I'm hoping someone here can help. I've got a Bodum Brazil Coffee Maker, a Bonavita Variable temp gooseneck kettle (heated to 200F), and a Hario Skerton with the OE Lower Bearing UPGRADE KIT set to 7 "notches" to make myself coffee at work. At home I use a Bodum Bistro electric grinder set to the coarsest setting, a Hario V60 Buono Coffee Drip Kettle with water heated to 200F, and a Bodum CHAMBORD Coffee maker. When I brew at home my grounds bloom nicely and float at the top of my press, but at work I see little to no bloom and about half the grounds float at the top of the press until I gently stir, at which point they sink to the bottom. This results in a cup of light brow/tan water that tastes awful at best. The only variable that is drastically different is the water used - at home I have city water run through a carbon filter in our refrigerator and at work we have bottled water in a cooler. I've tried using water from the sink at work, a coarser grind (anywhere between 8 and 12 notches on the skerton), and adding a bit of salt (i know this "trick" is supposed to reduce bitterness, but I was desperate) with no luck. Does anyone have any suggestions as to what may be causing this and how I can fix it? For the time being I've been pressing and then pulling back up halfway to agitate the grounds and get a little more extraction, but it's still not as good a cup of coffee as I know it can be.
Submitted September 23, 2014 at 09:49PM by oolunchbox http://ift.tt/1rlTAdc Coffee
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