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Those croissants look yummy, thanks for sharing ❤
Thank you ❤
Coffee "douche method":17g of coffee with 300g of water at 96°C. Bloom with 60g for 30 seconds.At 0:30 seconds, first pour to 140g followed by second pour at 1:30 minutes up to 100g. Total drawdown time should be 3:00 minutes.
Those croissants look yummy, thanks for sharing ❤
Thank you ❤
Coffee "douche method":
17g of coffee with 300g of water at 96°C.
Bloom with 60g for 30 seconds.
At 0:30 seconds, first pour to 140g followed
by second pour at 1:30 minutes up to 100g.
Total drawdown time should be 3:00 minutes.