u/soberto

I can’t understand whether it’s through addiction, stupidity, or a complete disregard for human life

Hi

Please forgive me if this is a silly question or if I misuse any terminology - I’m in way over my depth.

A while back, I replaced the core burrs on my EG-1 with the ULF burrs, as I’m currently going through my pourover stage in life.

I spoke to my roaster, who fortunately also uses an EG-1 with ULF burrs, and they gave me the recipe below:  

12g coffee -> 200g water
I use the TWW light roast profile
40g bloom for 40 seconds, then 4 × 40g pours
 
They recommended that I go one full rotation from burr touch, plus 7–8 on the dial.
 
My problem - or at least I think it’s a problem - is that the water, at 93°C, goes straight through, and it feels like the bloom isn’t actually doing anything. With lesser grinders/burrs, the water would pool and lots of bubbles or gas would be released. With this setup, it feels like the 40 seconds is basically a waste of time.

Subsequent pours also don’t seem to pool, and if I attempt a swirl, the grounds resemble more of a paste.
This doesn’t seem to create any issues with the taste of my punchy co-ferments, but I don’t think I’m getting the most (or much) out of the more refined blends.

I hope this makes sense, and that the solution is an easy one.