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Since these are pretty acidic beans, I’ve ground them relatively fine (1.6.0 on 1zpresso Q Air), which is a wee bit coarser than what I grind for moka pot (1.4-1.5). I use Hoffmann’s “better 1 cup V60 recipe”.

It tastes fine, I think, I still don’t have a good reference point for V60. Its just that it takes a good 3-4 minutes after the last pour for final drawdown to be complete.

Sorry for the external link, i wanted to include multiple images.

  • Hamartiogonic@sopuli.xyzEnglish
    1·
    1 hour ago

    I can see plenty of fines on the surface, but that isn’t necessarily a problem. Did the liquid permeate through the bed fast enough?

    • yogurtwrong@lemmy.worldOP
      2·
      2 hours ago

      Yeah but as I said, I don’t have a good reference point for V60. I was just asking if long drawdowns with single droplets resulting in this dough like bed is typical.

  • owlriver@feddit.org
    1·
    2 hours ago

    I am no expert, but after seeing a Lance video I started doing courser grinds. Then I do not get a smooth bed like this and the fines seem to be more in my filter.