[Pourover] What is your strategy for beans that stall a lot?

[Pourover] What is your strategy for beans that stall a lot?

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[Pourover] What is your strategy for beans that stall a lot?

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[Pourover] What is your strategy for beans that stall a lot?

Medium-sized farms play an important role in specialty coffee

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[Pourover] What is your strategy for beans that stall a lot?

[Pourover] What is your strategy for beans that stall a lot?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

[Pourover] What is your strategy for beans that stall a lot?

So I bought these lovely Ethopian beans from a good roaster nearby. I mostly use a V60. As many Ethiopian beans tend to do, the beans stall quite a bit. I assume that there are a lot of fines or a lot more than usual. For a grind setting that gives me approx. 2:30 brews for 250ml the brews take 3:30-4. It's the beans not the grinder, as I don't have this issue with other beans, unless I excessively agitate and I haven't had clogging issues with my Ode + SSP. Now, what do I do? When grinding where I usually do or slightly coarser it tastes fine (some sips quite nice actually) but I feel like there's something that mutes flavour. That makes sense because of the fines. Grinding substantially coarser doesn't really make sense I guess. It doesn't significantly decrease brew time (the long brew times come from stalling and not from a grind that is too fine, so grinding coarser hasn't really decreased brew times) and it makes it taste worse, because the non-fines are too coarse. Actually, those brews tasted the best so far that were at more or less the same grind setting as other beans I've used.

What I haven't gotten to try yet is use a recipe with little to no agitation or maybe a recipe that doesn't fill up the cone as much (more water in the cone that presses down increases fine migration afaik and therefore potential clogging). Would that work, what do you think? Do you have other strategies you use?

Thanks

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[Pourover] What is your strategy for beans that stall a lot?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

[Pourover] What is your strategy for beans that stall a lot?

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