mirror of
https://github.com/basicmachines-co/basic-memory
synced 2026-06-21 13:47:35 +00:00
phernandez
Binary file not shown.
Vendored
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{}
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[
|
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"optimize-canvas-connections"
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||||
]
|
||||
Vendored
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||||
{
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"file-explorer": true,
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"switcher": true,
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"graph": true,
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/*
|
||||
THIS IS A GENERATED/BUNDLED FILE BY ESBUILD
|
||||
if you want to view the source, please visit the github repository of this plugin
|
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*/
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||||
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||||
var __defProp = Object.defineProperty;
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var __getOwnPropDesc = Object.getOwnPropertyDescriptor;
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var __getOwnPropNames = Object.getOwnPropertyNames;
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var __hasOwnProp = Object.prototype.hasOwnProperty;
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var __export = (target, all) => {
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for (var name in all)
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__defProp(target, name, { get: all[name], enumerable: true });
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};
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var __copyProps = (to, from, except, desc) => {
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if (from && typeof from === "object" || typeof from === "function") {
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for (let key of __getOwnPropNames(from))
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if (!__hasOwnProp.call(to, key) && key !== except)
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__defProp(to, key, { get: () => from[key], enumerable: !(desc = __getOwnPropDesc(from, key)) || desc.enumerable });
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}
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return to;
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};
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var __toCommonJS = (mod) => __copyProps(__defProp({}, "__esModule", { value: true }), mod);
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||||
// main.ts
|
||||
var main_exports = {};
|
||||
__export(main_exports, {
|
||||
default: () => OptimizeCanvasConnectionsPlugin
|
||||
});
|
||||
module.exports = __toCommonJS(main_exports);
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||||
var import_obsidian = require("obsidian");
|
||||
var OptimizeCanvasConnectionsPlugin = class extends import_obsidian.Plugin {
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||||
async onload() {
|
||||
this.addCommand({
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||||
id: "optimize-preserve-axes-selection",
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||||
name: "Optimize selection (preserve axes)",
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||||
checkCallback: (checking) => {
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||||
const canvasView = app.workspace.getActiveViewOfType(import_obsidian.ItemView);
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||||
if ((canvasView == null ? void 0 : canvasView.getViewType()) == "canvas") {
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||||
if (!checking) {
|
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this.optimize("preserve-axes");
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}
|
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return true;
|
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}
|
||||
return false;
|
||||
}
|
||||
});
|
||||
this.addCommand({
|
||||
id: "optimize-shortest-path-selection",
|
||||
name: "Optimize selection (shortest path)",
|
||||
checkCallback: (checking) => {
|
||||
const canvasView = app.workspace.getActiveViewOfType(import_obsidian.ItemView);
|
||||
if ((canvasView == null ? void 0 : canvasView.getViewType()) == "canvas") {
|
||||
if (!checking) {
|
||||
this.optimize("shortest-path");
|
||||
}
|
||||
return true;
|
||||
}
|
||||
return false;
|
||||
}
|
||||
});
|
||||
}
|
||||
onunload() {
|
||||
}
|
||||
async optimize(option) {
|
||||
const canvasView = app.workspace.getActiveViewOfType(import_obsidian.ItemView);
|
||||
const canvas = canvasView == null ? void 0 : canvasView.canvas;
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const currentSelection = canvas == null ? void 0 : canvas.selection;
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let selectedIDs = new Array();
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currentSelection.forEach(function(selection) {
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selectedIDs.push(selection.id);
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});
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let applyToAll = false;
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if (selectedIDs.length == 0) {
|
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applyToAll = true;
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}
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for (let [edgeKey, edge] of canvas["edges"]) {
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let fromNode = edge["from"]["node"];
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let toNode = edge["to"]["node"];
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let fromPossibilities = [edge["from"]["side"]];
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if (applyToAll || selectedIDs.includes(fromNode["id"])) {
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switch (option) {
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case "shortest-path":
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fromPossibilities = ["top", "bottom", "left", "right"];
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break;
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case "preserve-axes":
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switch (edge["from"]["side"]) {
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case "top":
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case "bottom":
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fromPossibilities = ["top", "bottom"];
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break;
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case "left":
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case "right":
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fromPossibilities = ["left", "right"];
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break;
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}
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}
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}
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let toPossibilities = [edge["to"]["side"]];
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if (applyToAll || selectedIDs.includes(toNode["id"])) {
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switch (option) {
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case "shortest-path":
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toPossibilities = ["top", "bottom", "left", "right"];
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break;
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case "preserve-axes":
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switch (edge["to"]["side"]) {
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case "top":
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case "bottom":
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toPossibilities = ["top", "bottom"];
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break;
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case "left":
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case "right":
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toPossibilities = ["left", "right"];
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break;
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}
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}
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}
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let distances = [];
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for (const fromSide of fromPossibilities) {
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let fromPoint = { "x": 0, "y": 0 };
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if (fromSide == "top") {
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fromPoint = { "x": fromNode["x"] + fromNode["width"] / 2, "y": fromNode["y"] };
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} else if (fromSide == "bottom") {
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fromPoint = { "x": fromNode["x"] + fromNode["width"] / 2, "y": fromNode["y"] + fromNode["height"] };
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} else if (fromSide == "left") {
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fromPoint = { "x": fromNode["x"], "y": fromNode["y"] + fromNode["height"] / 2 };
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} else if (fromSide == "right") {
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fromPoint = { "x": fromNode["x"] + fromNode["width"], "y": fromNode["y"] + fromNode["height"] / 2 };
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}
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for (const toSide of toPossibilities) {
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let toPoint = { "x": 0, "y": 0 };
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if (toSide == "top") {
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toPoint = { "x": toNode["x"] + toNode["width"] / 2, "y": toNode["y"] };
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} else if (toSide == "bottom") {
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toPoint = { "x": toNode["x"] + toNode["width"] / 2, "y": toNode["y"] + toNode["height"] };
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} else if (toSide == "left") {
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toPoint = { "x": toNode["x"], "y": toNode["y"] + toNode["height"] / 2 };
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} else if (toSide == "right") {
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toPoint = { "x": toNode["x"] + toNode["width"], "y": toNode["y"] + toNode["height"] / 2 };
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}
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distances.push({
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"fromSide": fromSide,
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"toSide": toSide,
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"distance": (toPoint.x - fromPoint.x) ** 2 + (toPoint.y - fromPoint.y) ** 2
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});
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}
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}
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distances = distances.sort(function(a, b) {
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return a.distance - b.distance;
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});
|
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edge["from"]["side"] = distances[0]["fromSide"];
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edge["to"]["side"] = distances[0]["toSide"];
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edge.render();
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}
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canvas.requestSave();
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}
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};
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|
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/* nosourcemap */
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@@ -0,0 +1,10 @@
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||||
{
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||||
"id": "optimize-canvas-connections",
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"name": "Optimize Canvas Connections",
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"version": "1.0.0",
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"minAppVersion": "1.1.9",
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"description": "An Obsidian plugin that declutters a canvas by reconnecting notes using their nearest edges.",
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"author": "Félix Chénier",
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||||
"authorUrl": "https://felixchenier.uqam.ca",
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"isDesktopOnly": false
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}
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Vendored
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{
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"siteId": null,
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"host": null,
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"included": [],
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"excluded": []
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}
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Vendored
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{
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"main": {
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"id": "7ae5f8d0583c3a18",
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"type": "split",
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"children": [
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{
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"id": "22434516a5f1a19f",
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"type": "tabs",
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"children": [
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{
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"id": "6fae14c14e044a89",
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"type": "leaf",
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"state": {
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"type": "markdown",
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"state": {
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"file": "Coffee Notes/Coffee Brewing Methods.md",
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"mode": "source",
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"source": true
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},
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"icon": "lucide-file",
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"title": "Coffee Brewing Methods"
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}
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}
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]
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}
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],
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"direction": "vertical"
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},
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"left": {
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"id": "402ef826b6e8c27a",
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"type": "split",
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"children": [
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{
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"id": "7df070b9023ec8de",
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"type": "tabs",
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"id": "6fc235d3a84e414f",
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"type": "leaf",
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"state": {
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"type": "file-explorer",
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"state": {
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"sortOrder": "alphabetical",
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"autoReveal": false
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},
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"icon": "lucide-folder-closed",
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"title": "Files"
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}
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},
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{
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"id": "8679c962d1bfd321",
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"type": "leaf",
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"state": {
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"type": "search",
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"state": {
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"query": "",
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"matchingCase": false,
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"explainSearch": false,
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"collapseAll": false,
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"extraContext": false,
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"sortOrder": "alphabetical"
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},
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"icon": "lucide-search",
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"title": "Search"
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}
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{
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"id": "8848cf5cc01540b2",
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"type": "leaf",
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"state": {
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"type": "bookmarks",
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"state": {},
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"icon": "lucide-bookmark",
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"title": "Bookmarks"
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}
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}
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]
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}
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],
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"direction": "horizontal",
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"width": 264.5
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"right": {
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"id": "5bfd609e7511200a",
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"type": "split",
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"children": [
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{
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"id": "5b83fb5c13b27ce5",
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"type": "tabs",
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"children": [
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{
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"id": "396b2dfa99a4a44e",
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"type": "leaf",
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"state": {
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"type": "backlink",
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"state": {
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"file": "Untitled.md",
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"collapseAll": false,
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"extraContext": false,
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"sortOrder": "alphabetical",
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"showSearch": false,
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"searchQuery": "",
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"backlinkCollapsed": false,
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"unlinkedCollapsed": true
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},
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"icon": "links-coming-in",
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"title": "Backlinks for Untitled"
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}
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},
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{
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"id": "b606de8f7f078b60",
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"type": "leaf",
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"state": {
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"type": "outgoing-link",
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"state": {
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"file": "Untitled.md",
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"linksCollapsed": false,
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"unlinkedCollapsed": true
|
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},
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"icon": "links-going-out",
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"title": "Outgoing links from Untitled"
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}
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{
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"id": "2788e9059ef83663",
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"type": "leaf",
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"state": {
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"type": "tag",
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"state": {
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"sortOrder": "frequency",
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"useHierarchy": true,
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"showSearch": false,
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"searchQuery": ""
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},
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"icon": "lucide-tags",
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"title": "Tags"
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}
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{
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"id": "cdf344bf83b2f251",
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"type": "leaf",
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"state": {
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"type": "outline",
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"state": {
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"file": "Untitled.md",
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"followCursor": false,
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"showSearch": false,
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"searchQuery": ""
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},
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"icon": "lucide-list",
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"title": "Outline of Untitled"
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}
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}
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]
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}
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],
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"direction": "horizontal",
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"width": 682.5,
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"collapsed": true
|
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},
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"left-ribbon": {
|
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"hiddenItems": {
|
||||
"switcher:Open quick switcher": false,
|
||||
"graph:Open graph view": false,
|
||||
"canvas:Create new canvas": false,
|
||||
"daily-notes:Open today's daily note": false,
|
||||
"templates:Insert template": false,
|
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"command-palette:Open command palette": false,
|
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"publish:Publish changes...": false
|
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}
|
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},
|
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"active": "6fae14c14e044a89",
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"lastOpenFiles": [
|
||||
"Untitled.md",
|
||||
"Coffee Notes/Coffee Brewing Methods.md",
|
||||
"Coffee Notes/Coffee Knowledge Base.md",
|
||||
"Coffee Notes/Flavor Extraction.md",
|
||||
"Coffee Notes/Coffee Flavor Map.md",
|
||||
"Coffee Notes/Coffee Bean Origins.md",
|
||||
"Coffee Notes/Perfect Pour Over Coffee Method.canvas",
|
||||
"Coffee Notes/Coffee Brewing Methods Venn Diagram.canvas",
|
||||
"Coffee Notes/Pour Over Techniques.md",
|
||||
"Coffee Notes/Tasting Notes.md",
|
||||
"Coffee Notes/Hybrid Pour Over Technique.md"
|
||||
]
|
||||
}
|
||||
@@ -0,0 +1,83 @@
|
||||
---
|
||||
title: Brewing Equipment
|
||||
type: note
|
||||
permalink: coffee/brewing-equipment
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#equipment'
|
||||
- '#gear'
|
||||
- '#brewing'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Brewing Equipment
|
||||
|
||||
Essential tools and equipment for brewing coffee, their characteristics, and how they affect the brewing process.
|
||||
|
||||
## Overview
|
||||
|
||||
The equipment used to brew coffee plays a crucial role in determining the final cup quality. From grinders to brewers to kettles, each piece of equipment contributes to different aspects of the brewing process.
|
||||
|
||||
## Observations
|
||||
|
||||
- [principle] Equipment quality often has a bigger impact on consistency than on absolute quality potential #quality
|
||||
- [principle] Good grind consistency is the most important technical factor in extraction quality #grind
|
||||
- [investment] A good burr grinder is often the most important investment for improving home coffee #gear
|
||||
- [technique] Equipment maintenance and cleaning significantly impact flavor consistency over time #maintenance
|
||||
|
||||
## Grinders
|
||||
|
||||
- [equipment] Burr grinders crush beans between two abrasive surfaces for more consistent particle size #grinders
|
||||
- [equipment] Blade grinders chop beans unevenly, leading to inconsistent extraction #grinders
|
||||
- [equipment] Flat burr grinders produce very consistent particle size but generate more heat #burrs
|
||||
- [equipment] Conical burr grinders create slightly less uniform grounds but with less heat and noise #burrs
|
||||
- [feature] Grind adjustment mechanisms range from stepped to stepless for different precision levels #adjustment
|
||||
- [feature] Retention (grounds trapped in grinder) affects dose consistency and freshness #retention
|
||||
- [price] Hand grinders offer excellent value, with models like Timemore C2 and 1Zpresso JX providing excellent results around $100-150 #budget
|
||||
- [price] Entry-level electric burr grinders like Baratza Encore start around $170 but provide significant improvement over blade grinders #value
|
||||
|
||||
## Brewers
|
||||
|
||||
### Pour Over Brewers
|
||||
- [equipment] Hario V60 uses a conical design with spiral ridges to control flow rate #pourover
|
||||
- [equipment] Kalita Wave has a flat bottom with three small holes for more consistent extraction #pourover
|
||||
- [equipment] Chemex combines brewer and server with thick proprietary filters for ultra-clean cup #pourover
|
||||
- [material] Ceramic brewers retain heat better than plastic but are more fragile #materials
|
||||
- [material] Glass brewers provide neutral flavor but less heat retention #materials
|
||||
- [material] Plastic brewers are inexpensive, durable, and surprisingly good for heat retention #materials
|
||||
|
||||
### Immersion Brewers
|
||||
- [equipment] French Press uses a metal mesh to separate grounds, allowing oils and fine particles to pass #immersion
|
||||
- [equipment] AeroPress uses pressure and paper filter for clean, versatile brewing #immersion
|
||||
- [equipment] Clever Dripper combines immersion and drip methods with a valve mechanism #hybrid
|
||||
- [material] Glass French presses look elegant but break easily and have poor heat retention #materials
|
||||
- [material] Stainless steel or ceramic French presses offer better durability and heat retention #materials
|
||||
|
||||
### Pressure Brewers
|
||||
- [equipment] Espresso machines use 9 bars of pressure, requiring significant investment for good results #espresso
|
||||
- [equipment] Moka pot uses steam pressure for strong, concentrated coffee at affordable price #moka
|
||||
- [equipment] Manual lever machines like Flair or Robot provide espresso-style coffee with manual control #manual_espresso
|
||||
|
||||
## Kettles
|
||||
|
||||
- [equipment] Gooseneck kettles provide precision pouring control essential for pour over methods #kettles
|
||||
- [feature] Variable temperature kettles allow precise temperature control for different roast levels #temp_control
|
||||
- [feature] Flow restrictors can help beginners maintain consistent pour rates #pour_control
|
||||
- [material] Electric kettles offer convenience and temperature stability #convenience
|
||||
- [material] Stovetop kettles may be more durable but offer less temperature control #durability
|
||||
|
||||
## Accessories
|
||||
|
||||
- [equipment] Coffee scale with 0.1g precision helps maintain consistent ratios #measurement
|
||||
- [equipment] Timer ensures consistent extraction times #consistency
|
||||
- [equipment] Quality filters significantly impact flavor clarity and body #filters
|
||||
- [equipment] Storage containers with one-way valves help preserve bean freshness #storage
|
||||
- [equipment] Blind shaker or dosing cup reduces grinder mess and improves workflow #workflow
|
||||
|
||||
## Relations
|
||||
|
||||
- improves [[Coffee Brewing Methods]]
|
||||
- affects [[Flavor Extraction]]
|
||||
- requires [[Proper Maintenance]]
|
||||
- enhances [[Home Coffee Setup]]
|
||||
- part_of [[Coffee Knowledge Base]]
|
||||
@@ -0,0 +1,78 @@
|
||||
---
|
||||
title: Coffee Bean Origins
|
||||
type: note
|
||||
permalink: coffee/coffee-bean-origins
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#origins'
|
||||
- '#beans'
|
||||
- '#regions'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Coffee Bean Origins
|
||||
|
||||
An exploration of coffee-growing regions around the world and how geography, climate, and processing methods affect flavor profiles.
|
||||
|
||||
## Overview
|
||||
|
||||
Coffee beans are grown in various regions around the world, primarily in what's known as the "Coffee Belt" - the area between the Tropics of Cancer and Capricorn. The flavor characteristics of coffee beans are influenced by:
|
||||
|
||||
- Geographic region and climate
|
||||
- Altitude
|
||||
- Soil composition
|
||||
- Variety of coffee plant
|
||||
- Processing method
|
||||
- Harvest and sorting practices
|
||||
|
||||
## Observations
|
||||
|
||||
- [principle] Higher altitude generally produces harder, denser beans with more complex acidity #altitude
|
||||
- [region] Ethiopian beans often feature bright, fruity notes with floral aromatics #ethiopia
|
||||
- [region] Colombian coffee typically offers balanced acidity with caramel sweetness and nutty undertones #colombia
|
||||
- [region] Guatemalan coffee presents complex acidity with chocolate notes and sometimes spice characteristics #guatemala
|
||||
- [region] Brazilian coffee tends toward nutty, chocolate notes with lower acidity and fuller body #brazil
|
||||
- [region] Kenyan coffee is known for bright, wine-like acidity and berry or citrus notes #kenya
|
||||
- [processing] Natural (dry) processing tends to create fruitier, more fermented flavors #processing
|
||||
- [processing] Washed (wet) processing generally results in cleaner, brighter cups with more clarity #processing
|
||||
- [processing] Honey processing creates a middle ground with some fruity notes while maintaining clarity #processing
|
||||
- [factor] Shade-grown coffee typically develops more slowly, resulting in more complex flavors #cultivation
|
||||
- [factor] Soil volcanic soil often imparts distinctive mineral characteristics to coffee #terroir
|
||||
- [variety] Gesha/Geisha variety is known for exceptional floral and tea-like qualities #varieties
|
||||
- [variety] Bourbon varieties often feature sweet, complex cup profiles #varieties
|
||||
- [variety] Robusta beans have higher caffeine content but generally less complex flavor than Arabica #varieties
|
||||
|
||||
## Major Growing Regions
|
||||
|
||||
- [africa] Ethiopian coffees: Yirgacheffe, Sidamo, Harrar regions each with distinctive profiles #ethiopia
|
||||
- [africa] Kenyan coffees: Often categorized by grade (AA, AB, etc.) based on bean size #kenya
|
||||
- [americas] Colombian regions: Huila, Nariño, Antioquia each with unique characteristics #colombia
|
||||
- [americas] Central American producers: Guatemala, Costa Rica, Panama known for balanced profiles #central_america
|
||||
- [americas] Brazilian regions: Cerrado, Sul de Minas, Mogiana with varying profiles #brazil
|
||||
- [asia] Indonesian islands: Sumatra, Java, Sulawesi producing earthy, full-bodied coffees #indonesia
|
||||
- [asia] Vietnamese coffee: World's largest Robusta producer, often used in blends and commercial coffee #vietnam
|
||||
|
||||
## Processing Methods
|
||||
|
||||
- [natural] Beans dried inside the fruit, creating fruity, fermented notes and heavier body #processing
|
||||
- [washed] Fruit removed before drying, resulting in cleaner cup with more pronounced acidity #processing
|
||||
- [honey] Some fruit mucilage left on during drying, creates balanced sweetness and body #processing
|
||||
- [wet-hulled] Unique to Indonesia, creates earthy, herbal, low-acid profiles #processing
|
||||
- [experimental] Anaerobic fermentation, wine-yeast inoculation, and other newer methods #innovation
|
||||
|
||||
## Tasting Notes by Region
|
||||
|
||||
- [ethiopia] Blueberry, jasmine, bergamot, stone fruit, citrus #flavor_notes
|
||||
- [kenya] Blackcurrant, tomato, tropical fruit, wine-like acidity #flavor_notes
|
||||
- [colombia] Caramel, nuts, red apple, chocolate, balanced acidity #flavor_notes
|
||||
- [guatemala] Chocolate, spice, green apple, balanced #flavor_notes
|
||||
- [brazil] Nuts, chocolate, low acidity, full body #flavor_notes
|
||||
- [indonesia] Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
|
||||
|
||||
## Relations
|
||||
|
||||
- influences [[Flavor Extraction]]
|
||||
- pairs_with [[Coffee Brewing Methods]]
|
||||
- affects [[Tasting Notes]]
|
||||
- relates_to [[Specialty Coffee]]
|
||||
- part_of [[Coffee Knowledge Base]]
|
||||
@@ -0,0 +1,70 @@
|
||||
---
|
||||
title: Coffee Brewing Methods
|
||||
type: note
|
||||
permalink: coffee/coffee-brewing-methods
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#brewing'
|
||||
- '#methods'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Coffee Brewing Methods
|
||||
|
||||
An exploration of different coffee brewing techniques, their characteristics, and how they affect flavor extraction.
|
||||
|
||||
## Overview
|
||||
|
||||
Coffee brewing is both an art and a science. Different brewing methods extract different compounds from coffee beans, resulting in unique flavor profiles, body, and mouthfeel. The key variables in any brewing method are:
|
||||
|
||||
- Grind size
|
||||
- Water temperature
|
||||
- Brew time
|
||||
- Coffee-to-water ratio
|
||||
- Agitation/turbulence
|
||||
|
||||
## Observations
|
||||
|
||||
- [principle] Coffee extraction follows a predictable pattern: acids extract first, then sugars, then bitter compounds #extraction
|
||||
- [method] Pour over methods generally produce cleaner, brighter cups with more distinct flavor notes #clarity
|
||||
- [method] Immersion methods like French press create fuller body and more rounded flavors #body
|
||||
- [technique] Water at 195-205°F (90-96°C) extracts optimal flavor compounds for most brewing methods #temperature
|
||||
- [technique] Grind size directly correlates with ideal extraction time (finer = shorter, coarser = longer) #grind
|
||||
- [preference] Medium-light roasts often showcase more origin characteristics in pour over methods #roast
|
||||
- [equipment] Burr grinders produce more consistent particle size than blade grinders, resulting in more even extraction #gear
|
||||
- [ratio] 1:15 to 1:17 coffee-to-water ratio (by weight) works well for most brew methods #brewing
|
||||
- [science] Different brewing temperatures extract different chemical compounds from the beans #chemistry
|
||||
- [technique] Bloom phase (pre-infusion with small amount of water) allows CO2 to escape and improves extraction #bloom
|
||||
|
||||
## Pour Over Methods
|
||||
|
||||
- [method] V60 produces very clean cup with excellent clarity of flavor #pourover
|
||||
- [method] Chemex uses thicker filter paper, resulting in even cleaner cup with fewer oils #pourover
|
||||
- [method] Kalita Wave provides more consistent extraction due to flat bottom design #pourover
|
||||
- [technique] Concentric circular pouring pattern ensures even saturation of grounds #technique
|
||||
- [timing] Most pour over methods complete in 2:30-3:30 total brew time #brewing
|
||||
|
||||
## Immersion Methods
|
||||
|
||||
- [method] French Press creates full-bodied cup with rich mouthfeel due to metal filter allowing oils to pass #immersion
|
||||
- [method] AeroPress is versatile, capable of producing both espresso-like and filter-style coffee #immersion
|
||||
- [method] Cold brew uses time instead of heat to extract, resulting in lower acidity #immersion
|
||||
- [technique] French press ideal steep time is 4-5 minutes before plunging #timing
|
||||
- [technique] AeroPress inverted method prevents dripping during extraction phase #technique
|
||||
|
||||
## Pressure Methods
|
||||
|
||||
- [method] Espresso uses 9 bars of pressure to force water through finely ground coffee #pressure
|
||||
- [method] Moka pot uses steam pressure to push water through grounds, creating strong, concentrated coffee #pressure
|
||||
- [technique] Espresso requires very fine grind, almost powder-like consistency #grind
|
||||
- [timing] Espresso shots typically extract in 25-30 seconds #timing
|
||||
- [principle] Pressure methods can extract compounds that aren't soluble in regular brewing methods #extraction
|
||||
|
||||
## Relations
|
||||
|
||||
- requires [[Proper Grinding Technique]]
|
||||
- affects [[Flavor Extraction]]
|
||||
- pairs_with [[Coffee Bean Origins]]
|
||||
- uses [[Brewing Equipment]]
|
||||
- influences [[Tasting Notes]]
|
||||
- part_of [[Coffee Knowledge Base]]
|
||||
@@ -0,0 +1,89 @@
|
||||
---
|
||||
title: Coffee Flavor Map
|
||||
type: note
|
||||
permalink: coffee/coffee-flavor-map
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#visualization'
|
||||
- '#canvas'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Coffee Flavor Map
|
||||
|
||||
A visual mapping of coffee flavor attributes, brewing methods, and their relationships. This note describes a canvas visualization that could be generated to demonstrate Basic Memory's visualization capabilities.
|
||||
|
||||
## Overview
|
||||
|
||||
The Coffee Flavor Map provides a visual representation of how different brewing methods, coffee origins, and equipment choices affect flavor outcomes. This canvas visualization helps users understand the complex relationships in coffee brewing and tasting.
|
||||
|
||||
## Canvas Visualization Elements
|
||||
|
||||
### Core Nodes
|
||||
- **Flavor Attributes**: Acidity, Sweetness, Body, Clarity, Bitterness, Complexity
|
||||
- **Brewing Methods**: Pour Over, French Press, AeroPress, Espresso, Moka Pot, Cold Brew
|
||||
- **Origin Regions**: Ethiopia, Kenya, Colombia, Brazil, Guatemala, Indonesia
|
||||
- **Equipment Elements**: Grinder Quality, Water Temperature, Brewing Device, Filter Type
|
||||
|
||||
### Node Connections
|
||||
- Lines connecting brewing methods to their typical flavor outcomes
|
||||
- Arrows showing how equipment choices affect extraction variables
|
||||
- Connections between origins and their characteristic flavor profiles
|
||||
- Highlighting of optimal brewing methods for different origins
|
||||
|
||||
### Visual Organization
|
||||
- Flavor outcomes in the center
|
||||
- Brewing methods on the left side
|
||||
- Origins on the right side
|
||||
- Equipment variables at the bottom
|
||||
- Color coding by category (methods, origins, equipment, flavors)
|
||||
|
||||
## Using This Visualization
|
||||
|
||||
### For Coffee Exploration
|
||||
- Identify which brewing methods might highlight the characteristics you prefer
|
||||
- See which origins naturally pair well with your preferred brewing method
|
||||
- Understand how equipment changes can modify flavor outcomes
|
||||
- Visualize the complex interplay between all coffee variables
|
||||
|
||||
### As a Basic Memory Demo
|
||||
- Demonstrates Canvas visualization capabilities
|
||||
- Shows how relations can be visually mapped
|
||||
- Illustrates complex knowledge organization
|
||||
- Provides an intuitive way to navigate coffee knowledge
|
||||
|
||||
## How To Generate This Canvas
|
||||
|
||||
In a conversation with Claude, you could request:
|
||||
|
||||
```
|
||||
Please create a canvas visualization mapping the relationships between coffee brewing methods, origins, and flavor outcomes. Show how different equipment and techniques influence extraction and resulting flavor profiles.
|
||||
```
|
||||
|
||||
This would generate a `.canvas` file in your Basic Memory directory that could be opened with Obsidian for an interactive visualization of these coffee relationships.
|
||||
|
||||
## Example Visualization Snippets
|
||||
|
||||
### Pour Over Method Node
|
||||
- Connected to: High Clarity, Bright Acidity, Medium Body
|
||||
- Best pairs with: Ethiopian and Kenyan beans
|
||||
- Equipment dependencies: Gooseneck Kettle, Paper Filter, Burr Grinder
|
||||
|
||||
### Ethiopian Coffee Node
|
||||
- Characteristic flavors: Floral, Fruity, Bright
|
||||
- Best brewing methods: Pour Over, AeroPress
|
||||
- Challenging with: French Press (loses clarity of delicate notes)
|
||||
|
||||
### Grind Size Node
|
||||
- Affects: Extraction Rate, Flavor Balance
|
||||
- Fine grind increases: Extraction Speed, Surface Area
|
||||
- Coarse grind increases: Flow Rate, Reduces Bitter Compounds
|
||||
|
||||
## Relations
|
||||
|
||||
- visualizes [[Coffee Knowledge Base]]
|
||||
- relates_to [[Coffee Brewing Methods]]
|
||||
- relates_to [[Coffee Bean Origins]]
|
||||
- relates_to [[Flavor Extraction]]
|
||||
- relates_to [[Tasting Notes]]
|
||||
- demonstrates [[Canvas]]
|
||||
@@ -0,0 +1,73 @@
|
||||
---
|
||||
title: Coffee Knowledge Base
|
||||
type: note
|
||||
permalink: coffee/coffee-knowledge-base
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#index'
|
||||
- '#demo'
|
||||
- '#knowledge'
|
||||
---
|
||||
|
||||
# Coffee Knowledge Base
|
||||
|
||||
A comprehensive collection of coffee knowledge, from bean origins to brewing methods to tasting notes. This knowledge base demonstrates Basic Memory's ability to organize and connect information in a meaningful way.
|
||||
|
||||
## Overview
|
||||
|
||||
This Coffee Knowledge Base captures key information about coffee, structured with semantic observations and relations that connect different aspects of coffee knowledge. It serves as both a useful reference for coffee enthusiasts and a demonstration of how Basic Memory organizes information.
|
||||
|
||||
## Key Topics
|
||||
|
||||
### Core Coffee Knowledge
|
||||
|
||||
- [[Coffee Brewing Methods]] - Different techniques for preparing coffee
|
||||
- [[Coffee Bean Origins]] - Where coffee comes from and how region affects flavor
|
||||
- [[Brewing Equipment]] - Tools and devices used to prepare coffee
|
||||
- [[Flavor Extraction]] - The science of dissolving flavor compounds from coffee
|
||||
- [[Tasting Notes]] - How to taste and describe coffee flavors
|
||||
|
||||
### Brewing Techniques
|
||||
|
||||
- Proper grinding is fundamental to good extraction
|
||||
- Water quality significantly impacts flavor
|
||||
- Different brewing methods highlight different characteristics
|
||||
- Time, temperature, and grind size are the key variables to control
|
||||
- Freshness of beans dramatically affects quality
|
||||
|
||||
### Coffee Preferences
|
||||
|
||||
- Light roasts preserve more origin characteristics and acidity
|
||||
- Dark roasts emphasize body and chocolatey/roasted flavors
|
||||
- Pour over methods highlight clarity and distinct flavor notes
|
||||
- Immersion methods create fuller body and rounded flavor
|
||||
- Personal preference matters more than "correctness"
|
||||
|
||||
## Using This Knowledge Base
|
||||
|
||||
### For Learning
|
||||
|
||||
Use this knowledge base to:
|
||||
- Understand coffee fundamentals
|
||||
- Explore connections between brewing methods and flavor outcomes
|
||||
- Learn how different origins produce distinct flavor profiles
|
||||
- Discover how equipment affects the brewing process
|
||||
- Develop a vocabulary for describing coffee experiences
|
||||
|
||||
### As a Demo
|
||||
|
||||
This knowledge base demonstrates:
|
||||
- Semantic knowledge organization with categories and relations
|
||||
- Building connections between related concepts
|
||||
- Creating a navigable knowledge graph
|
||||
- Structuring information in a way both humans and AI assistants can understand
|
||||
- How Basic Memory enables persistent knowledge across conversations
|
||||
|
||||
## Relations
|
||||
|
||||
- contains [[Coffee Brewing Methods]]
|
||||
- contains [[Coffee Bean Origins]]
|
||||
- contains [[Brewing Equipment]]
|
||||
- contains [[Flavor Extraction]]
|
||||
- contains [[Tasting Notes]]
|
||||
- demonstrates [[Basic Memory Capabilities]]
|
||||
@@ -0,0 +1,79 @@
|
||||
---
|
||||
title: Flavor Extraction
|
||||
type: note
|
||||
permalink: coffee/flavor-extraction
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#extraction'
|
||||
- '#brewing'
|
||||
- '#science'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Flavor Extraction
|
||||
|
||||
Understanding the science of coffee extraction, how different compounds dissolve at different rates, and how to control extraction to achieve desired flavor profiles.
|
||||
|
||||
## Overview
|
||||
|
||||
Coffee extraction is the process of dissolving flavor compounds from ground coffee into water. The science of extraction is key to producing a balanced, flavorful cup. Extraction is affected by numerous variables including grind size, water temperature, contact time, agitation, and pressure.
|
||||
|
||||
## Observations
|
||||
|
||||
- [science] Coffee contains over 1,000 aroma compounds and hundreds of flavor compounds #chemistry
|
||||
- [principle] Extraction occurs in a predictable sequence: acids → sugars → bitter compounds #extraction_order
|
||||
- [principle] Under-extraction results in sour, bright, thin coffee lacking sweetness and body #under_extraction
|
||||
- [principle] Over-extraction results in bitter, hollow, astringent flavors #over_extraction
|
||||
- [principle] The goal is typically balanced extraction (18-22% of coffee solubles dissolved) #balanced_extraction
|
||||
- [technique] Finer grind size increases extraction rate due to greater surface area #grind_size
|
||||
- [technique] Higher water temperature increases extraction rate and solubility of compounds #temperature
|
||||
- [technique] Longer contact time allows more complete extraction #brew_time
|
||||
- [technique] Agitation (stirring, turbulence) increases extraction rate by preventing saturation zones #agitation
|
||||
- [technique] Pressure (as in espresso) can extract compounds that aren't water-soluble at atmospheric pressure #pressure
|
||||
|
||||
## Factors Affecting Extraction
|
||||
|
||||
- [factor] Grind size: Finer = faster extraction, coarser = slower extraction #grind
|
||||
- [factor] Water temperature: Higher = faster extraction, lower = slower extraction #temperature
|
||||
- [factor] Contact time: Longer = more extraction, shorter = less extraction #time
|
||||
- [factor] Agitation: More = faster extraction, less = slower extraction #agitation
|
||||
- [factor] Coffee-to-water ratio: More coffee = lower extraction percentage #ratio
|
||||
- [factor] Water quality: Mineral content affects extraction of different compounds #water
|
||||
- [factor] Roast level: Darker roasts extract more easily than lighter roasts #roast
|
||||
- [factor] Bean density: Denser beans (typically high-altitude) require more effort to extract #density
|
||||
- [factor] Freshness: Freshly roasted coffee extracts differently than aged coffee #freshness
|
||||
- [factor] Brewing method: Different methods extract different compounds at different rates #method
|
||||
|
||||
## Signs of Extraction Levels
|
||||
|
||||
- [under] Sour, bright, lack of sweetness, thin body, quick finish #flavor
|
||||
- [under] Typically from: too coarse grind, too cool water, too short brew time #causes
|
||||
- [balanced] Sweet, bright but not sour, rich but not bitter, pleasing finish #flavor
|
||||
- [balanced] Achieved through proper ratio of variables for given coffee #technique
|
||||
- [over] Bitter, hollow, astringent, dry finish, sometimes papery #flavor
|
||||
- [over] Typically from: too fine grind, too hot water, too long brew time #causes
|
||||
|
||||
## Measuring Extraction
|
||||
|
||||
- [method] Total Dissolved Solids (TDS) meters measure concentration of coffee solution #measurement
|
||||
- [method] Extraction yield = percentage of coffee grounds dissolved in the final brew #calculation
|
||||
- [preference] Specialty coffee typically targets 18-22% extraction yield #standards
|
||||
- [preference] Some specialty light roasts may taste best at higher extraction percentages #speciality
|
||||
|
||||
## Controlling Extraction
|
||||
|
||||
- [technique] Adjust grind size as primary extraction control #basics
|
||||
- [technique] Use water temperature to fine-tune extraction #fine_tuning
|
||||
- [technique] Modify pour technique to control agitation level #technique
|
||||
- [technique] Adjust coffee-to-water ratio to balance strength and extraction #ratio
|
||||
- [technique] Pre-infusion (blooming) helps achieve even extraction #blooming
|
||||
- [technique] Pulse pouring creates different extraction dynamics than continuous pour #pour_technique
|
||||
|
||||
## Relations
|
||||
|
||||
- affected_by [[Coffee Brewing Methods]]
|
||||
- influenced_by [[Coffee Bean Origins]]
|
||||
- enhanced_by [[Brewing Equipment]]
|
||||
- determines [[Tasting Notes]]
|
||||
- requires [[Water Quality]]
|
||||
- part_of [[Coffee Knowledge Base]]
|
||||
@@ -0,0 +1,161 @@
|
||||
{
|
||||
"nodes":[
|
||||
{
|
||||
"id":"node-5",
|
||||
"type":"text",
|
||||
"text":"## Main Pour Phase\n- Use concentric circles from center outward\n- Maintain steady, controlled flow rate\n- Avoid pouring directly on filter walls\n- Keep water level consistent\n- Pulse pour in 2-3 stages (or continuous pour)\n- Total brew time target: 2:30-3:30",
|
||||
"position":{"x":450,"y":200},
|
||||
"x":530,
|
||||
"y":-100,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"1"
|
||||
},
|
||||
{
|
||||
"id":"node-8",
|
||||
"type":"text",
|
||||
"text":"## Drawdown\n- Allow water to fully drain\n- Flat bed indicates even extraction\n- Total brew time should be ~2:30-3:30\n- Remove filter promptly after brewing",
|
||||
"position":{"x":450,"y":700},
|
||||
"x":540,
|
||||
"y":375,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"1"
|
||||
},
|
||||
{
|
||||
"id":"node-6",
|
||||
"type":"text",
|
||||
"text":"## Pour Pattern\n\nConcentric circles ensure even saturation of coffee grounds. Begin at the center and work outward, avoiding filter edges. Pour height of 1-2 inches above coffee bed.",
|
||||
"position":{"x":250,"y":450},
|
||||
"x":960,
|
||||
"y":25,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"5"
|
||||
},
|
||||
{
|
||||
"id":"node-12",
|
||||
"type":"text",
|
||||
"text":"## Tasting Notes\n\n- Balanced extraction: sweet, bright, complex\n- Under-extraction: sour, lacking sweetness\n- Over-extraction: bitter, astringent, hollow\n\nTake notes on each brew to track improvements and preferences.",
|
||||
"position":{"x":-250,"y":700},
|
||||
"x":1020,
|
||||
"y":420,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"6"
|
||||
},
|
||||
{
|
||||
"id":"node-9",
|
||||
"type":"text",
|
||||
"text":"## Troubleshooting\n\n- Too sour/weak: Grind finer, water hotter, increase brew time\n- Too bitter/strong: Grind coarser, water cooler, decrease brew time\n- Uneven extraction: Improve pour technique, better grinder\n- Channeling: More careful pouring, better bloom\n- Slow drawdown: Coarser grind, less agitation\n- Fast drawdown: Finer grind, more careful pouring",
|
||||
"position":{"x":100,"y":700},
|
||||
"x":30,
|
||||
"y":570,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"6"
|
||||
},
|
||||
{
|
||||
"id":"node-3",
|
||||
"type":"text",
|
||||
"text":"## Preparation\n- Heat water to 195-205°F (90-96°C)\n- Measure coffee (1:15 to 1:17 ratio)\n- Medium-fine grind (sea salt consistency)\n- Rinse filter with hot water\n- Discard rinse water\n- Add ground coffee to filter\n- Level coffee bed",
|
||||
"position":{"x":-250,"y":200},
|
||||
"x":30,
|
||||
"y":-500,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"3"
|
||||
},
|
||||
{
|
||||
"id":"node-1",
|
||||
"type":"text",
|
||||
"text":"# Perfect Pour Over Method\n\nA systematic approach to brewing exceptional pour over coffee by controlling key variables and following proper technique.",
|
||||
"position":{"x":0,"y":0},
|
||||
"x":-580,
|
||||
"y":-760,
|
||||
"width":400,
|
||||
"height":120,
|
||||
"color":"4"
|
||||
},
|
||||
{
|
||||
"id":"node-10",
|
||||
"type":"text",
|
||||
"text":"## Grinding Parameters\n\n- V60: Medium-fine (sea salt)\n- Chemex: Medium (slightly coarser than V60)\n- Kalita Wave: Medium (between V60 and Chemex)\n\nConsistent particle size is critical; use quality burr grinder.",
|
||||
"position":{"x":-250,"y":450},
|
||||
"x":30,
|
||||
"y":-910,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"5"
|
||||
},
|
||||
{
|
||||
"id":"node-2",
|
||||
"type":"text",
|
||||
"text":"## Equipment Setup\n- Clean V60/Chemex/Kalita Wave\n- Paper filter (rinsed)\n- Server/mug\n- Scale with timer\n- Gooseneck kettle\n- Burr grinder\n- Fresh coffee beans",
|
||||
"position":{"x":-600,"y":200},
|
||||
"x":-530,
|
||||
"y":-500,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"3"
|
||||
},
|
||||
{
|
||||
"id":"node-4",
|
||||
"type":"text",
|
||||
"text":"## The Bloom\n- Start timer\n- Pour 2-3x coffee weight water\n- Ensure all grounds are saturated\n- Gentle stir or swirl if needed\n- Allow 30-45 seconds for degassing\n- Look for bubbling and dome formation",
|
||||
"position":{"x":100,"y":200},
|
||||
"x":530,
|
||||
"y":-500,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"1"
|
||||
},
|
||||
{
|
||||
"id":"node-13",
|
||||
"type":"text",
|
||||
"text":"## Coffee-to-Water Ratio\n\n- Standard: 1:15 to 1:17 (coffee:water)\n- Stronger cup: 1:15 (67g/L)\n- Medium cup: 1:16 (62.5g/L)\n- Lighter cup: 1:17 (58.8g/L)\n\nExample: For 300ml water, use ~18-20g coffee",
|
||||
"position":{"x":-600,"y":700},
|
||||
"x":30,
|
||||
"y":-100,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"6"
|
||||
},
|
||||
{
|
||||
"id":"node-7",
|
||||
"type":"text",
|
||||
"text":"## Brew Time Guideline\n\n- Bloom: 30-45 seconds\n- First pour: 1:00-1:15\n- Second pour: 1:45-2:00\n- Final pour: 2:15-2:30\n- Drawdown complete: 2:45-3:30\n\nAdjust for taste: shorter for lighter, longer for stronger",
|
||||
"position":{"x":600,"y":450},
|
||||
"x":-80,
|
||||
"y":220,
|
||||
"width":300,
|
||||
"height":200,
|
||||
"color":"5"
|
||||
},
|
||||
{
|
||||
"id":"node-11",
|
||||
"type":"text",
|
||||
"text":"## Water Quality\n\n- Clean, filtered water\n- No strong odors or flavors\n- Ideal TDS: 75-150 ppm\n- Ideal pH: 7.0-7.5\n- Avoid distilled water (lacks minerals)\n- Avoid hard water (scaling issues)",
|
||||
"position":{"x":-600,"y":450},
|
||||
"x":-780,
|
||||
"y":-125,
|
||||
"width":300,
|
||||
"height":150,
|
||||
"color":"5"
|
||||
}
|
||||
],
|
||||
"edges":[
|
||||
{"id":"edge-1","fromNode":"node-1","fromSide":"bottom","toNode":"node-2","toSide":"top","label":"Step 1"},
|
||||
{"id":"edge-2","fromNode":"node-2","fromSide":"right","toNode":"node-3","toSide":"left","label":"Step 2"},
|
||||
{"id":"edge-3","fromNode":"node-3","fromSide":"right","toNode":"node-4","toSide":"left","label":"Step 3"},
|
||||
{"id":"edge-4","fromNode":"node-4","fromSide":"bottom","toNode":"node-5","toSide":"top","label":"Step 4"},
|
||||
{"id":"edge-5","fromNode":"node-5","fromSide":"bottom","toNode":"node-8","toSide":"top","label":"Step 5"},
|
||||
{"id":"edge-6","fromNode":"node-5","fromSide":"left","toNode":"node-7","toSide":"right","label":"Timing"},
|
||||
{"id":"edge-7","fromNode":"node-5","fromSide":"right","toNode":"node-6","toSide":"left","label":"Technique"},
|
||||
{"id":"edge-8","fromNode":"node-8","fromSide":"left","toNode":"node-9","toSide":"right","label":"if problems"},
|
||||
{"id":"edge-9","fromNode":"node-3","fromSide":"top","toNode":"node-10","toSide":"bottom","label":"Grinding details"},
|
||||
{"id":"edge-10","fromNode":"node-2","fromSide":"bottom","toNode":"node-11","toSide":"right","label":"Water details"},
|
||||
{"id":"edge-11","fromNode":"node-8","fromSide":"right","toNode":"node-12","toSide":"left","label":"Evaluate"},
|
||||
{"id":"edge-12","fromNode":"node-3","fromSide":"bottom","toNode":"node-13","toSide":"top","label":"Ratio details"}
|
||||
]
|
||||
}
|
||||
@@ -0,0 +1,84 @@
|
||||
---
|
||||
title: Tasting Notes
|
||||
type: note
|
||||
permalink: coffee/tasting-notes
|
||||
tags:
|
||||
- '#coffee'
|
||||
- '#tasting'
|
||||
- '#flavor'
|
||||
- '#cupping'
|
||||
- '#demo'
|
||||
---
|
||||
|
||||
# Tasting Notes
|
||||
|
||||
How to taste and evaluate coffee, identify flavor characteristics, and develop a personal coffee palate.
|
||||
|
||||
## Overview
|
||||
|
||||
Coffee tasting, or "cupping" in professional contexts, is the practice of observing the tastes and aromas of brewed coffee. Developing a coffee palate helps identify preferences, communicate about coffee experiences, and better understand how brewing variables affect the cup.
|
||||
|
||||
## Observations
|
||||
|
||||
- [principle] Flavor perception includes taste, aroma, mouthfeel, and retronasal perception #sensory
|
||||
- [principle] Our taste buds can only perceive sweet, sour, salty, bitter, and umami #taste
|
||||
- [principle] Most of what we call "flavor" is actually aroma detected retronasally #aroma
|
||||
- [technique] Professional coffee tasting (cupping) uses a standardized protocol for consistency #cupping
|
||||
- [technique] Slurping coffee aerates it and spreads it across all taste receptors #technique
|
||||
- [technique] Allowing coffee to cool reveals different flavor notes at different temperatures #temperature
|
||||
|
||||
## Coffee Flavor Wheel
|
||||
|
||||
- [tool] The SCA Coffee Flavor Wheel provides a standardized vocabulary for describing coffee #flavor_wheel
|
||||
- [category] Primary categories include: Fruity, Floral, Sweet, Nutty/Cocoa, Spice, Roasted, Other #categories
|
||||
- [subcategory] Fruity breaks down into: Berry, Dried Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, etc. #fruit_notes
|
||||
- [subcategory] Floral includes: Floral, Black Tea, Chamomile, Rose, Jasmine, etc. #floral_notes
|
||||
- [subcategory] Sweet includes: Brown Sugar, Molasses, Honey, Maple Syrup, Vanilla, etc. #sweet_notes
|
||||
- [subcategory] Nutty/Cocoa includes: Nut, Cocoa, Dark Chocolate, Chocolate, etc. #nutty_notes
|
||||
- [subcategory] Spice includes: Brown Spice, Pepper, Anise, Nutmeg, Cinnamon, etc. #spice_notes
|
||||
|
||||
## Basic Tasting Components
|
||||
|
||||
- [component] Acidity: The bright, tangy quality (not sourness from under-extraction) #acidity
|
||||
- [component] Sweetness: The pleasant, sugary quality balancing other elements #sweetness
|
||||
- [component] Body: The physical mouthfeel and weight of the coffee #body
|
||||
- [component] Finish/Aftertaste: The flavor that lingers after swallowing #finish
|
||||
- [component] Balance: How well all elements work together #balance
|
||||
- [component] Complexity: The range and layers of distinct flavors #complexity
|
||||
- [component] Cleanliness: Absence of defects or off-flavors #cleanliness
|
||||
|
||||
## Common Flavor Notes by Origin
|
||||
|
||||
- [ethiopia] Blueberry, jasmine, bergamot, lemon, tea-like #flavor_notes
|
||||
- [kenya] Blackcurrant, grapefruit, tomato-like acidity, winey #flavor_notes
|
||||
- [colombia] Caramel, red apple, nuts, chocolate, balanced acidity #flavor_notes
|
||||
- [guatemala] Chocolate, spice, apple, medium acidity #flavor_notes
|
||||
- [brazil] Nuts, chocolate, low-to-medium acidity, full body #flavor_notes
|
||||
- [indonesia] Earthy, herbal, spice, cedar, full body, low acidity #flavor_notes
|
||||
- [costa_rica] Clean, bright, citrus, balanced, light chocolate #flavor_notes
|
||||
|
||||
## Developing Your Palate
|
||||
|
||||
- [technique] Taste coffees side-by-side to identify differences #comparison
|
||||
- [technique] Try describing flavors before looking at roaster's notes #blind_tasting
|
||||
- [technique] Keep a coffee journal with detailed notes about each coffee #journaling
|
||||
- [technique] Explore different processing methods of the same origin #processing
|
||||
- [technique] Try the same coffee brewed with different methods #brewing_comparison
|
||||
- [technique] Use reference flavors (actual fruits, chocolates, etc.) to calibrate your palate #calibration
|
||||
|
||||
## Personal Coffee Experiences
|
||||
|
||||
- [experience] Ethiopian Yirgacheffe prepared as pour over: intense blueberry, jasmine aromatics, tea-like body
|
||||
- [experience] Sumatra Mandheling in French press: earthy, cedar, herbal, tobacco, full body
|
||||
- [experience] Panama Gesha as pour over: intense floral notes, jasmine, bergamot, delicate body
|
||||
- [experience] Brazil Cerrado as espresso: nutty, chocolate, caramel, low acidity, great crema
|
||||
- [experience] Kenya AA as pour over: bright blackcurrant, tomato-like acidity, winey finish
|
||||
|
||||
## Relations
|
||||
|
||||
- determined_by [[Flavor Extraction]]
|
||||
- influenced_by [[Coffee Bean Origins]]
|
||||
- varies_with [[Coffee Brewing Methods]]
|
||||
- enhanced_by [[Proper Grinding Technique]]
|
||||
- documented_in [[Coffee Journal]]
|
||||
- part_of [[Coffee Knowledge Base]]
|
||||
Reference in New Issue
Block a user