Coffee Consultant, Strength Coach
Home sweet home
Joined April 2018
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Dear Indiranagar,
My 5th specialty coffee shop is on the way.
And no, there won’t be dosa.
Because when coffee is good enough, it doesn’t need a distraction.
Dw, I’m not gonna gatekeep this anymore sorry guys 🫣😅
☕️
I’m so glad that I’m building my content game for @FreeGymAI thanks @AnshulGains for introducing me to this!
16 grams or 18 grams? Honestly, that's the wrong question.
Here's what surprises a lot of people. A brewed cup of coffee is about 98% water, and only roughly a fifth of the coffee in your dripper actually dissolves into the cup. Pour-over is really about deciding which fifth you pull out.
That's why one number can't be the answer.
*The dose alone means nothing.* 16g in 250g of water and 18g in 300g of water are different ratios. Both are "a normal pour-over" and they taste different.
*Roast profile changes the rules.* Light roasts are dense and harder to extract, so they usually want hotter water and a finer grind. Darker roasts give up flavour easily and turn bitter fast, so a cooler brew often works better.
*Fermentation changes it again.* A washed coffee, a natural and an anaerobic ferment can behave completely differently in the same dripper with the same recipe.
*Temperature is not a small detail.* A few degrees can move the same coffee from sweet to sharp.
*Hot and iced are different recipes.* Over ice, part of your water is already sitting in the server as ice, and it melts and dilutes the cup.
Even top brewers don't agree on one recipe. Different ratios, temperatures and pouring styles, and all of them make coffee somebody loves.
So you don't have to copy anyone's 16 or 18 grams, including mine. Taste it, change one thing at a time, and brew for your own palate.
