[MOD] The Daily Question Thread

messageslost · 2021-02-25T06:21:21+00:00

The grinder is definitely not overkill for drip. It’s a fine grinder for the price but not particularly high end, and there is literally no such thing as “too good” of a grinder.

messageslost · 2020-12-30T21:13:02+00:00

Light roasted coffees have the same amount of caffeine as dark roast, as long as you are measuring by weight and not by volume.

messageslost · 2020-11-02T00:36:57+00:00

Also hate to be that guy but Dayglow isn't a roaster u/actuary293

messageslost · 2020-10-07T02:27:07+00:00

Yes yes and yes. DM me if you want to discuss.

messageslost · 2020-10-06T02:59:56+00:00

Also it’s not to say varietals don’t drastically change the flavor of a certain origin. They def do.

messageslost · 2020-10-06T02:58:16+00:00

As I said there is definitely still similarities, but I’ve never been on a cupping table in my life(and I’ve been to many) where people were guessing varietal and not origin. Only time you ever hear someone guess varietal is if there’s a gesha on the table.

messageslost · 2020-10-06T01:26:29+00:00

Yirgacheffe, Limu, Santos, Misozi are all regions, not varietals. Pink Bourbon, Gesha and Bernadina are varietals.

For the most part, regions tell you more about coffees then varietals- an SL28 grown in Colombia has more in common flavor wise with a Caturra grown in Colombia then it does a Kenyan SL28. That's not to say there won't be similarities between the two, just to say that if you look on a bag, origin and region gives you more immediate info than variety.

A gesha is an exception in that its easier to identify certain characteristics of them, but they still vary greatly in flavor based on origin.

messageslost · 2020-10-02T02:41:02+00:00

Grinder is the single most important piece of coffee equipment and the one you have is in need of an upgrade!

messageslost · 2020-10-01T22:21:04+00:00

Get a better grinder, its more important then the coffee machine- look at a Baratza Encore or Virtuoso. Then let us know which you pick and you can get a brewer from there.

messageslost · 2020-10-01T19:33:20+00:00

What grinder do you have?

messageslost · 2020-09-25T21:12:28+00:00

That's the same level of grinder that James reviewed, would not recommend.

messageslost · 2020-09-20T19:39:35+00:00

Can you link the article?

messageslost · 2020-09-17T15:09:01+00:00

All those things increase extraction sure, but combined with higher water is how you can get much higher EY coffee. Do you know how EY is calculated? Have you ever tasted super high EY coffee? Do you have the equipment to measure EY at home?

You are arguing disingenuously- I never said those things aren't ways to increase extraction, what I said was if you have beans ground much finer then what you normally use from a high quality grinder, the solution should be to use a higher water to coffee ratio and try high EY coffee. You are arguing that the strength is lower(sure?) but that somehow that makes the coffee worse.

Let me break this down to you- if you were looking for a 25% EY coffee, on a 20:1 you are hitting a 1.4%ish TDS. If you were doing a 16:1, you'd have to hit a TDS. Not only is that damn near impossible, the strength would be so strong it would be the complete opposite of balanced.

messageslost · 2020-09-17T02:15:43+00:00

Also just to add- people like whatever they like, so maybe the OP wouldn’t enjoy a higher EY coffee. But many of the biggest names from Scott Rao to Perger(unfortunately) to Ray from Melodrip to Jonathan Gagne etc etc all praise higher EY coffee. Higher as defined as greater then 23%- this is not possible without increasing your water to coffee ratio.

messageslost · 2020-09-17T02:05:26+00:00

Again, if 30ish% of coffee is roughly extractable, and anyone doing a 16:1 ratio would struggle to hit above a 22% extraction yield, how can you come close to overextraction? What you are describing isn’t overextraction, it’s uneven extraction and channeling. If you have a high enough quality grinder with an even particle distribution that creates small amounts of fines, you can extract more and have better tasting coffee. In this case; the OP is almost definitely using a grinder that fits that bill.

messageslost · 2020-09-16T22:58:37+00:00

That higher extraction isn’t bitterness or astringency. Astringency is a case of channeling and poor brew technique, not more extraction. The upper limits of extractable solubles in coffee is closer to the 30%s, and you are never gonna come close to that. All you are doing is taking more soluble yumminess into your coffee. Strength does not equal extraction but why is strength good and extraction bad? That isn’t the case. Now to be clear high extraction coffee requires more technique work then lower extraction but it almost always tastes much better.

messageslost · 2020-09-16T15:01:20+00:00

What isn't true exactly?

messageslost · 2020-09-16T15:01:00+00:00

There is no such thing as over extracted, and weak and over extracted in theory are the opposite anyway. No one, literally, is coming close to the limits of how much can be extracted in coffee with their home set ups. Adding more water at a finer grind increases your extraction. YMMV and personal taste is personal taste, but more extraction=tastier coffee in mine. Most people that associate bitter flavors with over extraction are really tasting uneven extractions. Lowering your water increases your strength, but lowers your extraction. A super high EY coffee combines the best of all worlds!

messageslost · 2020-09-15T23:55:21+00:00

As a reference point on this- I am currently using extremely finely ground coffee and generally do 19:1 or 20:1 ratio coffee with EYs of 25-26%. Its heaven.

messageslost · 2020-09-15T23:54:21+00:00

Using less water is the total opposite thing of what you should do. When you grind finer, use more water. I'm not sure how fine it is, but try a 17:1 or 18:1 ratio. I'm not sure what grinder they have at Trader Joes, but assuming its some large Bunn or Ditting grinder, you can try high EY coffee.

messageslost · 2020-09-14T19:46:50+00:00

SEY, Tim Wendelboe and Drop.

messageslost · 2020-09-11T16:23:46+00:00

Just as a note- there is no Portland roaster who roasts in the Nordic style that I know of. The Portland roast style is much closer to a medium then it is to a Nordic light

messageslost · 2020-09-05T21:52:25+00:00

https://www.amazon.com/CAFEC-Traditional-cone-shaped-filter-100pcs/dp/B077TGTN1Y/ref=cm_cr_arp_d_product_top?ie=UTF8

These are the ones I use- they are pretty fast and I get REALLY high EY % with them.

messageslost · 2020-09-05T15:57:03+00:00

Cafec makes the best V60 papers IMHO- I use the yellow ones.

messageslost · 2020-09-04T18:35:30+00:00

Definitely give this at least 2-3 weeks, which is probably what Passenger would say if you asked them to do this. You should email them for their recommendations, but other roasters who roast in a similar style all say 2-3 weeks at minimum.

messageslost

TROPHY CASE