왕책(Chad Wang)의 WBrC 우승 센터 푸어 커피 레시피

Flavor Profile

Step-by-Step

1. 뜸 들이기 (30s) · 40g
   원두에 물을 골고루 적셔 가스를 배출하고 향미 성분을 활성화합니다.
2. 본 추출 완료 (105s) · 250g
   남은 물을 부어 원하는 성분을 추출하고 유속을 조절하며 마무리합니다.

Extraction Science & Quality Guide

Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).

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📚 학술 인용 및 참조 문헌 (APA Reference Citations)

• Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
• Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
• Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
• Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
• Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.