Description of Origin and Flavor of American Coffee Taste treatment method Grinding scale of Variety producing area

American Coffee Origin Flavor Description Taste Treatment Variety Region Grinding Scale

Do not underestimate the importance of the grinder for coffee taste. If your coffee tastes bitter, it may be because it's too ground, or too finely ground. On the other hand, if the coffee has no flavor, it may not be ground enough, or you ground it too coarse.

Never reuse coffee grounds. Once brewed, the desired coffee flavor has been refined, leaving only the bitter stuff behind.

Water: The water you use is very important. If you use tap water, let the tap run for a few minutes before filling the coffee pot. Remember to use cold water instead of distilled or softened water.

Water to coffee ratio: A common rule is six ounces of boiling water to 1 to 2 tablespoons of ground coffee. You can adjust it to your personal preference.

Water temperature: For best results, the temperature of your coffee pot should be between 195 and 205 degrees Fahrenheit. Too low a temperature and not enough extraction will make coffee bland and tasteless, and too high a temperature will make the taste worse. If you brew coffee by hand, let the water boil, but don't overcook it. Turn off the heat and let the water cool for a minute before brewing the coffee.

Enjoy brewed coffee immediately-pour it into a warm mug or coffee cup to keep it warm as long as possible. Brewed coffee immediately begins to lose its best flavor, so brew only what you want. Never leave coffee on the stove for more than 15 minutes, or it will taste burnt. If the coffee is not brewed immediately, pour it into a warm, insulated thermos and drink it within 45 minutes.

We will not compare the taste differences between the two methods, because when it comes to differences in this respect, there will be differences. It should be noted, however, that mild coffee extracted over time will have a higher caffeine content than a standard cup of Espresso diluted with water. Even so, there are two ways to make coffee: make Espresso diluted with water first and add espresso with water first, but in today's coffee market, such as coffee shops in Australia, there are dry coffee and it is more common. They say if coffee is over-extracted in this way, won't the extraction time of the French press and siphon pot be longer than this? So what's wrong with that? Is it the right way to make a mild cup of coffee with the water flowing out of the formula? There are two opinions here. Traditional Espresso holdouts say no, because coffee is over-extracted, especially late in the extraction process, which also extracts coffee powder impurities and excessive caffeine, and these people despise this method.