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Harrar > Yirgacheffe

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>>21976813
The best cup I've ever had came out of a cats asshole. It was robust, very nutty, a bit oily, yet smooth.

>>21976860
>he fell for the expensive meme

ethiopian beans is the IPA of the coffee space

>>21976870
I didn't buy it, that's what's great. Honestly though it was a good cup of joe.

>>21976813
PISS
OUT
ME
PEE
HOLE

What % of water do you expect to lose in the grinds on your typical pour over?

For example, you pour 418g of water on 28g of grinds and get yourself 349g of coffee, losing 69g of water (16.5%)

>>21977021
doesn't make sense to calculate relative to the water, it's purely about the coffee mass (and the brew method, I think immersion brews absorb more water). if you change the water:coffee ratio from 1:15 to 1:18 your % will change while the volume of lost water will basically stay the same

Latenite sipping on that anaerobic wush
>The result is a fruit bomb with lovely, crisp acidity and a dry, winey finish. It’s got a silky, smooth body, good balance and makes for a surprisingly clean cup despite the intense fermentation. My samples had a strawberry and banana smoothie vibe along with notes of juicy blackberry, lemonade and sugar cane. The finish reminds me of an expensive white wine - dry yet smooth, crisp but not tangy. Compared to our 120 hour Wush Wush from Guji, this one is a little less funky and wild, more refined but just as juicy!
https://www.youtube.com/watch?v=zwrXt0wCep0

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>>21977048
Lean in the coffee general holllyyyy

>>21977052
I keep that wush up on me. Definite
>silky smooth body
>strawberry and banana smoothie vibe
>crisp finish
No blackberry or lemon at all but its very unrested and I'm also not happy with the roast. Very surprised how good it is though.(hours old reply, captcha fucking up for anyone else?)

>>21976813
PISS
OUT
MY
ASS

I might need to swap to 500g bags. I'm taking too long to get through 1kg bags. I still have my entire hopper full of beans I bought back in february. I'd kept them in the freezer for a while.

>>21977286
you should only buy bags in the size that you can go through in 1-2 weeks

>>21977288
Nah it's fine there's not that much of a difference

Do any of you prefer using the Natural (brown) chemex paper filters? And if so, why?

My understanding is that with the white filters (more processed) you minimize papery tastes. Is it all the same after you rinse with hot water? Does it become a purely aesthetic thing at that point?

>>21977288
Do you store your beans in a special container if they're going to be consumed within the week, or is leaving them in the bag they came in fine?

>>21977335
nta, but I am the "swap to 500g bags" guy. 1KG bags I put about 40% of the bean into the hopper with it's lid and the rest go in an airscape until I run out of the hopper.
Checked the place I get my coffee from and they don't do 500g bags except preground. The 250g bags are twice as much per kg as the 1kg bags per kg and it's just one organic bag.
Maybe I'll try the organic and see how it goes.

>>21977335
Leaving them in bags is 100% fine. I leave my 2 lb in bag, and it takes me a month to use it. No reason to keep in freezer unless we're talking 3+ months, and if the bag can't seal back up.

>less than 10g each of a few different coffee beans left over
>mix three beans together to use them up
>best cup of coffee yet
>no idea what the ratio was

>>21977448
Doesn't matter. Even if you did it again with the exact same ratio, it wouldn't taste the same. That's just how it works.

coffee time :)(and cake)

Please recommend any coffee that doesn't cause >>21977279

Origami Pinn coming in 2 days. Still don't know if size 1 filters are good enough.

>>21977867
Based. I wish Slowpour had cheaper min shipping. I'd be ordering way more often.
>Tonights sip: Finca Monteblanco Pink Bourbon
>Tonights brewer: Sworks glass bottomless, .3mm hex/.6mm spacing screen, negotiated kalita 155

>>21977796
Oatmeal for breakfast. 1/4 cup steel cut oats, 1/4 cup oat bran, 1 tbsp chia seeds, 1 tbsp ground flax seeds, 1 tbsp pumpkin seeds, 2 tsp benefiber, and whatever you want for flavor like blueberries or bananas. It's well over 20g of fiber. Do this every single day for the rest of your life.

>>21977879
i do this every day
no piss only snakes

>>21977021
Pre-wet the filter. Recently? 2oz on a 12oz pour.

damn this WASHED... Colombia be hitting frfr

>>21977974
>Pre-wet the filter
should do this regardless but the filter retains like a flat 3 grams of water for me

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Origami Pinn has arrived a day earlier than expected. Small but cute. Some people seem to have gotten cards with pouring instructions, but mine just came in box with jig only.

>>21978522
RIP now you don't know how to pour it...

>>21978538
I mean, I just wanted the whole package, not a part of it..

>>21976813
What do you think of moccamasters

>>21978572
Old and gold. Water distribution can be upgraded a bit.

>>21978559
I feel you. I'd be seething personally.

>>21976911
get that checked out

>>21978584
>can be upgraded
How? Didn't realize an aftermarket existed for fucking drip machines.

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Is it coffee time yet?

>>21978751
lmaooooooooooooooooo
got any more?

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>>21976911
>Sir, the second cup has gaped the tower

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>>21977331
Pls respond

>>21979490
fucking buy some and test it yourself

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>>21977331
really think you can taste paper through something as strong tasting as coffee?

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I LOVE ROBUSTA

Post your ideas for stupid memetic coffee making.
My proposals:
A pourover setup with a low speed motor to rotate the assembly during pouring, to counter the impact of the coriolis effect.
A multi stage grinder that places different grind levels at different positions in the vessel for perfectly even extraction. Finer grind for coffee near the top which will have slightly less extract time.
A gooseneck with a built in electric pump to manage pour speed and a laminar flow output.

>>21979776
I like mixing vietnamese robusta with arabica, 15-25% robusta is a good amount to give the coffee a nice depth. It's the only way to redeem a bag of third-wave light roasted sour shit arabica.

>>21979784
Agreed on all points.

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the anon with this thing from other thread are you here?
so i got it today, but how do i use it, should i go finer or coarser than my "default" espresso grind?

>>21979783
>Finer grind for coffee near the top which will have slightly less extract time.
Fines go in the bottom. Coarser grounds up top keeps the kettle from agitating the fuck out of them.
>>21979784
Grim.
>>21979817
Coarse. Its a high extraction pattern in an extreme taper. Pressure is going to come from the reduction so you don't want to choke it off. Try starting at like 200 micron gap. You've got the taller dose and a more bimodal grinder though.

>>21979826
>Fines go in the bottom. Coarser grounds up top keeps the kettle from agitating the fuck out of them.
Fines will clog the paper. Besides, I'm already decreasing the agitation with my anti-coriolis setup and laminar flow.

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>>21979831
>clog the paper
If you're trying to shove them through the paper with bare kettle agitation. Ray was doing this a decade ago.

>>21979776
I love drinking some tasty natural bean espresso then sucking some tasty natural booba chest.

>>21979826
>Try starting at like 200 micron gap. You've got the taller dose and a more bimodal grinder though.
i feel like i know what you mean but by using totally different words
and i got that Super Jolly cleaned up(best i can), probably put it back together and install the new burrs this weekend.
now for seasoning flats, should i just like buy a kilo of Lavazza or something and run it through on a "medium" grind or something else?

think i might finish the wush wush tonight.
probably have that in a couple hours.
:)

>>21979855
I've got a tighter particle spread and a lower amount of coffee I can fit in my basket. Means I'd need to go a bit finer than you would compared to blendy 64mm flats/big 83 cone. You can squeeze more coffee AND more fines in your basket so you've immediately got a bit more resistance for that pump to run against.
>run it through on a "medium" grind or something else
Moka fine. Espresso fine will just put more stress on the motor.

>>21979868
ok sounds good, thanks :)
(what does blendy mean?)