делаем кофе по-эпштейновски

То:
From:
Sent:
Sun 7/21/2013 1:08:16
Subject: coffee
Oops. had a typo in there. After 30 sec, it should be 1:10, not 1:30. I've pasted the corrected
version below
\60
Put paper filter in and wet filter with hot water. Then put coffee in, shake to make flat
and indent middle with thumb to allow even extraction
Water
24 grams coffee (grinder setting
360 grams of water
00:00 sec: pour to 60 grams (pour into and around the hole)
00:30 sec: pour to 200 grams (pour from the center, gradually spiraling outward)
01:10 sec: pour to 300 grams (same)
01:45 sec: pour to 360 grams (same)
03:00 sec: It should be done take it off.
if coffee is too sour, it is under extracted make grind finer
if coffee is too bitter, it is over extracted make grind coarser
if coffee is too watery (texture), use more coffee and vice versa
On Jul 9, 2013, at 07:10 Joi Ito wrote:
I'll show you when I see you, but here are the details of doing the coffee in case
you want to try. Let me know if you have any questions
Put paper filter in and wet filter with hot water. Then put coffee in, shake to make
flat and indent middie with thumb to allow even extraction.
Water
24 grams coffee (grinder setting
360 grams of water