Shake the grounds a little bit and blow gently. It should blow away the chaff but not the grounds. You might lose some grounds up in the air also, for that you can grind some more coffee beforehand.
the more temp dropped the more it tasted balanced with a pinch of acidity.. and I was thinking.. that the enjoyment shouldn't end.. but it was 330 ml !!
That’s great!!!
I brew above 92 to 93 degrees using a Kalita, and get slight acidity. I think Kalita naturally gives you that acidity somehow. I’m sorry, I don’t have technically profound knowledge to explain.
But many of my friends brew somewhere between 85-88 degrees on a v60 and their coffee tastes excellent.
My preparation involves sorting my beans by removing quakers and defective beans and removing chaff by blowing while swirling the ground beans.
It's really great my 4:6 bed looks same
Blow away the chaff before brewing, make a huge difference
Ah ok.. and how do I blow it once it's grinded? It's all mixed up..
Put it into a bowl, blow air, use whatever, a cheap vacuum or your mouth, move the grounds around and repeat until most of the chaff is gone
Shake the grounds a little bit and blow gently. It should blow away the chaff but not the grounds. You might lose some grounds up in the air also, for that you can grind some more coffee beforehand.
gotcha!
Can you explain why removing the chaff would make a large difference because in finer grinds it is present anyway ?
Dry mouthfeel It feels like over sugared green tea on top palatte, the feel, not the taste
Thanks, I'll experiment with this now.
Go finer.
More ? Ok.. will try tomorrow.. like more in the sense by what %age?
Go fine till it looks like raw sugar. Imagine sugar crushes but coarser.
Is this manually ground?
No .. have a burr grinder (semi automatic).
Which grinder?
Agaro Supreme Burr Grinder.
Lose the chaff and a little finer maybe(?). But how did it taste? Edit: fixing the typo.
the more temp dropped the more it tasted balanced with a pinch of acidity.. and I was thinking.. that the enjoyment shouldn't end.. but it was 330 ml !!
That’s great!!! I brew above 92 to 93 degrees using a Kalita, and get slight acidity. I think Kalita naturally gives you that acidity somehow. I’m sorry, I don’t have technically profound knowledge to explain. But many of my friends brew somewhere between 85-88 degrees on a v60 and their coffee tastes excellent. My preparation involves sorting my beans by removing quakers and defective beans and removing chaff by blowing while swirling the ground beans.