Open questions I still have about coffee, even though I am ravenously obsessed with it and spend lots of time trying to learn about it
Why would you turn your AeroPress upside down?
What is the difference, flavor wise, between Hario, Chemex, and Kalita Wave?
What is the difference, flavor & texture wise, between Eva Solo & French press? I think Solo is less sedimenty?
How can you look at a bag of coffee and decide that one brew method is favorable over another? Not espresso v. pour, obviously. I mean that you’d find coffee from one roaster and one estate and say “this one works best on a Chemex,” and you’d find another and say “this is best for Hario.” People do this. How? Towards what purpose?
How do viable competitors to AeroPress not exist?
Why don’t they make larger Kantan drippers?
What is the difference between a $300 grinder and a $700 grinder?
What is the difference between a $700 grinder and a $2,000 grinder?
Is the Niche One worth it if all you do is pours?
Why do some third-wave coffee shops deliberately choose a thin extraction? Are they rushed, or is this a school of thought thing? Does it express the nature of the bean better?
Why don’t we see more natural, honey, carbonic-macerated, etc processed coffees among “big” craft coffee roasters like Intelligentsia, Blue Bottle, et. al.?
How do you tell someone that they’re drinking burned beans without coming off like a snob?
My grinder has yielded a thin, powdery layer on top of the grounds after the pour lately. I suspect this is because the burrs are either too tight or the grind is too inconsistent. How do I address this? Do I need a new grinder?
Why are we still trying to make French press work?
Are cuppings a pandemic casualty?
We’ve known we need to pay farmers more for quite some time. Why don’t we?
I sincerely do not have answers to any of these questions. If you provide what I deem to be a definitive answer to any one of them, I will quote you in future text, and comp you a month of text. Thank you.