How do the various pour-over methods compare to espresso machine type coffee?
I've got a strong preference for coffee brewed using an espresso machine (ie high pressure extraction pushed through a tiny hole), but I'm not really sure what the cause is - is it different levels of extracted compounds? Is there any pour-over methods (ie not pressurised) that are similar?
I've got a strong preference for coffee brewed using an espresso machine (ie high pressure extraction pushed through a tiny hole), but I'm not really sure what the cause is - is it different levels of extracted compounds? Is there any pour-over methods (ie not pressurised) that are similar?