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The barista at Mugshot in Denver remade my drink 4 times and I learned more from her than any brewing class
I ordered a pour over at Mugshot Coffee in Denver last month and the barista, Dana, wasn't happy with how it tasted so she dumped it and started over. After the fourth try she explained that my beans were roasted 3 weeks ago and the grind needed to be way coarser because they had lost moisture. I had been grinding fine for freshness and wondering why everything tasted bitter for 6 months. How do you all adjust grind as beans age, or do you just buy smaller bags?
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iris_thomas8510h ago
Honestly I just go coarser every week once they hit two weeks old.
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