Category: Lab Sessions

Sunday Lab Session

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This Sunday I will be hosting an open lab at Espresso Parts from 10-3.  The lab will be strictly slow brew, no espresso.  In the near future I will hold an espresso lab session but for now we will focus on manual brewing.  Batdorf & Bronson has donated three pounds of Guatemala Antigua for us to play with.  Huge thanks to them for helping out and being an active member of the coffee community!  Feel free to bring any coffee you have that you might want me to help you brew better.  I look forward to seeing you there!

_Panda

Lab fun time

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Michael Cannon and I brewed some coffee together today.  Cannon had never used a refractometer before so I showed him how.  We started with the Zojirushi Zutto.  I have recently fallen in love with this little guy.  The Zutto is pretty much an automated Melitta pour over.  It has a charcoal filter that acts as a dispersion screen.  Water comes out in pulses one every couple of seconds.  The lid to the carafe has a star shape opening which also aids in dispersing water, under that the cone shape filter(use #2 Melitta paper filter).  The water comes out of the spray head at 200°F, after the water has gone through the coffee and filter it looses 24°F.  On top of all that it only takes seven minutes to brew.  FYI I’m not getting paid to write this nor am I trying to sell you anything I am just really impressed with the quality of cup this automatic dripper produces!  My biggest problem with this brewer is the hot plate under the carafe.

Costa Rica Las Lajas Dona Mirella Perla Negra

Extraction Yield 21.28 %
TDS 0.98 %
Dose Weight 30.0 g
Brew Water Weight 705 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 7 mins 0 secs
Method Drip
Roaster Name Seattle Coffee Works
Roast Style Medium – Dark
Farm/Farmer Dona Fransisco Cubillo
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

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Note
Zojirushi Zutto

Next we brewed with the Aeropress.  No fancy technique needed, simply put a paper filter into the cap attach it to the brewing chamber and place the brewing chamber onto a vessel to brew into, grind and add your weighed coffee to the brewing chamber fill with water stir for ten seconds and press.  You end up with a clean cup similar to an americano but not as rich if it had been made with espresso.

Burundi Kiryama Micro Lot

Extraction Yield 17.35 %
TDS 1.52 %
Dose Weight 21.0 g
Brew Water Weight 278 g

Coffee Details

Brew Water Start Temp 93°C/200°F
Brew Time 1 min 4 secs
Method
Roaster Name Olympia Coffee Roasting Co.
Roast Style Medium – Light
Farm/Farmer Kiryama Union Members
Grinder Mahlkonig Guatemala
Grind Setting 6

Location

47.0455° N, 122.8951° W

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***THERE WILL BE A POST SOON AFTER THIS TO EXPLAIN WHAT AND HOW A REFRACTOMETER IS USED. Continue reading “Lab fun time” →