ninjirateHow do you dial in new coffee?
I would like to see what others are changing when you start a new bag of coffee. I will preface that I only do pourover....
I use a chemex, I’ll usually tighten the grind as I go through a bag, so I’ll back the setting off a little before a new bag and then tighten from there. Coffee is too expensive these days to throw away a bad brew and I prefer my coffee to be a little soupy vs. over-extracted
I brew Chemex every day as well, and use the same strategy. I always brew to ~600g, and start with a 1:18 ratio for a brand new bag, as well as a set grind setting.
Moving forward I only really mess with grind/ratio honestly, and haven’t really been concerned with temp or time. Although I’ve considered setting aside a day to play around and see if I can actually taste differences adjusting more variables….
Totally agree on expense though, I rarely ever throw out a brew so always want to err on the side of caution
Yeah, temp should be 205F for most pour over applications. Shouldn’t need to fool around with that. I don’t let time bother me at all on the chemex, can take a while sometimes. I just mainly focus on keeping a nice even bed while I’m pouring.