Brewed recipes

dfk41

Can anyone explain to me, without using that flipping 5 letter word that begins with R and ends in O why dropping the water down from 240 to 230 mls, what was a fairly average brew all of a sudden has started to come alive revealing hidden fruit?

MWJB

Less water = Less extraction.

Higher extractions can mute acidity and/or more liquid can flush more silt through the filter.

dfk41

MWJB Less water = Less extraction.

So how does that ‘improve’ the fruit taste Mark?

MWJB

Less drying flavours & the associated flattening of acidity.

From the start of extraction, the flavour balance generally goes (as you/the machine pour more water):

Oily in the start,

…then to sweet & gooey,

…then to sour/tangy,

…then a little dry/bitter spot,

…then to balanced clean flavour,

…then to flatter acidity/more bitterness,

…finally moving to full on drying/smokey/sickly astringency.

dfk41

MWJB Many thanks Mark. I think my education will continue for many a day yet! I do try to remember all these tit bits!