Suggestions
No matching terms.
Bypass
Also known as bypass water · agua de bypass · dilution after brew · post-dilution
What it is and what sets it apart: Bypass dilutes an already extracted drink—unlike raising brew ratio (more water through grounds) or high espresso yield. Used for americano, batch brew, TDS tuning.
How it’s used or measured: Brew concentrate → add hot/cold water by weight to target. Log brew grams + bypass grams.
Flavours and cup impact: Keeps extraction profile while lowering intensity. Too much: watery cup. Benefit: strength flexibility.
Technical notes: Americano is classic espresso bypass. Not the same as pushing more water through the bed.
Common mistakes: Calling more water through grounds “bypass”. Diluting without weights. Masking severe over-extraction.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.