How to change the flavor and taste of coffee with water flow in Brazilian yellow bourbon / yellow wave brewing parameters

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Brazilian Yellow Bourbon/Yellow Bourbon Bake Recommended Brewing Parameters

This particular coffee is a yellow bourbon/bourbon grown between 900-1350masl, which is a natural honey treatment that involves picking and sorting coffee cherries, scraping off a portion of the pulp, removing some of the honey-like honey to extract mucus (hence the name) from the seeds (coffee beans) inside the fruit, and then drying on an elevated ventilated bed or terrace. This method makes coffee softer, sweeter and fruity, while reducing some of the true natural ingredients, such as the fermented flavor of large raisins dried in fruit.

For my cup, I use my standard pourover method to add 15 grams of coffee to 225 grams of water in a ratio of 1:15, the filter cup I use is Hario, the grind is ghost tooth 4.5, I use water flow to adjust the flavor, his label says "soft, citric acid, chocolate and fruit", and the website says "caramel, hazelnut, creamy". Visually, because of the color of the beans, this looks like a deep-baked bean, and some oil appears on the surface of my beans.

As expected, the roasting degree of this coffee was too deep, and the time couldn't be better. The beans kept here seem to be deep roasted, and this is the perfect "warm blanket" coffee for a morning like this! This coffee has a medium weight body, right in front with a light orange citrus acidity with a ton of drying process cocoa flavor. In the middle of the sip, the cocoa becomes sweeter and sweeter at last. Finally, there are dark chocolate and cocoa flavors, aftertaste and sweet milk chocolate there! For a dark roasted bean, this flavor doesn't have much of a burnt bitterness in it, which is what I found in the Brazilian coffee bean selection.

This coffee is just a chocolate bomb! In fact, if anything, I don't think I've had this chocolate lately. There are cocoa dry and pure chocolate extracts, dark chocolate dark chocolate, and cream sweet chocolate. Wow! There is a caramel sweetness in the cup, orange acidity hardly changes, giving a high degree of attention and balance, but this coffee really tastes like chocolate!

When I want a heavier, richer cup of coffee, I slow down the water flow and impact, and use a softer technique to extract the coffee I want. But if it's a bright, light glass that wants to highlight fruit acids and flowers, I'll make the water flow faster and change the extraction technique, even change the filter cup.