Coffee brewing masquerades as a simple process, when in reality it is a very complex interaction of many variables, all of which must be tightly regulated. Coffee gets most of its flavor from the great variety of chemical compounds released when the ground particles make contact with water. Under normal circumstances, water extracts roughly 80 […]
Articles Tagged: Grinding
The Brewing Process
Aroma + Taste = Flavor Some of the chemical compounds in coffee evaporate easily and are responsible for the brew’s aroma. Others aren’t so volatile and are the source of the brew’s taste. The combination of aroma plus taste constitutes coffee’s flavor. Further, there are the insoluble compounds – the ones that don’t break down […]
Grinding Essentials
If you took one whole coffee bean and placed it in water and subjected it to heat and agitation, at some point the coffee flavoring material would be extracted. But this method would take much too long to be practical. Now, consider taking one whole coffee bean and splitting it in half. The water now […]