Under-Extracted But Still Delicious

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I recently had one of those eye-opening coffee moments that completely shifted my perspective on brewing. I was testing out my Mugen dripper with a decaf I had roasted a couple weeks prior, grinding it fine to get the extraction I wanted. The coffee tasted absolutely amazing – I was enjoying every sip from hot to cold, thinking to myself that this might be the perfect brew. I spent about 15 minutes just savoring it and contemplating life, as we coffee people do.

But then I checked my TDS meter an hour later, and it showed a severely under-extracted coffee at only 17% extraction. This got me thinking about how much I've started depending on instruments to validate my coffee experience, and whether that's helping or hindering my journey. I realized that if I didn't have these gadgets, I would have walked away completely satisfied with that "imperfect" coffee. By listening to this episode, you'll learn why trusting your palate is more important than chasing perfect numbers, and how to find balance between using brewing tools and following your own taste preferences. You'll discover that sometimes the best coffee experiences come from trusting yourself, even when the instruments tell you otherwise.

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