Zephyp Will do. What prompted this suggestion based on my feedback and what is the desired outcome from the point of view of the cup? I assume a better tasting cup is the goal, but it’s interesting to know what you want to achieve in the cup.
If less solubles are extraced towards the end, will this result in a higher TDS and lower EY?
What is your opinion of a coffee compass like this?
It’s not really based on a specific target of solubles, just a suspicion that you may be borderline fine and it’s showing up more with the Kenyan. So, less total brew water will pull back extraction, maybe 0.5 to 1%, but also the lower amount of water through the bed, at brew end, will clean up the cup a tad.
Yeah, maybe averaging 0.05%TDS more. Not enough to make a big difference.
Too many words in the chart, too busy, the use of brew time to steer brews is a bad idea. It’s too variable, pour time is what drives extraction (against grind size).
