MoJoeCoffeeRoaster Senior Member Joined: 19 Aug 2011 Posts: 12 Location: Vegas Expertise: I love coffee
Posted Sun Nov 25, 2012, 9:35am Subject: Help with understanding pour over
I have a few beehouse drippers and lately have burned though a ton of coffee trying to perfect my method. I am really looking for some science on what is happening durring the brew, particularly with how the bloom and the crust effect extraction.
In my head it always made sense that the less crust you have the water would pass through althe grinds the same and give an even extraction. My old method was a fine drip grind, a long bloom till the coffee collapsed (a minute) then breaking the crust to keep all the grounds sunk.
I feel like I am not getting as much character and clarity as I would like. Seems Andy Spenger, 2 time champ with a beehouse, likes a shorter bloom and keeps the crust rising through most of the brew.
I notice when cupping you keep the crust floating too
So my question is why, I drive my self crazy with this crap and I can't wrap my head around why this creates a better cup. Do the grinds sitting on top get extracted?
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