dale_cooper wrote:So I'm stumped.... part of this is now identifying potential unique things about using the bonmac and no2 filters vs the v60 (cause I'm out of v60 filters)
2 more brews this morning.
The first was doing a coarse grind that looks similar to what Alan was using in his video. And actually, it's about the same grind I use for 750g chemex batches. I used 208F water, because from prior experiments, I knew I should do this to avoid underextraction. Oddly, the draw down time was not THAT much quicker. I think the melitta filters are controlling the flow a decent bit. This cup was not great, but it wasn't bad. I would call it pleasant. It definitely did not have "sharp" or "brash" notes lingering. It was a bit underextracted but not bad - moderate sweetness, relatively round feel, but was missing the pop of florals. I actually feel this may be a really good grind and brew method for beans that are more developed - Full city range. I have a batch of uganda beans which are more in that roast level which I would like to try. There's definitely something to this "coarse grind methodology".
Second batch was to try what Ryan said - I went considerably more fine. I used 202F for my water because from prior experiments I knew this would be overextracted if I didn't lower my temp. This draw down was actually not as slow as you would've imagined (very surprising). I may have not done as many pulse pours; so that could've led to a quicker draw down. Checking my notes yesterday - this was more fine than the "fine" batch yesterday, but had a quicker drawn down, implying that my pour rate was quicker. Somehow this wasn't a bad cup, and I fully expected it to be. This had less acidity or underextracted taste (good), but introduced some harsh notes. Still no floral pop.
This has all been interesting - I think at this point, it really could be my roast. At 4 days post roast, the roast was just right and I may have gotten lucky with a really good brew. No cup has come close to that mark. Next time I roast this sudan rume I'm going really light.
Finally experimentation with the 150g I have left of this roast; I will certainly try to do a french press which seems to work VERY well for light roasts (in my opinion).
I've made / drank about 3 v60s a day for 4-5 years now and I see consistent draw down times when changing grind coarse or fine, it doesn't change much. I mentioned earlier but I think the vast majority of what decides draw down is the bean itself and how you pour your water / late agitation. I have two filter coffees right now, both even guats and one usually finishes around 3:30 and the other 2:45 without changing anything else. It doesn't affect the taste. This is the reason I stopped chasing total brew times and just fix my pouring regiment / times, and all else. I also continually see that you can really push extraction pretty far, it's hard to really over extract light coffee.
The other thing is, coffees certainly taste different with the first week post roast than second especially at 3-5 days. Always more aromatic so maybe that's why you can't get that floral cup back...
I drink two shots before I drink two shots, then I drink two more....