this post was submitted on 04 Jul 2024
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The main thing that affects taste with FP that I have found is brewing time.
I find myself experimenting with brew time, for each and every different bag of beans or grounds to achieve optimal taste.
Starting with standard 4 minute brewing time: If that brew is underextracted, add 1 minute the next time; Likewise, if that brew is overextracted, subtract 1 minute the next time.
I can dial in the optimal brew time for taste for a new bag within 2-3 days.
Medium roasts tend to be overextracted at 4 minutes, dark roasts can go 4 minutes or more.
I have a hot water pot that maintains water temperature at 195F, and I don't like futzing with it.
I don't use paper filters, just a fine mesh filter.
Interesting, I've heard of extending beyond four but never shortening it, especially with water that cool. Most sources seem to push temp beyond the pour over range to just shy of boiling for FP. Four pour over usually go slightly higher in temp for lighter roasts so would have thought maybe longer extraction on those.
On a graph of time vs extraction, I'm sure there's a logarithmic curve for any given temperature, with optimal extraction for taste falling some time value well before maximum extraction before the bitter astringent compounds are added to the brew.
I've never tried a light roast in any brewing method, but I suspect it would be even more finicky to get right than medium roast.
"Most sources" consensus is a good starting point, but it's really up to 1) What resources and equipment you have, 2) how much effort you're willing to put in, and 3) your personal taste.