Pulling the perfect shot at altitude

At altitude, water boils cooler and pressure behaves differently, so a recipe that sings at sea level can pull sour up here. We start by grinding a touch finer and pushing the dose slightly higher.

From there it is all feel: watch the first drops, taste for balance, and adjust one variable at a time. A good shot at 1,200m is a moving target, but the fundamentals never change.