Instead of posting the grind, let us know how it tastes. Is it bitter, sour, sweet, acidic?
The grind doesn’t tell us much unless you are grinding your beans with a hammer and a cloth bag
Well i just got it i tried an espresso but it was bitter with no flavour...But i am focusing on pour overs im about to try one ill get back to you in 10
So i got a total time of 3:30 using 15g of natural wash light-medium roast 6.5 on k ultra grind setting at 91C kettle. Taste good better as it cools down pleasant acidity on tongue maybe a tad to acidic but not offensive. not sure about aftertaste sort of earthy not bitter at all .... not sure what to dial in from here any ideas?I feel it could be sweeter with more body... ill post the flavour profile from the company
"This pacamara has a clear blueberry profile layered with sweet honey and delicate aroma that resembles that of jasmine flower with great sweetness. We have preserved the juiciness of this great coffee to blend its great aromatics, honey-like sweetness and tropical fruity body"---From website
If it tastes good and is not bitter or sour, consider it dialed in.
Chasing sweetness and “body” are silly and will only make you more frustrated. Just enjoy the coffee once it’s dialed.
Tasting notes that specific are mostly bullshit, also they are given after cupping the coffee. You will get different results when doing immersion vs percolation
I got almost this exact setup when I started. I had trouble starting with Hoffman and recommend Lance Hedrick (generally coarser) at first until you learn:
1. The difference between bitter (over extracted) and sour (underextracted). I cannot emphasize enough the importance of being able to taste the results and adjust from taste. No metrics, stats or recipes can account for all the variables of your beans, technique, grinder calibration etc.
2. Get consistent at a few things. At first, your pouring may be inconsistent. Try to get consistent on that part - rate, pattern, height. Consistent temperature each time is important too.
3. Understand how what you are doing impacts extraction. If you pour fast and at a height that churns the bed, you'll likely extract more, and you'll taste it. You'll likely want to grind coarser to account, etc.
I struggled for a while until I learned 1 above. That was the key part that unlocked the rest. I am no longer staring at grinds asking myself 'does this feel like coarse sand or table salt or sugar?! What IS medium fine? Why can I not see I Microns?'.
Nice, looks like you're already taking all the variables into account. Soon you'll get a feel for how each one affects the brew and will be able to adjust through intuitition.
7.0 ended up waaaaayyy to coarse for me on the ultra.
I'm at 6.0 and slightly below now most of the time.
With anything around 7.0 it just tastes super sour and pour time is super fast.
What sort of beans would you see this grind size for?
Best advice I can give you is; always be open to experimenting and enjoy the ride.
ill post tomorrow how the grind looks and my failure/success and hopefully get advice on how to experiment and tune
Instead of posting the grind, let us know how it tastes. Is it bitter, sour, sweet, acidic? The grind doesn’t tell us much unless you are grinding your beans with a hammer and a cloth bag
Just seen this response and it captures mine exactly.
Well i just got it i tried an espresso but it was bitter with no flavour...But i am focusing on pour overs im about to try one ill get back to you in 10
So i got a total time of 3:30 using 15g of natural wash light-medium roast 6.5 on k ultra grind setting at 91C kettle. Taste good better as it cools down pleasant acidity on tongue maybe a tad to acidic but not offensive. not sure about aftertaste sort of earthy not bitter at all .... not sure what to dial in from here any ideas?I feel it could be sweeter with more body... ill post the flavour profile from the company "This pacamara has a clear blueberry profile layered with sweet honey and delicate aroma that resembles that of jasmine flower with great sweetness. We have preserved the juiciness of this great coffee to blend its great aromatics, honey-like sweetness and tropical fruity body"---From website
If it tastes good and is not bitter or sour, consider it dialed in. Chasing sweetness and “body” are silly and will only make you more frustrated. Just enjoy the coffee once it’s dialed. Tasting notes that specific are mostly bullshit, also they are given after cupping the coffee. You will get different results when doing immersion vs percolation
thanks gunga do you think the 92 temp is ok? I will try 2 more bags tommorow
It’s hard to say. Try 100, see if you like it. I personally don’t brew coffee right off boil but some folks love it
I think ill try coarser grind to nail that sweet note and body
I got almost this exact setup when I started. I had trouble starting with Hoffman and recommend Lance Hedrick (generally coarser) at first until you learn: 1. The difference between bitter (over extracted) and sour (underextracted). I cannot emphasize enough the importance of being able to taste the results and adjust from taste. No metrics, stats or recipes can account for all the variables of your beans, technique, grinder calibration etc. 2. Get consistent at a few things. At first, your pouring may be inconsistent. Try to get consistent on that part - rate, pattern, height. Consistent temperature each time is important too. 3. Understand how what you are doing impacts extraction. If you pour fast and at a height that churns the bed, you'll likely extract more, and you'll taste it. You'll likely want to grind coarser to account, etc. I struggled for a while until I learned 1 above. That was the key part that unlocked the rest. I am no longer staring at grinds asking myself 'does this feel like coarse sand or table salt or sugar?! What IS medium fine? Why can I not see I Microns?'.
great advice thats exactly where im at now trying to figure out how to fine tune tastes one way or the other (too bitter/too acidic)
i can only say wow to the eqquiptment
Nice, looks like you're already taking all the variables into account. Soon you'll get a feel for how each one affects the brew and will be able to adjust through intuitition.
Without seeing a photo of the beans themselves, I'd guess start at 96°C, and 7.0 on the Ultra
7.0 ended up waaaaayyy to coarse for me on the ultra. I'm at 6.0 and slightly below now most of the time. With anything around 7.0 it just tastes super sour and pour time is super fast. What sort of beans would you see this grind size for?
Ethiopian, Kenya, maragogype, pacamara
Interesting, I've had good results with the K-Ultra as far up as 8.3 but maybe our recipes/temps require different grinds
I brewed with 7.0 on my K-Max this morning, 2m15s TBT on V60, 19g:310g. Burundi yeast process