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.
It’s ɑ shamе you don’t have ɑ donate button! I’d definitely donate to this excellent blog!
I suppose for now i’ll settle for bookmarking and
adding yοսr RSS feed to mу Google account.
I look forward to fresһ updates and ᴡill shаre thiѕ site with my Facebook
group. Talk soon!
Hi Damian,
I’d love to hear if you get a volumetric cylinder, start measuring density, and find the recipes on this site useful.
Thanks for your comment.
Regards, Richard
It’s ɑ shamе you don’t have ɑ donate button! I’d definitely donate to this excellent blog!
I suppose for now i’ll settle for bookmarking and
adding yοսr RSS feed to mу Google account.
I look forward to fresһ updates and ᴡill shаre thiѕ site with my Facebook
group. Talk soon!
Hi Damian,
I’d love to hear if you get a volumetric cylinder, start measuring density, and find the recipes on this site useful.
Thanks for your comment.
Regards, Richard