Pourover

Generally speaking, I thougt going finer was better, but aparently that actually isn't always the case. For light roast, this may be a good idea, but for darker roasts, it's often good/ok to go coarser.

I tried it out, and was pleasantly surprised by how much less bitter the Nepalese Manjari coffee was. Rather than 24clicks, I tried 30. I would maybe try 28 next time, for a little more intensity and longer drawdown, but it was very nice.

This majorly depends on the brew technique used though.

References:

Iced coffee:

• brew directly onto ice
• 3/2 strength
• a little coarser to avoid choking and over extracting the coffee

For ~1L of iced coffee:

• 500ml coffee
• 450ml oat milk
• ice
• 50 maple syrup to taste