Join me as I intermittently document my attempts to make the best* cup of coffee ever.  Follow #CoffeeEx on Twitter and add your own recipe to the discussion.

I’m keeping track of only a few variables, but more could be added.  I am by no means a coffee snob, but I’m much more a scientist than a cook, hence the “trial and error” approach.

– Mass of beans
– Always ground
– Water temperature or heating time in electric kettle
– Agitation of coffee before press.


*Subjective and limited to the amount of time, money, and effort I’m willing to put into it.  No $1,000 burr grinders, no civet coffee.

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