*Unless I’m blowing the machine out completely, I get pretty close to zero retention using RDT. I generally only blow it out if changing coffees.
*Lance said in a video that it took him about 25 to 30 lbs to break these burrs in, at which point he claimed it makes better espresso than an EK ( ). Not sure how he did it but generally they season at the finest grind setting which gets there faster, so it could be considerably more coffee required at normal grinding.
*Always start the motor and then add the coffee. Not sure if that’s obvious to everyone here but it takes strain off the motor.
*An M micro grind setting is roughly equivalent to A at the next macro number up (give or take, your machine could be slightly different). For instance, with a 1M calibration, I get the touch point somewhere around 2A also. I recall reading that the grind adjustment isn’t exactly linear throughout the range, but I suspect this is close enough. So the middle of a lower macro (say 5K, 5L, 5M) should be about where the next lowest macro starts (6A).
*Major fail opting to call the new machine Vario+ instead of SUPER VARIO.
just catching up with thread, sorry dude you must be on some blacklist my big order got to CA with a quickness
but then I screwed it up and ripped open a bag like it was xmas morning and started brewing—I missed that apollon’s recommendation was for me to wait 45 days or whatever. Coffee was still pretty terrific though, thanks LMM
Wow what a bunch of assholes. If you have any airtight containers, use those, but otherwise just force as much air out of the bags as possible before resealing.
I made the rookie mistake of forgetting to pour out the rinse water today and finished with > 400 mL of extremely diluted coffee. Pretty sure that’s the first time I’ve ever done it.
The diluted brew was awful anyway, hollow and had this horrible bitter aftertaste that I was pretty certain came from too much agitation. Did the grinding at 6M for a 20g dose and got a total time of 3:00 including 30s bloom. On 2nd attempt, I went even finer to 5M but did zero agitation and got a brilliant cup. Brew time was significantly shorter, like 2:20 probably.
It’s been very difficult for me walking past six bags of this stuff every time I go into the kitchen and resisting the urge to rip one, but my plan all along has been to wait for Xmas morning.
first off, this shit grinds like a dream. no chaff, very few fines. when brewing, it drains very fast, much faster than anything else I’ve seen at the same grind setting. Very big, clear grape note, hint of cocoa, just the right amount of sweetness, really juicy, and once I got it dialed in, it’s been super consistent. At 7L it was very bitter, at 8L, it was sour, dropped down to 7U and it’s been dead on for cup after cup. Almost no variation. I can tell I’m going to be super depressed when it’s gone.
I have definitely made protein shakes with protein powder, milk, and coffee. Banish me from the thread if that’s a thing, I totally understand and accept it. Also, a double shot espresso is an elite preworkout, better than 90% you could buy in a GNC or whatever
keep us posted on the wave, I have been pretty happy with the v60 consistency wise lately, not sure if I’ve just had a good run of beans that have been cooperating or what.
I’m not really crazy about these beans, very staticy and a LOT of chaff, my tastings don’t really line up with dayglow’s notes, but results have been consistent.
not enough data to be sure yet, but I feel like finally flipping the flapper on the vario has improved the consistency of my grinds. I feel like there are fewer fines, my v60 beds have been notably less muddy and fewer high and dries, which may be the explanation for more consistency in the cup. need to run through a few more bags to be sure so I’ve upped my consumption from 2 cups/day to 4. For science.
also, I’m stocked up for a while but I’m looking for a new subscription service, if anyone knows an outfit that will send good light roasts from euro roasters, let me know. Dayglow did a great job for a while but their customer service kinda sucks and I haven’t been overly impressed with their own roasts that they’re putting in the subscriptions now. Plus their new packaging is really annoying.
). Not sure how he did it but generally they season at the finest grind setting which gets there faster, so it could be considerably more coffee required at normal grinding.
