One Half Coffee Review (Petaling Jaya, Malaysia)- Washed Bolivia Waliki Rosa

A review of One Half Coffee's Waliki Rosa washed Bolivia.
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[@TIWN_12]

Hey Julian! Quick question about water, I read your FAQ about the water you use but wanted to know more about how you filter your water to achieve the desired parameters. I’m trying to experiment with just filtering my city’s water for coffee.
Thanks,
-Nikola

[@CoffeeReviews]

Hey Nikola, thanks for the question. It's a tricky answer as it's based off taste, honestly. The water we start with is already very soft by most standards (around 30-35 TDS) and it's essentially quality control to make sure the water is tasting the way it's supposed to. Simplest answer is changing out the filter and tasting the water regularly. There have been a handful of instances where it is noticeable that something is off (as we've documented in several reviews) knowing that we need to tinker with it in some capacity. It's imperfect, but we've had better results with it than when we were mixing on our own.

[@TIWN_12]

@ thanks for getting back to me. What filter do you use? I currently use a brita and using just basic test strips, I get a GH around 60 and a KH that seems to be below 40. Coffee seems to be brewing well but there are some coffees that I can’t get much out of, so it makes me wonder if it’s the water.

[@CoffeeReviews]

I see, interestingly, it's just the same. A Brita filter and the occasional test strip (though it has been a while). It could certainly be your water. If you're going super soft on your water too, it happens. Have found some super light coffees don't react well to extremely soft water

[@TIWN_12]

@ that’s good to hear that you’re getting great results with a brita. I’ve had too many naturally processed Ethiopian coffees and the occasional washed process that end up be very muted. Generally they taste like what the average person thinks a cup of coffee would taste like (making me think they aren’t over/under extracted) but also so lifeless.

[@ggusta1]

Oboyoboyoboy

[@ggusta1]

I have a very very pressing serious question. Why are my pour overs with like a 12 to 13g dose are fabulous but when I try to go up to 16to 17g it's just not as good. I have tried grinding a bit coarser on the larger dose.
No luck.
Any thoughts?

[@CoffeeReviews]

Interesting question. Funny enough, often feel it's the other way around for us. 20/21g usually turns out better than 13g brews. That being said, we do have two distinct recipes for both (though they're under the same general settings) so it's hard to tell from here