Quote:
Originally Posted by enzo1
I've got a Technivorm Moccamaster and a Baratza Virtuoso grinder ...good stuff!
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I’ve got the same drip machine and a Baratza Sette 270 grinder.
The Sette opened my eyes to how important a consistent grind is. My coffee is more flavorful than before.
An overlooked aspect of coffee is the water. It was recommended to me by a second generation coffee maker (Martin Diedrich of the former Deidrich and now Kean Coffee, amazing single origin coffees btw) that you want the total dissolved solids of the water to be in the 150 range. The TDS level of the water influences the extraction process and therefore the flavor.