The Science of Coffee 2) Coffee Extraction
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Oct 25, 2022 The way you brew coffee can turn a delightful cup into a disaster. Discover the science of extraction and how factors like temperature and water quantity shape flavor profiles. Experimenting with different brewing methods, like the AeroPress, reveals surprising taste transformations. Learn why consistency in specialty coffee remains a challenge for cafes and how innovative brewing tech aims to solve it. Dive into the intricate relationship between water temperature and flavor perception to find your perfect brew.
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Why Water Pulls Coffee Flavors
- Water is a polar solvent that preferentially extracts polar coffee compounds first through hydrogen bonding.
- Extraction is diffusion: dissolved compounds move from concentrated slurry into fresher water driven by concentration gradients.
Early Fractions Taste Harsh, Later Ones Taste Sweeter
- Early brew fractions are dominated by polar compounds and taste intensely bitter and sour.
- Later fractions contain less polar volatiles and are perceived as sweeter and more floral despite having negligible sugar.
Sweetness Exists Without Detectable Sugar
- Chemical analysis showed sugars in brew fractions are below human detection thresholds.
- Perceived sweetness arises without measurable sugars, so other mechanisms explain 'sweet' black coffee.