tag:blogger.com,1999:blog-3707675109866698395.post4553937077173599447..comments2022-11-10T05:21:39.161-06:00Comments on Kelsey Borgeson: The sock method, you say?Kelsey Prengerhttp://www.blogger.com/profile/07808455586458274359noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3707675109866698395.post-10062819687916788332012-01-23T08:31:25.733-06:002012-01-23T08:31:25.733-06:00Nerdiness duly noted, but greatly appreciated. Tha...Nerdiness duly noted, but greatly appreciated. Thank you for the tip, d.kunz!Kelsey Prengerhttps://www.blogger.com/profile/07808455586458274359noreply@blogger.comtag:blogger.com,1999:blog-3707675109866698395.post-43934203406335107312012-01-22T18:30:42.602-06:002012-01-22T18:30:42.602-06:00Pour VERY slowly over a relatively course grind (s...Pour VERY slowly over a relatively course grind (somewhere between a press's and a flat, paper filter's grind) The height of the water (so basically the volume) is called "bed depth." With this method in particular, you need to keep your bed depth low, or you will get very weak coffee, as the sock is more porous than a traditional filter. Another method, which will allow you to really control the flavor involved submerging the sock in the cup and then pulling it out, letting it drip out, and then drinking. Just remember that caffeine, flavors, and acid are the last three things to come out of coffee, and they tend to arrive together. Four minutes is the suggest steep time, though it will vary. Think of it as a reverse French press.<br /><br />I hope my nerdiness is apparent at this point.d.kunzhttps://www.blogger.com/profile/07858106644307585126noreply@blogger.com