/ck/ - Food & Cooking

Okay, second brew this morning. Pic related is the grounds. Same grind setting as yesterday. Lowered the dose to 18g for the same 300g of water. 60g of 90°C water for a 1:20 bloom, then followed by four more 60g pours at 95°C. Total brew time 4:45, closer to what I expect out of this recipe. The coffee itself tastes more balanced this time. Still a bit too sour for my tastes.
This coffee seems to stain my mug a lot more than my usual coffees. Probably because it was roasted over an open flame.

>>20571606
I only roasted enough for three pourover brews. I thought I'd better play it safe on my first time. I'll let the last dose rest for a week or two. I could still see small bubbles in the brew, like the top of a carbonated drink, even after stirring the bloom and then stirring after the second pour.

>>20571997
>i would recommend either changing only one variable or else keeping very careful notes about what you do change (which is something i would recommend anyway)
Thanks. Yeah, I'm keeping some notes. This time I only lowered the dose and increased the temperature. Everything else was the same.

>thats a rather fine grind setting, which can increase drawdown time, and on top of that you used quite a few pours, which has the same effect
The drawdown wasn't excessively long, so I'm not worried about it. I am concerned about the acidity, however.

>what kinda papes you got there?
Unbleached papers off Aliexpress. They're thinner than the Hario papers that came with my Switch, I think I prefer them. I'll get around to trying different papers eventually.