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Options for Brewing a single Mug that are forgiving of pour technique?
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al_bongo
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Posted Mon Jun 18, 2012, 7:11pm
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

Not got much to offer other than the 3 cup Chemex is far inferior to the 6 cup that is my go to method. I never use mine.

It's no use to you but the Aeropress is my single mug solution. In your case I'd suggest the Hario TCA 2 or 3 syphon with the cloth filter.  Finicky to use but way more consistent than single cup pot over solutions.
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theCoffeeScientist
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Espresso: Livia 90, Livietta, Caffe...
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Posted Mon Jun 18, 2012, 11:04pm
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

Netphilosopher has an interesting idea there but I question one specific piece where he states-

280/14 = 20g of coffee, so you'll need 320g of hot brew water.  You'll get about 280g of coffee but with this method your strength will taste best if you get around 1.23% or so.

with a 1.23% TDS you would have an extraction of 17.22%, outside of the ideal window of extraction which is 18-22%. I'm not saying that's bad, if you like the taste it is good but there are a lot more quality flavors and sugars left in the bean at that extraction. This is probably a moot point for you, jaybar, as I suspect you do not have a refractometer. But if you get that ratio between 19-20% extraction (which is a more ideal window for sweetness and flavors) the strength/TDS will be between 1.36-1.43%, respectively. That strength is on the outside of what Americans tend to be used to, but still falls within Euro/Norwegian standards (these "standards" were established in the '50s mind you, but still what most American companies brew their coffee within. The American standard is 1.15-1.35% strength/TDS, respectively).

If you grind a BIT more coarse than typical for a pourover and stir throughout to keep the grounds moving and agitated you don't have to be anywhere near a master pourer. The Hario V60 may work for you if you try that method. Although you still have to pour somewhat slowly, if you do that, pour dead center, scrape the side walls after each pour to keep all the coffee in the water and moving, pouring slightly higher each time (say 3 pours at about 100g per) and adjust the grind so you get a pretty flat spent bed you should get a great extraction.

Try Netphilosopher's recipe when you decide on a dripper (adjusting the grind for your tastes) and then try this too-

for 11oz cup - use 21.7g ground coffee and 361.4g water - shoot for about a 2:30-3min total brew time and a flat spent bed (all grind related)

if you get a 2:1 water loss ratio (1g coffee absorbing 2g water) you'll have 11oz. If you get a 19.5% extraction (a flat spent bed will indicate that you're right around it) you'll have a strength of 1.33%TDS

for a 1.25%TDS cup at 19.5%ext. use 20.4g ground coffee to 358.8g water to the same parameters listed above for the 1.33% cup.

Then get back to us on what your tastebuds tell you to what to do as well as what dripper you got!!!

Cheers,
dan

 
Cheers,
dan

-the science of coffee-
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Netphilosopher
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Posted Tue Jun 19, 2012, 4:57am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

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GlennV
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Posted Thu Jun 21, 2012, 4:55am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

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Netphilosopher
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Posted Thu Jun 21, 2012, 5:54am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

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jpender
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jpender
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Posted Thu Jun 21, 2012, 8:03am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

GlennV Said:

This formula doesn't make sense to me. It's reminiscent of the way ExtractMoJo/MoJoToGo do it, but seems to mix up units. The stuff on the left hand side is water+coffee solids, but the stuff on the right hand side would appear to be just water. So, it doesn't seem to be a statement about mass conservation. Now, it doesn't really matter if you're just trying to fill up a certain size cup, of course, but it does when you start talking about tds and extraction yield.

Posted June 21, 2012 link

He's leaving out the solids in the cup because at normal coffee strength it's a decent approximation.

coffee produced =  brew water - absorbed water + extracted solids
                       ~ brew water - absorbed water

For a water/coffee ratio of 16, absorption factor of 2, and yield of 20% the error is -1.4%. Of course the error grows as the coffee/water brew ratio increases. It wouldn't be an acceptable approximation at espresso strengths.
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Netphilosopher
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Posted Thu Jun 21, 2012, 10:57am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

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jpender
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jpender
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Posted Thu Jun 21, 2012, 4:55pm
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

Netphilosopher Said:

I'm definitely not leaving solids in the cup out, just defining it with the simplified model without specifying strength.  I don't recall specifying extraction or TDS, just predicting the coffee produced based on three other variables.  If you see extraction or TDS in the equation, I did something wrong.

Posted June 21, 2012 link

The extraction has to be in there somewhere for it to be exact.


Netphilosopher Said:

...I can pull an algebra trick and define A = G/C - 1

Posted June 21, 2012 link

I understand now. You've defined "absorption" to include the solids extracted from the grounds. The extraction yield IS there, it's just not explicit:

Let's call g = solids in the grounds and Wg = water "absorbed" or "retained" by the grounds. Then,

A = G/C - 1 = (Wg + g)/C - 1 = Wg/C - (C-g)/C

But those two terms are the "water loss ratio" (Wg/C) and the "extraction yield" ((C-g)/C).

The water loss ratio (water in grounds / dry coffee) is what I was thinking of as absorption. I believe it's what VST/mojo uses and I think it's what theCoffeeScientist meant.

So you're right, your formula is exact. It's just a different definition of "absorption", one that is a weak function of extraction.
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jaybar
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Posted Thu Jun 21, 2012, 5:28pm
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

As the thread starter, how does all this relate to my original question?

Jay
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Netphilosopher
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Posted Fri Jun 22, 2012, 6:30am
Subject: Re: Options for Brewing a single Mug that are forgiving of pour technique?
 

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