tyfabes wrote:Since I've been home roasting, I've always used the Barista Hustle water recipe for brewing, however last week I ran out of distilled water and had to use tap water.
My morning brewing routine stayed exactly the same, but with using tap water, my brew time increased by almost 50%. The drawdown was incredibly slow. I initially thought I had messed up my grind size, but after I was able to stop at the store for distilled water and do a side-by-side with only the water being the dependent variable, it confirmed my initial results.
50% increase in brew time seems pretty drastic, but after repeated side by side experiments, I can't ignore it. Has anyone else had such dramatic differences in drawdown times using tap water versus another Third Wave water? I am shocked.
The beans themselves probably have one of the most noticeable influence over draw downs. For me, the difference can be 1 minute of extra draw down for some beans taking a pour over from 2:30 to 3:30.
Also, agitation during pouring regardless if intended or not. Consistently I find that a more aggressive faster pour actually equates to a longer overall brew. Meaning if I pour aggressive and finish by 1:15 it might take two minutes to draw down. Where as if I pour gently and finish at 1:30 or 1:45 draw down is much shorter as is the overall brew time.
I drink two shots before I drink two shots, then I drink two more....