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회원간 물품거래

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작성자: BWIssue 등록일:2012-10-24 20:26:22
댓글 4 조회 수 2842



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An underextracted coffee has the fast dissolving compounds that, if the coffee is good, you want.



This includes all the fruit acids and the short chain sugars. It will also have the medium speed compounds (unless you really screwed up) like the toasty, rooty, herbal, and nutty flavors. The mark of underextraction is that you are missing the caramels, along with the cola and cocoa flavors, and the long chain compounds that give the sensation of body and that reduce astringency (i.e. take the edge off the taste).





A fully extracted coffee is just as acidic as an underextracted one, it just has the sweetness and body to balance the sour tastes. When the coffee is very ripe and has a lot of sugar, a relatively underextracted cup will have more clarity and still be sweet; but that is rare. Older coffee looses its less stable, short chain compounds more quickly than the long chain ones; so coffee should be extracted less as it ages.

This is why you lengthen the usable shot making window by starting with fine grinds and low doses on fresh coffee, and grinding coarser and dosing higher as the coffee stales.




한줄 요약 : 오래된 커피는 굵게 많이 - 신선한 커피는 가늘고 적게





댓글 '4' ※ 태그 기능 : "@닉네임"(회원만 해당)

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lhspo2004 +

한줄 요약이 확 와닿네요 ㅎㅎㅎ
굵게 많이 ㅋ

소중한 첫 댓글에! 10 포인트 +
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쇼콜라 +

그러네요 한줄에 요약 정리 감사합니다^^
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망원동집사 +

한줄요약  너무 감사합니다! ㅎㅎ 그래도 번역기 한번 돌려봐야겠어요
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아기공료옹 +

한줄요약에 무릎을 탁치고갑니다 ㅋㅋㅋㅋ
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