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My mitigation for that has been to do a first pour with cold water, and use 60°C water for each pour, and keep the pours kind of small. :)
I also do what I can to compress the yerba into a mountain so that most of it stays unbrewed. It's challenging with the coarse-cut yerba, but doable.
Man, it's been a while. A couple months, at least.
R. L. Dane :debian: :openbsd: /
npub1e9…7mggg
2024-12-11 22:49:48
in reply to nevent1q…7j8d
Author Public Key
npub1e9d8rhae2fzmlv3n5hxw5mdukqadmgz3yg2px9z22j3qv9j655hs27mgggSeen on
wss://relay.nostr.bandPublished at
2024-12-11 22:49:48Event JSON
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