Відео

Alexis said hi!

My experiment at home using filtered tap water: 20g coffee to 320g water, 94c, 1 bloom 3 pours. Total brew time is around 4:30-5 mins. (yes very slow.) If it's running fast and tastes dry and bitter, double brew it, which means, pouring the coffee liquid over the coffee grounds again. You'll get a smooth and sweet coffee.

Engagement!

Steely have good suggestion. If you do use lower ppm water and not Edmonton filter tap water, you can bring down the brew time. If you are using 20g, you could do 340g water. Big bloom 70g, then water to 200g, and then water to 340g. Brew time around 3min. Hope this helps. Will be a bit more vibrant side of cup.

hi! I think you need to extract a bit more but not grind too fine. Maybe you can reduce your bloom to around 45-60g, and then do 2 pours. If you find there are lots of black tea still, you can split the pours into 3 pours after the bloom. Hope this helps.

very good for aeropress :)

@@roguewavecoffeeco what the grind size use for aeropress

Glad we are able to help!

I think it would be around the 3.5 range.

Yup, but it gonna get cold soon :(

Unfortunately, calibrating the butt as been something like this for the longest time. Just off the burr touch, just touching, etc even with the big grinder like the EK43. I hope there is a better way :(

⁠@@roguewavecoffeecoI now calibrate mine when I start to hear the slightest bit of touching of the burrs at the 9th click. To my mind that is the most accurate way as I struggle to gauge it on level of tightness

Thank you so much!

We have not test them side by side, but the grind quality should be comparable while the taste it produce can be different due to different burr. From my recollection, the moonshine give more body and the A5 burr give slightly more clarity. Operation wise, we like the autostop and magnetic catch cup, easier to clean, and doens't have to be plug in . Lagom mini is easier to adjust the grind size due to the top adjustment.

Thank you!!

It actually unfortunately.... the company decided to discontinued it too :(

Thank you very much! Enjoy!

Around 6-8, if it is this coffee, I would say around 6.2-6.5

Have fun!

Thank you very much! Very happy to hear :)

You should try it :)

@@roguewavecoffeeco I will :)

Enjoy the Origami!

I am actually not too sure for double brewing with french press. I think if you would like to do French Press iced coffee, you can do a 1:10 or 1:8 brew, for longer like 6 minutes and then pour it over ice might be a good alternative method.

For this recipe, we used 1.7 for the Brazil. We find that for double brew we are between 1.7-2.0.

very nice of you to call that a table haha :D

It a bit hard to explain, but once you do it once or twice its become quite easy.

Hi! Unfortunately, we have not compare side by side. From our experience, The A5 would likely be a much better filter grinder but not as good for espresso grinder.

Thanks! Email us :)

Hey! Unfortunately, we haven't test A4 yet, only A4Z. From what I understand the A4 burr is specialized for espresso. That seems to be frustrating for sure. Thank you for sharing your experience. I wondering if they would be willing to exchange it for an A5 for you. Have you tested the A5?

@@roguewavecoffeeco Femobook wants to charge me another $300 to swap burrs & carrier! This, after I e-mailed them, within a few days of receiving my new A4, feedback on how compressed the flavor is for the A4 burr-set! The burr carrier appears to be pressed together, so no discernible way to swap burrs...

​@@roguewavecoffeecoHow is the A4Z? Can they grind for espresso?

A4Z is terrible for espresso haha. Very clean and bright, but flat and muted. It produce too little fines needed for espresso.

@@roguewavecoffeeco Exactly! Which raises the question: Why is Femobook marketing/advertising/posturing the A4 as an "espresso" grinder?! A little more than light on cred.

Hey, both are capable, but they are not very fun to grind that fine haha. Around 2.5 rotation (25 clicks K Ultra)) is the starting point. Range is usually around 2-3.5 rotation (20-35 clicks K Ultra).

@@roguewavecoffeeco thanks!

Hi George, thank you for your feedback. We will keep your suggestion for consideration.

You can tighten the knurled thumb nut all the way, and see where it land (don't over tight). However, if the nut is lock right now at where it is then there is no issue. As long as the calibration doesn't move while grinder you are okay.

You stop pressing once you hear the hiss because at that point you are pushing through air and not liquid. As a side note the pressure is not doing anything to assist extraction, the purpose of the plunger is to create a vacuum inside to prevent water from leaking during the brew, and to make the drawdown faster than it would be otherwise. You could place the plunger inside right at the very edge, remove it, and let gravity do the work, but it would take much longer.

yup, that is in between. There are so many more processing method now as well. Maybe its time for us to do another processing videos hmmmmm

@@roguewavecoffeeco funnily enough, i bought castillo honey and natural... and then my friends gifted me castillo washed for my birthday, so now i have the whole range to compare!

essentially, very similar with a few design change. Just like how V60 is just a funnel.

Sorry, the 7.5 is for K-max/K-ultra. I might have misspoken in the video. Zp6 is 4.5-5.5

You shouldnt have to push down on the inner mechanism. You could do that to check if there is any burr lock issue, but in general it is not necessary. You should be able to use it straight away.

It is not bad, and also not necessary, you can definitely make up your own '0' :)

get from our shop www.roguewavecoffee.ca

Same chart, but range is pretty wide depending on dose and machine and basket etc. Ours is based on 20g dose with commercial basket. Definitely just a guide but just like with any espresso, please dial in to your setup.

we are at around 4.3-4.5 for this recipe.

Thank you! Enjoy!

That is a very good approach!

I'll try it with my JE-plus , thanks for the tip

Thank you!

Microns refers to the size of the coffee grinds. Espresso 180-380 microns, V60 400-700 microns, etc. the wider apart the burrs the higher micron / coarser grind and the closer the burrs the lower micron / finer grind. So in this case each click will increase or decrease by 20 microns in size depending on way you turn the wheel. ☕️

It is the movement of the burr up and down the shaft, this does not translate to an equivalent change in grind size.