So, you got your coffee!
Now let's figure out what affects the taste of coffee and what you can do to get the most delicious drink.
Introduction
Why Specialty Coffee is like a violin?
We sell premium Arabica monovarieties grown in a specific region by specific farmers, so each coffee variety has its own unique, bright taste that is easy to influence, and any change in the brewing recipe will change the taste. Therefore, working out a recipe is a complex process, somewhat similar to tuning a violin.
Extraction
This is the process of transferring flavoring substances from coffee beans
into the drink.
Extraction depends on the water temperature, grind, coffee to water ratio, brewing time, and water mineralization.
If you prepare more than 100 ml of the drink, then the sour notes are extracted first, and the bitter notes are extracted at the end.
Prepare the coffee as you usually do and taste it. If the coffee is bitter, this is a sign of over-extraction and therefore the extraction will need to be reduced, and if the coffee is noticeably sour, this is a sign of under-extraction, so the extraction will need to be increased.
If the coffee is bitter
So we will reduce extraction in the following ways:
1
Increase the coffee grind size
for all brewing methods
2
Reduce the amount of water or increase the amount of coffee
for all brewing methods
3
Reduce brewing temperature
for a V60 or french press
4
Reduce brewing time
for a V60, a cezve or geyser coffee maker
5
Take water with higher mineralization
for all brewing methods
If the coffee is sour
So we will increase extraction in the following ways:
1
Reduce the coffee grind size
for all brewing methods
2
Increase the amount of water or decrease the amount of coffee
for all brewing methods
3
Increase brewing temperature
for a V60 or french press
4
Increase brewing time
for a V60, a cezve or geyser coffee maker
5
Take water with lower mineralization
for all brewing methods
Water
For Espresso (portable or automatic coffee machine) the best water is with a mineralization of about 150 PPM. For Filter (other brewing methods) the best water is with a mineralization of about 50 PPM.
If you have any questions, text to us in DM and we will consult you!