selamat om, tetap jagoan ane ryan wibawa, semoga tahun berikutnya indonesia yg juara (barista nya), krna klo kopi nya kata nya masih jauh, hhe.. aku lebih salut sama ryan, juara 3 tapi ada bawa beans indo walau cuma 10%, drpd yg sebelah, juara 1, beans luar semua, hhe..
LAB or lacto acid bacteria are the bacterias that are present in the ripening of any fruits. They help the fruit to ferment, and if added in the coffee processing, the acidity will rise lactic acids in green bean(not that you notice by the taste or flavors) but machting with other chemical compounds it'll add a nice pleasing texture and flavor to coffee specialy after roasting.
Recipe:
Orea v4 with sibarist fast filter
17g coffee ground @ 630microns
270ml water
Ratio: 1:16
93C
Melodrip
60g bloom
60ml @ 40s
50ml @ 1:20
100ml @ 2 minutes
TBT: 3:30 ish
thanks
is Orea v4 narrow or wide?
TBT 3:00
Congratulations, New World Brewers Cup champion! 🎉
Congratulations to the win and inspiring performance as always!
i'm from costa coffee and i would like to congratulate this guy because of his amazing performances🎉🎉
Great presentation!🎉
Congratulations on your hard work🎉
Beautiful display.
congratss
Great presentation and congratulations! Really well done, Martin, Janine and team! Greetings from Berlin!
This is our champion
Congrats Martin, congrats Austria
Congrats! Anaerobic wins the worlds...
What’s the water he’s using ?
What is 630 micron?
selamat om, tetap jagoan ane ryan wibawa, semoga tahun berikutnya indonesia yg juara (barista nya), krna klo kopi nya kata nya masih jauh, hhe.. aku lebih salut sama ryan, juara 3 tapi ada bawa beans indo walau cuma 10%, drpd yg sebelah, juara 1, beans luar semua, hhe..
what is the name of the dripper?
OREA V4
Orea v4 Fast
Melodrip with custom mount
What the hell are lactobacterials?
Google
@@RolledLs unfortunately no useful info there 🤣.
not really the correct scientific term but i'm pretty sure he refers to Lactobacillus plantarum Lb1 and Pichia Kluyveri PK1
@@Zymurgy05 lactoBACILLUS, correct :)
LAB or lacto acid bacteria are the bacterias that are present in the ripening of any fruits. They help the fruit to ferment, and if added in the coffee processing, the acidity will rise lactic acids in green bean(not that you notice by the taste or flavors) but machting with other chemical compounds it'll add a nice pleasing texture and flavor to coffee specialy after roasting.
My favourite was Aga Rojewska🥲
Dari cara bicaranya grogi keknya
congrats master