@@BorisStein haven't tried dark roast. But I probably will avoid using two filters, only at the top. To have less resistance (and brewing temperature). Or just use less water and then dilute the coffee
Same here, Im using moka pot now more than pour overs. Cool additional info there about the extraction time fixed only changing the amount of coffee in the basket depending on the coffee beans❤
It's still possible to make a concentrated coffee and bypassing it, like I did here ruclips.net/video/93pPUQb6cZg/видео.html but it's less practical. Straight from the moka - the chance is bigger to get it great right away (since diluting requires scales)
@@wendstudio_coffee true, this proves my feeling that level of coffee beans in the basket (considering the right grind size) directly effect how hot it going to start brewing. I really prefered 60°C coffee out and do a ristretto like brew taking off the heat before it burst
I have an issue. I use medium roast coffee for espresso(already try 3 different types) and Bialetti 3 cup pot. In c40 grind scale i try 8-14 sizes. Try to use from 17 to 19g coffee. I use paper filter and try really slow extraction time. And i always get super sour results. What i doing wrong. Check this coffer in chemex and it is not so sour. Will be very appreciate for any recommendations
@@alexandrtremi it's better to follow the recipe. 15g dose and around 14 clicks when using paper filters. And 130g of water. Brewing temperature is too high with 17-19. Which makes it extract more acidic compounds (aggressive unpleasant compounds).
@@wendstudio_coffee Thanks. I just tried your recommendations. Still sour but taste much better. What will be next step for medium roast? increase grind size?
@@alexandrtremi what about the body? And aftertaste. And what is the consumption temperature, closer to hot? It needs to chill a little and stay in the cup for balancing our. I would try 16g recipe with 12 clicks and without paper filters. So that there will not be additional resistance. Coffee will be pretty clean anyway. There is a chance that the beans aren't roasted uniformly (meaning, they're "light" in the center. Have you tried to chew the beans or make a cupping (brew in a cup) to assess is it really "not acidic" in the first place. But dropping the resistance by taking out the paper filters should work
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Great video! I use 24 clicks on my Comandante grinder with dark roasts,it gives less bitterness..i also use paper filters
@@BorisStein haven't tried dark roast. But I probably will avoid using two filters, only at the top. To have less resistance (and brewing temperature). Or just use less water and then dilute the coffee
Moka pot is my favorite method so far for at-home brewing.
Same here, Im using moka pot now more than pour overs. Cool additional info there about the extraction time fixed only changing the amount of coffee in the basket depending on the coffee beans❤
It's still possible to make a concentrated coffee and bypassing it, like I did here ruclips.net/video/93pPUQb6cZg/видео.html but it's less practical. Straight from the moka - the chance is bigger to get it great right away (since diluting requires scales)
@@wendstudio_coffee true, this proves my feeling that level of coffee beans in the basket (considering the right grind size) directly effect how hot it going to start brewing. I really prefered 60°C coffee out and do a ristretto like brew taking off the heat before it burst
Very helpful video, will definitely try the methods next time I brew with it
nice
I have an issue. I use medium roast coffee for espresso(already try 3 different types) and Bialetti 3 cup pot. In c40 grind scale i try 8-14 sizes. Try to use from 17 to 19g coffee. I use paper filter and try really slow extraction time. And i always get super sour results. What i doing wrong. Check this coffer in chemex and it is not so sour. Will be very appreciate for any recommendations
@@alexandrtremi it's better to follow the recipe. 15g dose and around 14 clicks when using paper filters. And 130g of water. Brewing temperature is too high with 17-19. Which makes it extract more acidic compounds (aggressive unpleasant compounds).
@@wendstudio_coffee Thanks. I just tried your recommendations. Still sour but taste much better. What will be next step for medium roast? increase grind size?
@@alexandrtremi what about the body? And aftertaste. And what is the consumption temperature, closer to hot? It needs to chill a little and stay in the cup for balancing our.
I would try 16g recipe with 12 clicks and without paper filters. So that there will not be additional resistance. Coffee will be pretty clean anyway.
There is a chance that the beans aren't roasted uniformly (meaning, they're "light" in the center. Have you tried to chew the beans or make a cupping (brew in a cup) to assess is it really "not acidic" in the first place.
But dropping the resistance by taking out the paper filters should work
@@wendstudio_coffee Will try. Thanks for your assistance in any case. after your suggestions all taste match better
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