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For little bitterness you could try out some of those Ethiopian beans which have a berry-like taste.


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For acidity, you want espresso made with a light roast. Caffes in the US generally don't serve this because it's not what people expect from coffee. "Dense", though, is a challenge. I'm not sure what you mean by this because espresso is mostly water. A nice layer of crema can create the perception of a heavy drink, but crema isn't dense. It's all ...


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There are many variables that affect the final cup (in any type of brewing): The brewing technique (even with cold brew you can change factors like grind size, steeping in the fridge or at room temperature, brew time, etc.) The type of roast (as you say lighter versus darker roasts) The type of bean (different origins and how the bean was processed from a ...


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Both issues you're describing, high acidity and weak body, are most probably a result of under-extraction. To increase the balance of the brewed coffee and get a more intense body by increased extraction you have several choices: Longer brew time. As you said, this is difficult to achieve with a moka pot. Increased temperature. This is also practically ...


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