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The Atlantic article: How to Brew Prefect Coffee
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mhuckabee1
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Posted Mon Aug 26, 2013, 3:38am
Subject: The Atlantic article: How to Brew Prefect Coffee
 

This article at The Atlantic states that the perfect cup is found near the ratio of 17.42 parts of water to one part coffee. It seems to me that this is highly dependent on brewing method and not really constant. What do the experts here think?
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Netphilosopher
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Posted Mon Aug 26, 2013, 5:29am
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Netphilosopher
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Posted Mon Aug 26, 2013, 6:12am
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mhuckabee1
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Posted Mon Aug 26, 2013, 8:17am
Subject: Re: The Atlantic article: How to Brew Prefect Coffee
 

I actually *was* a rocket scientist (worked at Cape Canaveral for 13 years). Rockets are easier than coffee because they follow mathematical laws. If you do x, y, and z correctly you will get a good launch and your rocket will go where you want. Coffee feels much more subjective. That's why I posted this for discussion. It seemed to me that what I like when using a dark roast espresso in my grinder and my machine HAS to be different than what Joe likes using a light roast in his grinder and a pour over. How can they say that the "perfect" cup is always found around 17.42 to 1?
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Netphilosopher
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Posted Mon Aug 26, 2013, 10:05am
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RapidCoffee
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Posted Mon Aug 26, 2013, 2:32pm
Subject: Re: The Atlantic article: How to Brew Perfect Coffee
 

mhuckabee1 Said:

It seemed to me that what I like when using a dark roast espresso in my grinder and my machine HAS to be different than what Joe likes using a light roast in his grinder and a pour over. How can they say that the "perfect" cup is always found around 17.42 to 1?

Posted August 26, 2013 link

A brew ratio of 1 part coffee grinds to 16-17 parts of water works surprisingly well for a wide variety of brew methods. But not espresso. The brew ratio for espresso is almost an order of magnitude stronger.

It's actually quite a good article, even if the word "perfect" (or "prefect" :-) is a stretch.
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mhuckabee1
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Posted Tue Aug 27, 2013, 3:51am
Subject: Re: The Atlantic article: How to Brew Perfect Coffee
 

RapidCoffee Said:

even if the word "perfect" (or "prefect" :-) is a stretch.

Posted August 26, 2013 link

LOL I didn't even notice my misspelling until I read this. That's what I get for posting the article before I finished my first cup of the day!
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Netphilosopher
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Posted Tue Aug 27, 2013, 6:19am
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RapidCoffee
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Posted Tue Aug 27, 2013, 9:45am
Subject: Re: The Atlantic article: How to Brew Perfect Coffee
 

Netphilosopher Said:

Since espresso (traditionally made, not a specific water amount type like ROK or MyPressi) is controlled by yield, there isn't really a definitive "brew ratio" for espresso.

Posted August 27, 2013 link

Andy Schecter's table of brew ratios for espresso is fairly definitive.

Netphilosopher Said:

For example: press a doppio normale based on 16g of coffee, producing 55g of espresso (based on an actual shot).

Posted August 27, 2013 link

Brew ratio of 29%?? You must like lungos. :-)
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jpender
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Posted Tue Aug 27, 2013, 9:55am
Subject: Re: The Atlantic article: How to Brew Prefect Coffee
 

There is a kind of rocket science to coffee up until the scent reaches your nose and the liquid touches your tongue. After that you need to look inside the nervous system.

There are other brew charts for other groups of people where the "ideal" strength is higher that 1.25%: European 1.35%; Norwegian 1.45%. So at the very least there are difference between different groups. And I wonder how much variance there is within a particular group.

I usually brew at 9.5:1 for a strength of something around 2%. Lately, with a virus affecting my stomach's tolerance for coffee, I've toned it down to 11:1 and it still tastes great. Somewhere on the approach to 1.25% I find it too weak and at that point happily switch to tea. But I'll bet I could retrain my preferences if I tried.
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