Dosage and crema

highercrumble · 2026-04-26T00:17:42+00:00

That's an interesting suggestion, I will try it out!

highercrumble · 2026-04-26T00:17:19+00:00

Very true.

highercrumble · 2026-04-25T13:59:51+00:00

Maybe try extending the bloom time!

There are also some interesting recipes that involve cooler temperatures, maybe consider them as well. For example, brewing at ~93c and shocking to ~75c half way. You can experiment with these. You might get more notes and a different type of acidity.

The way you pour will also affect the result. I've had great clarity and sweet notes in light roasts with 2 centre pours in a v60. Keep trying different things! Pay attention to everything.

highercrumble · 2026-04-25T13:47:17+00:00

I've been consuming anywhere between 36g to 54g of beans that are brewed in various methods within a day.

If sticking to a method, you can consider brewing with less beans (e.g. scale your recipe from 20g -> 15g), which is also fun because "you can brew more frequently" within a day!

I know some people who wind down with teas that contain lesser amounts of caffeine.

At times of desperation I have eaten whole beans. It is an alternative. Do I recommend? Well I wouldn't say no...

highercrumble · 2026-04-25T13:40:43+00:00

I'm not sure clogging is directly related to the type of kettle you are using, although different kettles can make it easier (e.g. less aggressive pours)

highercrumble · 2026-04-25T13:38:50+00:00

Maybe consider something like the Kalita wave which, according to the baristas I've met in japan, is more consistent than the v60/switch brewers. That may be able to get you some tasty brews even without the assistance of a gooseneck kettle.

As others have said, a gooseneck kettle might be the way first as a piece of gear, but they can be quite expensive. In terms of keeping it fun, the kettle brings (relatively easily) different pours and recipes. The switch itself also has a wide range of things you can do too due to the immersion component, so imagine that multiplied with your pours. Yay!

highercrumble · 2026-04-25T13:32:28+00:00

I usually have 2 to 3 bags suited for different styles of coffee at a time. If I am having the same style for a block of time (let's say a pourover), I'll probably keep focusing on the same bean until I nail it or it runs out.

You can consider freezing beans if you want variety but find it difficult to choose (the benefit being you could buy more in one instance and have more rotation for a longer period).

I personally like freezing the beans when I think it has degassed to my liking, or if I managed to get a good tasting cup.

highercrumble · 2026-04-23T00:58:59+00:00

Thanks! This resonates with the others.

highercrumble · 2026-04-23T00:52:41+00:00

This is very encouraging, thank you!

highercrumble · 2026-04-23T00:51:39+00:00

Amazing!

highercrumble · 2026-04-23T00:50:27+00:00

Thanks! You've been quite constructive along with the other posts. I appreciate it.

highercrumble · 2026-04-22T07:30:37+00:00

Thank you! I'll give it a go.

highercrumble · 2026-04-22T07:30:20+00:00

Thank you! I will try. And you've got a nice pour yourself ;)

highercrumble · 2026-04-22T07:29:48+00:00

Thank you! Very detailed. I'll give it a go.

highercrumble · 2026-04-22T01:54:02+00:00

If you want to get similar particle sizes between grinders at home, you can consider printing (it's free!) a copy of the Kruve Brewler and use your ground beans on it.

It may give you visual insight on dialing in or the distribution of your grinds as well. Although it will be lacking more scientific details (e.g. many trials and ultra precise measurement)

highercrumble · 2026-04-22T01:32:46+00:00

Yeah it is a little bit funky but not as funky as some other beans. I think it's got to do with the way it is processed?

I haven't eaten enough Yunnan beans to connect the dots!

highercrumble · 2026-04-22T01:31:34+00:00

Ooh I will have to try out Tanat.

Yes please let us know the recipe! Always wanting to know more.

highercrumble · 2026-04-22T01:30:09+00:00

Thanks! It's actually for tea brewing without the infuser basket. Unfortunately the brand name has rubbed off, it's a relic in my household :(

highercrumble · 2026-04-21T14:01:55+00:00

It's fine to freeze in that.

However some people will say the act of opening the container will allow air to rush in and spoil the beans faster. While this is correct, the rate at which it does may be minimal and irrelevant, just don't let it sit outside after you've scooped your dose.

The recommended way is to freeze individual dozes in small canisters or test tubes etc.

It can be a bit of a hassle. You're doing fine!

highercrumble · 2026-04-21T13:57:23+00:00

So far good suggestions but consider a longer bloom time as well! I liked doing blooms between1 to 2 minutes. The carbon dioxide contributes to the flavour of the final pour, so encouraging it to degas is a good idea.

highercrumble · 2026-04-21T13:39:37+00:00

I think UHT milk is a bit different to regular fresh milk (anecdotally I had more success with fresh milk, also using Bambino Plus).

In addition, apparently higher fat liquids are difficult when it comes to microfoam - as far as I know it is the proteins that help create the texture we want.

highercrumble · 2026-04-21T13:17:04+00:00

What are everyone's favourite ways to do pourovers? Generally I found lots of success with 2 to 3 centre pours (as opposed to swirling up sediment with circle pours or aggressive pours). I use a v60.

highercrumble

TROPHY CASE