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I had 4 ounces of a coffee. Made 5 pour overs with it. First two at 209F, second two at 205F and last one at 200F. Last one was so much better - had I not brewed it myself, I would be convinced someone put a chocolate syrup/cream in it. Much more smooth, sweet and rich than the...
I've been playing with some techniques using pour-over (using V60 but any pour-over would work). and I've been using the largest brewer for a 20g dose with a goal of 300g brew weight. I do a standard bloom and then a single pour technique using a pour-over stand so only what...
Citric acid has been my preferred descaling medium for my Silvia and a Moccamaster but I was reading through a manual today and noticed in the descaling section.
Is there merit to this statement? Have a prominently created a situation of unpleasant coffee taste using citric...
I've never understood what this even means: It's best to stick with the classic 1:2 ratio, so if you use an 18-gram dose, shoot for a 36-gram shot. If you measure by volume, shoot to stop the shot at about 2 oz.
How I've always made espresso was make sure I'm getting it ground...
French Press is great and easy, except when the coffee is gone and it is time to clean up. The grounds are just annoying to remove. Does anyone have advice about a way to streamline clean up?
At this point, I am thinking about creating a receptacle that would sit at the bottom...
I've been wanting to play around with cold brew, having never really explored it much. I know the standard for cold brew is a coarse grind (or sometimes extra coarse ), and either 12hr on the counter/room temp, or 24hr in the fridge. I felt like this style of recipe came about...
Goes live on Apr 15 on Kickstarter. 16.5 oz. Flat bottom paper or go nu without the paper, like an Able. I don't see the novelty in it; just one more in the field unless you count the dual nature of it.
