Mmm, coffee

Good Shave and Marko

I forgot I was working today! No time to try this yet but hopefully tomorrow.

This method has raised my hopes for better coffee! I rarely am able to detect the flavor profiles listed on the roasts. And I find most light roasts to be too acidic. So watching this video and seeing what I can try to reduce acidity while enhancing sweetness is very appealing to me. 

Again, many thanks for sharing this method!

Awesome info in that video. I will begin experimenting Sunday.

I am glad you enjoyed the video!

I have enjoyed varying the sweetness/acidity balance as well as the body. I can really taste the difference. For the beans and brewer configuration I am currently using I think I like "more sweetness, light body" and "balanced acidity and sweetness, medium body" targets.

This is so cool! I’ve been a pour over brewer for decades and while aware of most aspects, this is something new to me. I’m definitely going to be giving it a try.  Temperature profiling sounds interesting as well. Of course this will necessitate acquiring an electric goose neck kettle with adjustable temperature but, in the quest for coffee nirvana, sacrifices must be made. Thanks!

You are so welcome!
I hope you have great brews!

There are lots of options for electric goose neck kettles.
The one I am currently enjoying it the Oxo Pour over kettle:
https://www.amazon.com/OXO-Adjustable-Te...B074KHPS7F

Compared to my Brewista Artisan goose neck kettle, the Oxo holds the temperature better, takes up less space, has a more comfortable handle and the spout allows me to pour slower than with the Brewista or my Timemore Youth Pour Over kettle (which is not electric). The downside to the Oxo is that it is heavier than either of my other kettles.

Brewista Artisan goose neck kettle:
https://brewista.co/products/artisan-ele...eck-kettle
Note that there is an optional silicone plug that you can insert to restrict the water flow with this kettle.

Timemore Youth Kettle:
https://eightouncecoffee.com/products/ti...ver-kettle

Here is a comparison video between the Stagg EKG, the Brewista Artisan, Oxo and Bonavita kettles:
https://www.youtube.com/watch?v=HgtcnHKjmPc

Good Shave and Marko

I forgot I was working today! No time to try this yet but hopefully tomorrow.

This method has raised my hopes for better coffee! I rarely am able to detect the flavor profiles listed on the roasts. And I find most light roasts to be too acidic. So watching this video and seeing what I can try to reduce acidity while enhancing sweetness is very appealing to me. 

Again, many thanks for sharing this method!

You are very welcome!

I look forward to hearing about your brewing adventures.

Good Shave and Marko

I forgot I was working today! No time to try this yet but hopefully tomorrow.

This method has raised my hopes for better coffee! I rarely am able to detect the flavor profiles listed on the roasts. And I find most light roasts to be too acidic. So watching this video and seeing what I can try to reduce acidity while enhancing sweetness is very appealing to me. 

Again, many thanks for sharing this method!

Sweetness is interesting. Obviously there’s no sugar in the brew but I think it’s a muting of acidity that is considered sweetness. Acidity or brightness isn’t a bad thing although it can be too much. I’m a fan of the lighter roasts especially in Ethiopian beans. So much going on. I’m roasting on an Aillio Bullet induction roaster for the last couple of years. I’m dropping roasts anywhere from 30 to 90 seconds after the start of first crack and the results are great. That gives me city to city+. I will still do a full city with Guatemala beans for that rich cup. I love coffee.

I plan to pester you both with questions! I have very undeveloped tasting skills. I understand sour and bitter, but acidity or brightness eludes me. I am a devoted coffee drinker and am hoping this 40/60 method helps me suss out the subtleties of my coffee. I tend towards medium to medium-dark roasts because they taste like my memory of coffee growing up.

Good Shave and Marko

I forgot I was working today! No time to try this yet but hopefully tomorrow.

This method has raised my hopes for better coffee! I rarely am able to detect the flavor profiles listed on the roasts. And I find most light roasts to be too acidic. So watching this video and seeing what I can try to reduce acidity while enhancing sweetness is very appealing to me. 

Again, many thanks for sharing this method!

Sweetness is interesting. Obviously there’s no sugar in the brew but I think it’s a muting of acidity that is considered sweetness.

I have wondered how sweetness was defined when it comes to black coffee.
I have read that acidity attacks the side of the tongue and bitterness attacks the tip of the tongue, but never saw any mention on how to detect sweetness.
I am glad you mentioned it since I have not found a definitive definition of sweetness.
I have read that increasing brew temperature often reduces acidity and increases sweetness to a point.
How the beans are roasted also affect sweetness from what I read.

I plan to pester you both with questions! I have very undeveloped tasting skills. I understand sour and bitter, but acidity or brightness eludes me. I am a devoted coffee drinker and am hoping this 40/60 method helps me suss out the subtleties of my coffee. I tend towards medium to medium-dark roasts because they taste like my memory of coffee growing up.

I am glad to share what I know.
This 4:6 method can give you tasting points to put to those definitions.

I like light to medium roasts myself as I drink my coffee black.

For brightness, think of tea-like taste.
If I use the 'more acidity/brightness, light body' of that 4:6 method, I get a tea-like brew. That is what I classify as bright.
Definitely in the light roasted coffees, it is easy to get Chai like brews. I like more body than that but it is interesting to try.

I don't want to hijack this thread and instead will post my pour over technique experiments over in my Journal. But the fun has started, and I will be jotting notes down over there. If I hit something outstanding, I will definitely post it here!

I don't want to hijack this thread and instead will post my pour over technique experiments over in my Journal. But the fun has started, and I will be jotting notes down over there. If I hit something outstanding, I will definitely post it here!

I think that is an excellent idea! I started a coffee journal myself.

Lavazza