A coffee journal — brewing, beans and small cafes
Picked up a bag of Guji naturals this week. Started at a 1:16 ratio, 94°C, and it came out muddy. Dropped to 1:17 and coarsened the grind two clicks — suddenly all the blueberry showed up. Notes and the exact recipe inside.
Spent two years chasing an upgrade that would fix my cup. Turns out consistency in technique mattered more than another 200 dollars of burrs. A slightly ranty post about diminishing returns.
A running list of places where the barista actually tastes the espresso before serving it. Short, honest, and updated whenever I find one that surprises me.
My lazy summer method: coarse grind, steep 16 hours in the fridge, dilute to taste. No fancy gear, no bitterness. The one variable that actually matters is the grind size.