Is my understanding of acidic/ sweet/ bitter extraction correct?

Is my understanding of acidic/ sweet/ bitter extraction correct?

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Is my understanding of acidic/ sweet/ bitter extraction correct?

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Is my understanding of acidic/ sweet/ bitter extraction correct?

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Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

Is my understanding of acidic/ sweet/ bitter extraction correct?

Is my understanding of acidic/ sweet/ bitter extraction correct?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Is my understanding of acidic/ sweet/ bitter extraction correct?

I am just starting to learn how to brew coffee.
And I see a lot of said coffee extract from acidic to sweet to bitter.
(A lot of conflicting information too… )
From what I understand, you can't really make a brew "less acidic", but extract more non-acidic components so the overall taste is feeling less acidic(you still have the same amount of acidic components in the cup).
In other words, there's no way to have less easy-to-extract components and more harder-to-extract ones.
One can only change the balance unless doing something like dumping your bloom.

If my understanding is wrong, is there any recommended material for me to read?
Thanks

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