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Blooming with 50 Ml water. The time we wait for blooming is 5 seconds more than when laminar flow ends. We pour the remaining water 125 – 85 – 40 ml at 30 second intervals. An aggressive pour of 40 ml in the middle. Pour the remaining 10 ml in a circular pour. The reason for the aggressive shedding is a quality blooming. In order to break the hydrophobes caused by degassing, that is, the parts that do not like water and push the coffee particles. The reason we pour it into the center is not to create unnecessary turbulence and not to increase the extraction more than necessary.
2.Our pour is classical and circular cast,
3.Our pouring is classical and circular, but more sensitive,
4. Our last pouring is circular, but we will show maximum precision as possible.
What makes this recipe so special?
When preparing the brewing recipe, it is unfortunately not a correct sentence to say that the first pour is all acidity, the second pour is direct sweetness. For this reason, let me talk about the functions of the pouring steps according to my theory.
1. Pouring: General Solubility + Acidity,
2. Pouring: Acidity + Sweetness,
3. Pouring: Sweetness + Body,
4 Pouring: Body + I think it produces unwanted Phenol groups (bitter flavors).
As you can see from here, the sensitivity in the pour should definitely increase as the brewing ends.
How to grind coffee?
Grind setting 1 to 10
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.
1. Extreme fine grinding
<200-200 µ – Extra Fine (I) (confectioners sugar)
2. Finest grinding
300 µ – Fine II (flour)
3. Fine grinding
4. Medium-fine grinding
7. Medium-coarse grinding
8. Coarse grinding:
9. Coarsted grinding
10. Extreme coarse grinding
1500-1600 µ – Coarse II (coarse kosher salt)