What a coincidence! I was just talking to my good friend and coffee enthusiast, Troy Morris of MOTOCAMP, about how I can get Champion-Barista quality brew at home. I thought I was doing it right by grinding my own beans and using a Chemex, but I still felt like cafe-bought pour overs were so much more flavorful and robust. And then, Evan Kleiman's Good Food blog had THIS to say about brewing. I swear, her love of pies and curiosity of food gets me every time. But enough about that girl crush! Here's what Troy had to say:
"Yeah! A "flat" burr grinder with adjustable grind size is a minimum [necessity] for drip."
"A Hario v60 seems to make a brighter, more crisp and flavorful drip brew than the Chemex. Although I really like the Chemex, a back-to-back comparison produced a flatter more mild brew with it."
Apparently, there's math involved in great coffee. Um. If you're like me and especially in the morning: keep a calculator handy!
"I use a cheap gram scale I bought from a head shop to dose my coffee, gram/gram, for $15. I weigh my water and divide by 15 to get the amount in grams of coffee I need to have."
You may now return to your welding.
Looking forward to seeing you soon! XO