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.
Name: Sitio Pedra Menina 0.381
Vendor: Mojo
Density (roasted): 0.381
Score: 75
Coffee Reference: Brazil
Region:
Minas Gerais, Serra do Caparaó
Cooperative: Sítio Família Protásio
Coffee: Arabica
Variety: Yellow Catuai
Altitude: 1250
Process: Pulped natural
Notes:
2nd batch of roasting densities
We went to Forquilha do Rio to get you this coffee.
Brazil, Minas Gerais, Serra do Caparaó
Farm: Sítio Família Protásio
Producer: Fabio Protásio
Process: Honey
Altitude: 1250m
Variety: Catuaí Vermelho 44
Notes: Corn Juice and Molasses
Comforting and Friendly