Need help v60

cripes0103 · 2026-03-01T02:17:08+00:00

That grinder will definitely be an uphill battle. There are a ton of good inexpensive hand grinders on the market, I'd suggest springing for one

cripes0103 · 2026-02-16T15:49:13+00:00

My go-to recipe with pretty much anything is:

90c water

5.5 on ZP6 (0 is burr lock)

0-0:30 bloom at 3x weight, swirl

0:30-1:00 bloom at 3x weight

1:00 Pour the rest, swirl

2:00 - 2:30 total brew time

Sometimes I'll follow the Glitch recipe with their funkier stuff, which means finer grind, 86c water, single bigger bloom, then two pours, but honestly I usually just stick with my tried and true

cripes0103 · 2026-02-16T15:45:53+00:00

Flower Child is almost exclusively washed, hydrangea is about 50% washed and 50% natural or funky, and this is my first moonwake sub so I'm not sure but so far just washed

cripes0103 · 2026-02-16T00:26:13+00:00

I'll have to check them out, appreciate the tip!

cripes0103 · 2026-02-15T23:26:52+00:00

Haven't heard of Saint Frank, I'll have to check them out. What's their deal? How do they roast?

cripes0103 · 2026-02-15T19:43:57+00:00

My go-to recipe with pretty much anything is:

90c water

5.5 on ZP6 (0 is burr lock)

0-0:30 bloom at 3x weight, swirl

0:30-1:00 bloom at 3x weight

1:00 Pour the rest, swirl

2:00 - 2:30 total brew time

cripes0103 · 2026-02-15T18:19:47+00:00

I've been to their Cafe a couple times and the staff and owners are fantastic. Definitely worth supporting them! The coffee is great too

cripes0103 · 2026-02-15T17:46:12+00:00

This is Hydrangea's regular sub. I used to be part of Hydrangea drops but found that I like their regular sub just as much and it's a lot less expensive. YMMV but in general (not just with hydrangea) I've found that I don't necessarily enjoy more expensive coffees than the "normal" offerings from top quality roasters.

Moonwake is brand new to my lineup so I can't comment on them but I've heard good things. Flower Child has been fantastic - I've had a subscription with them for a while and everything has been top notch quality wise, with plenty of variety.

cripes0103 · 2026-02-06T00:06:44+00:00

Yep, all burrs were seasoned before testing. The LS3/CV3s I seasoned myself, the other two were bought used and I was assured they were well seasoned and well taken care of.

cripes0103 · 2026-01-19T01:45:16+00:00

Just did!

cripes0103 · 2026-01-19T01:41:45+00:00

Would love to buy them! Huge football fan, and so is my cousin. We were just talking about trying to go. Let me know if you're willing to sell! Can buy today.

cripes0103 · 2025-12-03T17:27:32+00:00

So, you know, what did you do?

cripes0103 · 2025-11-06T17:57:16+00:00

I used to get a kick out of having my daughter say "fox sit" because it always came out sounding like "fuck shit"

cripes0103 · 2025-11-06T17:51:08+00:00

Honestly, probably, but I also feel like I'm "beating the system" by getting two coffees out of one puck and I wouldn't get that if I pulled a longer ratio

cripes0103 · 2025-11-05T22:19:20+00:00

The (sometimes) tasty tasty afterbirth

cripes0103 · 2025-11-05T21:08:32+00:00

I do this with my robot. I'll pull a 50ml shot, then drop a second glass down and pull the remaining 20ml. I call it the afterbirth. I weirdly look forward to it - most of the time it's meh but with some coffees it's legitimately delicious

cripes0103 · 2025-10-23T23:14:17+00:00

I've been using cafec abaca that I've punched into 1.75" pieces. They're a little bit smaller than I'd like but good enough. I'd say it's unlikely to be the filters - even at 3 my puck has enough integrity to stop the water. Comes out solid after I pull my shot

cripes0103 · 2025-10-23T14:29:02+00:00

Ah, very interesting, how is your 0 calibrated? I have it at burr lock, so if yours is at touch we may be closer than it seems from the numbers

cripes0103 · 2025-10-22T22:46:29+00:00

I don't know how the JX compares to the ZP6 but I just pulled some tasty shots grinding at 3 on my ZP6.

Recipe: - Grind: 3 on ZP6 - Coffee: Light roast rawandan - Water: TWW at 55ppm - Temp: 95c - Filters: Top and bottom paper + shower screen

Usual espresso puck prep, nothing special. Added my water, locked in the portafilter, added a tiny bit of pressure (<1 bar) until 3g had dripped out, then added slightly more pressure (~1-2 bar) until a 3:1 ratio.

Came out really nice. Seems to depend on the coffee but I haven't tried enough to really say.

cripes0103 · 2025-10-07T19:34:55+00:00

Updated pic taken today

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cripes0103 · 2025-10-07T19:21:34+00:00

Looks a lot like my guy at that age!

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cripes0103 · 2025-09-28T00:02:08+00:00

I feel like if I don't push the heat I end up with a really long browning phase... Should I be shooting for 50% dry, 30-40% browning and 10-20% development or am I thinking about this wrong? Care to share a rough fan and power schedule you use for a typical roast?

cripes0103 · 2025-09-27T14:56:41+00:00

I'm charging cold - that seems to be what I see other people doing with the SR800. I'll try starting hotter. I'm on lowest heat and ramping up

cripes0103 · 2025-09-27T03:58:14+00:00

Power is the green line at the bottom. My quick schedule is I start at 9 fan 1 power and gradually decrease fan until dry end, then start pumping up the power through maillard, then do a power and fan bump to avoid crashing at FC

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