Question regarding Comandante for v60

Coffee preparation techniques besides espresso like pourover.
Yosialie

#1: Post by Yosialie »

Hi everyone, i recently get myself a comandante c4 mk4. I've read about grind sizes for v60 and its about 24 ish click. Ive tried it and played with the size abit usually starting from 24 and go coarser or finer the next time i brew based on the result. The thing is idk how but i never seems to get appropriate time starting from bloom to the end result. My bloom always gone so fast, it seems like water just went right through, i dont even have time to swirl or stir. Ive tried to keep grinding finer and even until 18 clicks i cant seem to bloom properly. Anyone got any suggestion? Should i keep going finer? Ive tried with light and medium roast beans and its the same results. I use original boxed untabbed hario filter, 93°c aquacode mix water, 1:16 ratio.

ojt

#2: Post by ojt »

Are you new to V60 / pour over? Asking because maybe it's about pouring technique. Too slow, too fast, too aggressive from too high up, etc. It does take some time to get it right.

My experience with Hario filters was that they drain way too slow, basically clogging almost always towards the end so a coarse grind was necessary. And I have an Origami which is very fast with V60 style filters.
Osku

iyayy

#3: Post by iyayy »

what happen when the bed rises as hot water is poured, is water heats up the beans and gases within, expanding the bed..
if you want that beautiful rising volcano, get as fresh beans as you can, and brew it within few days of roasts.
arguably its visual, filter coffee porn. give a search read about resting coffee after roasts before brewing.

erik82

#4: Post by erik82 »

It's completely normal for some water to go through the bloom. Probably 80% of my bloom of 40gr (18gr of grounds) will end up in the brewing vessel and the rest in the coffeebed. So what you see if probably normal although a video would really help. A good kettle certanly helps a lot and a kettle that is hard to dose can also create the issues you're having.

I've never had issues brewing wth the Commandante on a V60 and most of the time and in between 25 and 20 clicks. I normally do 18/300gr pourover in around 3:00 total time with 4 pours. I haven't had any issues with original V60 flters getting clogged with my 80mm SSP burrs but it can happen with the Commandante as those conical burrs do give a lot more fines which of course is to be expected. But that's a problem which is much more present in other handgrinder with more conventional burr sets like the Italmill ones. The Commandante does a really good job for it's small burrs.

Yosialie (original poster)

#5: Post by Yosialie (original poster) »

ojt wrote:Are you new to V60 / pour over? Asking because maybe it's about pouring technique. Too slow, too fast, too aggressive from too high up, etc. It does take some time to get it right.

My experience with Hario filters was that they drain way too slow, basically clogging almost always towards the end so a coarse grind was necessary. And I have an Origami which is very fast with V60 style filters.
i've been using v60 and aeropress for years now, and im using stagg ekg which i think is very forgiving due to its very slow flowrate. i used to use a very bad cheap grinder tho which grind very inconsistent and produce lots of fines and it makes a pretty harsh coffee thats why i upgrade to comandante.

Yosialie (original poster)

#6: Post by Yosialie (original poster) »

iyayy wrote:what happen when the bed rises as hot water is poured, is water heats up the beans and gases within, expanding the bed..
if you want that beautiful rising volcano, get as fresh beans as you can, and brew it within few days of roasts.
arguably its visual, filter coffee porn. give a search read about resting coffee after roasts before brewing.
its really hard for me to get really fresh roasted beans where im at. usually i got at least 1 or 2 weeks old roasts, and yes it doesnt give that pretty visual of rising bed, but still some gasses left there, but still the problem is most of those gasses still trapped after the bloom because the water drain way too fast, so at the 2nd pour theres still quite some bubbles coming out. idk maybe im doing it wrong or something.

Yosialie (original poster)

#7: Post by Yosialie (original poster) »

erik82 wrote:It's completely normal for some water to go through the bloom. Probably 80% of my bloom of 40gr (18gr of grounds) will end up in the brewing vessel and the rest in the coffeebed. So what you see if probably normal although a video would really help. A good kettle certanly helps a lot and a kettle that is hard to dose can also create the issues you're having.

I've never had issues brewing wth the Commandante on a V60 and most of the time and in between 25 and 20 clicks. I normally do 18/300gr pourover in around 3:00 total time with 4 pours. I haven't had any issues with original V60 flters getting clogged with my 80mm SSP burrs but it can happen with the Commandante as those conical burrs do give a lot more fines which of course is to be expected. But that's a problem which is much more present in other handgrinder with more conventional burr sets like the Italmill ones. The Commandante does a really good job for it's small burrs.
i actually just did exactly that few hours ago, 18gr coffee to 300gr water, bloom with 40gr. i tried using 18 clicks on comandante, and all the bloom water just immidiately gone as soon as i finish pouring the 40gr water. i did 2 pours of 130 next and total time only 2 mins including the 30 sec bloom. idk what is happening at this point. with the 18 clicks i got the harsh bitterness but no body. also a question, if like in my case, the bloom went away so quickly, should i still wait like 30 sec for that bloom phase? or just do 2nd pour as soon as theres no water left in the bed?

erik82

#8: Post by erik82 »

Light roasts and well rested beans don't bloom as much so I think that what you're seeing is normal. I never get those massives blooms as I don't use my coffee when it's way too fresh or a somewhat darker roast. If it just swells up you're fine and just wait for the 30s mark and start pouring. Don't do a second pour with blooming.

For a longer total time just use more and smaller pours. I usually do a 40gr bloom followed by 2 times a 50gr pour and 20 times a 75gr pour so finish at 300gr. I also don't know what kind of beans you're using but drawdown times that are so quick I've only had with very stale beans or anearobic processed ones.

Can you post a video?

Jonk

#9: Post by Jonk »

Yosialie wrote:still the problem is most of those gasses still trapped after the bloom because the water drain way too fast, so at the 2nd pour theres still quite some bubbles coming out.
A second bloom would solve this. I like to bloom with 3x the ground coffee weight, swirl aggressively and wait a full minute, then repeat the process - with the first big pour at the 2 minute mark.

Alternatively, many small pours like what Erik suggests will also slow down the brew and help release gas.

learncoffee

#10: Post by learncoffee »

What OP tried to get is probably the bloom that you see a lot with Japanese coffee YouTube videos. Below is one from Cafe brewing guide where the bloom is nice and "big", starting around 3:10. It probably has to do with the roast level and freshness as Erik alluded.