Do you feel like experimenting with the Tetsu Kasuya method really changes the sweetness/acidity balance?
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Could you send me a link to what that method does? Maybe I’ll try it out
Maybe it’s this? https://en.philocoffea.com/blogs/blog/coffee-brewing-method
Sounds very interesting for if I ever get a Hario Switch, though having to mess about with temperature gauges sounds a little fiddly for a daily driver recipe…
I just watched a few Youtube videos to learn what this was, and it’s basically how I’ve been making coffee since I got a pour-over.
