From 5cb655e9c369a6685e51363ba2432c4b5abcc90b Mon Sep 17 00:00:00 2001 From: Victor Villas Date: Sun, 7 Jan 2024 19:43:48 -0800 Subject: [PATCH] Expand bloom section and move bypass to the end --- app/(aspects)/coffee/percolation/page.mdx | 78 +++++++++-------------- 1 file changed, 30 insertions(+), 48 deletions(-) diff --git a/app/(aspects)/coffee/percolation/page.mdx b/app/(aspects)/coffee/percolation/page.mdx index afccc278..c180c474 100644 --- a/app/(aspects)/coffee/percolation/page.mdx +++ b/app/(aspects)/coffee/percolation/page.mdx @@ -2,35 +2,15 @@ ## Bloom -The main goal of blooming is to degass the coffee. The bubbling up of CO2 -insulates solubles (decreasing yield) and contributes to channeling (decreasing -uniformity of extraction). The blooming pour doesn't need to prioritize high -yields as to not release aromatics too early, so [some professionals][SamoBloom] -advocate for a cooler bloom. +The main goal of blooming is to quickly degass the coffee. The CO2 generated +during the roasting process will otherwise generate bubbles, which insulates +solubles (decreasing yield) and contributes to channeling (decreasing uniformity +of extraction). The blooming phase doesn't need to prioritize high yields - as +to not release aromatics too early - so [some professionals][SamoBloom] advocate +for a cooler bloom, that is around 60~70 °C. [SamoBloom]: https://www.youtube.com/watch?v=eVF7DOxOUFA -## Bypass - -It's when water goes around the beans, instead of through. The higher the water level relative to the coffee bed, the more bypass in a regular filter. - -No-Bypass Filters -It's a concept around pour-over coffee. - -Some of the water goes side-ways in the filter and around the coffee. -That water is called bypass water. - -The more water goes through coffee, the more solubles down the cup. -Less bypass means more effective and efficient extraction. -A stronger extraction. - -Aeropress is zero-bypass, espresso as well. -But water doesn't want to go through coffee, it takes pressure. - -Models: -Tricolate -Next Level - ## Recipes ### Matt Winton's Five Pours ~ James Hoffman's Single Cup V60 @@ -53,25 +33,6 @@ single-cup brews by James Hoffman ([JH1][]). 4. Pour another 50 g, rest until 1:40 5. Pour the remaining 50 g and swirl -### Lance Hedrick's Vibrant V60 - -A recipe that prioritizes vibrancy and fruity notes instead of clarity and high -extractions. According to [Lance](https://www.youtube.com/watch?v=rAdgJNK0csc), -it's also forgiving of conical burrs because it aims to capture fines on the -sides of the filter through controlled agitation. - -- Boiling water -- 1:17 ratio (e.g. 18 g coffee, 306 g of water) -- Grind size of 5.5 on the K-Plus -- Rinse filter with strong tap stream to minimize air pockets -- Loose divot in the center - -1. Bloom with 3x dose doing a spiral from higher up (2 minutes rest) -2. Swirl aggressively ensuring no clumps on the walls -3. Pour doing a spiral from higher up up to 1/3 of the total brew -4. Pour the remaining 2/3 in a spiral down closer -5. Gently stir the upper layer of the liquid until it finishes draining - ### Kissaten Coffee Dome - 喫茶店 コーヒードーム An unnamed and very pretty technique traditional in Japanese coffee shops, @@ -84,9 +45,30 @@ marketing, though the science justifying that name is controversial. - 80-85 °C water is enough for such high dose and darker roast - Minimize stirring by pouring very slowly and very close (about 1 cm high) - Grind size about a bit coarser than a normal V60 grind to speed up flow -- Rinse/pre-heat filter & shake coffee grinds flat beforehand 1. Bloom with 2-3 x dose in slow spirals (10-30 seconds rest) -2. Pour at the center **up to** 1/3 of the total brew (let it drain for 5 seconds) +2. Pour at the center up to 1/3 of the total brew (let it drain for 5 seconds) 3. Pour the remaining 2/3 in a slow spiral up to a ~2.5 cm diameter -4. Let it drain only for 5 seconds, then remove brewer +4. Let it drain only for 5 seconds, then remove brewer interrupting drawdown + +## Bypass + +It's when water goes around the beans, instead of through. The higher the water +level relative to the coffee bed, the more bypass in a regular filter. + +No-Bypass Filters +It's a concept around pour-over coffee. + +Some of the water goes side-ways in the filter and around the coffee. +That water is called bypass water. + +The more water goes through coffee, the more solubles down the cup. +Less bypass means more effective and efficient extraction. +A stronger extraction. + +Aeropress is zero-bypass, espresso as well. +But water doesn't want to go through coffee, it takes pressure. + +Models: +Tricolate +Next Level