That's awesome man. I'll hope you enjoy further experimentation and brews.You were absolutely 100% hands down exact on what it takes to make it happen. It’s so simple yet such a secret to the coffee world.
The last brew was as close to when I was in Bali that Ive ever found.
I cant thank you enough for the advice.
Thanks again.That's awesome man. I'll hope you enjoy further experimentation and brews.
I use the Hoffman method. I did Lance's for a while and found Hoffmans more consistent and easier. I didn't notice much in the double bloom of Lance's method either.I “exclusively “ do pour overs, curious the technique, I’ve done the same one for a while with good results, ideally I’d have a nice coffee scale though. Water at 203 f.
I don’t notice the nuances others might. I bloom once, I don’t necessarily taste much of a diff if I do a poor job at blooming, etc. maybe I’m not a super taster. I do enjoy the coffee I make, most others don’t like it, too strong for them.I use the Hoffman method. I did Lance's for a while and found Hoffmans more consistent and easier. I didn't notice much in the double bloom of Lance's method either.
Medium grind, on the finer side of medium. Usually 200-205 temp because I'm almost exclusively brewing light roasts. I'll drop down to 195-198 for a medium roast. V60 and Kalita are my daily drivers. Just upgraded to a Niche Zero as well.
Excellent billiard!Whimsical in my new to me Former bamboo billiard.