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?

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]

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?

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