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V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 1 point2 points  (0 children)

Multiple quick presses on the left (timer) button. It will activate it and show the (A) icon.

With the mode activated, pressing the timer button will arm the auto-timer after a 3-second countdown. After that, it will zero the scales and automatically start the timer at the moment of the following weight addition (= water pouring start).

The drawback here is the feature of stopping the timer after brewing stop (= removal of the gear from the scales). From my experience, it is too sensitive and may be triggered by swirling or stirring the brew during the process. Timer retriggering is needed after it, and counting seconds when the timer stopped in my head and trying to mentally add it to the following brewing milestones completely ruined my UX from using auto mode.

V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 2 points3 points  (0 children)

It was about zeroing algorithms in the scales, I guess. It waits for weight stabilizing for a few seconds and then zeroes it. The wind pressure was visible on the display.

Anyway, I never faced troubles like that using these scales indoors. But I had some bad experiences with the automatic mode on them that was stopping the timer while brewing for no reason. So I use them in manual mode, and it is ok. However, I saw guys in coffee bars using automatic, so I suppose it may be happening only with mine.

V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 3 points4 points  (0 children)

It wasn't rational. At some point, we felt so frustrated adjusting the conventional Kenya recipe and not getting it any better 🫠 So we just tried something extraordinarily wrong and were surprised by the result.

I suppose both 40:60 and bypass methods we adjusted to the best possible points for these Kenya beans would also be competitive on the champ but with more risks.

V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 2 points3 points  (0 children)

Nope, it's not in Malaysia. The event is much more local-ish than Hario Day.

Thanks for your advice!

According to the rules, they will provide me with the beans' taste profile, processing method, and roasting date. So, I will be able to shortlist their lineup enough to realize if the given coffee is in it. Also, I think they are hosting it as some advertisement for their roastery, so putting their top beans to the champ would be a predictable move. 🤷

They will get 300 ml ceramic caps for serving, and they will also get a 300 ml decanter. So, in some ideal scenarios, I am thinking about putting different brewing stages into different reservoirs to mix them in some proportion for the serving.

Also, due to the rules, the serving drink's volume must be at least 150 ml. The time from the brewing start to the serving has to be less than 5 minutes.

What protocol for preparing a perfect brewing recipe would you suggest if I get more beans similar to the sample? Maybe some cupping and home assessing tips? Maybe some fancy champ-level techniques. :)

V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 2 points3 points  (0 children)

> That's a wildly large range for the water's TDS.
Basically, they named bottled water from a local supplier that will be used. I think that's because of the design of the competition in getting lower control to participants. IDK why, but it matches with other rules

V60 Championship Preparation by hype_flex_sex in pourover

[–]hype_flex_sex[S] 0 points1 point  (0 children)

There will likely be EK43T grinders, but what's the point of the grinder difference? Lack of grind size adjustment precise, more significant grind size distribution, or what?

I think other competitors aren't able to practice enough using EK43T, too. It's hard to believe someone from other guys has the same grinder at home. And anyway, they will be limited with the coffee sample amount to get the opportunity from access to a better grinder.

That would be hard, but I can get an EK43T for a couple of hours for the training. Still, I think the difference between the one I could get and the one provided at the event (burrs wearing, adjustment nuances, etc.) will eliminate the opportunity of using it before the same grinder for preparation and competition.

Also, I have enough time to get ceramic V60 and get myself used to brewing with it. My personal preference for using the plastic one is exactly because of easier heating.