New pour over technique… gyration?

[Mkretz88]

So I had a lightbulb moment last week. What would happen if I bought a vibrating platform and brewed my pour over, moving it from the scale to the vibrator during certain times sessions of the drawdown. So I went searching on Amazon and found this...

https://www.amazon.com/gp/aw/d/B09QMCD ... asin_title

It's a device for dentists but I thought it might just do the job. After getting it I realized that the max setting would work perfect for my experiments.

The coffee was an El Salvador gesha natural from Olympia coffee. I believe it was the fellow drip coffee a few weeks ago. Ground with an orphan apex on -4 clicks. 19 grams in 300 out. At 202 f on a plastic v60 with cloth filter.


My idea was to pour a 50 gram bloom, which I've been doing cold (140 f) let my kettle warm up to temp ( 202 f), and then pour another 100 grams, gyrate for 30 seconds and then allow to draw down the rest of the way on the scale. Do another 75 gram pour and off to gyration station for another 30 seconds. And same with the last 75 grams. For a total of 300 in.

I did a control coffee with the same recipe just with 5 swirls after each pour instead of the gyration.

Both brews were long extraction times, about 5 minutes from the first full pour.

The results were interesting to say the least. I thought that the gyrated coffee would be nothing but over extracted, muddy, no complexity. but in reality, it was way more enjoyable than the swirled cup. More, clearer body. All the florals were there acidity was present but not overly tart. Just a great cup that I really wouldn't change a thing about.

The control cup was overly acidic. Body was lacking and just an ok cup.

So just an FYI. If people start messing with this idea and I'm the first to mention it, I'd like it to be named KGT (kretzmer gyration technique)

I would love for people to start experimenting with this like me. Some research is also needed for when is actually happening. I will say it seems the fines migrate obviously but it wasn't that much longer drawdown than than the control. Also I did notice something else interesting. The 2nd and 3rd pours were still releasing carbon dioxide and (blooming) in a sense. Which did not happen in the control. Is it possible the gyration technology is allowing more carbon dioxide to escape the grounds than is normally allowable with standard agitation? Just a hypothesis.
Also, just a friendly tip. When it's gyrating, the v60 wanted to jump around. So I stabilized it with my hands just gently holding it so it all gyrated together. When I did it right, I had some cool ripples go across the top of the brew. The gyrator has suction cup feet so make sure those are stuck down to your work surface or you won't get the maximum gyration possible. One last thing, I used the rubber mat from my acaia pearl scale to soften the impacts from the machine. Didn't want any cups exploding. Gyrate at your own risk.

Feedback, science, and more experiments are needed. Please help , all you coffee freaks out there!! Let's geek the friggin crap out of this!!

 

[froze]

Vibrating? interesting, but you probably one it to vibrate fast like a sonic vibrater? Just a thought. But if you make such a thing report back what you think of how it made coffee, it is an interesting idea though, just don't know if it will work. But if does work you can go into production with it and make money...maybe lots of money.

If it does work patient it quickly.

And try different levels of vibration, the sonic idea may not be a good idea.

 

[Mkretz88]

Vibrating? interesting, but you probably one it to vibrate fast like a sonic vibrater? Just a thought. But if you make such a thing report back what you think of how it made coffee, it is an interesting idea though, just don't know if it will work. But if does work you can go into production with it and make money...maybe lots of money.

If it does work patient it quickly.

And try different levels of vibration, the sonic idea may not be a good idea.

Idk if you read the whole thing but I put a link to the exact equipment that I used. And I use it every day. I use a price sifter as well with a range of 700 microns and up. My go to recipe with it has been bloom at 140 degrees with 40 or so grams of water ( 18 grams of grounds btw). I use the gyrator while it is blooming for about 10 seconds on high. Let rest while kettle heats to 197. Once it reaches temp. I pour a heavy stream directly into the bed, this releases the carbon dioxide that gets trapped while blooming. I only do that for about 3 seconds just to release it. Then I quickly go straight to a melodrip for the rest of the first pour. (Up to 155 grams). Put back on gyrator for 15 seconds on high then let draw down. When 1/4 inch of water remains, I do my last pour with the melodrip up to 280 grams.
I have been getting the juiciest coffee with a lovely velvet texture and slight chocolate body. Ive tried 4 or 5 coffees with the same recipe and I just can’t quit. Perfect for my taste. FYI this is with a cloth v60 filter.