DON'T BREW IN THE FILTER!

DON'T BREW IN THE FILTER!

All cooking and coffee-making uses a combination of Chemistry and
Physics.

As a Scientist looking for a repeatable process, one would not choose a
pour-over instead of a separate brewing step.

In a separate brewing cycle there are only 3 variables; mixing, time,
and temperature.


All the water and all the coffee are in complete contact for (almost)
the entire time.


With a pour-over process, humidity, the grind, and other variables can
affect the 'packing' in the filter.

The 'packing' controls the time.

Furthermore, not all the water and all the coffee are in contact.

IMHO The missing link is the mixing process. AFAIK mixing is the most
important element.

Keeping it simple will pay dividends.

I cannot understand why anyone requires a 'machine' to make coffee.

Do you need a 'machine' to heat water?

Is a machine required to introduce the water to the coffee?

Is anything other than gravity needed to cause the coffee to pass
through a filter?

Espresso, yes. Coffee, nah!

Brew your coffee in a pitcher. Stir like crazy for 10 seconds. Wait a
few...


NOW, use the filter, to FILTER!

Try it!

.

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