Brewing water temperature is important because it influences flavor, brew strength and flow rate. Sensory evaluation shows that both acidity and body increase when coffee is brewed at a higher temperature, and bitterness and astringency decrease with lower temperatures. The rate at which each chemical component in coffee is dissolved is also related to temperature. […]
Articles Tagged: Temperature
The Basics of Coffee Brewing
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 […]
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 […]
Time, Temperature & Turbulence
Time’s Relationship to Extraction Hot water removes flavoring solubles effectively and rapidly. At the beginning of the brew cycle, the resulting extract appears dense and dark caramel in color. As extraction continues, the extract becomes less concentrated and lighter in color. Near the end of the brew cycle, the extract is pale and appears almost […]
Holding & Serving Coffee
Holding Temperature The shelf life of green, unroasted coffee is usually expressed in years – for example, new crop, current crop and past crop. Once it has been roasted, the shelf life is measured in days. The stale flavors in coffee can become detectable as early as 4 days after roast, or as late as […]
Primary Taste Sensations
Taste Modulation and the 6 Primary Taste Sensations Through a process called taste modulation, the basic taste sensations interact with one another, depending on the relative strength of each. In gustation, there are six combinations that can occur. Sweet, sour and salt taste interact and form the following combinations: Acids increase the sweetness of sugars […]