A day to be marked.
I reached extraction % 20% for three commonly seen brewing methods in the market. A milestone.
Generally, > 28% extraction is regarded as over extraction. > 22% is not a commonplace for baristas, coffee of 25%-28% extraction should tastes apparently different from <= 22%. Coffee of ~= 22% extraction usually tastes good if not great or god. On the hand, > 20% extraction should mean the delicious content of the coffee is sufficiently extracted by the baristas.
I personally do not like low extraction coffee (though I tasted some good low extraction coffee too), this means we waste the coffee. And coffee is precious.
When I find myself steady on the three brewing methods, I will share the easily adopted guide on youtube channel. Stay tuned.
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