Just to point out: over-extraction does not result from too much (er, many) coffee grounds being used. It's a combination of too few grounds / too much water / too much extraction time.
I find that using a generous amount of very coarse grind with a slow pour-over is a very forgiving method. Comes out strong, rich, and smooth. Time to make coffee! Daniel -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
