Most of the time it will be right first try. Sometimes it will need adjustment.All you need to decide is:
Is it too sour, like lemon. In this case you need to extract more.
Is OK, you dont need to change anything. Some refer to this as the sweet spot, but coffee doesnt actually contain sugar so think of this as the calm between too sour and too bitter.
Is it too bitter. All coffee is bitter to some extent but you can reduce the bitterness by extracting less.
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The density.coffee recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.
Hello
what do you mean 100% on roasting spectrum? is it on verge of 2nd crack because you have also 131% with 300 grams
and if you grind and wait few minutes would it shorten the time for best ?
You are correct, it is not the Roast Spectrum, it is the Density Range. Updated. I’ve also done an article on the Density Range. It is pretty rare to get a coffee as low as 300g/ml, 95% fall between 0.345 and 0.495. 300 would be well into 2nd crack I’d say. You really want to use immediately on grinding, preferably within 5 mins or you are losing aromatics.
Hello
what do you mean 100% on roasting spectrum? is it on verge of 2nd crack because you have also 131% with 300 grams
and if you grind and wait few minutes would it shorten the time for best ?
You are correct, it is not the Roast Spectrum, it is the Density Range. Updated. I’ve also done an article on the Density Range. It is pretty rare to get a coffee as low as 300g/ml, 95% fall between 0.345 and 0.495. 300 would be well into 2nd crack I’d say. You really want to use immediately on grinding, preferably within 5 mins or you are losing aromatics.