Coffee is so difficult to nail consistently, which is down to the number of variables. It starts off with the type of bean; which country did it come from? How was it roasted; dark or light? How did you grind it; what setting and was it a burr grinder? What kind of water did you use; so... www.kaa.bz
@kaa I am always amazed how different my pours are day-to-day even with how hard I try to manage each variable. Recently I have started being a little less precise with each item and "go with the flow" to get a somewhat unique cup each day. 😀☕️
@kaa Although I have a French and AeroPress, I like pourovers best so I’ve honed my technique by sticking with Chemex for large morning brews with my wife, and V60 for single brews. Both of them are using James Hoffman’s pourover method with excellent and consistent results.
@peterimoore Yes! James Hoffman! I also been following his V60 technique. I recently added his 'espresso' Aeropress technique which I have loving - but it further highlighted to me how much variance there is :).