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Was wir beim Kaffeemachen gelernt haben — aufgeschrieben, damit Sie es nicht selbst herausfinden müssen.
Sixty grams of coffee per litre of water, and everything else is adjustment. Weigh the coffee, weigh the water, and keep one of them fixed while you change the other. Start with 15 g of coffee and 250 g of water at 94 °C…
Artikel lesen →Grind size decides how long water spends touching coffee. Finer grounds pack tighter, water moves slower, and more is extracted. Coarser grounds do the opposite. That is the whole model. Espresso wants something like pow…
Artikel lesen →You need a jar, a sieve and patience. Coarse grind 100 g of coffee, add 800 g of cold water, stir once so nothing sits dry, and leave it on the counter for sixteen hours. Strain it through a paper filter into a clean bot…
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