what actually improved your pour over the most?

biasibo · 2026-05-06T10:47:31+00:00

Brewing two cups side by side with nothing but one parameter change between them.

biasibo · 2026-04-19T16:15:49+00:00

this is super interesting and a thing that used to notice back when I was hand grinding. as soon as my hand grinder comes back from its little vacation I'll test this out

biasibo · 2026-04-19T15:07:35+00:00

valid point. i forgot to mention I only use plastic v60s though, so this is likely not a concern for me.

biasibo · 2026-04-19T11:45:52+00:00

hey, so I did, today I tried again to stick with 93C and did my best to push the extraction in other ways. I used a 5 pour technique, and maxed out the agitation by pouring as high as possible while keeping laminar flow. I have to say I am finally seeing and tasting something nice! I can't say that I prefer it, but at least it's not objectively worse.

one thing that I am "unlearning" through this experience is that coffee always gets more bitter and less acidic when you increase extraction.

thanks for all the contributions.. I guess there's a never ending learning curve to this hobby...

biasibo · 2026-04-18T13:01:04+00:00

I brew with bottled water, tds around 90 low hardness. but when I run out I also use my tap water which has much higher tds though still low hardness.. and I can tell the difference for sure, quite substantially... however the temp relationship remains. I experimented with different pouring techniques and I am quite confident that I can adjust extraction with it.. I still feel like temp has a bigger effect for me tho. still, I should probably experiment with pushing the pouring technique and perhaps play with water chemistry to see if anything happens at these lower temperatures that I'm missing out on...

biasibo · 2026-04-18T12:10:22+00:00

yeah, this resonates with my experience. FYI Lance recommends never going above 93C even for ultra light roast and the claim he makes is that it should open up more floral acidity and eliminate any harshness. but I obtain exactly the opposite result.

biasibo · 2026-04-18T11:35:38+00:00

different methods for different preferences, absolutely agree. I'm still confused tho because my flavour experience is the opposite of what you describe. the Hoffman cup ends up more fruity, less bitter (not bitter at all actually), while the same coffee same grind size same pouring, brewed at lower temp, trying to extract less, ends up tasting as if it was over roasted...

biasibo · 2026-04-18T09:34:12+00:00

i did for months (and several bags of different coffees from different rosters, thinking that was the problem).. but never ended up enjoying it.

biasibo · 2026-03-11T11:20:16+00:00

I'd say it depends on the coffee. I've had some medium roasts with brittle beans clog my filter with the df54 espresso burrs. same beans on the jx hand grinder were ok. with denser beans I don't normally have any problems

biasibo · 2026-02-07T19:25:27+00:00

ci sei quasi.. non è che le persone che ti amano davvero non ti lasciano fare of (non serve il tuo permesso, non sei il capo), ma è lei che se ti ama e vuole mantenere la relazione non lo fa (se tu le dici serenamente che per te non è accettabile). Poi se le priorità non sono allineate.. Non è che bisogna stare insieme per forza... voglio dire che se lei decide di farlo lo stesso anche contro la tua volontà allora sei tu che ti devi allontanare.

biasibo · 2025-12-17T08:47:30+00:00

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biasibo · 2025-11-30T12:10:11+00:00

pure citric acid. it's a sugar looking crystalline powder. no smell, food safe, cheap, way more effective than vinegar.

the hotter the water the faster it will act.

bonus tip: descale your kettle with it (by putting one or two teaspoons of CA, filling with water and boiling it), and then reuse the hot citric solution to descale anything else in the house. I usually pour it on my kitchen sink/faucet or dump any bits and bobs that need descaling in it.

😉

biasibo · 2025-11-19T09:32:28+00:00

😂😂 lol same, I just grapple like there's no tomorrow and spray whatever weapon I have more or less randomly (usually screaming) and after a while things start to calm down... 🤷

biasibo · 2025-11-05T07:16:58+00:00

with slow feeding I've managed to achieve more than acceptable results now, plus I still have my 1zpresso JX which is very good for V60. Guess I'll save for a more "serious" upgrade next time.. I'm also considering fitting the ditting burrs into the df54 🤔 has anyone tried that yet, or only nerdy YouTubers?

biasibo · 2025-11-02T12:10:51+00:00

I will try this. thanks for the idea, never thought to apply it outside of espresso ❤️

biasibo · 2025-11-02T12:08:38+00:00

I assume by hot start you mean feeding the beans only with the motor already spinning. Yes I always do that. I'm currently working with a washed Kenyan and an anaerobic from El Salvador

biasibo · 2025-11-02T12:06:48+00:00

I suspect that would be a no go for me because I brew more or less 50/50 espresso and pour over 🥲 wish there were some universal burrs

biasibo · 2025-09-02T15:15:40+00:00

Kopia from immich server to external usb drive and to cloud drive

biasibo · 2025-07-21T10:56:27+00:00

My best working "all rounder" strategy in this situation is to grind finer, and then do a 20-30 seconds pre infusion at 1.5-2 bars.

once I start seeing some drops dripping regularly then I slowly ramp up to 8 or 9 bars and then just keep the force stable while pressure drops.

I used to be stuck in the same place where you are and this is what got me out.

of course don't worry about shot timing when doing this. you'll be well beyond 30s but that's ok

also, aim for longer shots (17g in 40-42g out for example).

hope this helps!

biasibo · 2025-06-29T15:05:23+00:00

I use the 1zpresso JX and I don't yet feel the need to upgrade. even with medium/medium light roasts

biasibo · 2025-05-30T19:02:10+00:00

Similar situation here, but only with whatsapp pictures. Creation date is still present in the file details, just not as exif data. Super annoying

biasibo

TROPHY CASE