I was intrigued by something you said In the Part 1 video. You mentioned that older brewers like the Kalita were made for the way coffee was processed back then and that todays style of coffee requires a different brewer. Can you elaborate on what the differences are and specifically how the newer brewers like the April are a better match?
When I first tasted third wave water I thought it tasted awful, but this perception faded away over two weeks until it was neutral. If one of the goals of helping to develop a specialty coffee scene in a new region is to make friendships that are business relationships, then the "meet and greet" model may not be long enough time for someone's pallet to adjust to what "good coffee" is.
Regarding cupping grind setting, how does the old ditting 804 grind setting compare to the lab sweet with extended gear range? On the old ditting one number is approx 75 microns, what does a number correspond to on a new ditting? Thanks
I was intrigued by something you said In the Part 1 video. You mentioned that older brewers like the Kalita were made for the way coffee was processed back then and that todays style of coffee requires a different brewer. Can you elaborate on what the differences are and specifically how the newer brewers like the April are a better match?
When I first tasted third wave water I thought it tasted awful, but this perception faded away over two weeks until it was neutral. If one of the goals of helping to develop a specialty coffee scene in a new region is to make friendships that are business relationships, then the "meet and greet" model may not be long enough time for someone's pallet to adjust to what "good coffee" is.
As long as coffee tastes sweet is good coffee 😂😂😂
❤🎉👍😍
Regarding cupping grind setting, how does the old ditting 804 grind setting compare to the lab sweet with extended gear range? On the old ditting one number is approx 75 microns, what does a number correspond to on a new ditting? Thanks