by dsc » Sat Mar 13, 2010 12:23 pm
Hi Jason,
as usual very helpful, thanks a lot!
The grind setting is...well quite coarse to be honest, as you know it's damn hard to communicate grind settings, so I can't really say much, other than perhaps post a photo?
I'm currently grinding at 4 on the Guatemala (not that this says anything, just a reference really) and I've tried switching to 6 today to try it out. Used 20g with 250ml, something that Tom used in his vid and it did behave differently, looked more like the pour in your first linked video ie. bubbles on the top when pouring, crust on top pretty much all the time. Of course that guy used a huge amount of coffee as he was pouring and pouring and pouring... with 250ml you run out of water quite fast, even when using a Buono (which is what I use). I'd say the whole brew took around 2min-2.25min with around 20s for bloom. The result was much better than the previous '4' grinder setting, less bitterness, much more sweet
The trick bit about the V60 is that it has a rather huge hole which means the water comes out very quickly. Now if you have a porcelain cone with a single 5mm hole it will slow down the whole brew even when using a very coarse grinder setting. With the Hario it's not possible as there's nothing slowing down the drain. This isn't so bad when you use more coffee/more water as you can simply pour slower, but if you use the 'lake' method (pour everything in quite quickly and leave it) or use less water/coffee it's hard to go above 2min of extraction with a coarse grind. Sure you can slow it down with a finer grind, but that changes the taste. That is one of the reason I don't really like the phrase 'if it flows too fast make the grind finer, if it's too slow make it coarser'.
Regards,
dsc.
"This week I are mostly...trying to build a grinder..."
Mahlkonig Guatemala for FP/drip, Elektra T1 for sale, Gaggia Classic in progress