We humans seem to like drinks that contain coffee constituents (organic acids, Maillard products, esters and heterocycles, to name a few) at 1.2 to 1.5 percent by mass (as in filter coffee), and also favour drinks containing 8 to 10 percent by mass (as in espresso). Concentrations outside of these ranges are challenging to execute. There are a limited number of technologies that achieve 8 to 10 percent concentrations, the espresso machine being the most familiar.
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Brewing a great cup of coffee depends on chemistry and physics
theconversation.com
10 ideas
·3.18K reads
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Sciency thingies behind The Perfect Brew!
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The idea is part of this collection:
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