What You Need to Know
Utilizes 1:12-1:15 coffee-to-water ratios with 5-8 successive 30-second infusions at 92-96°C. Compounds like chlorogenic acids and melanoidins extract differentially across stages.
Reveals layered acidity and sweetness comparable to tea tasting, with reduced bitterness from controlled tannin release.
Key Parameters
Temperature
94°C
90°C - 98°C
Time
30 seconds
25 seconds - 45 seconds
Equipment
Gaiwan or small porcelain pot0.1g precision scaleGooseneck kettle
Steps
- 1.
Sequence tasting flight (Taiwanese coffee competitions): Highlights terroir expression
The Science
Primary Reaction
Differential solubility extraction