Kaldi’s Coffee is dedicated to creating a memorable coffee experience for our customers and guests, committing to sustainable business practices, providing educational opportunities, and supporting the communities that we serve. We are here to promote the story of specialty coffee, its producers, and the exceptional quality that exists with a ubiquitous beverage.
We roast our coffee in midtown St. Louis, MO and have cafes in St. Louis, MO, Columbia, MO, and Atlanta, GA.
This recipe kicks butt. Absolutely my new go to recipe for iced coffee with my switch. Just used it on some awesome thermal shock red bourbon coffee from Black and White. Really can’t beat great iced coffee when it’s over 100 outside
Awesome video! Thank you for this! I’m excited to try this in the morning. Quick question- I have the Fellow Ode Gen 2 grinder, I saw in one of the comments here you set it to 3-4 range but on the video you mentioned, 1-2 past “1” setting. Which is more preferred? Thanks!
i've never really tried varying the pressure that precisely, i just wait for a few seconds in pre infusion then apply strong pressure until the end of the shot. will give this a go!
Great tutorial. Can’t wait to try the recipe. I have Baratza Encore grinder. Which setting would you recommend. I will be using Hario V60 as I do not have Hario Switch. Thank you.
It's all hand finished and checked by a one man band (Paul Pratt). It'll last for generations and no breakable /plastic parts - just replace the gasket when needed.
That was some good channeling there on that shot 😁. Tbh, I was fed up of buying expansive machines that kept on failing on me requiring 100 bucks everytime to fix them. I bought the Flair Pro 2 and the Royal Grinder a year ago. Learning curve is real steep actually in the sense that the elarning progress is very fast. Easy to dial in and play with variables. This machine will last for ever, almost no maintenance cost, and easy to clean. Drawback: don t expect to prepare expressos during friends or family's reunion. This will take forever to prepare. Nice for the tasty coffee after the diner for a couple.
Great video and information. I would only suggest to give us newbies how many cups of water and how much coffee by cup or 1/2 cup. My brain is not into putting anything on a scale.
I use to make cold brew with pre ground death wish in a French press. I always eyeballed my measurements and it always came out pretty good and it was consistent. I did have to filter it through a paper filter into a mason jar after I pressed it though.
You won't get all 50g out of the grinder. 2 grams is very very small amount and you lose it inside your grinder or it doesn't perfect come out when you pour it out
Breaking Bad vibes when thinking about making coffee. I’m coming from an electric coffee maker that you see at a retail store. I’m considering either the Hario V60 or V60 switch. I still don’t know which I should get as I don’t grind my own coffee and just buy retail bought ground coffee.
Hope u have decided on the switch or if u havent, its time to get one. Switch can still function like a traditional v60 but much more versatile & option for when u wanna immerse the grounds
What is mentioned here is not a cold brew, rather room temperature and not the same as 1) using cold water 2) using the fridge to cold steep the coffee We're after the process of reducing acidity in the brew, hence "Cold Brew"and being misused...
For those (like me) not interested in buying a scale or turning a simple cup of cold brew into an unnecessary ordeal. Use 2 1/2 cups water with 7 tbsp coffee..... brew it, taste it, adjust the next batch according to personal taste. (which you would have to do even if you used a scale) Simple instructions with no math complications needed!! For those needing an explanation: Millilitres are wet measurements (that's why the word litre is the root word) grams are for weight. interchanging them is what drives people crazy about metric so I worked the math accordingly. 600 ml is very close to 2 1/2 cups. I converted 75 grams to DRY weight oz and then counted out how many tbsp coffee that created. With my course ground coffee, this worked out to roughly 7 tablespoons.
How do you "pre-wet"? How do you get something wet before you get it wet: pre-wet? Isn't this just rinsing the filter? Is there something special about pre-wet?
Hello! So the Switch has two versions, the 02 and the 03. The 02 (the version we used in the video) can make up to 8oz, and the 03 can make up to 12oz. Thanks for watching!
Apologies, we accidentally left out the portion of the video discussing grind size, but we do recommend a medium-fine grind for this recipe. As for water temperature we like to use 205 degree water for a lighter roasted coffee, and 185-195 for more developed roasts.
Hi, I just bought the Flair Pro 2, and I'm very unsure what to do when my shot is finished: in the manual they warn me that I should under no circumstances release the lever before the gauge drops to zero. This leaves me with a "waiting" shot that gets cold while I'm still pressing every bit of water out of the brewing chamber into another cup so I can safely release the lever and drink my (now cold) espresso. What is your advice?
Yes we ran into the same issue while working with the Flair! What we do is SLOWLY release or ramp down the pressure as we get closer to the output we're looking for. By doing this we're lowering the pressure to zero in the chamber in a way that will not damage the device. So you can switch out your cups when your shot is where you want it to be, enjoy your espresso, and then go back and press the rest of the water out of the chamber.
