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So Tamper Tantrum just uploaded Maxwell's talk on how water affects coffee and it's a real eye-opener. While we wait for his book to come out, I really recommend watching this. {link}

I haven't had the luxury to taste as many different roasts as Jim, but my experience is kind of similar. For a regular 4 min 200F steep, I have a darker roasted coffee dialled in at 8-M (cupping grind) and a scandinavian-light roast dialled in at 4-F (slightly coarser than coarse espresso). It might...

I'm surprised nobody mentioned using an aeropress to filter the slurry. I use a method that is very similar to this and the filtering process only takes about 30 seconds. I'm also confused as to why Todd would bother to glue the kettle to its base when he is only pouring for a mere 10 seconds

There's a crazy amount of coffee shops in Seoul, but you definitely want to visit either Coffee Libre, Chan's Espresso Bar or Republic of Coffee. Also, be sure to check out FRSHGRND's list over "here"

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Couldn't you brew directly into a glass server with Joulies and pour small servings into your favourite cup?

I tried playing around with some numbers today and found a few interesting things... {image} All it takes is a full roaster load of coffee in your aeropress to make 40g of espresso strength coffee! The graph makes more sense if you remove the x-axis numbers and think of it as a timeline of extractio...

Glancing over the fact that both recipes result in different tds, the only difference will be a result of filter (metal vs paper), temperature (high and stable vs low and rapidly declining) and pressure (presence of crema). Because of those differences, these two brews will contain a different ratio...

If you're sifting for anything besides espresso, 300 microns works great. Anything ~500µm+ ends up wasting a lot of coffee and makes achieving high extraction more difficult. (My 450 micron sieve eats up around 25% of the grinds)