kbuzbee Senior Member Joined: 2 Feb 2006 Posts: 564 Location: Mentor, Ohio Expertise: I live coffee
Espresso: La Pavoni Europiccola Grinder: Baratza Virtuoso Preciso Vac Pot: Cona D Drip: I don't drip
Posted Fri Aug 9, 2013, 3:34am Subject: Re: Confessions of a Brikka Lover
The way I understand it, the longer it take to brew, the higher chance to bring out the bitterness of the coffee (right????), so the lower temperature is not necessary a bad thing (I mean the time it takes to brew is gonna 'compensate' the lower brew temp. right???)
The longer it takes to brew coffee the more caffiene is extracted. Caffiene is bitter, so, yes, a longer brew time can increase the bitter notes. In a Brika with fresh coffee I doubt you'd ever get far from acceptable levels though.
As to temp, I prefer starting with room temp filtered water.
CMIN Senior Member Joined: 14 Jun 2012 Posts: 927 Location: South FL Expertise: I like coffee
Espresso: Crossland CC1 Grinder: Baratza Preciso
Posted Fri Aug 9, 2013, 5:27am Subject: Re: Confessions of a Brikka Lover
However, taste studies with decaffeinated vs. caffeinated soft drinks show that in the presence of other flavor compounds, especially bitter ones, detection of additional bitterness from caffeine is overwhelmed by the presence of other bitter or acidic compounds, raising the thresholds of detection and flavor contribution from caffeine itself. The claims that caffeine contributes to flavor don't stand up to taste trial investigations, with an inability to detect caffeinated vs. non-caffeinated soft drinks a very common result. (about half the concentration of that in coffee)
Most likely, hydrolysis of some compounds catalyzed by heat is responsible for bitterness, not caffeine.
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