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I recently realized realized I rarely dial in using temp, hence ever touch temp at all...
I'd like to hear about other's approach to espresso brewing temp when dialing in espresso:
- where do you start?
- based on what?
- is temp the first parameter you are moving?
- is it the...
Hello - This is my first post. I'm running into a situation where my coffee filter (Hario V60) clogs and the coffee just doesn't pass through. I'm making the New Orlean Coffee Kit from Blue Bottle, which consists of a bag of their New Orleans Blend, 1 oz chicory. Here's my...
First post from a long-time lurker. A little introduction:
For many years I roasted all my beans (from Sweet Maria's) in a popcorn popper. Brewed them using a cheap plastic dripper or later, a goldtone. My favorite roast was usually just into 2nd crack. Then I moved to a place...
I mostly do V60 but I also occasionally do Chemex and sometimes for a 4:6 method in both which uses a very coarse grind. I am considering a grinder that upper limit is 900 microns. Based on French Press is around 1500 microns. Also based on Kruve sifter manual, Chemex and French...
Hello everyone , I'm new here , My name is Tzanetos and I'm from Greece !
I've been involved with coffee from 2017 ( kinda new ) and I work as a Barista !
I love Brewing coffee so after an accident I had in the past ( as you can tell I was for many many months stuck at home)...
during these desperate times l resorted to rinse and dry my last pour over filter with the intention of using it again. Has anyone tried this? does it have any negative effects like brew time? So far one has been used 2 times and I didn't notice a thing.
Interesting video. Along with the microbial aspect, I found the graphs towards the end showing that the same compounds are extracted, including acids, from both hot and cold brewing. Sometimes more of each with hot brewing, sometimes more in cold brewing. I don't think this is a...
