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Baratza Virtuoso + vs 17 year old Solis Maestro
Main Post:
So recently I got on a kick about upgrading my grinder, an old Baratza/Solis Maestro. This is the original one, before the Maestro Plus. It's been kicking forever, and the replaceable burr is, well, probably original at this point, but may be a little newer (I have a couple Maestro, and parts have been swapped over time, so I'm not certain. They are both ancient).
I shopped around and eventually decided to stick with Baratza since the one I have has lasted forever, and I like their support and repairability should it need it in the future, so I sourced a new Virtuoso plus for a good price.
Now I it has to be said, I have not been unhappy with the coffee I was getting from my Maestro. On the contrary it has been excellent out of this grinder (noticeably better than the other one for some reason). But I thought "well if it can be even better...."
Today I got around to testing the two head to head. Setup is via a drip machine, since that's the typical use - a Bonavita 1900. 90 grams of coffee to 1.4l of water. Filter holder rotated back and forth throughout brew for even saturation. Virtuoso + on "19" and Maestro on the "drip coffee" icon.
Results?
Almost too close to call. I can barely, if at all, tell a difference between the two pots. I think that the Virtuoso gives a profile that is slightly better to my taste, but it is highly subjective.
I did a visual comparison of the grind out of each machine and they are very, very close. I don't have a set of screens so I can't test that.
Ultimately I was hoping for more improvement than I got for my average use, but I do now have more flexibility in particle size. What this really is to me is a reflection on the quality of the Baratza grinders over time, which is very good.
Top Comment: That’s funny. I have a Solis Maestro Plus that I refurbished and it’s a really excellent grinder. Excellent grind for drip especially.
My observations on the differences between 1:17 and 1:18 pour overs
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Recently I have been playing around with 1:18 ratio pour overs, and I will share some of my thoughts here. I’ve been brewing with a v60 using my own technique that I posted about previously. The coffee I’ve been working with is a washed Ethiopian from George Howell, so drawdown times will be relatively slow (4:50 or so).
Today I brewed a 1:18 and a 1:17 pour over back to back, and there were some interesting differences. The 1:18 pour over tasted sweeter and more extracted, and had less mouthfeel, but was by no means unsatisfying in that regard. The 1:17 pour over had a little more texture to it, but not a ton more. It was a little less extracted and slightly more acidic, but still enjoyable. The 1:18 pour over just shifted the flavor of the coffee from the realm of “good,” at 1:17, to really extraordinary. I found the higher extraction worth the decrease in strength, but your results may vary. I would highly encourage anyone who likes light roasts to give the 1:18 ratio a try, especially if you struggle with a little bit of sourness and don’t mind a little less body. I think it’s a very easy step that anyone can take to improve their coffee.
Side note: I would hesitate to brew medium to medium/dark roasts at a 1:18 ratio because they are easier to extract and often benefit from a little more strength, at least in my experience.
Top Comment:
I've been on 1:15 for years now, recently began 1:16 and am very happy with the change. Not watery at all.
But it's a different beverage altogether, and I don't think I can serve it to just anyone, as most people describe it as tea like. The average brazilian is used to ratios like 1:10~1:12 (of dark roasted robusta).
I'll try 1:17 next time with fruity light roasted beans.
Coffee Diary 17/7/23
Main Post: Coffee Diary 17/7/23
Top Comment:
Incredible! I can't wait for the next update. I wish I could be a part of insider's test 😅
What coffee/water ratio do you enjoy?
Main Post:
After some time experimenting with the ratio, I've come to realize that I love me a good 1:17 grams of coffee to water ratio. Why? Because it allows me to enjoy the body of the coffee without the overly bitter notes.
For me - it gives it just enough clarity while maintaining the flavor at a great balance.
I'd like to hear your thoughts. What's your ratio? And why?
Top Comment:
https://www.thecoffeecompass.com/one-easy-way-to-brew-better-coffee/ SCA finds that 17:1 has highest chances of achieving optimal extraction percentage and optimal soluble concentration of other ratios.