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Every roasting course teaches the first crack as a milestone: the moment the beans pop, the roast is "developing", and a timer starts. We used to treat it as a signal to act. It is better understood as a consequence. The…
A filter coffee is about 98.6% water. Berlin tap water is hard — around 18 °dH — and it flattens exactly the delicate, acidic coffees people pay extra for. You do not need a lab to fix this. A jug filter takes the hardne…