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Stylish Dinosaur
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how is it? i heard you can adjust the pressure while the shot pulls. do you really get better shots with it after tinkering around?
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how is it? i heard you can adjust the pressure while the shot pulls. do you really get better shots with it after tinkering around?
Hey guys, I'm pretty new(ish) to SF and the coffee game - so far have been using a French press, but a few weeks ago took the leap on a Chemex set up (gooseneck kettle and all). Any other Chemex fans here??
I'm surprised you can change so much in just the pre infusion phase. What do you mean by freezing the puck?
Hmm hadn't heard of the Woodneck, but after a quick google it seems pretty cool. I usually do a medium-fineish grind (using the Hario hand-wound burr), about 30 grams of no more than 2 week old coffee, and bloom @ 185-190F for 30 seconds starting on initial contact. I usually have a 1:18 ratio and things have been tasting pretty well. How does the Woodneck compare?