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Listen up: I brewed coffee today using a method I’d never tried before, and it felt like a revelation. The beans were the same medium roast I’ve always used, but I tweaked the grind, slowed the pour, and let it bloom longer. The result? A cup that felt cleaner, less bitter, and actually tasted like coffee—not just coffee. It’s the kind of moment that makes you wonder: what else have I been missing? The key shift? I went coarser than usual, which allowed water to flow through the grounds more evenly. That’s crucial for extraction—the balance between too much and…