Slow Pour Notes https://slowpournotes.com/ 2026-09-28T08:00:00Z Slow Pour Notes One ratio for a weekhttps://slowpournotes.com/notes/one-ratio-for-a-week.html2026-09-28T08:00:00ZSeven days at 1:16. I changed only the grind, and learned more than in a month of random recipes. From blade to burrhttps://slowpournotes.com/notes/from-blade-to-burr.html2026-08-14T08:00:00ZI used a blade grinder for two years. The change to a hand burr grinder was the biggest upgrade in my setup. Water is half the cuphttps://slowpournotes.com/notes/water-is-half-the-cup.html2026-07-03T08:00:00ZTap water, filtered water and a simple recipe of my own. The coffee was the same, the cups were not. The 4:6 method, my wayhttps://slowpournotes.com/notes/four-six-my-way.html2026-05-21T08:00:00ZFive pours, a clear idea about sweetness and strength, and two small changes that work for my kettle. Three washed Ethiopians, side by sidehttps://slowpournotes.com/notes/three-washed-ethiopians.html2026-03-09T08:00:00ZYirgacheffe, Guji and Sidama in one tasting. Similar on paper, different in the cup. Why I weigh everythinghttps://slowpournotes.com/notes/why-i-weigh-everything.html2025-12-02T08:00:00ZA kitchen scale costs less than a bag of good coffee and removes most of the guesswork.