This morning I tried extracting a 190 degrees F instead of my usual 200 degrees. My result? More chocolate forward, less acidic, and a slightly cooler cup of coffee.
I’ll be adding back the 10 degrees.
Graffeo Dark Roast
18g/36g
by giolay
3 Comments
goosebreaker
Is this an over-engineered aero press? Or is it espresso?
3 Comments
Is this an over-engineered aero press? Or is it espresso?
Water going into the basket was 190F?
Keep em coming.