I post on a message board where c.unt is auto filtered to genius
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https://www.instagram.com/p/DHYkw9-Jxv-/
(this is my dream, actually)
This guy doesn’t roast, right? I’ve considered doing a similar concept but the thing I’m most unsure about is the business viability. Hoffmann did an interview where he talked about briefly having a tiny space like this in London (?) and how it was completely untenable, but not because the P&L sheet was red. Apparently they were raking, but his complaint was that the work was exhausting brewing nonstop while customers expected constant conversation. Basically a cocktail bartending job for coffee which I’d be fine with for a while if I could eventually train others to take over.
yeah he does not roast. I don’t know what his economics are, the space is small but not THAT small, but he’s in a really shitty sort-of stripmall in chinatown, so his rent probably isn’t THAT bad. I’ve only been there twice and both times it was during covid so I don’t really know what his traffic is like either.
this is one thing I really love about the Hario Switch, when I’m wetting the paper, I just close the switch and fill up the whole fukken cone. Gets it nice and toasty and the mass of the water really makes sure the paper is pushed all the way onto the cone.
Still, this isn’t 100% optimal since the switch only has a glass cone.
well thanks a lot now I ordered a switch
it’s weird I haven’t tried one until now it just fell off my radar. I got the glass because it’s the one everyone’s tested but hario sells a ceramic switch and if you get it and it’s better then let us know so I can give the glass one to my parents, that is unless lawnmower has already tested them heads up with a malvern mastersizer 3000+ (ultra)
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Oh the ceramic must be new? I don’t remember that being an option when I bought mine.
Probably not a huge difference in the thermal performance between glass and ceramic thought?
I’m using a metal V60 that sucks heat out of the slurry and it’s…fine? The reason I don’t buy glass and ceramics is because I’m destined to break them, and plastics in contact with boiling water not something I get excited about even if it’s rated for higher temps.
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Tried coffee liberica beans that my girlfriend got for the first time from her trip to Malaysia.
Honestly, not really my thing. They’re like robusta beans minus the caffeine. But unlike robusta, they’re much lower on caffeine.
so I got the cafec filters from rogue wave (no tariffs due, thank u daddy trump, all glory to your trade policy) and … I can’t really tell the difference between the abaca and the T90. I mean, I can see the difference, but I’ve made about 10 cups now and they seem to perform basically the same.
Yeah it’s gonna be the same in a lot of cases. Maybe I only clearly prefer it on 2/5 coffees? But after doing this for a year and switching between six different filters, rarely was there another filter that I preferred over the Abaca. I do think T-90 holds up better to fines and agitation.
*I should probably point out my brew conditions.
- Brewing with a metal V60 02
- @EmpireMan method of hot tap water to rinse / secure filter
- Default grind in the ~850 um range
- Typically 20g dose at ratios between 16:1 and 17:1
- Blending Evian with distilled to get ~40 ppm alkalinity (approx 50 ppm hardness)
- Default brew temp to 200 F. First adjustment is down to 195 F naturals and up to 205 F washed
- Bloom ~3x weight of coffee with times ranging between 30s and 120s
- Pour structure varies
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I’m running the filters side-by-side and definitely prefer the Abaca to T-90 for the coffees I currently have on hand. It tastes more like Chemex paper to me but without the clogging issues. T-90 cups are more complex but at the expense of masking the good notes with gritty earthy stuff I don’t want. Now, I’m not dialing it in to the filter here, so it could be that Abaca just happens to fit my particular brewing technique and preference for clean and delicate tea-like cups.
How are you brewing at the moment? Hario Switch with an immersion style bloom?
yep curious to see what methods folks are using with the switch, I’ve been using a switch for the last week or two, started with a list of like a dozen different methods but have been using a handful of them more and more, which are all pretty different from each other.
really liking the switch so far and it’s early but am already gonna guess that it’s a better bet than classic V60 for the majority of people who don’t have devoted coffee spreadsheets (switch has more margin for error and cups have been consistently round and good).
need to keep messing around for a month before I have real opinions. I think lawnmowerman mostly shoots for cleaner brighter cups so you’d think V60 would be overall better for that, but there are some ways to brew with the switch that are definitely making cups that are still pretty nuanced & tealike
Yeah I wonder if that’s why I’m getting obviously different cups with different filters. Anyway, I came to post that after two weeks of comparing filters side by side, I’m getting the best results with the new Hario (clear bag with green graphics). It’s been slightly more complex and balanced than Abaca once I dialed it in. They’re probably close enough that variance in pouring could flip it from day to day, but all of my favorite cups over the past two weeks have been new Hario. Can’t say I’ve had a single good cup on the T90 and I’m not sure why. Maybe if I was grinding much finer it would win and the others would be disgusting.
Right, the easiest method I can think of to make good coffee would be to go full immersion and feed the results through a filter to clean it up. The Switch not only makes that possible but also very easy. And the reason this works is because immersion consistently hits 21% EY independent of other parameters such as grind size, ratio, water temperature, etc.
Have you tried this yet? Fwiw I have not had good results with a Samo bloom yet.
Sort of. I basically do a “heavy” bloom with the switch closed. Like, 3x for 30 seconds, then another 3x and at 90 seconds I open the switch and then just do normal 3x pour, 3x, 3x or whatever. I can just make the immersion phase a little longer or shorter depending on how it’s going.
I use a similar pouring structure, the key difference being that your bloom and second pour are immersed. Those are the fastest draining ones for me since the filter is the least clogged at that point. It might matter a lot since most of the extraction happens at the beginning of the brew, but I’ve never attempted a hybrid brew like that.