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The freezer is the most moist area in the house because of the low pressure of a cold surface. In junior high we learnt that it is possible to slow down a chemical reaction in a cold chamber but that was at near absolute zero which is beyond the cooling capacity of the common deep freeze. If the beans are packaged just after roasting the outgassed CO2 (...


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I make cold brew regularly using an ISI whipper, and simply filter through one paper filter in a Chemex set up. So, I am sure you are just fine. The wool filter appears to be the main filter in this system, with the paper filter in place simply to extend its life (see the FAQ on the website). You probably want to go back to the wool filter, since this is ...


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That depends on what you mean for strong. Straing in flavor: If you mean strong in flavor than you need to set the machine to a "fast" brew (Espresso in Italian). The flavor gets extracted almost immediately from the grounds upon contact with water. You can visually judge how strong it is by the color: the darker the stronger. So the settings on your ...


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