Let’s get really geeky for a moment and talk about coffee brewing recipes. I’ll will be talking about filter coffee brewing recipes this time, but same things concern espresso to some extent.
Barista trainer Jori Korhonen evaluates every cup of coffee he prepares but does not pass judgement on cups made by others.
You might have heard a barista saying “this coffee is over-extracted”. Term over-extracted is just an easy way to say that it has too much bitter notes and the brewing went wrong some way. Let’s dig deeper into the world of extraction!
There are many variables along our way to the perfect cup. When preparing drip coffee, we cannot ignore the role of basket shape. The question is: cone shaped of flat bottom? Or does it matter?
If you choose a brewing method and device that require filtering, you have basically three options: paper, metal and cloth. The most common option for filtering is filter papers. Filter papers come in different shapes, sizes and colour but what makes a good filter paper? Now let’s take a deeper look at the filter papers!
What is agitation and why we need it when brewing coffee? Is agitation a barista’s key to success? Can we make a brew without? If you are aiming to consistent extraction (and why wouldn’t you!), agitation is one of your tools to be the captain and not the co-pilot of the upcoming brews.