2 Things That Affect Optimum Balance In Coffee | Harper’s Hut Shaved Ice & Java
The Brewing Process for Prattville Coffee
No matter what concentration your beloved cup of coffee is, we can all agree, the following two things effect that optimum balancing act between acidity, aftertaste, body, flavor, and sweetness.
Brewing Formula for Prattville Coffee.
Your formula, you know “the secret sauce.” Ratio of water-to-coffee, grind size, brew time, water temperature, calcium levels, TDS, bed depth, added or subtracted turbulence, method and technique, and filter type all determine your brew formula. These variables must be controlled and understood when searching for that optimum brew. When changing variables, make sure to change one at a time and note difference in the finished product.
Time for Prattville Coffee.
Soluble solids such as acids extract fastest, then sugars, then bitter and astringencies. These solids extract at different times and at different rates along the brew cycle. Although the taste-to-graph of acids, sugars, and astringencies is more of a preference, many coffee drinkers will seek balance between the early acids and mid sugars, while reducing the late astringent flavors. So think of a graph that is level through the first two taste phases and then drops through the third phase.
Once the coffee is made make sure you keep your eye on the finished product with a TDS Meter or Refractometer. The finished product should have an extraction (soluble yield) between 18-22%, and strength (soluble concentration) between 1.15 and 1.35. Use the SCAA Brewing Control Chart to hone in your optimum cup.
William Nozak, MBA
Barista Level 1
This information is extracted from the Barista Level 1 training and Prattville Coffee offered by the SCAA. We are your one stop shop for 2 Things That Affect Optimum Balance In Coffee
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