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I'm a bit of a coffee newbie. I just recently gotten into the espresso game with a BDB. I'm happy with the espresso shots I pull. They taste like what a regular espresso you would get in a cafe. But how do you make the regular black coffee like a starbucks blonde roast black for...
I've always been a bit of a skeptic but I'm very curious if people here have opinions based off experience...
I just read the Wirecutter's review of the best pour over gear and I really have trouble believing that these plastic pour over devices can be worth the money and can...
Having just received a monolith with SLM burrs, I've realized that my previous V60/Origami target times of 4 minutes or so (with Niche zero) result in over extraction.
What are your target times for dialing in a pour over with similar grinders? Any other tips would be much...
I have been using both a V60 and a Chemex for pour over brewing for months now. I use the Chemex (6 cup) exclusively at work where I can share the coffee with other coffee lovers. I find I enjoy the taste of the Chemex more than that of the V60. I was wondering if there are any...
I noticed that as I grind finer, pour over coffee is more one dimensional without varying notes. It is sometimes sweeter overall, but its taste / notes do not change as temperature changes as a coarser grind pour over normally does. Also, a sip is more uniform where the tastes...
I recently bought a hario cold brew bottle and my head began to spin about how much difference a high quality grinder does when the brew time is long? Today I use a Wilfa Svart Aroma conical grinder for aeropress and brew (waiting for lagom p100). When tasting light roast...
I recently purchased a Zojirushi hybrid boiler - so far I've been enjoying it as it streamlines my Robot workflow and gets used for tea throughout the afternoon. For those that own one:
1) Are there adjustable stands available? I've been wanting to use it with my Tricolate, but...
I feel like the current standard for french press, where the grounds are steeped into the water top to bottom, leaves room for oversaturation of flavors from the grounds, considering that they are left in the coffee after brewing. The sludge that this creates at the bottom is...
