Thanks! Yes, I know this, Mr Kasuya used this with his 4-6 method and I have played around with it.Tzan92 wrote: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 !
Yeah I have standardized to 15g - 250g recipe. Varied a little with pours etc of course but lately been doing just bloom and one pour. I am mostly an espresso guy though so I usually default to espresso if things go wrongTzan92 wrote: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 !
This sort of answers my question. I think I asked "apart from the rinsing. I have played with preheating the cone on top of boiling water and it does improve results for some beans. Was just curious if you are doing something similar. It would seem so?Tzan92 wrote: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 !
I am a technical mind and I read a lot. I know the techniques but was mostly curious about the question of preheating this precise cone as there is not much information out there yet.