ojt wrote:Interesting, will try when I can score some Kalita Wave filters.
Tzanetos, question for you: do you preheat the cone at all apart from rinsing the filter? I have lately settled to doing just two pours, blooming and then all the rest of the water, because it seems otherwise I loose too much temperature and the brew turns sour. I use very light roasts. Sometimes I notice I need to preheat the cone also, sometimes not, depends a little on the coffee.
The two-pour technique is a mix of Kurasu Kyoto technique and that of James Hoffmann, both I think aiming to minimize heat loss.
Hello my friend , well , actually every coffee is different .. and interacts on different ways .
In terms of "becoming sour" I would suggest you to experiment on blooming , the lower the bloom = higher in acidity ~ maybe sour sometimes !
The bigger the bloom = lower in acidity and more sweet , but you need to find the optimum balance , I agree that in some Nordic Roasts you can go like two pours , in order to have a cleaner expression , but for me Light roasts are a bit more developed than nordic ones !
Where you can actually taste all the flavours of a certain coffee !
For me I go for at least 3-4 pours , because Its like always training for next Brewers Cup , where you need to filter 3 brews simultaneously !
Also , I have rejected the 200ml in totals pour and I go at least 230-240 , Because coffee extracts sweetness in a later part of the brew and low amounts of brew does not have always the right amount of time of water in contact with coffee !
I seriously suggest starting on basic 15/250 recipe and adjust everything from there !
Starting with a 30 to 60 g bloom and also adjusting !
Also I suggest 30-60 bloom , then 120 , 180 ,250 in terms of pours , I think you should give it a try ! And try to be consistent on how you pouring starting in circular motion and finishing in the centre !
I preheat the cone most times yes (Origins of Africa like Ethiopia and Kenya ), but sometimes I even rinse with cold water ( Origins of Panama , Colombia etc ) !
Also I do Adjust the temp of rinse on the acidity I wanna get from each coffee !