GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
12:15 Nov 8, 2020 |
English to Polish translations [PRO] Tech/Engineering - Food & Drink | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Frank Szmulowicz, Ph. D. United States Local time: 04:53 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
2 | woda dodana bezpośrednio do naparu//woda omijąca filtr |
| ||
1 +1 | gorąca woda / wrzątek) (do rozcieńczania naparu) |
|
woda dodana bezpośrednio do naparu//woda omijąca filtr Explanation: 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/ ccccc 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... |
| ||
Grading comment
| |||
Notes to answerer
| |||
Login to enter a peer comment (or grade) |
gorąca woda / wrzątek) (do rozcieńczania naparu) Explanation: Americano – jest to kawa parzona w ekspresie na sposób amerykański – z podwójną ilością wrzątku, która smakiem przypomina nieco kawę filtrowaną. Dolewana jest do niej gorąca woda w celu rozcieńczenia porcji. Dzięki temu ma ona specyficzny smak, ale nie traci nic z nuty kawy z ekspresu. - https://caffezblatu.wixsite.com/kawamobilna ----- So far, we have learned that all these competition recipes used a coarser grind and longer immersion time than is common. And they also all did one more slightly unusual thing: they brewed a boldly extracted coffee and then added water – something called bypassing. [cut] Bypassing is traditionally done to get the flavour of strong coffee but without the heavy mouthfeel. Combine this with controlling your plunge time to get the ideal body. - https://perfectdailygrind.com/2018/03/5-aeropress-lessons-i-... -- “We’ve actually found that using the bypass – or in layman’s terms, by diluting down the coffee – and reducing the TDS, even if you’re brewing for two people at home - https://perfectdailygrind.com/2019/03/drip-pour-over-vs-imme... |
| |
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.