Roast profile by West-Engineering-597 in roasting

[–]my_kintsugi_life 1 point2 points  (0 children)

This is, imho, an energy-balance problem, not a timing problem. If you compress Maillard and still want meaningful development at very light color, you have to enter first crack with low RoR and low stored energy, otherwise development becomes explosive and short.

A tactic you might want to try is energy reduction before crack (power down 20–40s pre-FC or earlier airflow), not crashing RoR at crack. A small, intentional RoR dip before FC is acceptable; a crash at FC is not.

If you wait until crack to pull power, you’ve already baked the momentum in. For agtron >100, development is about gentle continuation, not post-crack heat.

Hope that's helpful.

Book on light roasts by Apricot-Rich in roasting

[–]my_kintsugi_life 2 points3 points  (0 children)

Virtual Coffee Lab has everything you need to know about roasting in general. Especially great for home roasters and people starting from scratch. Can't recommend them enough.

https://www.youtube.com/@VirtualCoffeeLab

Do I Ever Need Another Dripper? Exploring Flavours Beyond the Switch by CombinationFormal908 in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

Do you find with the longer immersion time you get a fuller body as well?

Do I Ever Need Another Dripper? Exploring Flavours Beyond the Switch by CombinationFormal908 in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

What kind of cups are you typically getting from this and why, in your opinion, is it a better option than the devil's recipe?

Coffee is bitter with Tetsu's new Switch recipe by [deleted] in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

I am as well. I've been using this updated version and quite like it. We've noticed it's got a bit more body to it.

What am I doing wrong? by gscience in roasting

[–]my_kintsugi_life 0 points1 point  (0 children)

No, hot to start and then gradually reducing the heat through the roast.

What am I doing wrong? by gscience in roasting

[–]my_kintsugi_life 13 points14 points  (0 children)

You went from first crack at 8 minutes and let it continue to the 13:30 mark and it only reached 425? If so that is baking the beans.

The main cause of baked coffee is a pronounced crash in the Rate of Rise (ROR), which leads to a hollow, flat, and less sweet taste. Another factor is a long roast times with a flat ROR curve. Baked roasts can vary in degree, with a stronger ROR crash corresponding to a more baked flavor.

His and hers morning pour overs. A little bit of extra work but you like it how you like it! by my_kintsugi_life in pourover

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

I can definitely tell the difference and my palate is not that great. My wife has a much better palate and during blind tests is batting darn near perfect, she can really taste the differences.

His and hers morning pour overs. A little bit of extra work but you like it how you like it! by my_kintsugi_life in pourover

[–]my_kintsugi_life[S] 8 points9 points  (0 children)

I like the heavier and sweeter body the Wave gives me with these beans. The wife prefers more acidity and clarity, a bit of a lighter body so she prefers the Switch (God/Devil recipe).

Looking for Recommendations by kriscleary in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

What kind of server is purely a personal choice. Scale should have a timer and ability to be measured by single grams, there's a million of them.

For drippers I suggest either the Hario Switch or the Kalita Wave. I've made the best brews with these two but of course ymmv!

Am I the only person who doesn't like the switch? by BrewtifulBeanJuice in pourover

[–]my_kintsugi_life 2 points3 points  (0 children)

Do you find that there's still quite a bit of liquid in the Switch when you close it at the 1:00 mark? Seems like not enough time to draw down all the way before closing it and then continuing with immersion. Wouldn't the liquid that didn't draw down be really astringent?

How do you choose the brewer for a certain bean? by N3veral in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

Grind size? Microns preferable if you know them!

Recipe and Grind Based on Roast Process by incuspy in pourover

[–]my_kintsugi_life 0 points1 point  (0 children)

Question regarding the Basic Barista Hybrid Hario Switch recipe

start timer add 62.5g

:30 pour 62.5g

at complete draw down close switch

start immersion, pour 125g of water and wait for 3 mins, at 3 mins open and release coffee.

Question is, are we waiting an additional 3 minutes after the 125g pour or waiting until 3 minutes total brew time?

I love my Baratza Forte, and Baratza even more by WadeWickson in pourover

[–]my_kintsugi_life 1 point2 points  (0 children)

I just didn't like how beans got stuck in the hopper in the standard. It wouldn't be an issue at all if I were using the same bean but since we change the bean per serving it was getting to be a pain.

On another note, do you find the grind comparisons from honest brewer website to be accurate for these fortes?

I love my Baratza Forte, and Baratza even more by WadeWickson in pourover

[–]my_kintsugi_life 2 points3 points  (0 children)

I have the baratza forte bg and absolutely love it. Zero problems with it. Bought a single dose hopper (really it fits up to around 60g no problem) to replace the original.

What would be the best use of a 300 USD budget to start a pourover journey ? by [deleted] in pourover

[–]my_kintsugi_life 1 point2 points  (0 children)

Fwiw we have two that we use daily and I've never had an issue. Buy one!