Onyx Academy: Basic Dial-in: Filter
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- čas přidán 27. 08. 2024
- Learn from one of the best! Resident brewing robot Elika welcomes you behind the scenes as he makes our Burundi taste as best as he can. This is "dialing-in", follow along and you can make smart decisions to make your coffee taste the best it can!
From our IGTV archive.
Thanks for sharing this! Love it. Super helpful!
This is great! Thank you :)
Great video! Is it practical to scale the recipe down when dialing in? For example - doing 12.5g of coffee to 200g of water? When I have a 10oz bag of coffee I want to “waste” as little coffee as possible.
To scale down you would need to change grind size, pulse time, etc. If you'd like to create a 12.5g recipe and dial that in, then go for it, but it will be hard to translate what 1 dose does to another size. As you get comfortable with a recipe, like this one, you'll have a really good idea of your grind size and drain time range. This should help eliminate waste, somewhat. This was Elika's first time brewing this coffee, but based on experience with the recipe and what grind sizes usually work, it really only took 1 adjustment to get it done.
Hi! I’m currently using a hario v60 02...i’m just starting out and i have quite a hard time tweaking the standard default recipe ...like how would i dial in if i was brewing a fruity Ethiopian bean and how different will it be more in dialing chocolaty Brazilian bean? How many grams per pour if i want to extract more fruity notes or if i want to extract more chocolaty notes?... I use 1:15 usually 15 grams of beans and 225-250 water
Excellent question. One recommendation would be to check out my Easy V60 Recipe czcams.com/video/3sSqfsWVZ_U/video.html From here you would be at the point in THIS video where you have a default recipe and target drain time. You use the tools you learn here (sour, bitter, balance) to adjust grind size for your ideal coffee. There is also a V60 recipe for Standart magazine that featured a fruity Ethiopia coffee.
As far as how to pour more specific to the coffee. This would be covered in detail in our Onyx Academy classes. I hope to see you there, if we don't get a short video on the subject here first.
@@OnyxCoffeeLab got it! is the temp really should be 99 Celsius regardless of what bean i am using?
how about dialing in TDS of a specific coffee bean? like extracting an Ethiopian bean or Brazilian bean what recommended TDS i'll use in those kinds of beans? (by the way i'm using third wave water packets currently using 6 liters added 1 packet it gave a total og 105 TDS)
We are usually at 96C as a starting point. Our traditional TDS will be 1.35 - 1.45 depending on the coffee. Gesha, Sidra, Anaerobic, from the 1.45 on range. Our TDS is around 140. The low TDS water you are using will drain more slowely than the recipes you see here. So, if dialing in based on time, expect that your recipe will be about 15-20s longer due to the softer water, but that should be fine, just taste and see!