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I agree. Hell, even fresh ground isn't always necessary. My grandfather used to put a dash of salt and an egg shell in with the Maxwell House, and it was as good as a MGD while playing horseshoes on a hot day. The author seems mostly interested in variance due to the bean, while controlling for most everything else. One of the great things about beer is that you can vary the ingredients and the brew, and get a wide variety of experiences. Some days I load up my french press with an unreasonable amount of grounds, sometimes I go light. I suppose if you are selling a house brew it's one thing, but there's no right way to prepare your coffee. I tried an overnight room temp brew a couple of weeks ago. It was nice.