Last Tuesday I weighed out 15 g of a Kenyan from Sey at what my Baratza Encore calls setting 18, poured 250 g of water at 96 °C, and pulled a 3:10 brew that…
Two bags sat on my counter last month, both labelled “single origin Ethiopia,” bought from two different roasters. One was £11. The other was £19. I brewed them back to back on my V60…
Most beginners pour a quick splash, watch the bubbles fizz for a second or two, and start the main pour the moment the foam settles. That shallow wet is usually why the cup lands…
This list is for home brewers who already follow a recipe (15 grams in, 250 grams out, a four-minute target) and still pull a different cup every morning. I ranked the seven mistakes by…
Pull a bag roasted yesterday, brew it this morning, and the cup often comes out thin and sharp. The bloom puffs up like a science-fair volcano. Nothing went wrong at the kitchen counter. The…
Three mornings, same recipe, three different cups. A refractometer is what finally broke that pattern for me. It turns “this one tastes thin” into a number you can chase down. What follows is the…
Thin AeroPress cup? If your usual fix has been “just add more coffee” and the result still tastes hollow, the problem is probably which knob you’re turning, not how hard. Here are seven variables…
Same recipe two mornings in a row. 15 g in, 250 g out, timer reading 3:30 on both. One cup tasted clean and round. The other was thin up front, bitter on the swallow,…
Iced pour-over has a specific failure mode that shows up around the third or fourth try. The glass smells like coffee but drinks like coffee-tinted water. Grind looks right. Bloom rose evenly. Timing was…
The Hario Switch sat on my counter for a month before I figured out what it actually wanted from me. I kept treating it like a slow V60 with a fancy stopper, and the…