Coffee, the manual way.

[SearChart]

Just got some new coffee gear.

Kinu M47 classic grinder, about the best manual grinder you can get.
Temperature controlled Hario kettle.
Hario V60 (I have several in ceramic, this one is copper, just for being extra fancy) and the Hario scale + timer.

1:15 brewing ratio and the coffee is medium ground, I'm still chasing the best grind setting for me.

This coffee is from Peru, light roasted, single origin. Can be tracked down to the farm.
I prefer a light to medium roast, preferably a higher altitude south American coffee. This one is excellent.

[chappuy1750]

Magnificent!

[RichM]

Very nice set up Bas. Enjoy it.

[Pw92676]

Very cool!

[brandrea]

When are you brewing your next cup? I’ll be over

[1William]

Very nice. Fresh ground does make a difference.

[htc8p]

Manual brings out the best in a coffee. There are a zillion coffees out there to try


Sent from my iPad using Tapatalk

[Sperry]

That grinder is a thing of beauty! What have you found to be the ideal extraction temperature?

I'll begin preheating cone and cup with autumn here. Come winter, I'll get a heavy mug fairly hot before brewing. But I noticed that too much pre-heating of the mug detracts from the experience.

[SearChart]

Cheers guys!

Originally Posted by brandrea

When are you brewing your next cup? I’ll be over

Door is always open buddy! If you're ever on this side of the planet, sent me a PM

Originally Posted by Sperry

That grinder is a thing of beauty! What have you found to be the ideal extraction temperature?

I'll begin preheating cone and cup with autumn here. Come winter, I'll get a heavy mug fairly hot before brewing. But I noticed that too much pre-heating of the mug detracts from the experience.

Been playing around with temperature, prefer 94-95C for this lighter roast. Probably a bit less when I go for a darker roast.

I preheat the cone and cup with warm tap water, not too hot, just enough so that it doesn't immediately take away all the heat once you start blooming.

[Johny]

Very nice bud.

[RW16610]

That's a nice setup, Bas I bet it makes for one incredible cup of coffee. Nothing beats grinding them fresh each time.

[fskywalker]

Originally Posted by SearChart

Just got some new coffee gear.

Kinu M47 classic grinder, about the best manual grinder you can get.
Temperature controlled Hario kettle.
Hario V60 (I have several in ceramic, this one is copper, just for being extra fancy) and the Hario scale + timer.

1:15 brewing ratio and the coffee is medium ground, I'm still chasing the best grind setting for me.

This coffee is from Peru, light roasted, single origin. Can be tracked down to the farm.
I prefer a light to medium roast, preferably a higher altitude south American coffee. This one is excellent.

Nice Bas! Try Puerto Rico / Puerto Rican coffe, think you will like it if you like strong cofee!

https://theculturetrip.com/caribbean...-need-to-know/

Sent from my iPhone using Tapatalk Pro

[SearChart]

Originally Posted by Johny

Very nice bud.

Thanks bud

Originally Posted by RW16610

That's a nice setup, Bas I bet it makes for one incredible cup of coffee. Nothing beats grinding them fresh each time.

Thanks! And yes, nothing beats that

Originally Posted by fskywalker

Nice Bas! Try Puerto Rico / Puerto Rican coffe, think you will like it if you like strong cofee!

https://theculturetrip.com/caribbean...-need-to-know/

Sent from my iPhone using Tapatalk Pro

Puerto Rican coffee is definitely on my list to try!

[gnuyork]

Awesome! Love the copper.

[Sperry]

Thanks! I’ll up my temp and particularly maintain kettle temp thru the pour.

[maylebox]

Nice set up. Now I feel inadequate and lazy :) Pete's blend in a Cuisinart set up the night before so there's a full hot pot when we wake up.

[Danny83]

Fresh!!

[Sperry]

Revisiting this thread to see if you measure your coffee, I read you write of a 1:15 ratio. ISO consistency, I've started weighing my grounds. I've long measured my water for each boil.

30g :: 425ml ... and find a similar ratio: 14.17

Do you notice some grounds absorb more water than others?

[m j b]

I'm reading this at work, which blocks the pictures. I've got a similar setup to the OP, except that mine is the (relatively speaking) cost-effective Amazon variation. I use a local roaster who does an excellent job and uses only organic free trade coffee. I like all of that, plus supporting a local biz.

But yes, I grind my beans for each cup, and it just makes for such a better product!

[SearChart]

Originally Posted by Sperry

Revisiting this thread to see if you measure your coffee, I read you write of a 1:15 ratio. ISO consistency, I've started weighing my grounds. I've long measured my water for each boil.

30g :: 425ml ... and find a similar ratio: 14.17

Do you notice some grounds absorb more water than others?

Yes some grounds definitely absorb more water, depends on how fresh they are, roast profile and even where they come from.

Also be sure to filter your water or use bottled water. The mineral profile of the water you use can make or break your coffee.
Our tap water is very hard, lots of calcium carbonate and is not only wrecking machines with limescale but it also makes the coffee very sour. I now use bottled water from the Belgian Ardennes, which is cheap and has a good mineral profile for coffee.

[Burlington]

Very cool - really appreciate this

[swatty]

Nice one Bas, did you find yourself using a finer grind after some experimentation?

[SearChart]

Originally Posted by swatty

Nice one Bas, did you find yourself using a finer grind after some experimentation?

Yes, the grounds in this pic were a little too coarse for pour over (perfect for aeropress and french press though). And I prefer a stronger cup.

Took a few days of finetuning to find to right setting for me.


This grinder can grind incredibly fine, even too fine even for espresso if you will.
I'm getting a La Pavoni manual espresso lever machine next, to expand my coffee hobby even further

[White Collar Boy]

Originally Posted by SearChart

Also be sure to filter your water or use bottled water. The mineral profile of the water you use can make or break your coffee.
Our tap water is very hard, lots of calcium carbonate and is not only wrecking machines with limescale but it also makes the coffee very sour. I now use bottled water from the Belgian Ardennes, which is cheap and has a good mineral profile for coffee.

This is good info. Nice pics, btw Bas.

[Laszlo]

A manual mill is the way to go. The friction is low enough where it won’t extract and spoil the oils. Well done. That’s a beauty.

[AF_Rob]

Originally Posted by SearChart

Yes, the grounds in this pic were a little too coarse for pour over (perfect for aeropress and french press though). And I prefer a stronger cup.

Took a few days of finetuning to find to right setting for me.


This grinder can grind incredibly fine, even too fine even for espresso if you will.
I'm getting a La Pavoni manual espresso lever machine next, to expand my coffee hobby even further

Bas, not to bring a thread back from the dead, but I think your thoughts would add value. Can you let us know how the grinder has stood the test of time? I'm in the market and considering the same model.

Reviews I've seen seem to be sponsored or initial impressions and not over long ownership. Thanks!

[Chewbacca]

I admire your passion for quality coffee Bas. Enjoy!

[Sperry]

Originally Posted by SearChart

The mineral profile of the water you use can make or break your coffee. .

During the later years of 'family vacations' to the 'Jersey Shore [New Jersey, USA], I'd bring a few Nalgenes of water from home. For my morning brew. With the crap in some seashore comunity well-pumped, steel gravity-tank-pressurized water, you can easily smell the 'local infusion' within freshly brewed coffee. Like a steamy off-venting of chlorine, magnesium, potassium, sodium ...

I have learned: Just because a public water supply is legally safe to drink when it leaves the plant does not mean it is good.

Another thing I learned about water [from doing service work in the F&B industry]: A bar might serve top-shelf vodka or gin, but bad ice [the water, the lines, or the machine] can make the booze taste like relabeled fake booze.

[SearChart]

Originally Posted by AF_Rob

Bas, not to bring a thread back from the dead, but I think your thoughts would add value. Can you let us know how the grinder has stood the test of time? I'm in the market and considering the same model.

Reviews I've seen seem to be sponsored or initial impressions and not over long ownership. Thanks!

My apologies for the late reply.
I'm very happy with the grinder and use it every single day for making espresso on my la pavoni. It is very well made.

(not using it as of today because I broke my elbow while running last night, might need to stick to tea for a couple of weeks)

[RichM]

Hey Bas, sorry to hear of your injury but glad to see you’re back. Wishing you a speedy recovery.