The 1 x 1 of brewed coffee

At first glance, making coffee seems like a simple game where all you have to do is bring coffee and hot water together. But whether the coffee ends up tasting good or not so good depends on whether or not you’ve spent time brewing it. There are many factors involved in brewing that can affect the outcome. Even under the best conditions, coffee always tastes a little different. This article presents various methods of making coffee, as well as possible causes when the coffee tastes different than usual.

Science provides us with useful knowledge to influence the brewing result. Thousands of tiny coffee particles are exposed to water, and each one contains hundreds of chemical ingredients that dissolve differently.Science provides us with useful insights to influence brewing results. The coffee solution is therefore not a unit, but a totality of many flavor components. The coffee solution is therefore not a unit, but a totality of many flavor components.

Similar to a bartender matching ingredients for his cocktails, a barista can balance the substances in coffee and influence the brewing result. Too short an extraction time will only get to the point where acid is extracted. Too long an extraction time leads to too many bitter substances in the coffee. The temperature of the water also plays a role. If the water is not hot enough, the flavors are not fully released and the coffee tastes bland and sour. Water that is too hot will result in over-extraction of the coffee and a bitter, burnt taste.

Ultimately, it’s a matter of routine and taste, and only through trial and error can you learn how to brew the perfect coffee. This article presents various methods of making coffee, such as infusion by hand, French Press, Soft Brew pot, Aeropress and Carlsbad pot.

The outcome of your brewed coffee can be affected by the choice of filter paper. Here are some tips to help you figure out how your brewed coffee tastes best:

  • Change one setting at a time: Change only one variable, such as grind, brew time, or water temperature, to find out which setting has the greatest impact on taste. If you vary several factors at the same time, it becomes more difficult to identify which one is responsible for the taste.
  • Repeat the brewing method: one method cannot always give the same result. To improve your brewing method, repeat and observe it several times.
  • Find the right water temperature: Darker roasted coffee requires cooler water, while lighter roasted coffee can tolerate hotter water. As a rule, the coffee becomes more complex when you increase the water temperature. A lower temperature, on the other hand, can offset tart notes. To avoid under- or over-extraction, you should choose a water temperature between 92 and 96°C.

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