In this thread you can share what new coffee, equipment, techniques etc. you have tried this week.
What have you enjoyed and what didn’t you like? Have you learned anything new?
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- 6 days
What’s up with wetting/rinsing a paper filter before use when brewing a pourover. I honestly cannot really tell a difference but I still do it anyways out of habbit i guess. I also never done a blind test. Did any of you do something like that before?
Edit: typos
- 6 days
Can I hijack your thread to ask what to look for in filters?
When I do a pour over my filters always clog and the coffee takes slower and slower to filter. This seems to happen with varying filters and grinds.
Is this technique — are my grinds creating too much silt, do I need to avoid that somehow? Is there a filter spec I need to look for?
- 6 days
Stall can come from technique, the filter, the grind, the coffee… pretty much anything in the process. What type of pourover brewer are you using and, generally speaking, what’s your recipe look like? Specifically, how long is the entire brew taking? And how is the coffee? To a degree most brews will slow down as they progress.
If you’re always stalling with different speed filters and grinds and coffees, it’s likely technique. If you’re not taking some steps to make sure you agitate the coffee throughout the process, the brew can stall as the coffee settles into the bottom of the brewer.
Different filters do often run at different flow rates. That’s fairly well documented across the internet, but if you’d like some breakdowns on a specific filter I’m happy to link you to some. There are extremely fast filters that some people love. But the common filters can all produce good coffee with little to no stalling.
Your grinder could be producing enough fines that you’ll stall regardless of grind size (within reason) for a given filter. Fines aren’t really something you can control well, short of replacing a grinder. Grinding coarser can help a bit, and then you can control other things (more pours, less aggressive technique) to keep the brew rate even.
- 6 days
It might be the grinder, I try pulsing it but there’s a lot of fine dust. I’ll see what happens if I like sieve it
It’s just a conical funnel type pour over, I drip in a filter, as gross, pour water in a “stirring” pattern
- 6 days
I’ve had it kind 10 years and it’s this one:
Ah, that’s what’s called a blade grinder. They’re not great for getting a consistent grind size for coffee. They’re excellent for spices, but you’re going to have a hard time with coffee beans. If you don’t want to spend money on a burr grinder, you’ll absolutely have to pulse it and I’d recommend shaking it like a cocktail shaker too. It won’t be perfect but it’s probably the best you’re going to be able to get with it.
If you want to invest in your coffee more, absolutely look into getting a metal burr grinder. Skip the ceramic burrs, they’re not much better than blade grinders. If you don’t want to spend too much money, look at a hand grinder. KINGrinder is well reviewed on the budget end. Their P series (P0, P1, P2) is probably the cheapest metal burr grinders you’ll be able to find.
- 6 days
Thanks, I only use it for drip coffee and French presses, but I do those a lot in the summer.
I might have to upgrade