Why such a short ratio? Seems to me that the coffee would be strong but underextracted.
Are you making a concentrate and then diluting for your final beverage?
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- Thread starter john_pifer
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Are you making a concentrate and then diluting for your final beverage?
What coffee are you using? Are you grinding it or using preground?
It's pretty much right on for what I roast which is mostly S American coffees at Full City. Grind size is more coarse and steep time is maybe 3 min.
Coffee is a concentrate. Or should be. I haven't measured TDS but it's probably around 20-25%.
Whatever off boil from the kettle is. I don't measure.
So 20g coffee to around 240ml water, brewed traditional like a pour over, with the old school AP and a SS filter disk from Able. It's a bit of a 'dirtier' cup than using a paper filter so the grind should be more medium vs fine.
Grind setting and consistency is probably the most important factor. Water doesn't really 'soak into' coffee like you would think, it mainly pulls the oils and slightly emulsifies them as well as pulls any sugars into the solution.
Therefore, there's really no such thing as coffee 'strength'
I do either and use a fine / espresso grind because I'm not steeping for a long time. They've changed the instructions over the years but I generally do filter down, fill the water most of the way full, stir for 20-30 seconds and press somewhat slowly.
I definitely get more consistent results with the Switch. Ive had my fair share of sour tasting coffee with the V60 when brewing too fast or not paying attention.
