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
Every coffee enthusiast will rightly tell you that blade grinders are disfavored because they produce a seemingly random particle size distribution; there can be both powder and essentially whole coffee beans coexisting. The alternative, a burr grinder, features two pieces of metal with teeth that cut the coffee into progressively smaller pieces. They allow ground particulates through an aperture only once they are small enough.
18
218 reads
MORE IDEAS ON THIS
Coffee is unique among artisanal beverages in that the brewer plays a significant role in its quality at the point of consumption. In contrast, drinkers buy draft beer and wine as finished products; their only consumer-controlled variable is the temperature at which they ...
18
384 reads
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).
18
364 reads
Pour-overs and other flow-through systems are more complex. Unlike full immersion methods where time is controlled, flow-through brew times depend on the grind size since the grounds control the flow rate.
The water-to-coffee ratio matters, too, in the brew time. Simply grinding finer to in...
17
260 reads
Even if you can optimize your brew method and apparatus to precisely mimic your favourite barista, there is still a near-certain chance that your home brew will taste different from the cafe’s.
There are three subtleties that have a tremendous impact on the coffee quality: water che...
18
263 reads
So don’t feel bad that your carefully brewed cup of coffee at home never stacks up to what you buy at the café. There are a lot of variables – scientific and otherwise – that must be wrangled to produce a single superlative cup. Take comfort that most of these variables are not optimized by some ...
17
234 reads
Roasted coffee contains a significant amount of CO₂ and other volatiles trapped within the solid coffee matrix: Over time these gaseous organic molecules will escape the bean. Fewer volatiles means a less flavorful cup of coffee. Most...
20
223 reads
Given coffee is an acidic beverage, the acidity of your brew water can have a big effect. Brew water containing low levels of both calcium ions and bicarbonate (HCO₃⁻) – that is, soft water – will result in a highly acidic cup, sometimes described as sour. Brew water containing high levels of HC...
19
245 reads
There are many ways, though, to achieve a drink containing 1.2 to 1.5 percent coffee. A pour-over, Turkish, Arabic, Aeropress, French press, siphon or batch brew (that is, regular drip) apparatus – each produces coffee that tastes good around these concentrations. These brew methods also boast an...
19
328 reads
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 particulate...
20
300 reads
CURATED FROM
theconversation.com
10 ideas
·2.81K reads
Sciency thingies behind The Perfect Brew!
“
Read & Learn
20x Faster
without
deepstash
with
deepstash
with
deepstash
Access to 200,000+ ideas
—
Access to the mobile app
—
Unlimited idea saving & library
—
—
Unlimited history
—
—
Unlimited listening to ideas
—
—
Downloading & offline access
—
—
Personalized recommendations
—
—
Supercharge your mind with one idea per day
Enter your email and spend 1 minute every day to learn something new.
I agree to receive email updates