In what way do the pH and hardness of water influence the extraction of coffee and its aroma? Are there significant differences in the variation of these parameters, and can we thus consider optimizing extraction through the use of special filters and water softeners?
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Water and coffee: revealing taste tests in association with Inei
His majesty cappuccino
Here is the golden rule: 25 milliliters in 25 seconds. The proper drip time is only one of the requisites for transforming an espresso into a true work of art. Even when it comes to cappuccino, another essential consideration is the quality of the blend; its aromatic expression must create a perfect alchemy with the milk.
