Coffee Cano at The End of 2024 - CQA 322

[@1101naomi]

Another class….How to dial in pour over to your liking. Talking about temp, dose, grind size, pour rate etc.

[@1101naomi]

Everything you’re explaining here about how the coffee talks to you makes sense. Another good option for a class. ‘How to read your coffee’

[@1101naomi]

The different types of processing of the bean and what that means in the cup is something I’d be interested in also.

[@1101naomi]

Using a couple brewers with different brew methods like immersion, flat bottom , cone etc and what difference it makes in the cup.

[@SAW_Coffee]

Happy New Year, Jay!! When you were describing the flow of espresso out of the spout, using your hand gestures, if I turned off the sound and played the video, I'd of sworn you were talking about something else!! 😜😜

[@onocoffee]

Truth be told, I'm ALWAYS talking about something else!

[@1101naomi]

Another option. Cupping classes

[@1101naomi]

Jay, are you using an 18g basket and dosing 21-23g? I also noticed you make a mound in the middle before tamping. Does that make the middle more compact? And lastly, what does it mean when the puck comes out soupy or wet?

[@onocoffee]

Yes, a typical double shot basket (and I think pretty much any designation of basket) will hold more than the standard 7g per shot. Paul Basset (world barista champion) once was trying to convince us that 35g in a double shot basket was the way to Truth. Crazy Aussies!