New pour over technique... gyration??!!

Coffee preparation techniques besides espresso like pourover.
Mkretz88
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Joined: 3 months ago

#1: Post by Mkretz88 »

So I had a lightbulb moment last week. What would happen if I bought a vibrating platform and brewed my pour over, moving it from the scale to the vibrator during certain times sessions of the drawdown. So I went searching on Amazon and found this...

https://www.amazon.com/gp/aw/d/B09QMCDZ5W

It's a device for dentists but I thought it might just do the job. After getting it I realized that the max setting would work perfect for my experiments.

The coffee was an El Salvador gesha natural from Olympia coffee. I believe it was the fellow drip coffee a few weeks ago. Ground with an orphan apex on -4 clicks. 19 grams in 300 out. At 202 f on a plastic v60 with cloth filter.


My idea was to pour a 50 gram bloom, which I've been doing cold (140 f) let my kettle warm up to temp ( 202 f), and then pour another 100 grams, gyrate for 30 seconds and then allow to draw down the rest of the way on the scale. Do another 75 gram pour and off to gyration station for another 30 seconds. And same with the last 75 grams. For a total of 300 in.

I did a control coffee with the same recipe just with 5 swirls after each pour instead of the gyration.

Both brews were long extraction times, about 5 minutes from the first full pour.

The results were interesting to say the least. I thought that the gyrated coffee would be nothing but over extracted, muddy, no complexity. but in reality, it was way more enjoyable than the swirled cup. More, clearer body. All the florals were there acidity was present but not overly tart. Just a great cup that I really wouldn't change a thing about.

The control cup was overly acidic. Body was lacking and just an ok cup.

So just an FYI. If people start messing with this idea and I'm the first to mention it, I'd like it to be named KGT (kretzmer gyration technique)

I would love for people to start experimenting with this like me. Some research is also needed for when is actually happening. I will say it seems the fines migrate obviously but it wasn't that much longer drawdown than than the control. Also I did notice something else interesting. The 2nd and 3rd pours were still releasing carbon dioxide and (blooming) in a sense. Which did not happen in the control. Is it possible the gyration technology is allowing more carbon dioxide to escape the grounds than is normally allowable with standard agitation? Just a hypothesis.
Also, just a friendly tip. When it's gyrating, the v60 wanted to jump around. So I stabilized it with my hands just gently holding it so it all gyrated together. When I did it right, I had some cool ripples go across the top of the brew. The gyrator has suction cup feet so make sure those are stuck down to your work surface or you won't get the maximum gyration possible. One last thing, I used the rubber mat from my acaia pearl scale to soften the impacts from the machine. Didn't want any cups exploding. Gyrate at your own risk.

Feedback, science, and more experiments are needed. Please help , all you coffee freaks out there!! Let's geek the friggin crap out of this!!


Nate42
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Joined: 11 years ago

#2: Post by Nate42 »

Neat idea, and it makes sense. Overextraction is pretty hard to achieve on a light roasted coffee. Agitation generally increases extraction, but people caution against overdoing agitation because its hard to do consistently. This is a way to do your agitation evenly across the coffee bed, and repeatably every time. I don't know that many people are going to run out and buy gyrators but I can see why it might have some benefit.

Mkretz88 (original poster)
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Joined: 3 months ago

#3: Post by Mkretz88 (original poster) »

It's agitating the bed evenly but it is also agitating differently. Causing friction and rubbing between the grounds while regular stirring , swirling, or pouring, just lifts the grounds up and spins them in the slurry. Sure there is some rubbing but not nearly what the gyrator does!!

thirdcrackfourthwave
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#4: Post by thirdcrackfourthwave »

I'll bite, I'm in but. . .I'm not buying anything new, I'll try it with a massage gun. Honey can you grab some rags. . . .

thirdcrackfourthwave
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Joined: 5 years ago

#5: Post by thirdcrackfourthwave »

Early days but I think it could be promising. It certainly isn't worse (I have not done side by sides or controlled the variables that closely, sorry it is AM.) I had one Kenyan and I think the massage gun coffee was the best brew I've had with that particular bean. Special plus I get to use my gun in between agitations. I also think this method if proven, could have applications for things like Aeropress and French.

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pizzaman383
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#6: Post by pizzaman383 »

IIRC, vibrating a bed of nonunifirm particles results in a bed sorted by particle size with the smallest on the bottom. This might impact the extraction process.
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coffeeOnTheBrain
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#7: Post by coffeeOnTheBrain replying to pizzaman383 »

Sounds about right for the approach of grinding coarser for pour over :)

Would be interesting to do the vibrating before brew.