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I'd like to get into immersion brewing but I have these two hard sticking points. I do not enjoy coffee oils, so I insist on using a brewer with a paper filter. And I'm not OK with using any brewer where near-boiling water comes into contact with plastic, even if it's minimal...
I tried it previously, but I only did small amounts of by-pass, like an substituting 3:1 water to coffee from brew to by-passing. Those small by-pass brews (less than 20% of the planned water being by-pass) were not notably different from a normal brew, all else equal.
Hi all,
I'm getting ready to go on a family vacation. Rather than drag my V60 and all associated gear to just brew for myself (or a small number of folks) I'd like to just elevate the coffee game for the whole gang. I'm thinking if I bring a scale with a standard drip brewer I...
I will take up one entry with the coffee I have for this and my extractions of it over the duration of the bag. Maybe others will choose to test these highly extracting waters.
I am going to post about a coffee that should lend itself to...
He's doing pourover first - like the first two pours of the 4:6 method with normal brewing temperature water (90C/194F); then immersion with 70C/158F water. (Alan Adler must be nodding his head and smiling.)
20:31 long, although you can watch most of it at 1.5x. Turn on the...
Already sold out in Japan ... reminds me of the 3-cup Chemex.
The 27 is 27 degrees, in contrast to the more common 60 degrees.
From what I can decipher, for one cup, e.g., 15g in, 200g pour. While this 1:35 announcement video shows a typical Japanese roast, another video seems...
Got a new 2-cup induction moka pot, which to my dismay has about a 50% smaller basket than the normal 3-cup model while having the same sized water chamber (~150ml). So to keep the brew ratio roughly the same (10:1), I would need to underfill the water chamber considerably....
