16g bean
180g water
95 degree tap water
45 to 55 clicks on K7 depending on beans
paper filter on the bottom
metal filter on top
fill water and pump away
this has been such a consistent and bulletproof recipe for me, I think this might be my end game.
My coffee setup has a cabinet underneath, but unfortunately just a impractical cabinet with shelves. No drawers.
So I put an IKEA KOMPLEMENT pull-out drawer on the top shelf., which solved the drawer problem.
And then my OCD kicked in.
I started printing a few things to keep the OXO parts from rolling around. Then a holder for the brewer itself. Then dividers. And at that point there was obviously no turning back.
I made the right side adjustable so I can change the size of each section depending on what I have in there.
Basically I wanted everything to have a place so I don't have to dig through a cabinet every time.
Was all of this necessary? Absolutely not.
Does it make me weirdly happy every time I pull the drawer out? Absolutely yes.
Hi all,
I see a lot of contradicting information on what size filter papers to buy. Many say you need 58mm for the bottom but when I measure the OXO tamper its 63mm, so why would I need much smaller?
What size does everyone else use?
Thanks!
Has anyone compared K ultra against ZP6 or C40 for soup ?
I currently use the Q air and was looking for an upgrade.
I’ve had the ORB for a few months, bought because of YouTube, made one drink and wasn’t impressed and left it to sit at the back of my coffee gear. Out of sight and out of mind. Whilst sorting out my coffee station I pick it up and thought I should take another stab at brewing with it. Now I’ll be honest, I can’t remember what I did with that first attempt, so I have no idea of what I did this morning was the same as last time, but am thinking I didn’t. 25g coffee ground on Ode Gen 2 at #3 setting. AP filter, followed by coffee, needled, tamped, another AP filter, light tamp, and then brewed using 160g water at 85°C. Now the reason I think this is different to my first attempt is down to I never brew at 85°C. I’ve read people using two AP filters since my first attempt so this too. Regarding bean weight it’s possible I used 25g before, but the water weight probably not as I think I filled it to the line. Anyway, brewed with single pump to saturate, and let that sit for about 15-20sec, then one slow pump till drips slow down, then another, then a final pump till I heard a hiss. This resulted in 122g, which I then did a bypass of 245g 81°C water. This is roughly 1:16.67 accounting for about 50g water retention for the hydrated coffee. So overall amount of coffee was 367g.
Bloody hell this was a tasty cup. Am drinking a Hermanos Luz Marina (Colombian), Pink Bourbon, Washed with Fruit and Herb Coferment. Tasting notes of Eucalyptus, Guava, Dried Apricot, Cucumber, and yes it tastes of those. This is a beautiful cup. Am impressed, and glad I took another stab.
I use a DF54 @around 25 and just drink the brew undiluted. Peasantry or no?
I bought my ORB week ago and today I tried making my morning coffee with the classic recipe: 20g light roast coffee (color prism blend) with Timemore C3S on 15 clicks, 95C water and it just tasted flat, watery and a little sour at the end.
I want suggestions on what I am doing wrong and what needs improvement (grind size, water temp etc.)
Hello
At the beginning of my coffee making I enjoeyed dark roast like lavazza / kimbo pre-ground, the classic italian moka coffee let's say, in the aeropress, brewed very strong.
Anyone can give a feedback on how the orb does with those kind of pre-ground coffee?
I recently got an OXO Rapid Brewer. I was trying the AeroSoup previously and I'm having the same problem: my coffee won't drip like it did in Lance's video. I tried tamping softer, I tried 20g of coffee, I tried 18g, I tried 15g, and I tried jumping 30 "clicks". No matter what I tried, my coffee isn't dripping before pumping.
Current recipe:
HiBrew G64 Plus + SSP MP @ 600 RPM — 44 clicks (I tried 50 and 60 clicks too).
Water 92º (I tried 200 and 220ml)
Actual coffe (tried 20,18 and 15g with 2 and 1 aeropress filters)
Taste:
Even in my best attempts, it's lacking clarity and fruity notes. My current hypothesis is that channeling is occurring due to puck resistance, but grinding coarser doesn't seem to help much, and I'm not sure why.
Can someone help me understand the problem please
Is there a tool like this that fits the ORB?
I feel like I am close to making good cups. The coffee always smells amazing and the taste is ok, but always a little bitter or astringent. I am trying to do zuppa lunga and grinding course like a v60 with two aeropress filters. The coffee just starts ton drip through without pre-infusion. Temp is 90c on medium roast. How can i get a little more sweetness and a little less astringency or bitterness. I tend tomhabe the same problem with the hario switch, which made me think it's temp. I am using an mhw-3 bomber blade 3 grinder. I just got a eureka ap 65, which i haven't tried yet. Any help is appreciated.
Got my ORB yesterday. Did a brew using the instructions and it was alright, I think I went a bit too fine on the grind maybe as it was bitter.
Today I decided to try making soup. I used Brian Quan's ratio of 20g coffee to 100g water. I used an aeropress filter on the bottom, it's a touch too big, might be something to look into. And then a metal aeropress filter on top to complete the sandwich (I'll try a paper as well to see if there is a difference).
I decided to use some beans by Klover in Paris that came free with my K Ultra grinder, but they just hadn't worked for me with a V60. My word did this change things! The concentrate was bright and fruity, and even after dilution it was a lovely cup.
Between this and my V60 I feel set.