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Quick Look at the New Able Kone Coffee Filter http://bit.ly/T3DCm7
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Klaus Larsen's profile photo
 
Recently I spoke to a barista who had won....one of the Barista championships...the reason you pre-wet, is actually to release CO2 from the grounds. Freshly roasted coffee has CO2 trapped, that gets released when the cell walls gets broken down in the hot water.

Letting the grounds sit and release, then allows you to draw out the oils and whatnots, because the water won't get blown off by CO2 releasing. So the more the grounds bubble when wetting, the fresher the coffee.
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