Seems like you are using a process very similar to fly-mashing as perfomed in the production of a beer wort. The idea (with beer) is to produce a pressure ramp through the mash so that the malt is least disturbed. First runnings though (before the malt bed settles) are returned to the top as they are not clear. Extrction continues by just keeping the top of the malt covered and it is cut short when the sugar level falls off to a low value and tannin creeps in. The malt's husks are the filter.
arg!!! dont use WARM water! it must have 95 grad celsius! its ca. 200 fahrenheit! we make coffee this way for the last hundred years. and then use a pot and a bigger melitta ceramic. in east germany they put a breeze of salt and cinnemon into the powder. deliciuos.
Can anybody tell me approx. how many tablespoons is 20-24 grams of ground coffee? I don't want to buy a scale if I can get a reliable answer from someone who knows! Thank you, Sean
I have tried 300ml and 20g of coffee with my 3 hole but mine takes nearly 4 minutes to drain, why is this? The grind is paper filter grind which is what I asked for when I bought the coffee(I don't own a grinder yet). Should I go for a slightly coarser grind next time?
@klarinetta Ok I saw how you did it in a video on your blog but I didn't catch it well(English is not my first language) but what do you call the device you use to measure the extraction and where could you buy one ?
Interesting. I do the lake method myself and get great results. But I dearly would love to replace my years old plastic cone(s) with a ceramic one. I have never seen one for sale. I've seen cone and carafe setups in some indepents here in Toronto, but that's it. To the extent that I can, I will avoid plastic, if it's plastic that comes into contact with hot water or food.
Great video! Have you ever tried stirring as you pour? Blue Bottle in SF does this with their drip coffee and first time I had seen this done. (well, Peet's does a stir too in there giant makers).
Seems like you are using a process very similar to fly-mashing as perfomed in the production of a beer wort. The idea (with beer) is to produce a pressure ramp through the mash so that the malt is least disturbed. First runnings though (before the malt bed settles) are returned to the top as they are not clear. Extrction continues by just keeping the top of the malt covered and it is cut short when the sugar level falls off to a low value and tannin creeps in. The malt's husks are the filter.
TheBeebopper 5 months ago
arg!!! dont use WARM water! it must have 95 grad celsius! its ca. 200 fahrenheit! we make coffee this way for the last hundred years. and then use a pot and a bigger melitta ceramic. in east germany they put a breeze of salt and cinnemon into the powder. deliciuos.
geierstunde 1 year ago
It can vary based on the degree of roast. Usually a heaping tablespoon is 7.5 grams, but light roasts are typically more dense than dark roasts.
sweetmarias 1 year ago
Can anybody tell me approx. how many tablespoons is 20-24 grams of ground coffee? I don't want to buy a scale if I can get a reliable answer from someone who knows! Thank you, Sean
hillbillytenorino 1 year ago
I have tried 300ml and 20g of coffee with my 3 hole but mine takes nearly 4 minutes to drain, why is this? The grind is paper filter grind which is what I asked for when I bought the coffee(I don't own a grinder yet). Should I go for a slightly coarser grind next time?
HLA91 1 year ago
Ok if this drain too fast why using them rather than 1 hole cone or even the dummy proof Clever dripper ?
klarinetta 1 year ago
@klarinetta One more question. I don't know if this is a dumb question but how do you measure the extraction?
klarinetta 1 year ago
@klarinetta Ok I saw how you did it in a video on your blog but I didn't catch it well(English is not my first language) but what do you call the device you use to measure the extraction and where could you buy one ?
klarinetta 1 year ago
@LFWOL Yes, a good point!
sweetmarias 1 year ago
Interesting. I do the lake method myself and get great results. But I dearly would love to replace my years old plastic cone(s) with a ceramic one. I have never seen one for sale. I've seen cone and carafe setups in some indepents here in Toronto, but that's it. To the extent that I can, I will avoid plastic, if it's plastic that comes into contact with hot water or food.
Aaarby 1 year ago
@Aaarby more ceramic types are coming available. I bet you can find one locally soon...
sweetmarias 1 year ago
Great video! Have you ever tried stirring as you pour? Blue Bottle in SF does this with their drip coffee and first time I had seen this done. (well, Peet's does a stir too in there giant makers).
thund3rbox 2 years ago
what a commitment! nice work
Jabbawack 2 years ago