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Just ordered the Key.. apparently 4 days delivery with DHL. Now just to get the machine and keys to the new apartment... only a little bit excited.
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i ended up pulling the bean feeder out of my key grinder. Mine always seemed to lift up slightly when using it, tried different size openings, but nothing stopped it from happening. Would only lift a little and no further but still annoying.
Though i never did have a popcorning issue with mine, as i dont use light roasts in it anyways, thats more for my P100. Also its so much faster without it.Comment
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The Key has landed... and all going well will be with me on Monday (yay). Will be pairing it with an R9 One and I also order a P100 (God I hate this forum). Can't wait to get it all set up and the patient wait for the Lagom.Comment
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So I have had mine for 7 months now and still loving it, though in that time I have never used it for pourover, so today I decided to give it a shot.
Main reason is i am dialing in the p64 and p100 to do some taste testing on espresso.
So 1 full revolution courser in the dial and i ground my first brew. I must admit, it was nice. I wasn't expecting it to be so, again, the old, conical burrs aren't for this mentality.
i need to adjust the grind slightly as the brew was a little too fast, but flavour wise exceeded my expectations, which werent very high ?
I must admit though, the eg1 with the ulf burrs has still been the best and i kind of regret selling that now. Maybe I will revisit one if one popped up second hand again.
anyone else with a key tried it for filter coffee and what were your thoughtsComment
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Filters from my HG-1 (same burrs / same thing?) are great. Granted I'm not a huge filter person. -
John - when I was talking to Vincent at Mantaray. He said during blind tasting, he often chose the Weber key over his eg1. Definitely holds it own - I’m a big fan of the key and if I got another conical I think that’d be the one. -
well if i score another EG-1 ill sell you my key
the key is the conical, thats not really a conical
It is a great grinder, ive had zero issues with mine and enjoy using it. Repeatability is spot on, and i use to complain the adjustment dial was very tight, but that has loosened up a bit now so much easier to do the larger adjustments
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My experience:Originally posted by JohnA View Post
I have a large range of brewers for filter and have weekly cupping sessions with a few mates. We all have different preferences in coffee (washed, natural, fancy processes).
We all prefer flats for filter.
Burrs are important (type and size), but Technique is king.
V60 is rarely used. Clever dripper, Hario Switch, Next Level, Tricolate etc brewers are most consistent for non astringent brews.
Coffee bean variety and preparation makes a difference.
83mm conical burrs produce too many fines for consistent filter brews. Technique can overcome this issue, however astringency is common.
They are fine for cupping or French press.
Filter Roasts:
Lightly roasted coffee with sufficient development that showcases aroma, acidity, sweetness and body. Minimal or nil roast notes. Minimal or nil hay, straw notes.
If the coffee is roasted darker you can taste the roast notes, and acidity, aroma, sweetness and acidity will suffer, muting what the coffee offers.
From my experience people who do not like filter coffee are ones who have had poorly roasted, poorly prepared (or both) coffees.
Naturals produce high fruit, high body, sweet brews. They can also have intense fruit/ferment aromas and flavours.
Washed coffees produce high aromas, juicy acidity, sweetness and delicate fruit flavours.
Astringent brews from washed coffees can be very dry, where a natural can still be drinkable.
If you like roasty filter coffee, choice of burrs is irrelevant.Comment
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I feel like this is where I sit in the filter area. I do not know how to brew for it, and also not sure where to dial in for filter brewing. Though my grinder is irrelevant to this grinder page we are in (p64). I roast for myself, and both times I’ve tried filter, I have tried a roast that I have not enjoyed as espresso either, thinking that it’s just the bean or just how I’ve roasted it (indian kaapi Royale). Aeropress is my only form of brew close to a filter though. Would love any suggestions from yourself anyways! But I definitely need to test other beans as the brew method before throwing in the towel
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@FilthySudo
"I feel like this is where I sit in the filter area. I do not know how to brew for it, and also not sure where to dial in for filter brewing. Though my grinder is irrelevant to this grinder page we are in (p64). I roast for myself, and both times I’ve tried filter, I have tried a roast that I have not enjoyed as espresso either, thinking that it’s just the bean or just how I’ve roasted it (indian kaapi Royale). Aeropress is my only form of brew close to a filter though. Would love any suggestions from yourself anyways! But I definitely need to test other beans as the brew method before throwing in the towel."
Filter brewing:
Choose a lightly roasted coffee from a reputable roaster as a benchmark to compare your home roasts against. Microlots from Colombia, Kenya and Ethiopia are a safe place to start. A lightly roasted filter coffee will have lots of aromatics, sweetness, fruit flavours and acidity, producing a balanced cup.
For my tastes, roast notes are a definite no. Everyone is entitled to their own preferences.
If your brew is astringent (dry, papery, black tea) then grind a bit coarser, it will take a bit of trial and error to get the grind size correct. V60 and similar brewers take a bit of practice to perfect.
The Clever dripper and Hario switch are easy to use. Heat and rinse the brewer. Grind 15g of coffee. Pour 250g of water into brewer, then sprinkle coffee on top. Gently swirl and ensure grounds are wet. After 3 minutes, break the crust to allow grinds to settle. Very gentle swirl, minimal agitation is best.
At four minutes drain (release water). Should take 30 seconds to drain.
Enjoy.
My advice is to avoid coffee destined for espresso. Brazils, Indians. Indonesians, Colombian regional blends, Central Americans and Africans chosen for espresso use by importers tend to have earthy, dirty flavours, spice, lots of body, chocolate and nut flavours. These notes will be highlighted in a light roast and do not produce a clean cup. Washed coffees and clean naturals with fruit notes are better suited for filter.
Roast level is important. I prefer a coffee that has been roasted lightly, not underdeveloped (hay/straw notes) or over developed (roast flavours). It takes skill and practice to get a roast that is light and fruity, sweet and clean. Depending on the green, you can get fruity coffees that are very sweet.
I always seem to have an abundance of filter coffees lying around and would be happy to send some to you to try. Not saying my roasts are perfect, they have a long way to go before they are on a par with the likes of Tim Wendleboe and Manhattan. They can be used as a reference to see if you like this style of brew. Let me know if this interests you, and apologies for my late reply to your post.
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