Epimeles — Current Coffee Methods

Name: Epimeles — Current Coffee Methods
Ingredients: Grind: Slightly coarser than table salt, a 14 on my old Baratza Maestro Plus or a 16 on my new Encore; Water: at 92C/200F; Grind: A bit finer than for pour-over, but I do this with the ceramic grinder in my office so I don’t have very clear parameters there; Water: just off the boil (don’t have a variable-temp kettle in the office); Grind: Same as for pour-over, 14 on the Maestro Plus, 16 on the Encore; Grind: Same as for pour-over; Water: at 92C/100F

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Ingredients

Grind: Slightly coarser than table salt, a 14 on my old Baratza Maestro Plus or a 16 on my new Encore
Water: at 92C/200F
Grind: A bit finer than for pour-over, but I do this with the ceramic grinder in my office so I don’t have very clear parameters there
Water: just off the boil (don’t have a variable-temp kettle in the office)
Grind: Same as for pour-over, 14 on the Maestro Plus, 16 on the Encore
Grind: Same as for pour-over
Water: at 92C/100F