I've always felt that the traditional idea of using cooler temperature producing a more acidic cup to be opposite my experience. I think how you put it, where higher temps increases the perceived *intensity* of acidity is spot on. Thanks for putting it in words!
For raisin honey from Costa Rica , I am getting a tinge of bitterness . Should I reduce temp as I am using 90 degrees now What other variables should I change
It is probably under extracted. besides salty, it depends on what other notes or flavours u pick up. What the processing method and roast degree? Hahaha! All these will determine the approach.
Wow, you’ve packed so much useful information into this video. Thank you.
I've always felt that the traditional idea of using cooler temperature producing a more acidic cup to be opposite my experience. I think how you put it, where higher temps increases the perceived *intensity* of acidity is spot on. Thanks for putting it in words!
Interesting!
Looking forward to your next video!
Great Video!!
can't thank you enough for this video. really.
Glad it helped!
Thank you soooo much for this wonderful video! 🌹
Glad you enjoyed it!
Very good educational video on pour-over. Thank you so much,and await your continuation video.
So nice of you
I love your videos!
For raisin honey from Costa Rica , I am getting a tinge of bitterness . Should I reduce temp as I am using 90 degrees now
What other variables should I change
Solid advice. Q: does the number of pours your mentioned include the bloom?
Yeah
yes! inclusive!
Do you have any recommendations on easy ways to get good water to brew my coffee with? Pretty lost on all the complicated minerals etc. needed haha
Can’t go wrong with 4 pours for washed and 3 pours for natural ?
Or it depends on the coffee in general ?
If the coffee taste salty, what should i do?
It is probably under extracted. besides salty, it depends on what other notes or flavours u pick up. What the processing method and roast degree? Hahaha! All these will determine the approach.