EvanOz85 wrote:Does the coffee from the flat-bottomed filter taste much better?
Better? Yes, to me anyway. The cup was more nuanced - I drank the cone brewed cup first and thought it was decent, but the flavor, save the finish which was a little bittersweet like cocoa, was just coffee. The second cup was clearly brighter with a tame yet noticeable acidity followed by a tobacco/leather middle joined by a similar but sweeter finish to the first cup. I guess better is relative, but the flavor notes were distinct and the mouth feel was soft with the flat bottom filtered second cup.
I like less sediment making its way into my cup too.
dynamiteid wrote:This post caught my eye because I also recently tried using a Swiss Gold filter in my Hario with very similar results. I then went back to paper filters, and have been much happier. My personal observation is that your grind is much coarser than I use in my Hario. It is also much coarser than the grind I watched used at both Ritual and Fourbarrel in San Francisco this past weekend.
I didn't think this (actual size shown) was a very coarse grind - maybe it is though.
Can you post a photo of what your usual grind looks like? I am curious now.
dynamiteid wrote:I usually aim for a 16.5:1 brew ratio and ~4min extraction, which for my set-up, requires a finer grind.
Do you aim for a ~4min extraction without regard for the amount of water and coffee grounds used? I get brew times in this ~4min ballpark (usually faster) with 16g coffee and 240g water - a 15:1 ratio.