These are my notes on how I brew coffee on different devices with various coffee beans I commonly use. Personal taste, bean flavour and technique have a strong effect on the the result, so none of them will immediately meet your expectation. I recommend to use the following information as a starting point or comparison basis for your approach. Only you can make the perfect coffee.<\/p>\n\n\n\n
From the many coffee experts out there, in general, I can say that James Hoffman was likely to be the most influencial to me. And the 4:6 method of Tetsu Kasuya with a slight adaption for lazy people restored my faith in the filter coffee. All the years before, I was using a ceramic Melitta Dripper, and I wasn’t that far off perfection. All I had to do was to purchase a proper Espresso Machine to come to that conclusion 🙄<\/p>\n\n\n\n
I use a Bezzera Magica S enhanced with an IMS shower strainer, a bottomless portafilter and an IMS 14-16g basket.<\/p>\n\n\n\n
Note, that I can do an espresso and a ristretto in the same basket without touching the grinder dial of the Eureka Mignon using only the two timers. A little proud on that one.<\/p>\n\n\n\n For a Cappuccino<\/strong>: 30g espresso and 200ml regular frothed milk.<\/p>\n\n\n\n For a Flat White<\/strong>: 16g ristretto and 150ml regular frothed milk.<\/p>\n\n\n\n For an Americano<\/strong>: 30g espresso and „steam“ 200ml cold water to bring to an adequate temperature<\/p>\n\n\n\n In my opinion, this method gets most out of a coffee bean. I usually go for a filter coffee with premium products. It also serves many easily with a solid result that is most people can agree with.<\/p>\n\n\n\n Makes a lot of coffee, fast. Add sugar, milk, any flavours to taste.<\/p>\n\n\n\n Finest filter coffee. Enjoy black, if possible.<\/p>\n\n\n\n Some notes on the process.<\/p>\n\n\n\n If you poor boiling water from a regular kettle immediately into the Hario buono copper kettle, water comes down to the perfect brewing temperature. So convenient.<\/p>\n\n\n\n If you want to adjust the resulting volume, say for a large mug or two cups, this is the formula. Break down the amount of coffee needed based on a coffee-to-water ratio of 65g per 1000ml. The first poor should wet the coffee, it usually comes out at double the amount of grinded coffee. The second poor fills up to 2\/5 of the result, the residual 3 poors each add a 5th to the scale. I believe this is not exactly as Tetsu Kasuya defines it, but it is inspired by his 4:6 method. I find it easier to handle the numbers like this, and I don’t believe I would be able to tell the difference from the result.<\/p>\n\n\n\n Simplest and cleanest way to make a coffee. Only requires boiling hot water, which is why I use the AeroPress at work and on a hike.<\/p>\n\n\n\n Process: todo<\/p>\n\n\n\n Nor for me.<\/p>\n\n\n\n With a Bialetti or variants. Todo<\/p>\n","protected":false},"excerpt":{"rendered":" These are my notes on how I brew coffee on different devices with various coffee beans I commonly use. Personal taste, bean flavour and technique have a strong effect on the the result, so none of them will immediately meet your expectation. I recommend to use the following information as a starting point or comparison […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-506","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/comments?post=506"}],"version-history":[{"count":20,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/506\/revisions"}],"predecessor-version":[{"id":528,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/posts\/506\/revisions\/528"}],"wp:attachment":[{"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/media?parent=506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/categories?post=506"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jonasstienen.de\/wordpress\/wp-json\/wp\/v2\/tags?post=506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Espresso Doppio<\/summary>\n
Coffee<\/td> 14g Mokkaflor red<\/td><\/tr> Result<\/td> 30g Espresso<\/td><\/tr> Coarsity<\/td> Eureka Mignon: 0.7 on dial, 7.4 seconds +\/- 0.1s
Commandante: around 14 red clix (todo verify<\/mark>)<\/td><\/tr>Duration<\/td> 30 seconds (start counting right after pulling up lever)<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n Ristretto Doppio<\/summary>\n
Coffee<\/td> 16g Mokkaflor red<\/td><\/tr> Result<\/td> 16g Ristretto<\/td><\/tr> Coarsity<\/td> Eureka Mignon: 0.7 on dial, 8.4 seconds +\/- 0.1s
Commandante: around 14 red clix (todo verify<\/mark>)<\/td><\/tr>Duration<\/td> 25 seconds (start counting right after pulling up lever)<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n Dripper-based brews<\/h3>\n\n\n\n
Melitta ceramic dripper<\/h4>\n\n\n\n
A pot of filter coffee<\/summary>\n
Coffee<\/td> 65g Plums Festtagsmischung, grinded<\/td><\/tr> Result<\/td> 1000ml filter coffee<\/td><\/tr> Coarsity<\/td> Mid<\/td><\/tr> Duration<\/td> Roughly 4 minutes seconds<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n Hario V60 copper dripper<\/h4>\n\n\n\n
5th-based filter coffee<\/summary>\n
Coffee<\/td> 21g d’Anastassio Finca Luisa Strawberry<\/td><\/tr> Result<\/td> 250ml filter coffee<\/td><\/tr> Coarsity<\/td> 24 red clix<\/td><\/tr> Duration<\/td> Aim for about 3 min, adjust coarsity if not met.<\/td><\/tr> Water<\/td> 94\u00b0 C, 300ml<\/td><\/tr> Process<\/td> 1st poor: 40ml
2nd poor: 80ml
3rd to 5th: 60ml<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\nResulting volume<\/strong><\/td> Coffee<\/strong><\/td> Water<\/strong><\/td> 5th<\/strong><\/td><\/tr> 220ml<\/td> 16g<\/td> 250ml<\/td> 50ml<\/td><\/tr> 250ml<\/td> 21g<\/td> 300ml<\/td> 60ml<\/td><\/tr> 440ml<\/td> 32g<\/td> 500ml<\/td> 100ml<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Infusion-based brew<\/h3>\n\n\n\n
AeroPress<\/h4>\n\n\n\n
Plain coffee<\/summary>\n
Coffee<\/td> 16g d’Anastassio Finca Luisa Strawberry<\/td><\/tr> Result<\/td> 200ml filter coffee<\/td><\/tr> Coarsity<\/td> 16 clix on Commandante x25 Trailmaster<\/td><\/tr> Duration<\/td> 90s<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n French Press <\/h4>\n\n\n\n
Mokka-based brews<\/h3>\n\n\n\n