My Question is:
With the traditional brewing method (paper filter/bunn brewer)
How do some big time roasters get away with such low weights (70-76gr/2l water)?
Their coffee isn't great but depending on who's it is, it can be strong, bold and not weak or dish water tasting? I find a lot of this coffee has an initial ok-good taste, but I am dumping it by the time I'm half way through the cup.
I don't have a good answer to my customers as to why my coffee needs a higher weight!
It a roasting thing?
Do they use Robusta beans?
Finer grind (should of checked this already)
Thanks
Derryl
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