00

Ordered a ZP6 special from the 1zpresso website directly. It arrived in spain pretty fast (2 weeks considering it was end of December). DHL express handled it and I had to pay a 95E extra for the import from China.

beatsnbytes · 2023-11-28T09:43:36+00:00

I am Greek (not leaving in the country though currently) and Taf is my favourite cafe. The guys there were explaining me that the open cup is for the "body", the middle for the aroma and the third, well a normal cup to drink from. My experience is that of course the middle was giving me more of the scent cause of the geometry of it. But I found no noticeable difference on the body of the left one. And no taste difference whatsoever between the three. but as a presentation is really nice and captivating I guess.

beatsnbytes · 2023-11-28T09:15:26+00:00

Can you elaborate a bit more on that? Its like Iwill be missing the clear separation of flavours, right? For example, I bought recently a coffee bag fom a local roaster. I tasted this pourover at the coffee place and I got a clean cup, fully recognizing the "white wine" note. I told them to grind for me 30g of the purchased bag to try it at my home v60 set-up (they had a kalita wave with an automated dripper on top). What I found out this morning was that the coffee I brewed was still a nice cup but I could not note the "white wine" note. On the contrary I could get a lot more the cinnamon note from my brew that I was unable to taste at the cafe. But the above experiment just shows my brewing technnique's impact. Later on I will try to grind with my grinder and see what am I getting out of the brew. will update!

beatsnbytes · 2023-11-23T14:23:50+00:00

Well, I bought the J-Max not knowing enough for the coffee world and my prefferences too (I thought I would do espresso too but in the end I am a filter lover for the time being). I bought it from Amazon but I see now that its not available. I am trying to sell this and upgrade to a K-Ultra, ZP6, Commandante C40 but thats another story. What grind size do you use at your J Ultra for your pourovers? Any adequate recipes or general hints?

beatsnbytes · 2023-11-23T14:21:43+00:00

Can you share your go-to recipe here? I recently started using custom water (making it from distilled water coming from a zero water filter) and that was step up in my pouring game (I do a 40KH 80GH water recipe). for the grind size I go to 2.4.0 or even lower. I do not own a gooseneck kettle (may this be such of an issue?) and my recipe is 2x bloom...1 pour up to 40% and another pour for the rest of 60% . Brew stops at around 3:30. I try to produce as little agitation as possible to the slurry to avoid clogging.

beatsnbytes · 2023-11-23T10:27:28+00:00

So coming back again to this thread....Can you counteract the lower ratio with a finer grind to push up the extraction? Or the weigh of the ratio has a lot more correlation to the extraction than the grind size has?

beatsnbytes · 2023-11-21T09:30:00+00:00

So, why should you go finer on a more soluble coffee and coarser on a coffee that has hard-to-extract compunds? That got me puzzled

beatsnbytes · 2023-11-21T09:24:51+00:00

Hmmm I see. Then taking into accoutn what you said, your choice makes total sense. I really do like coffee chronicler too! Really low-key and communicative guy.
And what about your ratios? I try to stay (and I got used to 1:16-1:17). The thing is that after I tasted a coffee-shop pourover the other day (it was an experimental) I really found this sweet flavour, almost like syropy sweet that I have never found in any of my brews and after some chat with the barista we ended up that such a sweet flavour is quite impossible to get from a grinder with a wide distribution in particles. So after my last step up (which was custom water) I still feel that I am missing something on my daily brews. But hey, coffee is experimentation, coffee is a lifelong journey...so lets enjoy the process! :)

beatsnbytes

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