(Technical) What makes some lots or varieties more creamy than others?

(Technical) What makes some lots or varieties more creamy than others?

(Technical) What makes some lots or varieties more creamy than others?

(Technical) What makes some lots or varieties more creamy than others?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

(Technical) What makes some lots or varieties more creamy than others?

I've recently made the decision to get my SCA certification(s), which will hopefully lead to becoming a Q grader in a few years. In doing so, every question I've had about how coffee presents has led me down rabbit hole after rabbit hole. Most of it's easy.

What is most likely to give coffee funky/fermented notes? Orange/Red/Black Honey Processes.

What gives the same coffee, roasted lighter opposed to darker it's acidity? Chlorogenic acid.

etc.

Most of it's trivial (literally), but some of it's very practical from a biochemistry standpoint. Understanding how or why, not just "sometimes x does y".


Why do some coffees, even after being filtered (not french press, espresso, darker more oily coffees), have a very apparent silky texture, as if you've added milk or cream, but obviously haven't.

Is it due to processing method? I know Natural, Pulped Natural, and Honey processing often lend to more velvety cups; but why? I've had some washed coffees with notes of Milk Tea. Is it the residual cherry juice that infused with the bean during the drying phase? Is it more traceable to specific varieties in certain regions? Why?

I don't expect to get a very nuanced answer. Most people don't stay up at night thinking about these things. And you likely need a background in botany and/or chemistry to break it down in a meaningful way. And even if you do, you likely haven't studied this particular phenomenon as there is next to nothing to gain from it monetarily(to fund the research). I just can't find a string of words in google that removes "cappuccinos are the most creamy!" from search results.

Thanks /r/Coffee

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