When I make it, I get the hot water and heat it from the steam wand from the right side of the espresso machine -- the side no one ever uses -- for about 5 Mississippi's (This brings the temp up to, roughly, 200F to 205F) and pour it over the correct coffee to water ratio, 1Tbsp:4oz, and serve customers a 16oz. Management does NOT like this, yet, the customers prefer my method because the coffee is properly extracted, it's hot (the no.1 complaint about the mgr's method), and it doesn't taste like a ton of coffee was used to brew with, so you can actually taste what the coffee has to offer!
Not being one to question one's experience and authority, am I wrong? Can you adjust the coffee to water ratio based on water temps? Adjusting the grind is out of the question because of the filter type we use, which is paper. Besides, you can tell when the grind is off, regardless! I mean,Toddy is quite awesome, after all. So, how would you ensure a proper pour over using 190F water?
Thanks a ton!
Replies