Description
Precision coffee extraction mimicking Gongfu tea ceremony parameters.
Technical
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.
Culinary Significance
Reveals layered acidity and sweetness comparable to tea tasting, with reduced bitterness from controlled tannin release.
Science
Primary Reaction
Differential solubility extraction
Parameters
Temperature
94°C optimal
90°C to 98°C range
Time
30 seconds
25 seconds – 45 seconds
Equipment
Gaiwan or small porcelain pot0.1g precision scaleGooseneck kettle