Coffee Brewing Knowledge

World Brewers Cup - Wikipedia

Specialty Coffee Blog

Coffee Topics

• Bean Selection

  • Region

  • Process Can someone explain to me the different coffee processing methods (I.e washed, natural,honey)? How does this effect the taste of coffee? : r/Coffee

    • Natural, Washed, Honey process (yellow, red, black?)

      • Honey Process Coffee: Master Brewing All Types – Coffee On Cue

  • Roast (light, medium, dark)

    • time after roast - How Long After Roast Date Should You Use Your Coffee Beans? – YIELD Coffee Roasters

• Grind Size

  • Coarser grind for darker roast, finer for lighter

• Water Temperature

  • Ethiopian highlands (2000m+): 95-96°C for maximum floral and fruity extraction

  • Colombian mountains (1500-2000m): 92-94°C to balance acidity and sweetness

  • Brazilian lowlands (800-1200m): 88-91°C for enhanced chocolate and nut characteristics

  • Indonesian islands (600-1500m): 90-93°C to highlight earthy and herbal notes

  • Darker roast - lower temp (80-85C)

    Lighter roast - boiling (95-98C)

  • Temperature for extraction

     

    Brewing a sweet coffee at lower temps seems to produce a beautiful candy-like sweetness. At higher temps we seem to get more of a starchy, bread-like sweetness

     

    If your coffee is bitter, increase temp. It won't pull out more bitterness, but it might pull out more acidity and/or sweetness to balance the bitter. And that's the basis of 'dialing in' a coffee recipe! You start with strength, and then adjust brew time and temp to get the perfect balance of treble and bass for a given coffee.

     

    From <https://angelscup.com/blogs/blog/coffee-extraction-sour-vs-bitter>

     

    • Light roasts benefit from hotter water (200-205°F) because they're denser and need more energy to properly extract the complex acids and flavors.

    • Medium roasts work well at standard temperatures (195-200°F).

    • Dark roasts are best with slightly cooler water (190-195°F) since they're more porous and extract more easily. Plus, cooler water helps avoid bringing out too much bitterness.

     

    From <https://sfbaycoffee.com/blogs/articles/what-is-the-ideal-coffee-brewing-temperature>

     

    From Hoffmann V60 https://youtu.be/1oB1oDrDkHM?si=yRtIkifSt9qRHdKB

    Darker 80-85C

    Med 90-95C

    Ligher boiling?

    (I might go 95-98C and just under boiling)

     

     

    Higher temperature, higher extraction

• Water Ratio

  • Pour over tend to recommend a 1:16-17ish ratio, 60g to 1000mL is the most common

  • French Press have a similar band but maybe more 1:15

• Blooming

  • If the coffee "puffs up" during the initial bloom pour, it tends to be a fresher roast/have more CO2 in there. Give it a littler longer bloom (like go 30ish seconds longer but play around depending on how much it has to degas)

  • 30s

  • some folks recommend 2 sessions of 30s

• Agitation

  • Begin with a 30-45 second bloom phase using twice the coffee weight in water

  • Execute 4-6 carefully timed water additions

  • Add approximately 15-20% of total brew water with each pulse

  • Maintain consistent timing using digital scales with built-in timers

  • Target total brew times of 3:00-3:30 minutes for medium roasts

• Brew methods

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Sticking to Sides of Chemex

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Why is it sticking to the sides "High and Dry"? You need to off-gas the grounds

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Right at 3:45 describes why it's sticking to the sides - https://youtu.be/2mrLiE4ilXw?si=L2OJuoUWyk_P3jdz

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Stir the bloom before doing the pour or do a longer bloom?

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Note: its not when you stop seeing bubbles that the CO2 is done being released

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It seems those boulders are still floating after your final pour, then cling to the filter when drawdown. There are some reasons why they keep floating.

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darker roast: it's really hard to let darker roast boulder (grind size) to completely absorb water and sink. They are less dense and more porous?

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not enough bloom: try to use a long-bloom(1m30s to 2min) or a double-bloom(2x water 45s + 2x water 45s), both tricks can help those boulders absorb water to deeper structure.

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grind too coarse: for some kinds of beans, you need to go finer to let them degas

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I had a similar experience. I made a few observations that helped me and hopefully help you.

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1. For some reason lighter roasts tend to not be stuck

2. The finer the coffee the more grounds will be stuck (Although in the picture it looks a bit much)

3. Don't swirl it with too much power, just gently

4. Pouring too aggressively after the blooming might also contribute to stuck coffee

5. Use a spoon at the end of the pour not to swirl but rather to remove the stuck grounds from the side

6. Towards the end of the pour it helped me a lot to also pour a bit of water closely or even onto the filter paper.

7. Tapping the lighlty V60 onto the brewing object like 3 times towards the end really helps to create a even sentiment as well. (If you have a plastic filter with ceramic it might be damage

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From <https://www.reddit.com/r/JamesHoffmann/comments/or7x3m/v60_question_lot_of_coffee_stuck_to_the_walls/>

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Could be pouring too aggressively? Too much agitation could affect the grounds.

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Remember that 30g prep should take longer than 15g

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