Coffee is the art of pursuing balance, the extraction law of coffee taste from sour to bitter: 1, shallow roasting (acid) to deep roasting (bitter) 2, rough grinding (sour) to fine grinding (bitter) 3, coffee powder less (acid) to more (bitter) 4, water temperature low (acid) to high water temperature (bitter) 5, extraction speed fast (acid) to slow (bitter) 6, more extraction (acid) to less extraction (bitter).
Coffee common sense: the relationship between coffee taste and extraction conditions
Coffee is the art of pursuing balance, and the coffee taste is extracted from sour to bitter.
Quick Answer
Coffee is the art of pursuing balance, and the coffee taste is extracted from sour to bitter.
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