This is part 3 of the series where we take a look at different variables of extraction and how they actually affect extraction and final taste. First, we looked at water temperature. Second, grind size. Now, we are looking at ratio.
Check out parts 1 and 2 below!
Water Temp: https://youtu.be/SsZHPcQcGIw?si=KuLkS1V_BewV0Cqu
Grind Size: https://youtu.be/6bcN07IwkDk?si=0zG2bg6oT-uSom-j
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20 Comments
I enjoy the forbidden 1:20 for my daily cup
This series for the under cup screw face
Can you just mute the slurps? Who actually wants to hear that?
I dig the provocative video title paired with a valuable message that people need to experiment to see what they like. Kudos!
Thing with this is that it depends on extraction. I do brew 1:20 and more conventional 1:16,666, both taste fairly similar, difference is just brewer. But it all depends on what burrs Ive used and what water Ive created for those burrs. I can make water that will extract more at these ratios and water that will extract a lot less, so 1:20 will be very water-ish.
Issue with ratios and extraction is that it depends on more other variables.
So.. just brew what tastes good. 😀
I can’t believe I never realized that Ugo is actually Hugo… 😅
Appreciate the “chemist” coming out here. Since watching your videos I have moved more towards “tea” like brews. I used to do thick heavy filter coffees. I agree that lower ratios brings out more flavours. And saves on coffee consumption too. My expensive packets last twice as long! Also my wife enjoys these brews too so we get to share a lot from time to time. Keep up the good work.
Crazy what legalizing a drug will do
I’m more interested in experiments where you keep extraction fixed (around 19–20%) and vary the other variables. For example: finer grind with lower agitation vs. coarser grind with higher agitation; finer grind with fewer pours vs. coarser grind with more pours; or higher temperature with a coarser grind vs. lower temperature with a finer grind. I think these would be really interesting experiments.
Aside from the great advice so grateful for the misophonia warnings
I'm quite happy with how my cups are turning out and not about to change anything, but really love this series for everyone else! About a year ago I did a whole spreadsheet thing where I tracked taste notes across hundreds of cups, messing around mostly with temperature, grind size and pour technique (length of bloom, number of pours, degree of swirling). The previous two videos more or less reinforced what it took me forever to figure out, although I don't think you can really "get it" until you taste the difference yourself.
Didn’t really get it
I guess it really also depends on the bean itself. If you're using some shitty bean with awful characteristics that make themselves known VERY early into your brew, then you're likely to get better results underextracting the hell out of it and then diluting. I tried an incredibly pungent coferment that made for a lovely beverage (that tasted a lot better than the coffee bed smelled) by doing lower temps, coarser grind, smaller ratio, and then diluting it to 125% of the brew input volume.
Otherwise, maybe if you're using some fancy shmancy washed panama coffee, then perhaps you're more likely to want to squeeze more out of the beans you paid $80 for..
My current favorite is to brew 1:10 ratio with a switch then dilute with 75% of the total. Now i want a refractometer to try your TDS experiment
Great series. Hope you also test dose/bed depth. Maybe on both the Cafec Deep and V60.
I usually brew 1:20 because I'm cheap 😅 but it's honestly not that weak first thing in the morning.
Sometimes, it can taste weak when drank in the afternoon because the palate is less fresh.
I do brew with a Melodrip because I find that it creates a cup with much less bitterness and astringency. Don't need extra agitation since there's so much water.
I enjoy the testing and math, but I'm too simple to do that at home. I adjust grind course enough to not taste what I don't want to taste and then increase amount of beans to get the intensity I want.
I know what I like and have pretty much given up on drinking coffee that I didn't brew. It sucks not being able to get a coffee just anywhere, but there's already too much disappointment in life to drink bad coffee.
Lance please release an overview at the end, with your findings to each variable. Currently completely out of time for YouTube leisure but would love to know the results
Does anyone else not enjoy brewed coffee that has been diluted with water afterwards? There is just something off to me. It gives off an uneven flavor no matter how little I add.
3:37 into the vide "we are near the end"