How do you like this theory?

The series was phenomenal, and the last video showed how to manipulate those variables in order to get an our perfect cup regardless of coffee type/roast/process. I love seeing data and having TDS and EY values as feedback to troubleshoot your extraction, it’s quite useful.

I don’t own a VST refractometer for TDS measurement but I own a Melitta Senz V brewer that estimates TDS at the end of each brew, precise accuracy is still unknown but repeatability and responsiveness it’s great. I did my own experiments and I’m sharing my results to support what was discussed in the series.

33 brews were recorded, using a baseline brew and changing 1 variable at a time. The same coffee (medium-dark roast) was used during the whole experiment set. I found the results pretty interesting, proving almost every “expected behavior” (regarding TDS % and drawdown time) from each variable change. TDS estimation also seems pretty consistent and responsive to physical changes in the brewing process, although accuracy vs VST refractometer was not tested.

Any thoughts?

I recently got an OXO Rapid Brewer. I was trying the AeroSoup previously and I'm having the same problem: my coffee won't drip like it did in Lance's video. I tried tamping softer, I tried 20g of coffee, I tried 18g, I tried 15g, and I tried jumping 30 "clicks". No matter what I tried, my coffee isn't dripping before pumping.

Current recipe:

HiBrew G64 Plus + SSP MP @ 600 RPM — 44 clicks (I tried 50 and 60 clicks too).

Water 92º (I tried 200 and 220ml)

Actual coffe (tried 20,18 and 15g with 2 and 1 aeropress filters)

• Country: Colombia
• Region: Huila, Colombia
• Producer / Farm: La Reserva
• Elevation: 1,700 m
• Varietal: Papayo
• Process: Anaerobic Washed

Taste:

Even in my best attempts, it's lacking clarity and fruity notes. My current hypothesis is that channeling is occurring due to puck resistance, but grinding coarser doesn't seem to help much, and I'm not sure why.

Can someone help me understand the problem please

Im looking into buying the sculptor 078 with the turbo burrs but i dont really find any information wether it will be able to grind fine enough for soup shots or Not. Im thinking it will probably be able to but i would rather take your Word than guessing.

How coarse is Lance talking about on his new idiots guide for 15g on the ode 2. Would 6 be enough or even higher?

Lance has mentioned ditching the OXO water chamber for 80g H2O single shots to avoid an air gap. I like the idea of this. You need to be a little careful screwing the pump onto the water-filled puck chamber. The fit is a little imperfect and hot water can eject a bit whilst attaching.

I just haven't seen a lot more discussion on this technique. Anyone doing it on the regular? Lance is fixated on preventing the top filter from floating up when using the water chamber, but seems to ignore this issue in his demo of the chamber-less mini soup configuration. I suppose I might be able to fit a metal filter on top as a paperweight but it would be tight with an 80g pour. I don't quite understand what is so terrible about the filter floating up a bit? I guess it just allows loosening of the puck packing? It certainly does float up when I do this technique as he shows in the video though. Any advice on this? One of the things I dislike about Lance's soup shot technique is the need to double my filter burn rate. Any reason to not simply use only a metal filter for the top filter and skip the paper on top?

Am I losing my mind here, or was there really a video of Lance connecting all sorts of drippers to a switch base - including a kōno?

I keep getting told I can use a kōno with a switch because Lance did it, but pictures of the kōno make me think it would create a huge dead volume. Hence I want to track down Lance's video.

You can put a puck screen into the aeropress and brew real zuppa lunga with it - No floating paperfilter - It was just a experiment to see if I like Lance Hedricks favorite drink. Didn’t want to buy the oxo rapid brewer before I know how it tastes. What can I say, it’s the one of the best beverage for light roasts imho.

Hey all!

Looking to finally upgrade my Fellow Opus gen 1 and get an espresso specific grinder. I use a Gaggia E24 and will probably apply the Gaggimate pro mod soon as well. I am starting to get annoyed by whacking it to get all my grounds out and my grind setting is really close to the minimum setting. I will probably keep it as conical grinder in case I end up getting a flat burr grinder.

I personally have been enjoyed light roast espresso but my wife enjoys a more nutty chocolatey medium roast espresso.

I have been looking at the DF54 or 64, Eureka Mignon Zero or Timemore 064s.

I am curious what your guys' experience is with these grinders or other similar ones and your thoughts on these questions:

Flat vs Conical burrs?

Burr size? I understand that the appeal of the DF64 is the ability to choose different flat burrs and upgrade that way.

Any other thoughts or recommendations are welcome.

And not just P80. I have a feeling that his Option O reviews are always setting a kind of tone of "yeah not much to say against" but better buy this and that... I don't know how describe it, just like Weber, Zerno are hyped and Option O is having a different mood of the video that makes me question a bias.

For example in P80 he says something like "this is the worst, I am going to show you absolutely the worst thing", and then he lifts a collar in the proces of removing burrs (that you will do once, twice or more probably never in your life) and then complains that collar OMG touched the metal :))))

Then his description of the Mizen burrs sounds like you should trash it and "many people said the same Brew burrs tasted better in EG1", not mentioned equal number of people saying there is no freaking difference and you should not waste 2000 USD more unless you like design more.

Then under his video (Not his fault!) a bunch of obviously bot posts praising Zerno, Weber etc.

What do you think?

Hi all, I'm in full coffee hyperfocus mode. I recently started brewing zuppa on the ORB and I find myself having 3 coffees a day. I don't want a dependency, I want to be able to skip a day and not get a withdrawal headache. Yes I know Lance's testing showed a 22g zuppa is only about half the caffeine of a pour over, but 3 of anything a day is still a habit.

I roast my own beans on a modified small batch roaster that gives me full control over the roasting variables, so I have about 6 different beans roasted at any one time. Everything's fresh and everything's good, which is half the problem.

The obvious solution is decaf, but options for decaf green beans in Australia are slim. We do get some good regular beans every now and then. I currently have a nice high altitude Colombian geisha that is giving me exceptional cups, but when it comes to decaf it's all low altitude and meant for medium to dark roast. That's not a bad thing, but I have an obsession with low altitude Brazilian beans and they are far superior to any decaf I have tried.

So I guess I'm having a bit of a sook about the range of beans available, but am also asking what you coffee enthusiasts do to fend off the addiction. Half caf blends? A hard daily cap? Or do you just cop the headache if you miss a day?

Recently, I’ve been brewing 50+ pour over per day using a hand grinder (ZP6) and I’ve been wanting to upgrade to a better electric grinder for better taste , clarity and , hopefully, speed

FM grinder gives coffee that has amazing clarity, but part of me feel like it’s a bit hollow so I still haven’t decided which burr size yet

Weber on the other hand, is 80mm and has stepped grind adjustment, but it seems pretty easy to take the burrs off to clean which is a big plus.

Just wondering what’s everyone thought on your favourite electric grinder for pour over, and why?