EdipisReks1

Too many variables to really know what is what: first pour over of this bean. First use of the new dripper. First use of the new kettle in a pour over. First use of the new filters (CAFEC), first use of the new server. Slightly too fine (I forgot to recenter the fine adjustment on the OG when I went back to pour over: it worked out): it stalled out at the end. 1:15 with a 20 gram dose. Flavor profile is right in line with the espresso I made from this Gesha. Bright, floral, deep, rich. Delicate but sort of silly. This was a delicious cup of coffee. And talk about zero retention. 20 in, 20 out.

Interesting. I definitely picked up a lot of (very pleasant) floral notes in today’s shot, especially in the nose.

I’m very interested in your thoughts: another bean I’ve never had. My freezer is pretty full, though, already!

I finally opened my Levercraft Panamanian Gesha. 16.5 in, 40 out in 48 seconds (longer pulls are normal for manual machines, and that includes pre infusion:I used the Flair Pro2 head). I flow controlled: pre-infusion, ramp to 3 for 10 seconds, fast ramp up to 7, then a slow decrease to finish. I find that works well for light roasts. The OG gave me as fluffy a grind as you could want. This coffee was roasted 9/21. I have never had Gesha before. I dunno if it was the beans or the fact that I’m really getting good with the Flair, but it was absurdly delicious, if you like very light roasts. I’ll be thinking of this shot for a while. And it was pretty. Not quite fine enough for stripes. Puck was slightly wet on top but knocked clean in one piece. The damp puck heads seem to be normal with the Pro2 brewhead. The “classic Flair” brewheads are usually as dry as you could want, but don’t make as good of coffee. I’ll be thinking about this espresso shot for a while.

For anybody who is thinking about the Bonavita: the particular one I got for Heather does not have metric markings on the reservoir. It has “cups,” delineated with a range of dose in grams for 2, 4, 6, and 8 (it’s a fairly wide range for dose!). I tested it, of course: the cup lines are pretty bang on, assuming a 5 ounce cup. With a 15:1 recipe I have Heather adding “4 cups” of water for 20 grams coffee, “6 cups” for 40, and etc. it’s close enough. The brewer will use whatever amount of water you put in, so this is sort of important. Not every brewer has accurate tanks. It would be nice if it had metric lines on this particular one, but I doubt Heather will care if she is adding 590 or so grams of water instead of 600 for her morning two cups, and this makes it simpler. Certainly better than pouring in water and coffee by eyeball into a piece of crap and hoping for the best! I just realized that you might have thought I meant the Bonavita when I said it was “too tall.” Bonavita is perfect for her cabinet height: I meant the Ratio was too tall. I had looked at the Ratio first.

I picked up a Hario Electro with an Option-O Remi adapter from Prima. The Remi is an amazing grinder, but it’s a chore to grind espresso. They suggested that the Hario wasn’t up to dealing with Orphan Espresso OG burrs, but that grinder is super easy anyway, due to the large burrs and significant mechanical advantage (the Hario motor of course finds the burrs to be difficult to start and can’t take advantage of the mechanical advantage given by the design). I’m looking forward to trying the Hario thingie.

I didn’t particularly want to spend the money anyway. She is super happy with the Bonavita. We figured out a recipe for pre-ground coffee, as her son is sort of noise-shy in the morning until he gets into his cartoons before school. Worked pretty well!

It was too tall for Heather’s cabinets, but I’m sure it makes a great cup.

Yesterday at my soon-to-be stepson’s best friend’s younger brother’s birthday party (say that three times fast): “hey, nice watch.”

That’s the upgrade model, with heat control (I think) and timer, Nate, but yes: that’s the one. Here is the more basic one I am talking about, which just has a rocker button (press and hold to turn on pre infusion, which stays on until you unplug it, and then turn on/off, basically). I like it a lot.

I got a great deal on a LNIB Bonavita brewer for my partner. I couldn’t stand her using her crap automatic anymore when good coffee (she does pour over on lazy mornings, but is often in a hurry) isn’t any more difficult or time consuming than the Hamilton Beach she got from Goodwill in undergrad 20 years ago. I’m ready impressed with the unit. physically it’s very compact and looks nice, with good quality materials, and the insulated carafe works great. Good pour, and it doesn’t retain too much coffee. The brew (I had bloom turned on) does a very credible impression of pour over. Well extracted, flat bed. A good cup of coffee. I’m impressed. Ground at about 14 on the Encore, 15:1 with a good washed anaerobic. If you want to get a good automatic drip without spending a ton (I got this for $60 on eBay, MSRP is closer to $200, I think), I recommend it, especially if you are space constrained.

Bought a Flair 58. Gotta have something to do.

No condensation under the crystal of the Pre-moon several hours after, so I would say it survived end-of-season birthday swim party.

Was on the phone with Cartier for a warranty service (not mine: a watch of my mother’s). I was given a date. I looked at my watch, which has no date dial (GRUT): fuck you Hodnnkee date window weirdos. Phonecall made me want to change watches. Wrist check: goes great with my Birkenstocks and basketball shorts. Also no date wheel. The Casa Fagliano straps are so much better than anything else in the Richemont group (JLC and ALS have the same strap suppliers, but only JLC gets the Casa Fagliano, first or second hand: third hand anything goes) that it’s sorta crazy. And I normally have custom straps made. FYI. Wish I had one on this.

I would go slightly finer. The Lido OG is really more a scientific instrument than a coffee grinder: I would do a couple microns finer next time, with this anaerobic bean. I can’t reliably do finer adjustments than that (+/- 5, supposedly). If the next version of the OG required a loupe for micro adjust I would be very happy.

That time includes a manual pre-infusion. I pull the shot once the Pyxis detects drops. So really more like 26-7 seconds (I click my watch as soon as pressure is reached: I have to surf this machine).

A very pretty shot: 17.5 in 40 out in 32 seconds. Ethiopian anaerobic. Ground with the OG (I would go a little finer next time). Hoo boy this coffee is both delicious and really difficult.

Travel packs: each 3.000 ounces (according to the Pearl 2021: yes, I chose individual beans at the end of that measurement, no I don’t think it’s 3.000 ounces. Pretty close to 3 ounces, though). I figure that is 4 cups/5 shots each bean with a bit of leeway. I’m traveling with a fair amount of coffee gear. The main reason (excuse) of why I have the Flair stuff and the hand grinders and why I bought my partner pour over stuff: to have coffee I’m willing to drink when I get to NC.

The flavors listed aren’t quite what I got. But it was a lot of chocolate. To the point where I kinda wondered “does his have cocoa powder?” I’m still thinking about that cup of coffee. Maybe I’ll make another in the morning.

Except that is a 46 mm or so funnel. It’s for my Flair Pro 2, which isn’t a standard portafilter.

I can’t speak to it for espresso (I haven’t had it long enough), but if you are doing pour-over I can’t recommend this coffee enough. I did a precise 20/320 16:1. 4:30 on the dot. 60 bloom, swirl, three pours. Off boil. Lido OG bang on 1200. V60. God-damned it’s good, and this is coming from me, and I’m fucking jaded. I’m still thinking about it and I finished that cup 20 minutes ago.

I think it’s a coincidence, but the Flair Pro 2 funnel fits perfectly on the Option-O Remi dosing cup.

Apparently these are getting along? I’ll have to wipe the iPad off, I guess.

Not the ugliest shot I’ve ever pulled. A bit fast, but not bad. 18:40 in about 25 seconds. I did a manual pre-infusion. This is the anaerobic Ethiopian. Quite tasty. Slightly sour and under-extracted. I’ll go finer next (this was with the Option-O), but quite tasty

The Cyimbili Rwanda is delicious: V60 15:1, 4 minute draw down, OG* at 1200. First time I’ve used the OG for pour over: I guessed 1200 and got it about right. Just delightful. It smells like it has cocoa powder, and is balanced and sweet, with a lot of Meyer lemon, but it’s not super acidic. Drying, but not too twiggy. Round. My mouth feels like I have had a good cup of Darjeeling: you know that puckered sensation in your soft palate that lingers? The sweetness lingers too. Recommended. Thanks again, Covered_Ears. *like any scientific instrument, the OG is complicated until you get it, and then it’s easy. It’s an exceptionally good grinder. I recommend completely disassembling it and reassembling, and calibrating, if you get one: not because it needs calibration out of the box, but to understand how it works. The “recommended” way to thread it back is not necessary if you aren’t a fuck up: just don’t fuck it up. I consider it a design flaw, personally, but it’s not something you’ll need to do much over the 50+ year life span of the grinder.