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MWJB
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Joined: 1 Jun 2013
Posts: 163
Location: UK
Expertise: I like coffee

Grinder: Rocky, Lido, Porlex, Hario...
Drip: Not enough room to list...
Posted Sat Sep 14, 2013, 10:48am
Subject: Re: Matt Perger Pour Over Method
 

OK had a couple more cracks at this today...

Third attempt got fairly close, overshot the water a shade, a tad too coarse too. 2:08 brew time. Even managed a weak spin :-)

Rocky was set to "30" (burrs nash at "2"), much, much coarser than I was anticipating.

I got 1.3%TDS. Sweet, juicy...probably the best brewed coffee I have made with this Kenyan SL28 peaberry! (Shame it's the end of the bag...always the way...).

A little sourness, I can fully see how a little more yield could balance up the sweetness, which was evident in parts, in the overextracted brews I made previously.

One of the little epiphanies I have had recently, is that we often focus on the brew ratio as the big driver for a TDS/yield result...then make little adjustments to grind. A pulse pour will require a much coarser grind than a "fill & drain", if they are to end up at a comparable TDS & yield.
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EndTwo
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Joined: 13 Mar 2013
Posts: 89
Location: Denmark
Expertise: I like coffee

Espresso: Apscaso uno steel prof
Grinder: Mazzer Major DR + Mahlkönig...
Drip: french press, ceramic v60...
Roaster: skillet
Posted Sat Sep 14, 2013, 1:07pm
Subject: Re: Matt Perger Pour Over Method
 

Of the coffee is either weak or bitter, isn't the obvious answer to updose. Either way I rarely use less than 14 g pr 200 g of water... its just better with 14-16 g...
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MWJB
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Joined: 1 Jun 2013
Posts: 163
Location: UK
Expertise: I like coffee

Grinder: Rocky, Lido, Porlex, Hario...
Drip: Not enough room to list...
Posted Sat Sep 14, 2013, 1:46pm
Subject: Re: Matt Perger Pour Over Method
 

EndTwo Said:

Of the coffee is either weak or bitter, isn't the obvious answer to updose. Either way I rarely use less than 14 g pr 200 g of water... its just better with 14-16 g...

Posted September 14, 2013 link

Strength is perhaps less relevant than extraction yield. Matt Perger's cup was 1.40%TDS...you could hit that at a reasonable level of extraction at anything from 58g/l to 70g/l. A 21% extraction yield at 14/200g would be over 1.60%TDS, not everyone is going to like that either.

Brew ratio is one variable...like temp, grind & pour style (flow rate through the bed). Keep most of them constant & change one variable to get where you want to go.

I do admit, for a fuss free cup, I tend to brew around 70g/l (14/200) with a pourover too. But I was very pleased with this last cup, using Perger's method...even if it still needs a fine tune (the cup that is, not the method).
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UGEN
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Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Sat Sep 14, 2013, 5:15pm
Subject: Re: Matt Perger Pour Over Method
 

I'm still adjusting my technique! If I'm getting around 180g in the cup from 12g of coffee should I be using slightly more water to aim to have 200g in the cup post brew?
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IMAWriter
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IMAWriter
Joined: 4 Jul 2002
Posts: 5,841
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Sat Sep 14, 2013, 7:18pm
Subject: Re: Matt Perger Pour Over Method
 

UGEN Said:

I'm using a Baratza Preciso! Currently on a grind of 18D. I have been pulse pouring too. 30g bloom for until 0.30 then slowly adding water pouring circular from the center put and keeping the bed low. I have been finishing my
Pours at about 2.30 for 12g of coffee but they taste bitter to me. And I don't think the grind is too fine as the water does drain through quite quickly and I wouldn't want to extend my time much longer than 2.30 as then the bed would run dry in between pours. Coarsening up the grind and the flow rate would be alot faster

Posted September 11, 2013 link

Mitchell, Precisos (I own one) can be calibrated quite differently. For instance, I open the cover, and adjust the screw to the finest setting.
For me, when I had a Hario V60 (2) 18 would have been WAY too coarse. I find a Kalita likes a coarser grind, but I had zero success with a Hario unless the grind was table salt by feel. The Kalita, more like kosher salt.
I believe instead of posting grinder settings by #, we'd be better off describing how the grind FEELS.

Just ,my .02

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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UGEN
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Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Sat Sep 14, 2013, 7:49pm
Subject: Re: Matt Perger Pour Over Method
 

IMAWriter Said:

Mitchell, Precisos (I own one) can be calibrated quite differently. For instance, I open the cover, and adjust the screw to the finest setting.
For me, when I had a Hario V60 (2) 18 would have been WAY too coarse. I find a Kalita likes a coarser grind, but I had zero success with a Hario unless the grind was table salt by feel. The Kalita, more like kosher salt.
I believe instead of posting grinder settings by #, we'd be better off describing how the grind FEELS.

Just ,my .02

Posted September 14, 2013 link

Thanks for the input. I agree 100% on the calibration of different grinders! I'm just fairly new to the v60 and still not sure if I'm even in the ballpark or results. I have tried all types of grinds and can't seem to get it right. From a coarse grind with fast flow through and pulse pouring to extend brew time, and fine
Grind and pouring in 50ml, 50ml, 100ml and letting it drain. To everything in between. Using different water temps too.
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IMAWriter
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IMAWriter
Joined: 4 Jul 2002
Posts: 5,841
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Sat Sep 14, 2013, 8:19pm
Subject: Re: Matt Perger Pour Over Method
 

UGEN Said:

Thanks for the input. I agree 100% on the calibration of different grinders! I'm just fairly new to the v60 and still not sure if I'm even in the ballpark or results. I have tried all types of grinds and can't seem to get it right. From a coarse grind with fast flow through and pulse pouring to extend brew time, and fine
Grind and pouring in 50ml, 50ml, 100ml and letting it drain. To everything in between. Using different water temps too.

Posted September 14, 2013 link

Mitchell, I enjoyed the coffee I got from the Hario, but found it a bit more fussy than I liked, due to my somewhat less than steady hands sometimes!
However, the Kalita has been a revelation. Far less (for me) difficult to repeat my results, and I find a low, somewhat steady pour works just fine for me.

I'm just ASSUMING you haver a proper pour-over kettle, elongated curved nose, etc?
Sorry If I missed that. If, by chance you do not, therein could be a major reason for your lack of success.
Also, like all things coffee, Water might be an issue. If you're not liking the taste, could your water be too acidic?

I am assuming you're using freshly roasted coffee, not canned or from the supermarket!

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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UGEN
Senior Member


Joined: 7 Aug 2013
Posts: 22
Location: Aus
Expertise: I live coffee

Posted Sat Sep 14, 2013, 9:50pm
Subject: Re: Matt Perger Pour Over Method
 

IMAWriter Said:

Mitchell, I enjoyed the coffee I got from the Hario, but found it a bit more fussy than I liked, due to my somewhat less than steady hands sometimes!
However, the Kalita has been a revelation. Far less (for me) difficult to repeat my results, and I find a low, somewhat steady pour works just fine for me.

I'm just ASSUMING you haver a proper pour-over kettle, elongated curved nose, etc?
Sorry If I missed that. If, by chance you do not, therein could be a major reason for your lack of success.
Also, like all things coffee, Water might be an issue. If you're not liking the taste, could your water be too acidic?

I am assuming you're using freshly roasted coffee, not canned or from the supermarket!

Posted September 14, 2013 link

Yes I am using a bonavita gooseneck kettle! And good fresh roasted coffee! I have also been buying boxes of spring water to brew with. I'm more disappointed in the results. I have had v60's from a shop here and they are great. Great sweetness and acidity and a smooth finish. My cups seem to be either sour or bitter. There does not seem to be a middle ground. They don't have the flavour depth like I have tasted.
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,841
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600, CO/UFO combo
Posted Sat Sep 14, 2013, 10:51pm
Subject: Re: Matt Perger Pour Over Method
 

Mitchell, are you brewing at a water temperature around 93-94c?
That's generally where I do, though some will go a wee bit higher!
On the other hand, Aeropress folks sometimes brew down in the 87c area

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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MWJB
Senior Member


Joined: 1 Jun 2013
Posts: 163
Location: UK
Expertise: I like coffee

Grinder: Rocky, Lido, Porlex, Hario...
Drip: Not enough room to list...
Posted Sat Sep 14, 2013, 11:38pm
Subject: Re: Matt Perger Pour Over Method
 

UGEN Said:

I'm still adjusting my technique! If I'm getting around 180g in the cup from 12g of coffee should I be using slightly more water to aim to have 200g in the cup post brew?

Posted September 14, 2013 link

180g could be ball park yield at a slightly lower TDS though. I have been simultaneously weighing water added & beverage out...I guess most folk will just weigh water added, which will work too if you stick to 200g.

FWIW my grind for the 20% yield is like granulated white sugar, coarser than caster sugar & table salt, not as coarse as chunky sea salt.
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