I was talking to a friend the other day who is a coffee roaster by trade. He was talking about the myths surrounding coffee making.
All of the myths we hear have their foundation in truth, and I suspect many come from commercial coffee making where you have to standardise a lot just to keep going.
Here are a few to start the ball rolling:
If you buy a silvia and rocky youll make perfect coffee (great pairing but quirky?)
If you follow the 25 sec rule youll get a perfect extraction (great guideline if you regularly check that there is a corresponding 30 ml and no blonding)
The professionals can always do it better
The better the machine the better the coffee
Feel free to argue whether or not these are myths or the extent to which they are or arent
Brett
All of the myths we hear have their foundation in truth, and I suspect many come from commercial coffee making where you have to standardise a lot just to keep going.
Here are a few to start the ball rolling:
If you buy a silvia and rocky youll make perfect coffee (great pairing but quirky?)
If you follow the 25 sec rule youll get a perfect extraction (great guideline if you regularly check that there is a corresponding 30 ml and no blonding)
The professionals can always do it better
The better the machine the better the coffee
Feel free to argue whether or not these are myths or the extent to which they are or arent
Brett
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