Hi,
I have stumbled onto something, just wondering if I am wacky or there are alike out there.
Basically I fill 3/4 of fine ground coffee and 1/4 coarse one. I smooth the fine layer with a fork before adding the 2nd coarse layer, AND tamp it real hard.
I get less channeling problem this way. My theory is the coarse layer provides hundreds tiny passages to the fine layer so that water goes thru coffee evenly. What do you think? Thanks.
Luke
I have stumbled onto something, just wondering if I am wacky or there are alike out there.
Basically I fill 3/4 of fine ground coffee and 1/4 coarse one. I smooth the fine layer with a fork before adding the 2nd coarse layer, AND tamp it real hard.
I get less channeling problem this way. My theory is the coarse layer provides hundreds tiny passages to the fine layer so that water goes thru coffee evenly. What do you think? Thanks.
Luke
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