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I started off using it normally, then changed to inverted and now do that. It's mainly out of habit, but also because when done normally I found the coffee started to drop through the filer as soon as the water was added. Does that matter, in the grand scheme of things, as long as you press promptly?
Presumably champions of the non-inverted method would argue the pressure is sufficient for extracting flavour? I'm happy to admit it all seems a bit baffling, despite reading plenty about it between 4am and 6am, when baby Flashy was reluctant to let anyone else sleep. |
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