u/NoiseUpset1141

Right as I was about to grind my morning coffee, the moment I put coffee in the chamber my grinder fell and I was disappointed about the loss of 15gms of coffee but later I realised it wasn't just the coffee which I lost. So my grinder has a dent, now the coffee chamber cannot be attached below the bur and even while grinding I can feel the difference that the burr has tightened and is rubbing against some resistance.

I might have to change the grinder, looking for an upgrade too, have been using this one for more than a year. Suggestions please?

Any suggestions? Have heard about a few but need recommendations

Hi all, I brewed a coffee which has a roast date of 4th August and I brewed it today (11th August). I want to know what is the ideal time we should wait for before brewing after roasting. I have never gone in so much detail before so I don't have a clear idea, sharing my observations below

Brewed using an Origami through a Kalita filter

15gm light roast beans and 225ml water

1. During the bloom the coffee cloud/foam bulged a lot (I don't know the technical terms here, please help me what exactly is this called, thanks)

2. The coffee did taste bitter and very less after taste which is usually sweeter in my observations for most of the light roasts

I want to understand more about it and how much the gap between roasting and brewing matters.

Thanks in advance

Hi I am still learning to do manual pour overs, I use origami for pour over and have constantly used the same ratio, 15gm coffee 210ml water and 4 rounds of pour plus bloom. I have been measuring this everyday and I get 170ml of extraction.

I want to understand if this measurement matters? And if it does is this 170ml extraction correct? Do let me know if I can do anything which helps or am I in the right direction.