I tried variations on the brew process from day 4 in an attempt at reducing the coffee silt at the bottom of the mug and brewer. The brew process was the same as day 4, but with different grind sizes.
1st try was with a #20 grind and the coffee tasted pretty much the same as with a #18 grind. Coffee silt was present.
2nd try was with a #22 grind. Didn’t tasted quite as good as the #18 & 20 grinds. Coffee silt was present.
3rd try was with a #25 grind. Coffee tasted sour. Coffee silt was present.
4th try was back to the #18 grind. It tasted very good. Coffee silt was present.
My conclusion is that I will have to try using a paper filter to avoid getting coffee silt if the bottom of my mug and the brewer.
Ngagel Rejo Kidul 03
Surabaya, East Java