Building Sensory Skills With Phased Extraction
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Join Lauren at the brew station for an extraction and tasting exercise from her days as a barista trainer. By isolating the layers of a pour-over or espresso shot, you can taste what's happening during extraction, where specific flavors in coffee come from, and understand the full sensory profile of an individual coffee.
Пікірлер: 3
That was very helpful. I am surprised I haven't seen or even thought of doing this method for testing the different phases of the brew cycle.
Nice video fun and informative, very interesting, superbly done
I teach through this process to explain more About extraction to my baristas, the first contains high acidity, and the second we call body and the last contains bitterness, Usual we form a body under the control of the two parties, (acidity and bitter)