Ah, I think that’s a different thing entirely perhaps then.

Me too (ok, no, it was my second cup)! Really surprised about that. The sock allows for a more oily brew, I really thought it would let those elements through.

Unfamiliar. Can you provide a link?

Yeah the timing on that was kind weird in a neat way.

wow - Just posted about coffee socks, and I had always thought from the rich oily nature of the coffee that comes from these, that the diterpene levels were high. This is the first data I’ve seen that argues otherwise and I think it’s great news for one of my favorite brewing techniques!

I have not. I guess the fact that putting 60g in all at once produced fractionaly less fines argues that slow feeding might have diminishing returns.

Agree. In general you have more room for finer grinding with lighter roasts, but I think that’s an over simplification. Personally I just tweak the grind size and / or try a different brewing method if I’m chasing the right taste for a particular bean. Could consider adding this as an option to try too, but usually I run out of beans before I run out of ideas for things to tweak on each brew already. With a few different beans I tried (all South American or Ethiopian) , I didn’t get any real wow results with this though. There are some nice apps for wines where you can take a photo of the bottle and then pull up price checks, tasting notes, and reviews. I’ve always thought this would be cool to do with coffees with the added benefit of sharing bean specific brewing notes.