Fine coffee common sense light roast coffee how to master the powder water ratio

The shallow baking mentioned here refers to the extremely shallow baking in which there is no sound and at the beginning of an explosion, it is also stir-fried in a big fire, the pot is controlled in less than 10 minutes and the weight loss is 13% or less.

Is it too sour to bake so light?

Will it be tasteless if it is baked so shallow?

Is it undercooked when it is baked so light?

In the face of this kind of alternative baking, the usual brewing techniques may not bring pleasant taste. Today, let's talk about how lightly roasted coffee is brewed (personal point of view).

Increase the powder-water ratio is the first key, from 1:20, this is called light bubble, using a thicker than the general scale, big Flying Eagle, small Fuji suggested about 4.55.5, and then high water temperature: 92-96 degrees. Very shallowly roasted beans have low weightlessness, which also means that in the baking process, the contents of the beans themselves are preserved more. once they are brewed at the usual ratio of 1:12 to 1:15, the products are often too strong, the flavor is strong, and the layers cannot be pulled apart. It is easy to have a strong sour taste.

So we enlarge the proportion, so that the extraction can be complete, there is a front belt and after, the level is pulled out, the acid has changed, will no longer blindly show acid, sweetness and details will emerge.

About scale

Extremely shallow baked beans, fine scale, easy to wash out the astringent feeling, large flow, let the powder and water combine, let the flavor details soak out may be more suitable, so high water temperature is to completely soak out the ingredients of beans, extremely shallow baked water temperature is not afraid of coke, as high as you can.

The above sharing only provides a direction to play coffee, there are no rules, rules, laws, sharing is just for fun, we drink coffee is just one of the joys of life!

Finally, the funny thing about light sour coffee is that some people can drink sweet, smell fragrance, and enjoy the hierarchical changes brought about by acid, but once they are different from the flavor of the coffee in their memory, they will not accept it, always restricting themselves in their past experience and missing a better opportunity to accept it.