ISO Standard for Preparing Tea

Re:ISO Standard for Preparing Tea by whobar on Sunday March 07, 2021 @06:23AM (#26374994)

Perhaps your method of dumping the water works fine for you, but it is a very inconsistent method. There's a video on Youtube[1] of a "coffee brewing champion" who uses this method sometimes, and admits you are essentially playing roulette with your brew. But it can lead to more varied flavor profile from cup to cup.

You may be better off grinding coarser, and not skipping the initial "bloom" phase. When not simply dumping water into the brewer, there are of course many other variables to tweak to try and achieve a tasty cup.

[1] https://www.youtube.com/watch?v=miuPSjazpyw

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Re:ISO Standard for Preparing Tea by soneca on Sunday March 07, 2021 @06:54AM (#26375175)

Thanks for the video, it was awesome! Essentially this is what I do. Good to know a “champion” using it too!

Fine grinding because the brewing time is short and fast pouring without initial “bloom” (just learned the term).

I am ok with this level of inconsistency. I believe that I don’t have the trained palate to even notice it. When I mentioned inconsistency earlier it is because I did not know anything about coffee so I would arbitrarily use dark, medium, light roasts, different quantities even. Btw, I will try to be more exact using this 1 to 12 proportion he mentioned in the video.

About trying coarser grinding, I don’t grind it myself, I buy ground coffee. I could to find a place that grinds at the counter, but there is no such shop close by. I also optimize my coffee for laziness :)

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