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Overextraction is a hot topic in the coffee community, but honestly, we think it happens less than many baristas think it does. We go into depth about the science of overextraction, including discussing chemical compounds, channeling and local overextraction, and more, along with discussing test results from a study we did on grind size's influence on extraction yield in different pour over samples. We also review a fantastic Pink Bourbon Colombian from One Line Coffee, and we answer a question about whether organic certification even matters.

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00:00:00 Intro

00:04:06 Q&A – Does Organic Coffee Matter? How Do You Make Your Syrups?

00:20:25 An In-Depth Conversation on Overextractrion

01:14:38 Coffee Review: One Line Colombia Cold Fermentation Pink Bourbon

01:27:54 Conclusion

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Id. d’épisode : 1000632682917

GUID : Buzzsprout-13847183

Date de publication : 26/10/2023 à 12:00:00