Matt Perger's Coffee Compass
- Balthazar_B
- Posts: 1726
- Joined: 18 years ago
Here's a nice, succinct methodology that deserves bookmarking:
http://www.baristahustle.com/the-coffee-compass/
http://www.baristahustle.com/the-coffee-compass/
- John
LMWDP # 577
LMWDP # 577
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- Posts: 1315
- Joined: 9 years ago
Lot of comments on his boiling water technique, I assumed he was trying to make it simpler but he said don't worry about it, he just pours it straight from the book and won the world comp with boiling water....ugh, sometimes it's like 20 steps back
Yes, i you per this on an iPhone
- yakster
- Supporter ♡
- Posts: 7345
- Joined: 15 years ago
Not worrying about boiling water works for me for pour-over, it's improved my coffee, but I don't use this for full-immersion brew.
-Chris
LMWDP # 272
LMWDP # 272
- baldheadracing
- Team HB
- Posts: 6289
- Joined: 9 years ago
Keep in mind that he uses declining-temperature brewers like the porcelain V60, uses lots of stirring during the bloom, and transfers the boiling water to a pouring kettle. If you don't do everything Matt's way, then your mileage may vary.day wrote:Lot of comments on his boiling water technique, I assumed he was trying to make it simpler but he said don't worry about it, he just pours it straight from the book and won the world comp with boiling water....ugh, sometimes it's like 20 steps back
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
- johnny4lsu
- Posts: 775
- Joined: 12 years ago
I brew at 210 on my Bonavita variable temp most of the time
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- Posts: 1315
- Joined: 9 years ago
Do you drop your roasts at 405?
Yes, i you per this on an iPhone