I asked my TCM Dr for something that I could take with meals for digestion, and he is giving me some lotus seeds/lian zi. I see that they also astringe jing. I am curious what that means exactly.
astringe: to bind fast; to constrict
See tree for astringe: http://treegle.xyz/define/astringe
I recently got my brewer, and like it. I started with Lance Hedrick recipe (1:22 - 15g coffee 45w,190w,330w). I made some good brews but some not so good brews as well. I tried swirl gently. (Grind size with ODE+SSP at 4, with 1 at 1 click from burr touch, similar to Comandate 15 clicks). My issue is that I get some stringency no matter what I do. At the same time my coffee is a bit watery. I think these two combined caused by channeling (correct me if Iβm wrong). Could you share your experience and preferred recipes by comparing and contrasting why which one works better than the other for you?
I got the Aero press for Christmas and was quite excited to use it. First I tried using my Svart again even though I don't particularly like the coffee it makes. (used to make a V60) So I switched to the DF64 expecting for this bitterness and astringency to go away yet it hasn't. I've tried multiple grind sizes all the way from 30-50 and from looking at vids of ppl grinding for the aeropress, that seems to be the range on the DF64 that's about right. I just can't seem to get a cup that lacks these unpleasant qualities which is so odd as so many people praise the aeropress for it literally being difficult to make a bad cup with it. I've tried this with 2 diff coffees and they make great V60's. Any help?
Since I began brewing coffee at home I've been hearing a lot that I must brew at nothing below boiling temperature for speciality level roasts.
I've been doing so since a long time and tweaking every other possible variable, and I was always not getting what I had hoped for. There was always some harsh, lingering bitterness (what some people might call burned taste). Only recently did I try brewing at lower temperatures and started getting much better results using my Clever Dripper. And I had this experience even with a particularly light Geisha
I'm writing this post because I'm so curious why is it recommended to never go below boiling temperatures for other than dark roasts? I'm baffled, truly
So I am a newbie and just finished 2x 5L demi's of a mead. Racking it after 1 month into fresh demi's to clear and age but they both taste pretty bad to me. Like a very cheap white wine. No hint of honey, very sharp and for me pretty nasty, not like rotten or spit it out nasty but not something I would choose to drink. I normally drink port, pale ale or lager, bourbon, or red wine. I avoid white wines as I dislike the dry and sharp taste without the richness of a red.
Recipe for each 5L was 1kg honey with EC1118 and a little DAP, SG 1.078, added another 300g honey each after a week. Temps for fermentation was between 18-25C. I'm a little doubtful about this brew but not sure exactly what to expect at this stage and wanted advice before investing more ingredients and time for this brew. I still have some honey I could add for secondary or I could easily get some fruit. I've since bought some fermaid O and Go ferm protect evo but for these 2 I only had DAP. Should I dose it again with honey and let it ferm more? Would adding fruit help with flavour? Will the dry and sharp white wine taste mellow out with a bit of time or some stabiliser and honey to back sweeten?
So here's some details of what I've been using:
Medium roast coffee (Rave signature No.1) Timemore C2 grinder Water filtered with Brita (I have also tried unfiltered water which yields similar results)
I've tried going coarse (~27 clicks) and around 80c, even for long steep times (5mins) it seems acidic. And this is with 60g/L.
So now I've also tried James Hoffman's method and grinding significantly finer (14 clicks) with water at the low 90s and I still have an acidic cup, that feels dry and possibly even bitter.
My next attempt will likely be slightly cooler and maybe more agitation at the start of the brew to get more even extraction.
Could it be that I'm not extracting the coffee evenly, or is something else awry?
astringe: to bind fast; to constrict
See tree for astringe: http://treegle.xyz/define/astringe
astringe: to bind fast; to constrict
See tree for astringe: http://treegle.xyz/define/astringe
