Coffee

Seems like a cool lab to work in! I love the switch, but a little surprised to see that used scientifically for this as the space below the filter where the ball is can create some different dynamics and bypass than a standard v60. I would think a 50cm pour height would be high risk for channeling if you held it in one place for even a little too long. That's high enough that I almost wonder if you have to compensate with a little higher temp water too. My unsolicited advice would be to hold off on incorporating this technique into your v60 trials if you haven't already perfected a technique you like. Out of all the variables I play with when messing with new recipes, the ratio is the last thing that I would adjust. Typically if you aren't getting the cup you want and everyone is raving about, it's not usually the fault of the ratio.