Here is a
Coffee tasting I Completed with Gold Coast pour over on the importance of
utilizing whole bean and ground coffee for aroma attributes during a
tasting.
Whole Bean at 70 degrees releases certain CO2, when I grind
the coffee on my Burr Grinder it elevates 5 degrees increasing the amount of CO2 released
introducing new aromas.
First pre-wet
your filter to warm the cone, remove paper taste and loosen fibers for great
extraction then add coffee grounds, shake to flatten the bed and add a small
dimple using a spoon in the middle to direct your water.
The
introduction of Hydrolysis (Hot water to coffee bed) elevates temp, since CO2
repels water there needs to be a 30 sec bloom time to allow gases to escape and
prepare the coffee bed for the remaining water. Only then will you unlock
flavors on your second pour and create unique slurry, adding water in circular
motion starting in the middle and working you way out without touching the
sides of the filter.
Enjoy!
