Super pumped for this. I use the exact setup at home with Lotus Droppers for my water. I use the Light and Bright Recipe and have added on to the 16g recipe you posted. Cheers from Louisiana!
We are trying out Lotus as well. We are adding just a drop or two of one of the minerals depending on what we feel "lacking in the coffee." What's your go-to recipe using Lotus?
very interesting idea not only for april brewer but also for espresso recipes flair 58 etc. If you come to Greece you are very welcome to brew together
Here's a recommendation for people who don't want to purchase third wave water: Buy distilled water. And then mix that distilled water with filtered tap water (I use a faucet mounted PUR filter). The mineral composition won't be *as* ideal as third wave but you can usually find out the mineral composition of your city water and use distilled water to bring down the PPM to something more appropriate
Great advice but watch the composition of your water. Often it’s too alkaline and when you mix it with the demineralised water it gets too soft. Also, if you’re already going to buy demineralised water I think it’s easier to mix a simple water concentrate at this point (like 6.2g Epsom salt and 3.4g baking soda per 200 ml of water which gives you ‘Budapest water’ IIRC) and then dilute this at 4 g/l with your demineralised water. 200 ml of such concentrate will get you 50 l of coffee water which is a lot.
@@sinefabula nothing about that is easy. Lol. Diluting your tap water is easy. If you're going to shoot for a specific composition of water, you have left easy territory
Please come to India! We're based in Pune, and we would love to have you visit us and see how we use the brewer. Exciting Indian Coffees, Arabica, Robusta, Excelsa and Libercas grown in India and brewed on April and other brewers.
This is a really good concept for you, Patrik! You're so good at what you do and have theories behind everything, and doing this is a great way to feel a bit more down to earth.
For my Ode 2 users out there, assuming Patrik is using Gen 2 burrs @ 5.1, that would put the SSP burrs (assuming 5 clicks off chirp which is how they come pre-installed and how Fellow calls out in their installation guide) at about 6.1. For Ode Gen 1, that's roughly somewhere around 4.0 - 4.1.... Also, even with the new anti-static feature and the knocker, I've found retention to be pretty high, so I always dose 0.2 grams of beans higher than the recipe calls for that go into my hopper, so 13.2g for the 200g water recipe, and 16.2g for the 240g water recipe.
Love the idea of this series, it's gonna be exciting! One question though, I am looking to upgrade my grinder from Timemore C3 hand grinder. I am looking for more clarity, only do pour over. Wondering should I get flat burr (Fellow Ode 2) or conical burr (Lagom Mini/ C40/ K-Plus)? I'd like to try flat burr, but worry its retention gonna be very high and you have to purge bean everytime you switch to different bean.
Get a flat burr ode 2, it has the knocker so retention will not be an issue! Flat bur with SSP MP you'll be winning or even with the standard burrs actually
What tds do you usually aim for with third wave water? I know the recommended one is around 150 but i find that to be a bit too hard for my taste. It may just be an issue of my encore baratza not being a great grinder but I find that a somewhat lower tds gives me much more clarity and sweetness.
Probably because it's not a competition setting. Why should we feel so attached to recipes? Try his recipe pouring slowly and quickly and see which one you like better. I bet it depends on the coffee 🤷♂️
@@dylanbeschoner During the time I’m practicing the recipe, I used to pour just as slow as he did and that resulted to muted flavored cups but sweeter. His original recipe at 9-10 grams per second extracted every single goodness out of the coffee with well balanced acidity and sweetness
@@NexusS4GIceJelly it sounds like you know what to do to accomplish what you want. Everyone's mileage will vary based on roast degree, water composition, varietal, etc
@@coffeewithapril I think it’s very valuable if you can take notes and have a comparison with roast profiles of other roasters compared to yours and see if most other roasters require mostly slower pours and that 8-10 g/s is only for your coffee. Would it be reasonable say if we have other coffee, it’s much better to start at 6 grams per second like on your video?
Let me know if you're ever in the Bay Area!
Super pumped for this. I use the exact setup at home with Lotus Droppers for my water. I use the Light and Bright Recipe and have added on to the 16g recipe you posted. Cheers from Louisiana!
We are trying out Lotus as well. We are adding just a drop or two of one of the minerals depending on what we feel "lacking in the coffee." What's your go-to recipe using Lotus?
Exciting!
very interesting idea not only for april brewer but also for espresso recipes flair 58 etc. If you come to Greece you are very welcome to brew together
Thank you for the invite and the recommendation. It's an interesting idea to make something similar with espresso.
Here's a recommendation for people who don't want to purchase third wave water:
Buy distilled water. And then mix that distilled water with filtered tap water (I use a faucet mounted PUR filter). The mineral composition won't be *as* ideal as third wave but you can usually find out the mineral composition of your city water and use distilled water to bring down the PPM to something more appropriate
Do you ever have the issue that you get very fast (sub 2 minutes) brew time when doing that?
@@coffeewithaprilI wonder if you could fix fast brew time with thicker paper
@@onixtheone You probably could depending on the coffee you are using and your pouring style.
Great advice but watch the composition of your water. Often it’s too alkaline and when you mix it with the demineralised water it gets too soft. Also, if you’re already going to buy demineralised water I think it’s easier to mix a simple water concentrate at this point (like 6.2g Epsom salt and 3.4g baking soda per 200 ml of water which gives you ‘Budapest water’ IIRC) and then dilute this at 4 g/l with your demineralised water. 200 ml of such concentrate will get you 50 l of coffee water which is a lot.
@@sinefabula nothing about that is easy. Lol. Diluting your tap water is easy. If you're going to shoot for a specific composition of water, you have left easy territory
This video hits different. I like this concept. Similar to what @dylanbeschoner said, more down to earth.
This is so cool! Can't wait for future episodes, would love for you to visit us here in Indonesia 🤓😁
We hope to visit one day as well. Thank you for watching.
Great idea, thanks for sharing this!
Please come to India! We're based in Pune, and we would love to have you visit us and see how we use the brewer. Exciting Indian Coffees, Arabica, Robusta, Excelsa and Libercas grown in India and brewed on April and other brewers.
This is a really good concept for you, Patrik! You're so good at what you do and have theories behind everything, and doing this is a great way to feel a bit more down to earth.
Thank you for watching. We have a lot more videos coming up. Do you have any recommendations on which cities to include?
@@coffeewithapril I'd like to see you in the Midwest of the USA because I'm located in Wisconsin but wherever you go I'll tune in. Vietnam?
@@dylanbeschoner we are coming over to LA to Host an April Brewers Cup at the beginning of 2024. Perhaps that could be an opportunity to visit.
Can you provide an approximate grind size for the Comandante C40 MK4 grinder?
Amazing! If you’re ever in NYC, I’d be happy to host you!
For my Ode 2 users out there, assuming Patrik is using Gen 2 burrs @ 5.1, that would put the SSP burrs (assuming 5 clicks off chirp which is how they come pre-installed and how Fellow calls out in their installation guide) at about 6.1. For Ode Gen 1, that's roughly somewhere around 4.0 - 4.1.... Also, even with the new anti-static feature and the knocker, I've found retention to be pretty high, so I always dose 0.2 grams of beans higher than the recipe calls for that go into my hopper, so 13.2g for the 200g water recipe, and 16.2g for the 240g water recipe.
Nice. Thank you for the breakdown.
Sounds lovely
I’m in! Sounds like a lot of fun 👍
Another reason I need to get an April brewer…
Love the idea of this series, it's gonna be exciting! One question though, I am looking to upgrade my grinder from Timemore C3 hand grinder. I am looking for more clarity, only do pour over. Wondering should I get flat burr (Fellow Ode 2) or conical burr (Lagom Mini/ C40/ K-Plus)? I'd like to try flat burr, but worry its retention gonna be very high and you have to purge bean everytime you switch to different bean.
Get a flat burr ode 2, it has the knocker so retention will not be an issue! Flat bur with SSP MP you'll be winning or even with the standard burrs actually
Great idea
Will be truly happy if you can visit Romania & Bulgaria.
I’d love to have you over if you’re ever in Ottawa!
Great idea!! If you are in Baltimore, I’m your man!!
Thank you. We hope we will be at some point. How does your home brewing set up look like?
@@coffeewithapril I tagged you in an instagram post. It looks chaotic!!!
@@smtesta cool.
What tds do you usually aim for with third wave water? I know the recommended one is around 150 but i find that to be a bit too hard for my taste. It may just be an issue of my encore baratza not being a great grinder but I find that a somewhat lower tds gives me much more clarity and sweetness.
Thank you for watching. I do one pack in 5L of water so it's lower than the recommendation.
really nice format! :)
Thank you for watching. Were would you like us to go next?
i would say come over! But first i need to get an April brewer at your store later this month when i visit copenhagen! :)@@coffeewithapril
You’re welcome at my kitchen in Oslo ✌🏻
Come to Madison, WI in USA!
How come you’re pouring far slower than what your recipe calls? I thought it’s about at minimum 8 or 9 grams per second?
Probably because it's not a competition setting. Why should we feel so attached to recipes? Try his recipe pouring slowly and quickly and see which one you like better. I bet it depends on the coffee 🤷♂️
@@dylanbeschoner During the time I’m practicing the recipe, I used to pour just as slow as he did and that resulted to muted flavored cups but sweeter. His original recipe at 9-10 grams per second extracted every single goodness out of the coffee with well balanced acidity and sweetness
@@NexusS4GIceJelly it sounds like you know what to do to accomplish what you want. Everyone's mileage will vary based on roast degree, water composition, varietal, etc
Because it's not roasted by April.
@@coffeewithapril I think it’s very valuable if you can take notes and have a comparison with roast profiles of other roasters compared to yours and see if most other roasters require mostly slower pours and that 8-10 g/s is only for your coffee.
Would it be reasonable say if we have other coffee, it’s much better to start at 6 grams per second like on your video?
You would be welcomed in Vienna!
Amazing series! You are more than welcome to my home if you visit Edinburgh!
If you’re in Orange County California I’d love to have you!
Where do you get Tim Wendelboe coffee without paying the crazy taxes and customs?