Slow Brew Notes
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A notebook for people who brew by hand. Members keep their recipes, grind settings and tasting notes here and pick them up on whichever device sits next to the kettle.
Wet the grounds with about twice their weight in water and wait. Fresh coffee rises and bubbles as gas escapes; pouring the rest too early pushes that gas through the bed and the cup turns sour. Thirty to forty-five seconds is usually enough.
After the bloom, pour in slow circles and keep the level steady. A flat bed at the end is a better sign than any timer.
Coarse grind, water just off the boil, four minutes, then break the crust and skim the foam. Press gently. Most bitterness in a press comes from fines, so pour the cup and leave the last centimetre in the pot.
One part coffee to eight parts cold water, twelve to eighteen hours in the fridge, filtered twice. The concentrate keeps for a week; dilute it to taste just before drinking.
Notebooks sync across devices while they are open, photos of each cup included. Membership is by invitation while the notebook is small.