The right technique can be made more coffee with less beans
Kemal Yildirim / Getty Images
Physicists have found the technique that can produce perfect coffee less than 10 percent less.
Making coffee production with climate change Proposals that are becoming more difficultIt is more important to do the bast as effective as possible, says Arnold Mathijssen At the University of Pennsylvania.
“Coffee is growing and harder to grow, so that’s why coffee prices are likely to come in the years,” he noted. “The idea of this study really would help you do something, reducing coffee beans while maintaining the same amount of extraction to get the same force of coffee.”
Mathijssen and his colleagues throw it on coffee, where hot water slowly adds slowly, in a cone-shaped paper filter. Tips can be cooked very simple tips. First, throw slowly; The more time immersed in the water inside the cone, more extraction is done.
But that works only to a point. Pour slowly and land are not confused; They are located below and actually start to reduce the number of extractions. To deal with this, it is to throw a second tip from a height.
“If you raise the height of your kender, you can basically get more energy from gravity,” says Mathijssen. “Then all the particles would not include this global circulation, usually, if you were going to throw it from smaller height.”
The experiments of the group showed that the strength of the coffee was increased in the core when it rose 50 centimeters above the cone. But Mathijssen warns that if you throw too much height, it starts to break the water stream, forming attached grains, once again the circulation will interrupt the coffee cone. It is present to prevent the risk of scalding from large boiling water.
“Be reasonable,” says Mathijssen. “First, try to stay slow. Then lift (kettle) and go as slow as you can, but don’t let it (water flow),” he said. “That’s the strategy I would follow.”
The process depends on the size of the reason, depending on the size of the reasons, it depends on the cessions and many other factors, but the techniques found that the techniques can bring 10 percentage savings 10 percent and 10 percent. Their experiments showed that the beer obtained has the same amount of solid solids, so it should be strong and tasty.
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