Dialing in or weather change in brew recipe

Coffee preparation techniques besides espresso like pourover.
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mania
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#1: Post by mania »

Hi all,

Just wondering if someone can explain or at least give me the likely direction of change
in a brew possibly due to weather/moisture content? Not Sure

To explain ...I have been enjoying some great Kenyan the past week
beans are now 8 day past roast

Every day a few cups brewed in V60 the same way 15:1 16gr beans/240gr water
same grind setting on Lido3

Yesterday thunderstorms started in afternoon
This morning coffee was distinctly different a bit sour/under extracted

I would like to know why? I did not think it could be the beans change this soon? ( 8 days from roast)
Also as I said all else being equal & this is actually my 2nd 12oz bag

The first bag was roasted on the 1st & was finished by the 7th
Second bag roasted on the 7th is what I am drinking now
First half of this bag was as good as last bag

Just now half way thru this bag a change & the only thing I know is different is the weather.
Have tried tightening the grind a tiny bit & detect maybe a hint better but still somewhat sour
If I go any finer it will throw the time out/longer

Any ideas?
Thanks

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mania (original poster)
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#2: Post by mania (original poster) »

Thanks anyway...solution was tighter grind

Not surprising in hindsight since it had gone a bit sour
But I was surprised as it was fine (no pun intended :wink: ) previously

Have a nice day :)

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CorvusDoug
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#3: Post by CorvusDoug »

Glad you found the fix! Interestingly though, coffee beans will actually behave slightly coarser if the beans are warmer when they are ground. There's a great article about bean temperature and its effects on grinding that was published in Nature magazine a few months back. Greetings from Denver!
Corvus Coffee Roasters - Denver, CO

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mania (original poster)
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#4: Post by mania (original poster) »

Hi Doug

Thanks & I am not sure I completely understand what your saying but
I am at 4000' asl here so pretty cool weather most days. Similar to where your at but not as cold :D

You know although I have it tasting better it is still not what it was & maybe that is just this coffee goes off quickly?
I would have expected more than 8 days life though without much adjustment this soon

I also know I could have gone coarser & upped the dose which I may try too.
But I am just about out of this coffee now & have maybe one more morning for my wife & I

Thanks & Greetings from Hawaii :wink:

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CorvusDoug
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#5: Post by CorvusDoug »

Hey Mike!

I suspect that coffees de-gas a bit quicker at our altitudes. I don't let our baristas use anything older than 7 days for serving here (espresso is another story!)
Corvus Coffee Roasters - Denver, CO

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mania (original poster)
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#6: Post by mania (original poster) »

Thanks Doug !

That is interesting & something I had not thought about :wink: