– The coffee grind is coarse between 400 and 800 micrometers.
– The ratio between coffee and water is 1/14.
– You have to take into account the percolation time, the water temperature usually between 88°C and 92°C and the turbulence, that is the circular movement with which you pour the hot water on the coffee or mix the hot water and the ground coffee with a spatula.
– In the pre-infusion, when possible, you pour 3 ml of water per gram of ground coffee.
– Any coffee obtained by infusion, if filtered with a steel filter, must then pass through a paper filter to eliminate coffee particles smaller than 100 micrometers.
– The coffee (drink) treated with a steel filter is slightly fuller-bodied than that treated with a paper filter because the latter retains the fatty substances in the coffee.
– The jar of ground coffee if placed in the refrigerator or freezer the vibrations stratify the coffee that is the coarser particles move to the top of the jar the finer ones go towards the bottom. If we use the coffee stratified in this way with the coarse particles we will have a coffee with little flavor and little body while with the fine particles there is a risk of making it burnt and more bitter because the percolation will be very long. So we always shake the jar before removing the ground coffee.
– We use water with a fixed residue between 160 and 200 mg/l.
GOOD EMOTION!!!!!
