Best shot and switching coffee advice - Page 3
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- Posts: 52
- Joined: 8 years ago
My intention isn't to argue or be a know-it-all @$$hole. What I mean to say is that I understand the basic physics and chemistry of extraction and degradation of beans, but nowhere can I find (very easily) very specific info on the subject. And, everyone likes their own brand... As evidenced by the constant mantra of this forum - how does it taste to you?
LMWDP #539
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- Posts: 645
- Joined: 10 years ago
You have alot of really great equipment , do it justice by buying some decent fresh roasted coffee - dpn't skimp a few dollars using practice coffee, all you are learning is how to dial in bad stale coffee and get bad stale coffee out
Sure learning the science of why as coffee ages it becomes difficult to extract is interesting , wont change the fact that it still isn/t making great coffee
Sure learning the science of why as coffee ages it becomes difficult to extract is interesting , wont change the fact that it still isn/t making great coffee