When Coffee Meets Water - Deepstash
When Coffee Meets Water

When Coffee Meets Water

There are two families of brewing devices within the low-concentration methods – those that fully immerse the coffee in the brewing water and those that flow the water through the coffee bed.

From a physical perspective, the major difference is that the temperature of the coffee particulates is higher in the full immersion system. The slowest part of coffee extraction is not the rate at which compounds dissolve from the particulate surface. Rather, it’s the speed at which coffee flavour moves through the solid particle to the water-coffee interface, and this speed is increased with temperature.

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IDEAS CURATED BY

trstro

Dramatherapist

Sciency thingies behind The Perfect Brew!

The idea is part of this collection:

Coffee Culture

Learn more about health with this collection

The role of coffee in social interactions

Different types of coffee and their preparation

The impact of coffee on society and economy

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Making coffee: Timing is important

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Freshly boiled water acts as a solvent to the coffee molecules. The molecules that contribute to the acidity and sweetness tend to extract more quickly than those that contribute to bitterness.

An under-extracted cup that wasn't brewed long enough makes the coffee taste too sour. An over-e...

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