My coffee ritual has started getting super complicated, but if James Hoffman tells me I need to do my pour over with two kettles at once in order to reduce acidity, I’ll do it.
To be fair, taste wise those are about the same. The point of Hoffman’s super long French Press is to reduce silt in the cup, which his method does significantly.
Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won’t ever “over-steep” it, which is counterintuitive at least to me
![[Challenge-Solved] Round 3](https://sh.itjust.works/pictrs/image/85782231-21b2-43a0-9e44-ab68c6b85489.jpeg){kind=link}
My coffee ritual has started getting super complicated, but if James Hoffman tells me I need to do my pour over with two kettles at once in order to reduce acidity, I’ll do it.
I’m waiting for the day that he just says “I made all of this up!” 14 minute French press tastes like 3 minute French press.
I’ve signed my own death warrant.
To be fair, taste wise those are about the same. The point of Hoffman’s super long French Press is to reduce silt in the cup, which his method does significantly.
Gravity does work over time, yeah. 😉 I find it is a pedantic difference, at least for me.
Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won’t ever “over-steep” it, which is counterintuitive at least to me
Praise James!
On topic though, I get consistently less acidic coffee by using an aeropress (inversion method) rather than a V60 or other pourover.