Is there something actually special about 9 bar or is it just a byproduct of fine grinding? I finally decouple pressure from percolation using a Flair 58 and a blind basket.

Many thanks to fam (  / fam.coffee.log  ) for the original idea.

Chapters
00:00 Intro
02:05 Static Pressure Experimentation
02:34 Water Volume With a Blank Basket
03:39 Disclaimers
04:38 Pressurized Brewing
06:56 Control Brewing
08:22 Tasting
10:34 Measuring TDS
11:08 Final Final Conclusions