I’ve just reached the point where’d id say I have full control of the process (just bought a grinder, kettle has temp, I’ve got an accurate scale)

I’ve got a basic understanding of how for example water temp affects the taste, but not how to combine the right grind size with the right temp with the right beans at the right ratio

I do pourover

thank you all

    • zogrewaste_@sh.itjust.worksEnglish
      2·
      3 months ago

      Seconding this. The difference between science and fooling around is just keeping a journal, writing things down.

      When I’m trying to hone in on my optimal experience with a particular bag of coffee, I’ll keep journal entries in this fashion: coffee name, date/time, grind setting on my burr grinder, coffee:water weight ratio in grams, starting water temperature, and time of pour; I’ll jot down a quick sentence after my first sip of how I feel about the taste, if I have time after finishing the cup I’ll jot down how I felt about the cup.

      I keep the journal (A6 size, spiral bound) and pen with my coffee making materials so it’s just part of the process, I think it may be adds 2 minutes tops, and being able to accurately repeat what I’ve done on a previous day without having to try to remember is totally worth it to me.