or Connect
New Posts  All Forums:

Posts by scottcw

If you are getting bad pour-over, it is the fault of the barista, not the method. That's like getting burnt steak at several places, then stating that you do not like steak.
Would love to see some stuff online if there is anything unsold. Hard to get there from San Francisco. 23" chest, 18.5-19" shoulders, 16.5-17 neck size.
Send to Viberg. I found out the hard way that they are the only place that can keep the double row stitching. The stitching on my boondocker resole is awful and it was done by a highly reputable place.
Saved myself $1400.
XL Thedi bomber already sold out? Wow.
I grind finer for Chemex than the chart indicates, more toward what they have for siphon. I base it on extraction time. If it takes less time than my target, I grind finer. If it is takes longer than my target, coarser.
Salt also enhances good flavors.
I add a few grains of salt to every cup.
This occurred to me this morning. Think of roasting coffee as a chef adding salt to food. There is a point where the salt enhances the flavors without tasting "salty." Anything less and the flavors are subdued, anything more and the taste of salt masks the flavors of the dish. There is the same sweet spot with roasting.
Yes, please.
New Posts  All Forums: