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u/Navin2020

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French press, gms / litre dosage question
▲ 23 r/coffeeindia

French press, gms / litre dosage question

When I started using a French press, I read that 60-70 gms / litre dosage is good for a proper extraction given the right kind of grind. Dark roasts perhaps 60 grams a litre could work abs medium roasts, about 70 or a little more grams a litre. Did this. Worked. Until…

Went to Third wave and chose Bababudangiri which is a light roast with tropical fruits as descriptor. The barista used 100 gms a litre and I was shocked. I asked and she said that is the standard. I liked the coffee. Wasn’t fruity much.

Yesterday I asked for their Vienna roast. Again 100 gms a litre. Thought it would be too much but I quite liked it although she had managed to make it lukewarm warm or perhaps 70c.

Thoughts?

u/Navin2020 — 4 days ago
▲ 13 r/coffeeindia+1 crossposts

Coffee review needed…

I bought Barbara Estate and Peaberry coffee from Toffee Coffee Roasters. I am not too kicked about them. Barbara estate prepared in a French press at 70 gm a litre was tasting like cardboard. Peaberry same dosage a bit better but was quite bitter, like a robusta. Thoughts? I quite like their Bababudangiri.

u/Navin2020 — 6 days ago
▲ 8 r/Sourdough+1 crossposts

I tested organic vs non-organic AP flour for a sourdough starter & bread. I couldn’t find a meaningful difference.

When I first got into sourdough, almost everything I read suggested using organic flour to build a starter.

Ironically, the starter I’ve maintained for years has been fed regular (non-organic) all-purpose flour (Bluebird maida) because that’s what was available during COVID. But I always wondered...so, I tested it.

I built two starters:

  • Organic all-purpose flour (Organic Tatva maida)
  • Non-organic all-purpose flour (Bluebird maida)

The starters were fed the same way, 20:20:20 starter, water & flour and kept at the same temp of 30c in Mumbai.

I then baked bread with both. Since the flours absorbed water differently, I adjusted the dough hydration basis my previous experience with this flour.

The result? The starters grew almost identically, the doughs fermented at almost the same pace, and the finished loaves were remarkably similar.

I’m not saying organic flour doesn’t matter. This is just one experiment using all-purpose flour. Whole wheat, rye, or freshly milled flour may well give different results, and those are experiments I’d like to run next.

Has anyone else compared the two? I’d be interested to hear what you found.

Recipe -

Non-organic - 60 gm starter. 300 total water. 80 ww. Balance bluebird AP. 7 salt. Mix, rest 20, stretch & fold, rest 20, stretch & fold. No pre-shaping.

Organic - 60 starter. 330 total water. 80 ww. Balance organic tatva. 7 salt. Mix, rest 20, stretch & fold, rest 20, stretch & fold. No pre-shaping.

Bulk - 9 hrs at 20c, shape & retard cold at 4c or below for 10 hours.

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u/Navin2020 — 7 days ago
▲ 9 r/Sourdough+1 crossposts

Is this over proofed?

I think it went over in cold proof as the dough was collapsing slowly when I put it in the tray to bake. Here are the specs. What do you think?

Details
10:10 am. 310 total water. 90 starter made 111 yesterday and kept cold after 2.5 to 3x in 4 hrs or little more. 80 ww. Balance ap. 6 salt. Mixed. 20c fridge. 20 min rest. Snf. 20 min rest.

4:00 pm. up to rim. Shaped. Stiffish. Well bulked. Dough tears on its own. Weak dough this one. Cold 🥶 
5:54 am. Swole. Up to rim. Seems over.  Bake covered 230c 35 min. Then 8 and 4 and 4 open baking. Done. 

u/Navin2020 — 13 days ago