I'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious.
I'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious.
Either that or stainless steel makes it worse.
I'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious.
Either that or stainless steel makes it worse.
You know the little oily colorful sheen on the top of a cup of coffee?
At one point just at random I made a pot of coffee from a jug of distilled water I had, instead of the filtered tap water.
It had no little colorful sheen.
I have no idea if it's a big deal or not, but it made me legitimately concerned.
I thought the sheen was from oils naturally present in the beans.
Former barista here! This is what that is. Different machines using different roasts, water, settings, etc. will extract differently, resulting in different oil amounts.
That was my understanding, as well. I can only report to you what I observed.
Filtered water will extract less due to a lack of trace minerals.