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What is the point of pour over percolation in light of precise and filtered immersion brewing? Watching a number of Hoffman's videos and thinking through extraction, I don't understand the point?
Immersion is very forgiving of grind size or inconsistency, ensures no channeling...
I've recently started following coffee ad astra on telegram, and stumbled upon this link:
One thing that he mentions is that one way to minimize bypass is by using a slow flow rate, but that is inconvenient and water will lose quite a bit of temperature in the process....
I have an uncommon problem. Most people are happy with their pour over grinder, and need to upgrade for espresso. My problem is quite the opposite. I'm very happy with my Baratza Sette for espresso (I'll need to shim it fairly soon, though), but I don't seem to find a...
I drink coffee cooler than most people drink coffee- about 15-20 minute after brewing. Hot coffee taste same to me, masking its flavors and I prefer to drink coffee, not sip it, so I let it cool off some. Today, I waited much longer, and it was very good.
After having a few DM conversations with members (like zero610 and Jake_G), I thought it would be a good idea to pool the opinions of all HB brew-focused users.
I'm interested in uncovering what 98mm burrs are optimal for filter brewing only, promoting sweetness and...
Wasn't sure whether I'd get the best response here or in the Mods forum.
I picked up a Moccamaster during my travels, and it happens to be the KBGT model that doesn't have the adjustable filter basket like the KBT apparently does.
Tomorrow I will try brewing with only distilled water, and wanted to start a discussion on it.
First, why I want to try it. I have been using Third Wave Water (TWW), as instructed with one packet per a gallon of distilled water, for the last 12 months. Most coffees have been...
