After focussing on a recipe for a long time, I got a chance to reboot. There were many good things in my approach. I call my standard recipe - the 1-2-3 method.
1. 40gr of water, after 20 seconds 80gr of water and after 55 seconds another 130gr of water using 16 gr of coffee. Changing the water temperature, the water, the pouring speed, and the poring pattern influences a lot already.
Right now, I am in Japan trying to see some new approaches, and I have to admit I learn a lot here. Not only from brewers but also from the people in general.
There is a lot of devotion put in everything. I can't wait to get home and start practicing again, looking at all the individual parameters and the changes when changing only one of them.