Bali and Java vanilla have meaningfully different vanillin densities, which means the same bean-to-alcohol ratio produces very different results depending on origin. This guide gives you optimised extraction ratios, maceration times, and fold strengths for each Indonesian origin — so your extract hits the right flavour intensity every time.
Covers single-fold and double-fold methods, cold maceration vs. gentle heat methods, alcohol selection by origin character, and expected colour and aroma profiles for each.