Introduction to the blending method of Italian Coffee, the production method, Flavor description, Taste Grinding scale
Italian Coffee Blending Method Making Method Flavor Description Taste Grinding Scale Introduction
Adjusting the coffee extraction rate can be controlled by adjusting three factors: grinding parameters, controlling extraction rate and extraction time. The slower the coffee extraction and the longer the contact time with water, the higher the extraction rate of coffee. Therefore, if your coffee is over-extracted or under-extracted, you need to adjust the extraction rate of coffee to the best. If the coffee is too sour, try turning down the grind parameters; if it is too bitter, turn it up.
When adjusting, you need to pay attention to: gradually, only make fine adjustments to one parameter at a time, so as not to over-adjust and then rework, the best way is to adjust it bit by bit until the parameter reaches the best, not all at once.
The taste of coffee is very complex, and the adjustment of coffee extraction rate is far less simple than we say. Sometimes coffee that is not fully extracted will taste very bitter, due to the lack of sweetness in coffee; but sometimes no matter how high the extraction rate, the bitterness of coffee is not enough. The only way to really get the hang of coffee tasting is to keep trying and train your tongue. There are no shortcuts to becoming a coffee master!
Once the grinding parameters have been determined, the next step is to taste. Taste is first to judge the extraction rate of coffee, coffee extraction rate will directly affect the taste balance of coffee, if not properly mastered, the best quality coffee beans can not reflect its full potential, it can be said that extraction rate is the first factor affecting coffee taste.
Only by knowing how to taste it can you make really good coffee. As you taste it, try to judge how extracted the coffee is: over-extracted, under-extracted, or perfectly extracted? Coffee that is not fully extracted usually tastes sour, tastes thin, does not last long, and sometimes has a grassy or extra salty taste; coffee that is over-extracted usually tastes bitter and has a dry aftertaste
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