So precise, even down to the recommended room temperature. I also like the fact that you stressed the need to cool it down. So many more flavor notes come out when it's cool enough to drink and not burn. I sometimes use a frozen metal ball to cool the extraction as it falls to "theoretically" capture more of the compounds, and also speed the drinking process. Pointing out the taste structure was also a nice touch.
So precise, even down to the recommended room temperature. I also like the fact that you stressed the need to cool it down. So many more flavor notes come out when it's cool enough to drink and not burn. I sometimes use a frozen metal ball to cool the extraction as it falls to "theoretically" capture more of the compounds, and also speed the drinking process. Pointing out the taste structure was also a nice touch.
I heard about the frozen ball! We can collaborate on an article about it. LMK.