Posted Tue Sep 3, 2013, 1:17am Subject: Re: The Atlantic article: How to Brew Prefect Coffee
Rge vest method of perfection is trial and error. I learned that the coarser the grind the longer the brew time. The finer, the shorter. As for ratios that denote strength. Go with the flow, do what you find work. Improvise :).
"A good cup of coffee starts with a seedling." Snaggle.
CoffeeLoversMag Senior Member Joined: 10 Jan 2013 Posts: 218 Location: Seattle Expertise: I love coffee
Posted Wed Sep 18, 2013, 6:33am Subject: Re: The Atlantic article: How to Brew Prefect Coffee
An expert in brewing coffee knows the ratio of coffee to water if he is used to brew coffee in his accustom place. But the moment he brew coffee in some other place, we can say that his brew is not good to what he used to brew in his place.
Water is very important in the quality of your coffee. If you are using hard water, you can have weaker extraction and using extremely soft water like distilled or reverse osmosis can have over extraction. And water varies also in a particular place because water has mineral density.
There is a general guidelines of coffee ratio to water and that is 1 to 2 tablespoon of ground coffee foe every 6 ounces of water. But this can be adjusted to suit individual taste preferences.
Did you know...? Dark roast coffees actually have less caffeine than lighter roasts due to the fact that the process of roasting burns off caffeine. www.coffeeloversmag.com/theMagazine
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