#kavomilci

[wing-pang]

[cafe tour] more appreciate ❤️❤️ #coffee #vyberovka #kava #kavomilci #pripravakavy #baristadaily #coffeine #kavadoma #kafe #100arabica #kava  #prazirna #prazirnakromeriz #prazirnakavy #coffeetime #milujemekavu #coldbrew #studenakava #leto #kamnakavu #coldcoffee #hotcoffee #cafeaprajita #etiopia #cafearabica #coffeepeople #cafeabuna #cafeaproaspatprajita #cafeadespecialitate #cafeavalcea #cafea https://www.instagram.com/p/CC83ndVhMfV/?igshid=h4yjuy61ys0e

[coffeealexa]

Dobre ráno #kavomilci aj espresso zmes pripravená alternatívne môže chutiť vynikajúco. #chemex je na prípravu takejto kávy vynikajúci. (na mieste Zrnkova.sk)

[blavarista]

A very rough guide to extraction

Coffee extraction often seems too confusing or technical or hit-and-miss. That’s a shame. You don’t need to know squat about TDS or extraction percentages to understand the basics of what affects extraction. So here goes. All is “ceteris paribus” (economist speak for other things held equal).

Water temperature. Higher temp = faster extraction. More aromatics and bitter compounds.

Water hardness. Harder water = slower extraction, less extraction possible at all (this can get really messy and technical, use softish water and you’ll do fine).

Grind size. Smaller grind size = faster extraction.

Agitation. Stirring = generally speeds up extraction.

Coffee to water ratio. More coffee for the same water volume = slower extraction.

Pressure (espresso/aeropress). Higher pressure = more extraction/emulsification.

Time. Longer brew/steep time = more extraction.

That’s the gist of it. Some variables affect the extraction pct, some the rate. Not happy with your cup? Vary one variable at a time and taste the difference. Repeat until happy.

[blavarista]

Plunging the goodness from Sumatra Wahana from the Slovak roaster Green Plantation @ Slovak Aeropress Championship

Photo courtesy of Lea

[blavarista]

My competition Aeropress method

I participated in the Slovak Aeropress Championship on 13/4/2014 that took place at Coffeefest Slovakia.

Didn't win or anything, but wanted to share my method, if anyone was curious to try on their own.

Regular position (on the cup/vessel)

16g of coffee, ground fine (half a notch up from espresso on this beast, 6-7 clicks from fully closed on Hario Mini Mill, may differ depending on what you consider fully closed or other things...)

95C water

Start the timer and pour 250ml of water into the Aeropress fast, no stirring

Seal it with the plunger

Let it brew until :40 (adjust to taste between 35-45s)

Plunge for ~30s

I like it because it's fast and simple. No awkward flipping, stirring or mid-brew topping-up required. Just pour, steep, plunge, drink.