When coffee is brewed in a pressure pot, the coffee has a high alcohol thickness, but it will reduce the overall flavor of the coffee.

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If the mineral content in the water is high, although the alcohol thickness of the coffee is high, it will reduce the overall flavor of the coffee and easily lead to insufficient extraction of the coffee.

If the mineral content is too low, it will cause excessive extraction. In order to ensure the uniformity of the extraction results in the current area, you can prepare your homework before cooking.

Determining the baking curve with water quality

Few people have heard of the concept of making a baking curve according to the water quality, that is, making a baking curve according to the local water quality and baking beans according to the local water quality characteristics to achieve the best extraction.

We have said before that there is a great difference in water quality between the north and the south, and the extraction performance of many coffee beans baked in the south is not ideal in the north, which is one of the reasons why many boutique bakers are reluctant to bake coffee for other regions.

The importance of water quality to coffee is a major topic in today's coffee industry, and almost all the top roasters and baristas are studying the effect of water quality on coffee extraction.

The mineral content, pH, softness and hardness of water quality can be artificially adjusted and controlled, and then applied to the extraction of coffee, for different coffee to prepare different water quality, and finally achieve the perfect extraction we want.

French pressure cold bubble, recommended reason: three words: cool heart!

In fact, I am a person who does not need to freeze the summer. I wake up every morning as if I had been dead for a long time. I have to slowly recover and live slowly.

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