I've been thinking for a while of creating a table with all the common coffee variables, and what changing them means. If I can get something that works, I'll use it as part of the marketing material for selling Aeropresses online in NZ. (Does that mean that I'm breaking the forums rules by posting it here ) But regardless of that, it would be useful to have a one-pager that laid it all out for the simple folk, so that we can spend less time repeating ourselves.
Let me know what you think. It is aimed at non-technical coffee people, avoiding some of the technical terms, and I will probably dumb it down some more. Are there things I've missed? (tamping is too espresso-specific) Am I incorrect in my generalisations?
Also, this is a draft, so I will be changing the layout to make better use of space once the copy is sorted.