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: Turbulence
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 […]