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Netphilosopher
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Posted Wed Oct 3, 2012, 5:39am
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Burner0000
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Location: Cambridge, Ontario Canada
Expertise: Professional

Espresso: Rancilio Silvia, VFA Expres...
Grinder: Macap MX/VFA N1464/Kyocera...
Drip: Manual Drip, French Press
Roaster: Behmor 1600 / Sonofresco
Posted Wed Oct 3, 2012, 9:04am
Subject: Re: Drip/ pour over coffee to water ratio
 

In your case:

Brew Water = 450g
Brew Coffee = 25g

and you get:

Wet Spent Grounds = 75g
Coffee Beverage = 400g



So the yield of the spend grounds is roughly triple the amoung of grounds at the beginning?
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Netphilosopher
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Posted Wed Oct 3, 2012, 9:30am
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jpender
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jpender
Joined: 11 Jul 2011
Posts: 701
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Wed Oct 3, 2012, 10:07am
Subject: Re: Drip/ pour over coffee to water ratio
 

Netphilosopher Said:

Just an error of 1.5g means going from target strength to near the low end of target strength.

Posted October 3, 2012 link

In your experience, does coffee that is stronger/weaker suffer in taste as much as coffee that is a over/under-extracted?


Of course sloppy measuring isn't the only reason why single cup pourovers can be challenging.
Do you find it "easy" to get consistent and even extractions with this method?
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Netphilosopher
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Posted Wed Oct 3, 2012, 12:09pm
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Burner0000
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Location: Cambridge, Ontario Canada
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Espresso: Rancilio Silvia, VFA Expres...
Grinder: Macap MX/VFA N1464/Kyocera...
Drip: Manual Drip, French Press
Roaster: Behmor 1600 / Sonofresco
Posted Wed Oct 3, 2012, 12:25pm
Subject: Re: Drip/ pour over coffee to water ratio
 

Ok.  My next question, is there a way to calc strength (TDS) without a meter?

W-Water 450g
C-Coffee 25g
A-Absorption Cx(2+1)=A 75g
P-Coffee brewed in the pot 400g


(W)450g+9(C)25g=475g-(A)75g=400g(P)


Here is the equasion below:
It's at the bottom of the SCAA chart page

{[64oz water - (4oz coffee x 1.5oz water/oz coffee)] x .0013}/4oz coffee ~ 19% extraction
http://www.mountaincity.com/brewing-1.html


UPDATE:

In oz       {[64oz water - (4oz coffee x 1.5oz water/4oz coffee)] x .0013}/4oz coffee ~ 19% extraction
In grams  {[1814g water - (113g coffee x 42.5g water/113g coffee)] x .0013} /113g coffee ~ 19% extraction

                                            Water - (coffee x Absorption/coffee) x TDS /coffee = Extraction %
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Netphilosopher
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Posted Wed Oct 3, 2012, 2:44pm
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Netphilosopher
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Posted Wed Oct 3, 2012, 2:49pm
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jpender
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jpender
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Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Wed Oct 3, 2012, 5:47pm
Subject: Re: Drip/ pour over coffee to water ratio
 

Netphilosopher Said:

No, "extraction" seems to be the dominant taste factor (for me), and more primarily overextraction.

Posted October 3, 2012 link

That's what I thought. It's what my more limited experience is as well. I happen to prefer coffee that is stronger than the so-called American standard of 1.25%. But when I brew it to attempt to achieve that standard strength it doesn't taste better to me, just weaker.

So that would suggest that the challenge of single cup pourovers isn't primarily about measuring coffee and water carefully enough to hit the target strength. It's about the difficulty in evenly extracting the grounds. The water temperature and flow rate can vary considerably depending on just how you pour.


Netphilosopher Said:

Of the manual methods, I find pourovers fairly consistent, but less consistent than steep methods.  I think it's easier than setting up a vac brewer.  Or a Moka pot. :^p

Posted October 3, 2012 link

I've had mixed results with single cup pourovers myself. Easier than a moka pot! I like that.

I've never made cheesecake but I know enough about baking, or cooking in general, to never say that it's easy. It isn't. There are subtleties that aren't communicated with a written recipe.
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andys
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andys
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Espresso: Speedster, Londinium 1
Grinder: EK-43,Robur, HG One, M3
Vac Pot: Yama
Drip: various
Roaster: PIDed Popper
Posted Wed Oct 3, 2012, 7:23pm
Subject: Re: Drip/ pour over coffee to water ratio
 

Netphilosopher Said:

Notice where it says "...measure the strength to be 1300ppm..."

Posted October 3, 2012 link

And note that this is a long-standing error in the SCAA-derived charts: 1.3% = 13,000ppm

 
-AndyS
picture page:  http://flickr.com/photos/andy_s/sets/
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