this post was submitted on 11 Aug 2024
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Coffee
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Of course. The key is the pressure, heat, and amount of time the water requires to pass through the brewing process. Without the filter it passes through faster and with less pressure. It's the same concept behind an espresso machine and why top baristas will dump the coffee if it took too long to brew.
But it also has more to do with your ratios. If the extraction is too bitter try changing a variable and see if you get a better result. More coffee, less water, etc. that’s also how baristas and the rest of us espresso makers dial in shots.