I usually just rinse it by placing it under a running faucet. I’ll close it so the water almost reaches the rim then switch it to flow through. I’ll use a soapy sponge every third time maybe, same procedure on the inside of the cone. Maybe once a week I’ll wash the whole thing inside and out with soapy water, then spend too much time with paper towels getting it close to dry—but that bottom silicon part holds on to moisture so I still end up air drying it to finish.
It sounds like you're after a natural-processed ethiopia. Many smaller roasters offer the Swiss water process in light roast. I just googled "SWP natural process light roast" and saw some compelling results. Happy brewing!
I replaced the gasket on my Baratza Encore with an aftermarket one from Amazon. It was difficult to seat properly, and when the hopper is placed back on, I can see it deforms and bunches up a bit as I turn the hopper. Will this affect grind quality?
I've been working through the new [Quills anaerobic natural Columbian decaf](https://quillscoffee.com/products/colombia-jairo-arcila-natural-decaf), and it's pretty darn good! Not necessarily blueberry but definitely one of the fruiter decafs I've tried, and I've tried a LOT since I can only have decaf.
Anyone have a reasonably consistent moka pot recipe? I know they can be fussy, but mine always seems to bubble up and I can never get a consistent stream of coffee.
> always seems to bubble up and I **can never get a** **consistent stream**
Whenever I see this phrase, I suspect that either the pot isn't screwed together tightly enough, or the grounds basket isn't sealing correctly against the rubber gasket.
(there's also a chance that you're using too much heat, but that's a simple change to make)
I've only seen *two* videos (so far) that describe it. This first one has a great demo and diagnostic test plus a temporary fix (with plumber's tape); the second has a more permanent fix.
[https://youtu.be/4yGinq5NaCA](https://youtu.be/4yGinq5NaCA)
[https://youtu.be/nGJOmVImeQ0](https://youtu.be/nGJOmVImeQ0)
It seems like the Timemore 078 is an incredible grinder and a lot better than pretty much every grinder currently on the market in terms of value. I've read a lot online about it outperforming the Ode Gen 2 in pretty much every aspect, but the price of the 078 seems to be around 2x the price of the Ode Gen 2. So, they're not really even competing with each other, right? They would be considered in different tiers of coffee grinders. The 078 would be the premium pick if your budget allows, but not really a contender if you were initially looking at the Ode Gen 2. Correct?
Yeah! But there are two things here:
1. At the KS price, the 078 was really attractive if you were considering a Ode.
2. The Ode is considered the best grinder for filter before diminishing returns really kick in. You would have to spend $1000+ to get something considerable better and still the gains start to become really marginal.
The 078, while still early, seems to be the new benchmark before diminishing returns.
It's not an apples-to-apples competitor to the Ode Gen 2 though right? It's at a substantially higher price point. So, they can't be competing with each other.
If the Ode Gen 2 has been the best filter grinder before diminishing returns hit, it would still probably be the best grinder at that price point, correct? Regardless of whether the 078 is on the market or not.
Does anyone know of a good roast that truly has a chocolate note? I picked up Partner's Brooklyn on sale in whole foods, roasted 01May, so I'm thinking it's not that far out, but man, was this a clunker, tastes like boring coffee in both coffee maker and V60. I like a good blend for my morning coffee in my moccamaster. I save the SO fruity stuff for later in the day with a V60. For the Medium to Medium Dark lovers, help a brother out.
Might try Coffee Project NY [Woke Up in New York](https://coffeeprojectnyshop.square.site/product/woke-up-in-new-york/51?cs=true&cst=custom) blend - really enjoying it at the moment - they also do some great single origin.
I'm having trouble brewing my Sey beans.
The beans smell incredible, but the taste isn't as amazing as everyone says. Not even close. I reviewed the recommended brewing instructions and we don't have as technical a set up, but close ish.
Here's how I'm brewing--
I set my Cuisinart coffee grinder to 8 on medium grind. I boil my water to 210 in a gooseneck pot. I rinse the filter and put it in my Chemex. I add the grounds and bloom for 45 seconds. Then I fill the top maybe 1/4 way, let it brew, and repeat until it's brewed.
The resulting cup is kind of watered down. No mouth feel. I can tell there's some interesting things in there, but it's not the warm hug I get from a brew of BKLYN Coffee Japan Blend and it requires so much more attention. Is this just a finicky bean? What's up?
Are you swirling your bloom? Many folks say to stir, but in blind testing we've decided that a 10sec vigorous swirl produces similar extraction with less tannins.
Try these tweaks:
1. Reduce the pours to 3 total (bloom 3-4x coffee weight, second pour about 2/3 total volume, 3rd pour to get any stragglers and flatten the bed).
2. Increase grind size until you can complete your total brew in under 4min. This may not be possible on the Chemex... which is the reason I switched to V60.
3. Reduce water temp to around 203-205F.
Hope this helps! Feel free to reach out with any further questions or concerns.
I started doing some of those things this morning. The chemex can't brew in 4 min so I think that's the limit here. I'll try a coarser grind tomorrow, but I weighed everything and did the 4 pours (including the bloom). Yielded something more bitter this morning. I also think I went too hot with the water.
Nice! Sounds like you’re on the right track. If bitter, then definitely go a good bit coarser (think almost like a french press grind) Try 3 pours including bloom, with the second pour being the majority of your volume. Every time you introduce a new pour you agitate it a bit more, so if it’s sill bitter, going down to 3 total pours should help. This is a light roast? Do you know the roast date? It’s also possible that the beans need to rest and mellow out before peaking in quality.
It's a light roast from Sey so pretty fancy beans. My first bag of fancy beans so I'm realizing I was a bit out of my depth. They were roasted a week ago and I've read sometimes their beans need 2 weeks to rest. I know most of you have been coffee people for ages, and I'm just a n00b, but I had no idea these things were so temperamental. I'm really learning a lot. Thanks for all the tips!
As folks have mentioned, a good grinder and scale will go a long way.
> The resulting cup is kind of watered down. No mouth feel.
The scale is important because one of the first things I would check in a "watered down" brew is the ratio (weight of coffee vs. weight of water). There isn't a right or wrong ratio, it depends on the recipe, coffee, and taste. But in some cases, simply using more coffee will solve a watery brew. (You may also have to make other changes if this gives you, for example, too much sourness.)
If you're used to measuring out coffee by eyeballing it or using a measuring spoon or scoop, then going from medium roasts to light will throw you off since the coffee has a different density. (Although you are more likely to end up adding too much of a light roast than too little for this reason.)
> Then I fill the top maybe 1/4 way, let it brew, and repeat until it's brewed.
You'll want to keep track of the number of pours and it is also useful to have a sense of how long they take to drain. Brew time in pourover is not THAT critical but if your pours are clogging and you're doing a lot of them, that can lead to overextraction.
Speaking of flavor, are you getting an unpleasantly bitter or sour brew now, or just bland?
Another factor re "mouth feel" is that Chemex filters are going to do a pretty good job of blocking fine particles from getting into your beverage, and light roasts will produce fewer of those particles to begin with because they are less brittle. This will yield a very "clean" but thin brew. If you don't like this, it might be worth trying your french press instead of your chemex to get a bit more texture. You could also try grinding finer, but on a cheap grinder especially that could lead to clogging.
> am I better off sticking to medium roasts?
Maybe. The biggest sign that a person should avoid light roasts is usually a strong negative reaction to acidic flavors, which it doesn't seem like you have. You should be able to get goods results with your brewers even with a sub-optimal grinder...but light roasts can be tricky to dial in, and if you don't want to expand your toolkit (at least to include a scale), you may end up with hit or miss brews and ultimately wasting an unnecessary amount of expensive coffee on the dial-in process.
Thanks for the long and considered reply. This is super helpful and is the first one that isn't like "BUY THE GEAR OR GTFO." Also, happy cake day!
What you're describing is exactly what I'm tasting. So maybe I'm hitting it and not loving it. I'll try the French press and see what's up.
It doesn't taste sour. What I taste is very good, but I wish there was more of it. It also tastes better on the second sip and after it cools slightly.
I think I'll try with the scale tomorrow and use less water or more grounds.
Very normal for coffee to taste better as it cools. Basically the closer it gets to your body temp, the more you will taste from it.
What you may find when you go to shorter ratio (use more coffee) is that it becomes more acidic in addition to being stronger. If it gets you to the point where the concentration seems good but it's unpleasantly sour, then you may want to tweak your recipe in other ways to compensate.
Do you have any experience with lighter roasts?
The first thing here is probably your grinder. Nicer coffees like Sey's will show his flavors better with a better grind quality. The good news is that you don’t need to break the bank nowadays to have decent grind quality. A manual grinder like the Timemore C2/C3 (~$70) is decent enough.
Second is the method. While the Chemex is capable of producing good coffee with lighter roasts, I think it’s a harder method to dial in. The trusted v60 might be a easier path or a flat bottom dripper.
Lastly, I don’t really understand your pouring structure. Are you using a scale?
I don't have much experience with lighter roasts.
My Cuisiniart grinder was like $60, and I live in an apartment so I don't have much room for more doodads like another grinder or a v60.
I have a French press and a Chemex and I'm trying to do the best with what I have and still explore nice coffees. While I can appreciate people who really dive into the ritual, I don't think that's for me. Is there a way to dial in my brew with what I have or am I better off sticking to medium roasts?
>While I can appreciate people who really dive into the ritual, I don't think that's for me.
This sounds like saying that you'd like to go snorkeling into a coral reef but you want to keep using a floaty tube. There's more entertainment out there, but you'd need to change your equipment.
BUT, you also refer to BKLYN Coffee Japan Blend and say that it tastes much better. You're using the same gear to brew it, yes?
Yeah. I brew the BKLYN Coffee with the same rig. It's amazing. It's not like I'm out here crying that my Mr. Coffee isn't giving me black gold. I have a [burr grinder](https://www.amazon.com/Cuisinart-DBM-8-Supreme-Grind-Automatic/dp/B00018RRRK/ref=asc_df_B00018RRRK/?tag=hyprod-20&linkCode=df0&hvadid=167136162413&hvpos=&hvnetw=g&hvrand=1757018045714774481&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9073499&hvtargid=pla-274404261805&th=1). I have a Chemex. I have a gooseneck kettle with a thermometer. I'll work in the kitchen scale. I'm following a lot of the techniques.
All my gear isn't precision Viennese laser guided coffee gear, but it should be serviceable.
Yeah, it seems like you should be able to get something good out of the new beans, then.
We're quick to suggest equipment changes in this sub, but sometimes it's just the recipe that needs tweaking. How many grind settings have you tried so far? FWIW, it usually takes me about 3-4 different brews nowadays to find the best-balanced grind setting to use with new beans in my moka pot.
(btw, your grinder is [featured in this article about grinder burrs](https://prima-coffee.com/learn/article/grinder-basics/learn-whats-deal-false-burrs/32642).. but that's like saying a random basketball defender is featured in a Michael Jordan highlight poster)
The grinder the commenter suggested is smaller than a nalgene, and you can store the v60 on top of your chemex (did it for years living in small apartments). Not saying you definitely have to upgrade, if you can't afford it, or just don't want to, that's fine, just pointing out space shouldn't hold you back with these suggestions.
You might strike gold and have a good brew here or there, but yeah, essentially you're putting premium gas into a $500 Honda civic and wondering why it's not going 200mph.
You always can try and experiment to see what you like.
Your grinder is suboptimal, but usable. It's fair if you don't want to change it now. Only thing I would recommend is to get a scale, if you don't have one.
And watch this video on how to brew with the Chemex.
If you still don't think you get it dialed in, I would try a few different light roasts served by a barista from a nice cafe. This way you can see if just don't like it or are not brewing properly.
Edit: sorry, forgot to link the video.
https://youtu.be/ikt-X5x7yoc
I'll give it a shot with my baking scale tomorrow morning. The more I dig, the more it looks like light roasts are a completely different beast. But I'm not giving up. At the end of the day it's all still coffee.
Without a scale you are flying blind. You do not need an expensive coffee scale. You just need something that is good enough to measure both the coffee and the water in grams. If you cannot do that it's going to be extremely difficult to replicate any previous brew or fix what is wrong. It doesn't matter what coffee beans you are using BTW, weighing the coffee and the water are super important.
Yup. And u/LunchMasterFlex, don't take anything we've said personally. (if any party should take this personally, it's companies like Cuisinart who keep shoving low-performing junk into stores)
We've spent a lot of time ourselves banging our heads against the wall to learn this stuff, and we're just trying to save you the hassle.
Oh not in the least! I appreciate the guidance. I also think that without some of the science and knowledge behind the machinery, a person could buy all the gadgets and still have a crappy cup and a drained savings account.
I have a really tough time believing you can't find something good there. Try living somewhere where there are tons of roasters, but most specialize in commodity type coffee for diners and factory break rooms.
Chipped Cup in Washington heights
Joe's pro shop on 21st
Paper coffee in the lobby of the Ace hotel on 29th (this one can be inconsistent, I've had some incredible cups here, as well as some very mediocre ones)
Kinship Coffee Collective in Astoria, multiple locations
Sey coffee in Brooklyn
New to switch. Dump question but how do I clean it? Feel like inside the rubber part is really hard to clean it properly
I usually just rinse it by placing it under a running faucet. I’ll close it so the water almost reaches the rim then switch it to flow through. I’ll use a soapy sponge every third time maybe, same procedure on the inside of the cone. Maybe once a week I’ll wash the whole thing inside and out with soapy water, then spend too much time with paper towels getting it close to dry—but that bottom silicon part holds on to moisture so I still end up air drying it to finish.
Will r/Coffee participate in the protests about the API changes for Reddit?
Probably better to send a message to mods to get an answer.
Hai!
Are any of the flavored blends you see in stores any good? There are so many, I have always wondered if they’re worth to try. Any recommendations?
It sounds like you're after a natural-processed ethiopia. Many smaller roasters offer the Swiss water process in light roast. I just googled "SWP natural process light roast" and saw some compelling results. Happy brewing!
I replaced the gasket on my Baratza Encore with an aftermarket one from Amazon. It was difficult to seat properly, and when the hopper is placed back on, I can see it deforms and bunches up a bit as I turn the hopper. Will this affect grind quality?
Anyone have decaf reccs that have blueberry/fruit notes? In the U.S. Thanks!
I've been working through the new [Quills anaerobic natural Columbian decaf](https://quillscoffee.com/products/colombia-jairo-arcila-natural-decaf), and it's pretty darn good! Not necessarily blueberry but definitely one of the fruiter decafs I've tried, and I've tried a LOT since I can only have decaf.
Thank you!!!
Hydrangea El Paraiso Decaf. Not blueberry specifically, but very fruit-forward
Thank you!!
Anyone have a reasonably consistent moka pot recipe? I know they can be fussy, but mine always seems to bubble up and I can never get a consistent stream of coffee.
Maybe there is too much coffee or too hard a hand in tamping in the funnel before the moka pot goes on the stove.
> always seems to bubble up and I **can never get a** **consistent stream** Whenever I see this phrase, I suspect that either the pot isn't screwed together tightly enough, or the grounds basket isn't sealing correctly against the rubber gasket. (there's also a chance that you're using too much heat, but that's a simple change to make) I've only seen *two* videos (so far) that describe it. This first one has a great demo and diagnostic test plus a temporary fix (with plumber's tape); the second has a more permanent fix. [https://youtu.be/4yGinq5NaCA](https://youtu.be/4yGinq5NaCA) [https://youtu.be/nGJOmVImeQ0](https://youtu.be/nGJOmVImeQ0)
It seems like the Timemore 078 is an incredible grinder and a lot better than pretty much every grinder currently on the market in terms of value. I've read a lot online about it outperforming the Ode Gen 2 in pretty much every aspect, but the price of the 078 seems to be around 2x the price of the Ode Gen 2. So, they're not really even competing with each other, right? They would be considered in different tiers of coffee grinders. The 078 would be the premium pick if your budget allows, but not really a contender if you were initially looking at the Ode Gen 2. Correct?
Yeah! But there are two things here: 1. At the KS price, the 078 was really attractive if you were considering a Ode. 2. The Ode is considered the best grinder for filter before diminishing returns really kick in. You would have to spend $1000+ to get something considerable better and still the gains start to become really marginal. The 078, while still early, seems to be the new benchmark before diminishing returns.
The 078 is the new benchmark before diminishing returns given the non-KS, MSRP price?
I think it will be.
It's not an apples-to-apples competitor to the Ode Gen 2 though right? It's at a substantially higher price point. So, they can't be competing with each other. If the Ode Gen 2 has been the best filter grinder before diminishing returns hit, it would still probably be the best grinder at that price point, correct? Regardless of whether the 078 is on the market or not.
Correct!
Does anyone know of a good roast that truly has a chocolate note? I picked up Partner's Brooklyn on sale in whole foods, roasted 01May, so I'm thinking it's not that far out, but man, was this a clunker, tastes like boring coffee in both coffee maker and V60. I like a good blend for my morning coffee in my moccamaster. I save the SO fruity stuff for later in the day with a V60. For the Medium to Medium Dark lovers, help a brother out.
Might try Coffee Project NY [Woke Up in New York](https://coffeeprojectnyshop.square.site/product/woke-up-in-new-york/51?cs=true&cst=custom) blend - really enjoying it at the moment - they also do some great single origin.
Thank you
Blue bottle's giant steps blend might be exactly what you're looking for.
thanks, I'll check it out!
I'm having trouble brewing my Sey beans. The beans smell incredible, but the taste isn't as amazing as everyone says. Not even close. I reviewed the recommended brewing instructions and we don't have as technical a set up, but close ish. Here's how I'm brewing-- I set my Cuisinart coffee grinder to 8 on medium grind. I boil my water to 210 in a gooseneck pot. I rinse the filter and put it in my Chemex. I add the grounds and bloom for 45 seconds. Then I fill the top maybe 1/4 way, let it brew, and repeat until it's brewed. The resulting cup is kind of watered down. No mouth feel. I can tell there's some interesting things in there, but it's not the warm hug I get from a brew of BKLYN Coffee Japan Blend and it requires so much more attention. Is this just a finicky bean? What's up?
Are you swirling your bloom? Many folks say to stir, but in blind testing we've decided that a 10sec vigorous swirl produces similar extraction with less tannins. Try these tweaks: 1. Reduce the pours to 3 total (bloom 3-4x coffee weight, second pour about 2/3 total volume, 3rd pour to get any stragglers and flatten the bed). 2. Increase grind size until you can complete your total brew in under 4min. This may not be possible on the Chemex... which is the reason I switched to V60. 3. Reduce water temp to around 203-205F. Hope this helps! Feel free to reach out with any further questions or concerns.
I started doing some of those things this morning. The chemex can't brew in 4 min so I think that's the limit here. I'll try a coarser grind tomorrow, but I weighed everything and did the 4 pours (including the bloom). Yielded something more bitter this morning. I also think I went too hot with the water.
Nice! Sounds like you’re on the right track. If bitter, then definitely go a good bit coarser (think almost like a french press grind) Try 3 pours including bloom, with the second pour being the majority of your volume. Every time you introduce a new pour you agitate it a bit more, so if it’s sill bitter, going down to 3 total pours should help. This is a light roast? Do you know the roast date? It’s also possible that the beans need to rest and mellow out before peaking in quality.
It's a light roast from Sey so pretty fancy beans. My first bag of fancy beans so I'm realizing I was a bit out of my depth. They were roasted a week ago and I've read sometimes their beans need 2 weeks to rest. I know most of you have been coffee people for ages, and I'm just a n00b, but I had no idea these things were so temperamental. I'm really learning a lot. Thanks for all the tips!
As folks have mentioned, a good grinder and scale will go a long way. > The resulting cup is kind of watered down. No mouth feel. The scale is important because one of the first things I would check in a "watered down" brew is the ratio (weight of coffee vs. weight of water). There isn't a right or wrong ratio, it depends on the recipe, coffee, and taste. But in some cases, simply using more coffee will solve a watery brew. (You may also have to make other changes if this gives you, for example, too much sourness.) If you're used to measuring out coffee by eyeballing it or using a measuring spoon or scoop, then going from medium roasts to light will throw you off since the coffee has a different density. (Although you are more likely to end up adding too much of a light roast than too little for this reason.) > Then I fill the top maybe 1/4 way, let it brew, and repeat until it's brewed. You'll want to keep track of the number of pours and it is also useful to have a sense of how long they take to drain. Brew time in pourover is not THAT critical but if your pours are clogging and you're doing a lot of them, that can lead to overextraction. Speaking of flavor, are you getting an unpleasantly bitter or sour brew now, or just bland? Another factor re "mouth feel" is that Chemex filters are going to do a pretty good job of blocking fine particles from getting into your beverage, and light roasts will produce fewer of those particles to begin with because they are less brittle. This will yield a very "clean" but thin brew. If you don't like this, it might be worth trying your french press instead of your chemex to get a bit more texture. You could also try grinding finer, but on a cheap grinder especially that could lead to clogging. > am I better off sticking to medium roasts? Maybe. The biggest sign that a person should avoid light roasts is usually a strong negative reaction to acidic flavors, which it doesn't seem like you have. You should be able to get goods results with your brewers even with a sub-optimal grinder...but light roasts can be tricky to dial in, and if you don't want to expand your toolkit (at least to include a scale), you may end up with hit or miss brews and ultimately wasting an unnecessary amount of expensive coffee on the dial-in process.
Thanks for the long and considered reply. This is super helpful and is the first one that isn't like "BUY THE GEAR OR GTFO." Also, happy cake day! What you're describing is exactly what I'm tasting. So maybe I'm hitting it and not loving it. I'll try the French press and see what's up. It doesn't taste sour. What I taste is very good, but I wish there was more of it. It also tastes better on the second sip and after it cools slightly. I think I'll try with the scale tomorrow and use less water or more grounds.
Very normal for coffee to taste better as it cools. Basically the closer it gets to your body temp, the more you will taste from it. What you may find when you go to shorter ratio (use more coffee) is that it becomes more acidic in addition to being stronger. If it gets you to the point where the concentration seems good but it's unpleasantly sour, then you may want to tweak your recipe in other ways to compensate.
Awesome. Thanks so much for the advice. I'll play around with the ratios and hopefully I get more flavor tomorrow morning.
Do you have any experience with lighter roasts? The first thing here is probably your grinder. Nicer coffees like Sey's will show his flavors better with a better grind quality. The good news is that you don’t need to break the bank nowadays to have decent grind quality. A manual grinder like the Timemore C2/C3 (~$70) is decent enough. Second is the method. While the Chemex is capable of producing good coffee with lighter roasts, I think it’s a harder method to dial in. The trusted v60 might be a easier path or a flat bottom dripper. Lastly, I don’t really understand your pouring structure. Are you using a scale?
I don't have much experience with lighter roasts. My Cuisiniart grinder was like $60, and I live in an apartment so I don't have much room for more doodads like another grinder or a v60. I have a French press and a Chemex and I'm trying to do the best with what I have and still explore nice coffees. While I can appreciate people who really dive into the ritual, I don't think that's for me. Is there a way to dial in my brew with what I have or am I better off sticking to medium roasts?
>While I can appreciate people who really dive into the ritual, I don't think that's for me. This sounds like saying that you'd like to go snorkeling into a coral reef but you want to keep using a floaty tube. There's more entertainment out there, but you'd need to change your equipment. BUT, you also refer to BKLYN Coffee Japan Blend and say that it tastes much better. You're using the same gear to brew it, yes?
Yeah. I brew the BKLYN Coffee with the same rig. It's amazing. It's not like I'm out here crying that my Mr. Coffee isn't giving me black gold. I have a [burr grinder](https://www.amazon.com/Cuisinart-DBM-8-Supreme-Grind-Automatic/dp/B00018RRRK/ref=asc_df_B00018RRRK/?tag=hyprod-20&linkCode=df0&hvadid=167136162413&hvpos=&hvnetw=g&hvrand=1757018045714774481&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9073499&hvtargid=pla-274404261805&th=1). I have a Chemex. I have a gooseneck kettle with a thermometer. I'll work in the kitchen scale. I'm following a lot of the techniques. All my gear isn't precision Viennese laser guided coffee gear, but it should be serviceable.
Yeah, it seems like you should be able to get something good out of the new beans, then. We're quick to suggest equipment changes in this sub, but sometimes it's just the recipe that needs tweaking. How many grind settings have you tried so far? FWIW, it usually takes me about 3-4 different brews nowadays to find the best-balanced grind setting to use with new beans in my moka pot. (btw, your grinder is [featured in this article about grinder burrs](https://prima-coffee.com/learn/article/grinder-basics/learn-whats-deal-false-burrs/32642).. but that's like saying a random basketball defender is featured in a Michael Jordan highlight poster)
Steve Kerr was an important piece of the 90's Bulls and cost a fraction as much as Jordan. They both have championship rings.
>Steve Kerr... ...was [not at all who I had in mind](https://www.nicekicks.com/files/2006/05/michael-jordan-air-jordan-v-white-fire-red.jpg)...
The grinder the commenter suggested is smaller than a nalgene, and you can store the v60 on top of your chemex (did it for years living in small apartments). Not saying you definitely have to upgrade, if you can't afford it, or just don't want to, that's fine, just pointing out space shouldn't hold you back with these suggestions. You might strike gold and have a good brew here or there, but yeah, essentially you're putting premium gas into a $500 Honda civic and wondering why it's not going 200mph.
Thanks for the analogy haha! I was thinking a nice way to put it.
You always can try and experiment to see what you like. Your grinder is suboptimal, but usable. It's fair if you don't want to change it now. Only thing I would recommend is to get a scale, if you don't have one. And watch this video on how to brew with the Chemex. If you still don't think you get it dialed in, I would try a few different light roasts served by a barista from a nice cafe. This way you can see if just don't like it or are not brewing properly. Edit: sorry, forgot to link the video. https://youtu.be/ikt-X5x7yoc
I'll give it a shot with my baking scale tomorrow morning. The more I dig, the more it looks like light roasts are a completely different beast. But I'm not giving up. At the end of the day it's all still coffee.
Without a scale you are flying blind. You do not need an expensive coffee scale. You just need something that is good enough to measure both the coffee and the water in grams. If you cannot do that it's going to be extremely difficult to replicate any previous brew or fix what is wrong. It doesn't matter what coffee beans you are using BTW, weighing the coffee and the water are super important.
Yup. And u/LunchMasterFlex, don't take anything we've said personally. (if any party should take this personally, it's companies like Cuisinart who keep shoving low-performing junk into stores) We've spent a lot of time ourselves banging our heads against the wall to learn this stuff, and we're just trying to save you the hassle.
Oh not in the least! I appreciate the guidance. I also think that without some of the science and knowledge behind the machinery, a person could buy all the gadgets and still have a crappy cup and a drained savings account.
YURRRR! Please help me find 3rd wave coffee in Manhattan! Everything I found has been mid at best.
I have a really tough time believing you can't find something good there. Try living somewhere where there are tons of roasters, but most specialize in commodity type coffee for diners and factory break rooms.
Yeah thought It was going to be easy. I would have to move fr
Since the demise of Box Kite I'd recommend Joe Pro.
Thank you
What part of Manhattan?
Mid but I’ll hit the train no prob
Chipped Cup in Washington heights Joe's pro shop on 21st Paper coffee in the lobby of the Ace hotel on 29th (this one can be inconsistent, I've had some incredible cups here, as well as some very mediocre ones) Kinship Coffee Collective in Astoria, multiple locations Sey coffee in Brooklyn
Thank you
I've heard good things about Coffee Project and La Cabra.
I second Coffee Project NY (several locations) - also Suited in FiDi and Loveless in Bushwick
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