I’m using clever dripper for my manual brew, enjoying coffee bean from West Java, Indonesia. Still pulling a double shot once awhile, just when I need a (stronger) quick fix.
Microbiologist, cyclist, and photo-hobbyist.
I’m using clever dripper for my manual brew, enjoying coffee bean from West Java, Indonesia. Still pulling a double shot once awhile, just when I need a (stronger) quick fix.
It’s Indonesian coffee, Sunda beans (West Java), very sweet, especially if brewed using clever dripper.
Do you mean coffee bean from the US? I live in Indonesia, and I do have a lot of recommendations. But I don’t know whether they can ship it to US.
Yes, Mugen is fantastic brewer. It’s a “low by-pass” type, producing smooth brew. And the pour can be continuous. Here’s a picture of it.
I’m using 60g/L, the best ratio in my opinion. I grind it using Timemore C2 and brew it using Hario Switch.
Salty in espresso means underextracted coffee. Many factors play there: such as grind size, pull time, tamping method, and water temp. A good espresso taste balance, you got the acidity and bitterness in sync, and give you sweet creamy taste.
Note: pourover methods usually more forgiving and give you better taste. I suggest you try those methods for your black coffee.