Inverted vs. standard method
been doing inverted almost exclusively for like two years now and recently started questioning whether im just doing it out of habit instead of it actually being better. so I did a dumb little experiment this week, same beans same grind same ratio just switched methods every other day and tried to pay attention instead of autopiloting through it.
standard is easier, not gonna pretend otherwise. no fumbling with the flip, less chance of dumping coffee everywhere if your plunger seal is being weird that day (mine does this thing where it sticks a little and then releases all at once, still havent fixed it). but the extraction with inverted feels more consistent to me. Like I can control the steep time without worrying about drips starting early through the filter before I'm ready. maybe thats placebo (probably is haha).
the texture difference is the thing that got me though. Inverted came out noticeably less bitter with the same everything else, and I think its just because standard lets a bit of drip-through happen during the bloom whether you want it to or not. Someone prob gonna tell me im wrong about the mechanism there and thats ok, I'm not a chemist I just drink the stuff ;)
anyway not trying to start a holy war but curious if anyone else actually tested this back to back.
Did the switch change anything for you or is it mostly just workflow preference at that point?