There’s a lot to love about single origin coffee and single cup, manual brewing. If you’ve never experienced the remarkable differences in tasting notes that can come from the very same bean/roast brewed in a different way, you are in for a treat at The Wild Goose.
At my house we have several manual brewing methods on hand (no pun), but lately I’ve been stuck on the Chemex. Even with a single brew method, there are variables that can tweak or “dial in” the flavor of a particular coffee. What if I grind this bean a little more course? What if I lower the water temp just a bit? I find my preferred ratio of coffee to water changes with every roast I try, even when using the same brew method.