oh, is he the meme guy? I just realized something though, what he says is kind of interesting to me now. I recently began experimenting with the smell instead of weight as well, and though my thoughts on first, second, and third parts are different from tradition, I think the way he goes about extracting each section is something I'm considering. I'm worried about the agitation extracting too many bitter components though; it always seemed like something that happened with these stirring methods.
@suspiciousjunior4 жыл бұрын
exactly my thoughts, interesting thing is that he always emphasizes that the coffee he makes is never bitter. Maybe he has trained himself to be able to determine the point of overextraction just by smell, and then stop extraction just before bitter flavour compounds are extracted?
@alan9207104 жыл бұрын
On his agitation method, there are some parameters which he is using along. So he can easily tell you when he should stop extracting. But, coffee will tell you what it is being. I always believe that. Try to figure out what it shows you when you are using different sets of parameters. Not only drink the result, but smell or watch or even drink a drip of your processing's coffee