เนื้อหาของบทความนี้จะเกี่ยวกับhario หากคุณกำลังมองหาเกี่ยวกับharioมาวิเคราะห์กับPop Asiaในหัวข้อharioในโพสต์My Current Daily Driver: Hario Switch + Sibaristนี้.
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เนื้อหาบางส่วนที่เกี่ยวข้องกับหัวข้อhario
ลงทะเบียนเพื่อเข้าร่วม Morning Brew วันนี้ฟรี: Grinder Giveaway: The Ugly Coffee Christmas Jumper (ตอนนี้ SOLD OUT): The Hario Switch: Sibarist Filter Papers: Links: Patreon: My Books: The World Atlas of Coffee: The Best of Jimseven: Limited Edition Merch: Instagram: Twitter: ชุดวิดีโอของฉัน: ชุดกาแฟสตูดิโอปัจจุบันของฉัน: แว่นตาของฉัน: ผลิตภัณฑ์สำหรับเส้นผมที่ฉันเลือก: ผลิตภัณฑ์ Neewer ที่ฉันใช้:
รูปภาพบางส่วนที่เกี่ยวข้องกับหมวดหมู่ของhario
นอกจากการอ่านข้อมูลเกี่ยวกับบทความนี้ My Current Daily Driver: Hario Switch + Sibarist คุณสามารถหาข้อมูลเพิ่มเติมด้านล่าง
แท็กที่เกี่ยวข้องกับhario
#Current #Daily #Driver #Hario #Switch #Sibarist.
james hoffmann,james hoffman,jimseven,coffee,square mile coffee,square mile coffee roasters.
My Current Daily Driver: Hario Switch + Sibarist.
hario.
เราหวังว่าคุณค่าที่เรามอบให้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการติดตามบทความของเราเกี่ยวกับhario
Is there something like this but that makes 500ml of coffe?
I don't mind waiting a minute longer and not have to pay huge amounts for filter paper that leaves sediment in the cup.
Well, I finally went down the hole and got my hands on everything I needed (including a Hario Switch). I followed the instructions to a T and I was very surprised by the results. Coming from using a $20 Mr. Coffee, the cup this makes is so much more delicate. I guess I’d been associating harsh flavors with coffee in general (burnt and very acidic), so this almost tastes not even like coffee to me. Not that I haven’t had good pour overs before, but this is somehow different even from those… and yes, it is good. I’m drinking it black even though I usually use cream and sugar. The coffee itself is a bit sweet and just acidic enough already.
Its not the coffee, or the brewer or the method. Its the outsized expectation. Im sure if your attention was diverted for the period of time needed to complete the drip phase, then there would be no problem. Coffee is.
This jumper should be up for sale every year before christmas. Seriously.
I tried using the Hario Switch this morning, and it made one of the most lovely cups I've ever had!
It appears that the little release trigger is made from plastic, however, and I am not thrilled about that.
I must not be a good swirler, esp with a preheated very hot to the touch glass v60 switch, getting a very dirty toilet bowl Icoffee adhered to paper cone in a major way) when twice trying to replicate your bllom, then immerse method, also not sold on the 100 degree h2o, though this Bellwether (80k us?) roasted coffee is a mediumish roast. had great success yesterday with my general similar clever method. Also have never dome the divit in the grinds until these last experiments. I must be missing something. I generally bloom, stir top off steep 3 mins or so then release/ filter. I just got a very bitter cup unlike yesterdays belight. Hmmm.
Will you be able to double the recipes? 15g/250g isn't just not enough, I like to make 30g/500g
It's interesting but I'm really not convinced the refractometer's giving you anything more accurate than your nose and mouth do. If it's as precise a machine as it wants to be, with all those digits, then you're using a comparatively wildly imprecisely generated sample each time — you've got this mixture of variously sized particles in your coffee and they're swirling around and being pushed around by your spoon, and then you take whatever's at the top, despite the fact that forces at the top will give you a sample that's not really representative of what's below, let alone what's at the bottom. The motion you've induced will also affect what you're collecting. I'd call this sciency rather than scientific — and I'd give more respect to the nose and mouth, which have pretty excellent sensors.
I absolutely NEED this sweater.
Help! 😀
Use a Sibarist paper inside a regular paper. The Sibarist allows some sediment through but the regular paper will catch it and since there isn't as much it shouldn't "clog" the regular paper allowing a faster flow.
Would you use the same grind size in this as an aeropress
Can you brew 2 cups at once with this technique?
Gooseneck required for this method?
have you tested water first, like you show in the clever video??
Can this be mimicked in a percolator coffee maker (e.g. Technivorm, Breville Sage) by leaving the valve closed while the water goes on the coffee and then replacing the carafe, but later in the brew process?
I need a sweater (jumper) like that!!! Great video! This is a fun hobby!
What grinder did you use for this? I'm currently using the Switch with a JX-pro grinder and Hario filters and I have no issues with stalling. But with my Wilfa Svart grinder there is definitely some stalling(and muddy bed) even on coarser grind settings.
just get an aeropress my guy
An chance to but the pattern on the sweater..to knit it myself
I have found the the swirling in the bloom phase clogs the Hario filters. If I do it on a V60, the brew slows down dramatically
Why not just do the water first and then the coffee?
James, thanks a lot for all your videos, I'm learning a lot and getting more and more into coffee… Quick question, isn't this coffee very very similar to what you would get from doing coffee in the aeropress using your recommended technique? I mean, you have the immersion and percolation, you have the paper filter… I have the aeropress as my daily drive, and I'm wondering if it makes sense to try yet another way of making coffee. Thanks
just bought one and used this recipe just now and it's weirdly good. i wouldn't expect it to be so much smoother and less acidic, all while keeping the same sweetness.
I have a v60 question… Have you ever tried drawing through a regular v60 then drawing the same liquid through the same coffee bed again? is that obscene?
I just purchased the v60 switch 03. It is the larger version of the regular v60. I am experiencing two issues/concerns:
1. During my bloom phase (when it add a two to one water ratio) it doesn’t seem to be enough water to swirl the mix.
2. After the immersion phase (the first two minutes), when I release the mixture, it does not take nearly two minutes to drain. More like twenty seconds.
Can somebody explain why these things are happening and what can I do to resolve them?
Why is my Switch not working like everybody else? The switch does not lock, I have to push it constantly
why not put water first and then coffee…
I love my switch.
It's my first pourover.
This video is on-point as always, but I wonder if anyone can help clarify for me – is the "2min steep" inclusive of the time it takes for the "little 2:1 bloom" or does the timer for this start after the brew water weight hits 250g? I'm not clear on this… Can anyone help?
Do you really drink coffee everyday? Im starting to worry about the effect and im not even drinking it everyday
A change of 0.3 % from 1 % to 1.3% is a 30 % increase.
I'm a little surprised you didn't comment on sieves or cloth filters in relation to draw-down.
could you not have just picked up the filter paper with coffee grounds up instead of pouring over into the next filter paper at 4:35?
Boy, could I have used a nice grinder back in November 2020! The lock down time was brutal for us, my business took a hit (I'm a bookseller and even though I could still operate after phase one, online purchases were not as abundant nor as cost-effective as in shop purchases), my wife who was a freelance book cataloguer and archivist at the time couldn't work at all and on top of that one of our dogs went through a full year of a very involved, labor-intensive, exhausting treatment for a terminal cancer, which drained us even more both emotionally and financially. So, yes, a good coffee grinder would have been good because I was the local business needing support, lol. I came out of that madness alive though, Idk how
.3 doesn't seem like a lot but when its on that small of a scale that's actually around a 25% decrease.
So you've sort of made it a siphon?
Best jumper ever.
At the point of blending steeping with pour over filtering, I wonder couldn’t you get a similar effect by pouring a french press brew through a paper filter?
I'm slowly getting into coffee brewing. Just got my switch few days back. James mentions that in the blooming phase he pours 2-1 ratio. That means 30 g of water, right? If so, my blooming mixture doesn't moves as freely as James's when I swirl. Does it mean I ground too thin?
was this the size 3? or is this the size 2?
One inexpensive substitute for the fast flow coffee filter is a paper towel. Works well with a Clever Coffee device.
Is this still the way you're making your daily cup?
What water temp is ok to use and what temp/s r the best for this?
What scale is he using? Anybody know?