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August 24, 2009


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Nick Cho

Turbulence. Slurry percentage (i.e., how much of the Chemex is full of water and how much is wet grounds?). Flow rate (relates to your "Extraction"). Espresso extraction ratio (a.k.a. measuring shots by mass vs. volume).

Good stuff, S.D.

Daniel Humphries

Good points, Nick!

Also thought of:

Pressure (for espresso)
Time since brewing
What kind of pretty design is on the cup?

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