What is the science behind different alt methods extracting different flavour profiles?

What is the science behind different alt methods extracting different flavour profiles?

What is the science behind different alt methods extracting different flavour profiles?

What is the science behind different alt methods extracting different flavour profiles?

What is the science behind different alt methods extracting different flavour profiles?

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...

What is the science behind different alt methods extracting different flavour profiles?

Maybe silly beginner question.

I love specialty coffee, love tasting the different characteristic notes but one thing still amuses in this world.

When people say that even different pourover methods extract different taste notes (like one creates "clearer" or "brighter" cup then the other).

I brew with Aeropress at home and again, here I struggle with the fact that Aeropress also uses paper filter, it even is a no-bypass brewer and combo immersion-percolation one, where I can more accurately control immersion time… Yet pourover is the aficionado method and one which reportedly works better at extracting flavours.

What is the science, the natural objective explanation of these differences?

submitted by /u/Prosper0_cz
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