Search found 50 matches
- 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...
- 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
- 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
- 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,...
- 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
- 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...
- 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
- 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...
- 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...
- 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)?