Continuing the discussion on ‘How to Get the Best from your Coffee’ we will take a look at one variable in coffee dripper design that I didn’t include in the book; the shape of the dripper.
Last time I talked about my density measurement chart in correlation with choosing the ideal brewing temperature. What I didn’t talk about was how I go about measuring the density of whole bean roasted coffee. Some of you may have your own method or even a density reader to get this measurement, but since using density for the purpose of preparing coffee has not been a cafe standard in the past I will explain my method.
Additional discussion about my book, ‘How to Get the Best from Your Coffee’. Digging into water chemistry and the nature of what we know about it.