First things first: What is bypass brewing?
Bypass technique involves adding water directly into the brew, literally bypassing the filter. Rather than running hot water through the grounds, water is added to the liquor itself, diluting it. This can prevent over extraction, limit brew time, and prevent brew bed overflow on automatic brewers.

This technique is most commonly used when brewing large volumes of coffee on batch brewers. Putting all the necessary water to brew a huge batch through the grounds might extend brew times well beyond the desired window, raising extraction percentage and strength. If the brew bed is filled with coffee, there’s possibility of an overflow in the filter, too. Limiting the amount of brew water pouring into and through the filter can help avoid or alleviate all of these issues, and the remaining water can be added directly to the brewed coffee.

Bypass brewing lives in the shadows of our industry. Everyone knows about it, and most people have done it at least once or twice, but probably only as a last resort. There’s not much information on best practices or varied techniques, and it’s generally assumed that bypass just isn’t the best way to brew coffee. Why not? It’s a useful technique and can be entirely necessary in certain situations. Why not explore and perfect it?

https://royalcoffee.com/exploring-bypass/

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Przez 4h skupimy się na optymalnym wykorzystaniu Aeropressu w Naszych domach. Poszukamy sposobu parzenia, który najbardziej Nam odpowiada.


Sprawdzimy:


-Metodę klasyczną,
-Metodę odwróconą - tzw. invert,
-Metodę bypass.
https://kawa.pl/wydarzenia/aeropress-cudowny-wynalazek-alana...