I've been spending the afternoon following up on my recent vacpot findings,
trying to figure out the whole stirring thing.
In the implosion thread, I indulged in a bit of skewering of James Freeman
at Blue Bottle, with his 4 months of practicing his stirring stroke before
dipping his toe into the real pool (pardon the metaphor mixing). While I
think some of the specific practices are over-the-top and maybe
over-precise, being concerned about how to stir seems legitimate after all.
I tried a couple of different mixes of stirring, and discovered that a lot
of stirring will bitter the brew.
I found the following link, which actually cleared up a lot of questions in
my mind. The particulars of stirring are probably not critical, but how you
stir your brew does make a pronounced difference:http://coffeesnobs.com.au/YaBB.pl?num31919711I'm hoping that I'm not violating SM message board guidelines, but I found
this thread to be extremely informative. It definitely provides a framework
for making sense of stirring and extraction rates. You have to read past the
vortex/no-vortex controversy (which still strikes me as a red
herring) before getting to the good stuff.
As a practical matter, I just made a pot, exactly like the one that was too
bitter, except that I minimized the stirring. Lo & behold, it was a much
nicer, cleaner, sweeter brew. I used a lot of coffee, but limited the
extraction, giving me the higher solids/less extraction profile that they
discuss in the thread.
Leads to a whole new avenue of experimentation, and gets me a little closer
to a consistent and consistently good brew.
Any thoughts here on the SM board? This has to be old news for some of you!
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