25 years of brewing coffee and somehow this is the first time this has happened.

  • ergonomic_importer@piefed.caEnglish
    15·
    22 days ago

    Hmm seems risky. I’d be worried about the oxidation but I imagine the aromatics really stand out better this way. You’ll need to do bench trials to determine the variables for spilling speed, spread, and the counter/floor ratio.