Matt Perger's Coffee Compass

#1: Post by **Balthazar_B** » January 18th, 2016, 11:10 am

Here's a nice, succinct methodology that deserves bookmarking:

http://www.baristahustle.com/the-coffee-compass/

#2: Post by **day** » January 18th, 2016, 12:01 pm

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

#3: Post by **yakster** » January 18th, 2016, 12:15 pm

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.

January 18th, 2016, 12:31 pm

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

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.

#5: Post by **johnny4lsu** » January 18th, 2016, 4:19 pm

I brew at 210 on my Bonavita variable temp most of the time

January 18th, 2016, 4:41 pm

Do you drop your roasts at 405?

January 18th, 2016, 4:42 pm

Depends on coffee, origin, etc.