derekfulmer Senior Member Joined: 26 Jul 2011 Posts: 11 Location: Chicago Expertise: I like coffee
Posted Sat Jun 9, 2012, 3:23pm Subject: Baratza Preciso and my V60.
I have been working on my pour over technique with these two machines for a few weeks now and I seem to be going back and forth on the quality of my coffee every other time or so I brew. For instance, I just made a cup and it tastes weak to me. My settings were 20 macro and E on the micro adjustment on my preciso. I'm assuming that my grounds were too small and thus under extracted? This morning I was on 20 macro, and F micro and it tasted better, more body - I think.
For the record I still juggle the how the grind settings equal extraction. It sometimes confuses me.
Just looking to get some advice from folks who use a similar set up.
Posted Sat Jun 9, 2012, 7:25pm Subject: Re: Baratza Preciso and my V60.
derekfulmer Said:
I have been working on my pour over technique with these two machines for a few weeks now and I seem to be going back and forth on the quality of my coffee every other time or so I brew. For instance, I just made a cup and it tastes weak to me. My settings were 20 macro and E on the micro adjustment on my preciso. I'm assuming that my grounds were too small and thus under extracted? This morning I was on 20 macro, and F micro and it tasted better, more body - I think.
For the record I still juggle the how the grind settings equal extraction. It sometimes confuses me.
Just looking to get some advice from folks who use a similar set up.
For pour over coffee, try using the macro settings a bit more. Go finer if it tastes under extracted and coarser if it tastes over extracted. One notch at a time. I personally use settings between 18-22 depending on the coffee and size of brew.
redkiosk Senior Member Joined: 13 May 2012 Posts: 156 Location: Chicago Metro Area Expertise: I love coffee
Espresso: Illy Francis-Francis X1 Grinder: Baratza Preciso w/ Esatto... Vac Pot: Someday, very intriguing Drip: Bunn Trifecta MB Roaster: A sure path to divorce!
Posted Sun Jun 10, 2012, 5:27am Subject: Re: Baratza Preciso and my V60.
New Preciso owner here too. It took a while to finally dial it in correctly, all the while wifey was giving me the evil look and saying "you said this $300 grinder was going to improve our coffee." Once I hit the sweet spot, all was well. Just this last week, the coffee started to get weak again. The grinder is coupled to an Esatto, so the "morning grind", so to speak, is getting more a little automated and I hadn't noticed that the particle size was all over the spectrum. Now if this was AFTER drinking the coffee, I might have noticed the differences in sizes before brewing. A quick call to Baratza and I find out my serial number is within a range for replacement and a new grinder was shipped the same day. Seems there was a retaining ring that was not installed correctly. Great customer service from Baratza, but more important, take a look at those grinds before dumping them in the brewer. Take care!
Jim
The pathologically precise are annoying, but right!
Posted Sun Jun 10, 2012, 6:51am Subject: Re: Baratza Preciso and my V60.
Sam21 Said:
For pour over coffee, try using the macro settings a bit more. Go finer if it tastes under extracted and coarser if it tastes over extracted. One notch at a time. I personally use settings between 18-22 depending on the coffee and size of brew.
derekfulmer Senior Member Joined: 26 Jul 2011 Posts: 11 Location: Chicago Expertise: I like coffee
Posted Mon Jun 11, 2012, 2:57pm Subject: Re: Baratza Preciso and my V60.
Thanks for the info, everyone. Really appreciate it.
On a similar topic, I find that I'm getting a lot of what I think are "fines", or excess particles after EVERY grinding dose. Is there a way to take care of that or is that just one of the aspects of the Preciso? I've used the included cleaning tool to clean the grounds shoot every so often, but they still occur daily.
Posted Wed Jun 13, 2012, 6:44pm Subject: Re: Baratza Preciso and my V60.
derekfulmer Said:
Thanks for the info, everyone. Really appreciate it.
On a similar topic, I find that I'm getting a lot of what I think are "fines", or excess particles after EVERY grinding dose. Is there a way to take care of that or is that just one of the aspects of the Preciso? I've used the included cleaning tool to clean the grounds shoot every so often, but they still occur daily.
Fines are an unavoidable product of ground coffee. They occur when a bean is crushed/nibbled/sliced by the burr. The Preciso sets itself apart as it produces very few fines in comparison to other grinders. If you have nothing to compare it too, it may be tough to make a comparison.
Posted Tue Jun 19, 2012, 12:33am Subject: Re: Baratza Preciso and my V60.
Derek,
what amount of grounds and water are you using? I have been focusing specifically on the V60 and Preciso for over two years now and might be able to give you some specific tips that work for me.
The most important thing I find with post brew assessment is having a flat spent bed. That is a good indicator of a 19-20% extraction (my ideal area). I also shoot for 2:30-3:30 brew times for 20-40g grounds
I use 30g of coffee and grind it around 23F with a 3min brew time (I'm always playing around 8) I stir while brewing more than most which is why I tend to grind more coarse than others.
On another note, I knock the body of the grinder after the beans have ground but it is still running to knock any rogue grounds out and into the cup I'm going to use and give the lid a few taps too. That will help clear the chute out.
derekfulmer Senior Member Joined: 26 Jul 2011 Posts: 11 Location: Chicago Expertise: I like coffee
Posted Sun Jun 24, 2012, 9:41pm Subject: Re: Baratza Preciso and my V60.
theCoffeeScientist Said:
Derek,
what amount of grounds and water are you using? I have been focusing specifically on the V60 and Preciso for over two years now and might be able to give you some specific tips that work for me.
The most important thing I find with post brew assessment is having a flat spent bed. That is a good indicator of a 19-20% extraction (my ideal area). I also shoot for 2:30-3:30 brew times for 20-40g grounds
I use 30g of coffee and grind it around 23F with a 3min brew time (I'm always playing around 8) I stir while brewing more than most which is why I tend to grind more coarse than others.
On another note, I knock the body of the grinder after the beans have ground but it is still running to knock any rogue grounds out and into the cup I'm going to use and give the lid a few taps too. That will help clear the chute out.
I am using between 28 and 35 grams of coffee with between 350 and 415 grams of water. Writing that out just now sounds to me like it is a HUGE variance in h2o, which could probably account for something. I am brewing with a 30-45 second bloom, which i sometimes seem to not succeed at, either my coffee is just out of date or something else. (I buy fresh coffee at local roasters/shops regularly and if i need a quick bag I go to the whole foods down the street and get the most recently roasted bag).
I'm dialing in my grind settings still, which I feel like I shouldn't be. But, it is a process and a fine tuning of sorts.
j123 Senior Member Joined: 15 Sep 2009 Posts: 56 Location: US Expertise: Just starting
Posted Mon Jun 25, 2012, 5:52am Subject: Re: Baratza Preciso and my V60.
theCoffeeScientist Said:
Derek,
what amount of grounds and water are you using? I have been focusing specifically on the V60 and Preciso for over two years now and might be able to give you some specific tips that work for me.
The most important thing I find with post brew assessment is having a flat spent bed. That is a good indicator of a 19-20% extraction (my ideal area). I also shoot for 2:30-3:30 brew times for 20-40g grounds
I use 30g of coffee and grind it around 23F with a 3min brew time (I'm always playing around 8) I stir while brewing more than most which is why I tend to grind more coarse than others.
On another note, I knock the body of the grinder after the beans have ground but it is still running to knock any rogue grounds out and into the cup I'm going to use and give the lid a few taps too. That will help clear the chute out.
Posted Mon Jun 25, 2012, 6:20am Subject: Re: Baratza Preciso and my V60.
When he says the bed remains flat, I believe he is talking about keeping the bed of coffee very low in the dripper. There are many cafes in New England that follow this methodology. By pouring very slowly in circles (pulse pouring or a continuous pour), you are able to keep the water very very low in the dripper. The resulting coffee bed looks like this: \_/ ... but there is only an inch or less of grounds on the wall of the filter... highly any left high and dry.
The George Howell V60 method is a good one to start with. That is the third video under pulse pouring. Here is a PDF of their method: Click Here (www.terroircoffee.com)
I have personally used both methods with great success. I made a cup this morning using a pulse pour method. I used #20 on the Baratza, 22g/360ml. 201 degree water. I pre-infused ~40ml and let it bloom for 30 seconds. Then I started slow and steady pours keeping the bed of coffee low, but never allowing it to completely drain. I ended my pour around 2:30-2:40 and the dripper was empty by 3min. The resulting cup was fantastically sweet and fruity. I used this method with no flow restricter on my Buono kettle. It takes practice, but that's part of the fun.
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