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by irrelevancy
August 21st, 2011, 2:20 am
Forum: Espresso Machines
Replies: 3
Views: 826

Andreja Premium - brew pressure gauge high at rest?

Hi all So I've got my new andreja premium, and have a question about the pressure gauge reading. The boiler pressure gauge is fine - reading about 1.2 once the machine has heated up. I'm a bit confused about the brew pressure gauge though - once heated up, this actually reads a baseline 4.0 bars (bu...
by irrelevancy
August 21st, 2011, 2:16 am
Forum: Espresso Machines
Replies: 2
Views: 5957

Gaggia Classic - emptying the boiler

Hi all I've gotten a new Andreja Premium (whoop) and now have to lay my Gaggia Classic to rest....it has pulled the shot, frothed the good milk. Okay, bad puns aside - I'm cleaning the machine out to sell it to a friend of mine who's getting into the espresso world. The only trouble is that he
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by irrelevancy
August 8th, 2011, 12:05 pm
Forum: Coffee Brewing
Replies: 9
Views: 32147

Improving Hario V60 pourover... help with making it slower

I don't understand how this can be done. The trouble is that to keep the water level constant, I need to keep pouring at a particular replacement rate, but that particular rate causes my 250ml of water to finish by 2 minutes
by irrelevancy
August 8th, 2011, 1:26 am
Forum: Coffee Brewing
Replies: 9
Views: 32147

Improving Hario V60 pourover... help with making it slower

Hi all I've been working on my V60 pourover technique, and am doing what scott rao recommends in his book Everything but Espresso (ie: 4-5 short pours slowly over the entire brewing time). The problem I have is that the water filters through too quickly....I usually get a steeping time of 2 minutes,...
by irrelevancy
August 6th, 2011, 10:11 pm
Forum: Coffee Brewing
Replies: 15
Views: 3911

Pourover steeping time for different volumes

Thanks for the info. 1 more quesiton - how to I extend my brew time? On an espresso I would make the grind finer, but it seems that the recommendation for pourover is to coarsen the grind. I don't understand how this works. Thanks Sing
by irrelevancy
August 5th, 2011, 4:01 am
Forum: Coffee Brewing
Replies: 15
Views: 3911

Pourover steeping time for different volumes

Thanks for all the replies - makes much more sense now! Basically, I have to look at things from the coffee ground's "perspective!". 3 minutes of brewing is 3 minutes of brewing to a grain of coffee, regardless of how much water flows past him. Any longer and he will give up more caramels and all, a...
by irrelevancy
August 4th, 2011, 4:33 am
Forum: Coffee Brewing
Replies: 15
Views: 3911

Pourover steeping time for different volumes

Hi there However, if I were the steep time the same (for a smaller volume of drink), wouldn't that lead to an overextracted coffee, as each unit of water sits in contact with the coffee for a lot longer. I guess another way of putting it is: if 200ml of water brews 14g of coffee in 3
by irrelevancy
August 4th, 2011, 1:13 am
Forum: Coffee Brewing
Replies: 15
Views: 3911

Pourover steeping time for different volumes

Hi all So I'm experimenting with the Hario V60 pourover (2 cup filter cones) and have some questions regarding the steeping/brewing time for this method. Basically I understand that a single cup of about 350ml of coffee should take anywhere between 2.5 - 3.5 minutes to brew (including preinfusion).E...
by irrelevancy
August 4th, 2011, 12:48 am
Forum: Coffees
Replies: 4
Views: 646

Cupping a panama esmeralda - is something wrong?

Hi all So I roasted some Panama Esmeralda 2 days ago to a city/city plus roast. I prepared it as a pourover using a 1:15 brew ratio, brewing 200ml of water over 2.5 minutes. I thoroughly enjoyed the cup - fragrance was top notch. Flavors were very pleasant with citrus and some prunes/berry. The fron...
by irrelevancy
August 3rd, 2011, 10:06 pm
Forum: Tips and Techniques
Replies: 9
Views: 1410

Comments on this pull

When you mean underextracted do you mean it seems to be flowing too slow (otherwise dosing down would cause it to run faster)?