The puck: why? - Page 3
-
- Posts: 2973
- Joined: 10 years ago
Part of your answer might be in the Italian machine initially used to produce cafe crema. Finding out exactly how it functioned and the operating parameters could be informative.
-
- Posts: 309
- Joined: 5 years ago
I vote for a 36hr sous-vide Turkish grinds at 75C in 3rd wave water and centrifugal separation
In girum imus nocte et consumimur igni