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RayTCoffeeGuy
Junior Member
RayTCoffeeGuy
Joined: 1 Jun 2014
Posts: 65
Location: For My Safety, Its Empty
Posted Tue Jun 3, 2014, 9:58pm
Subject: Drip Coffee Analysis
 

Concept: As water is added to a level bed of grounds, gravity will filter the grinds.

The brewing time should be 5 minutes for mine and the ratio should be around 5-8 grams per 100 ml.

The grind size, amount of grinds, and temperature will influence the speed that it travels downwards.

The extraction is mainly by steeping (exposing grinds to water, then filtering using gravity and the resistence by the grinds will determine how long it stays up there and that influences steep time.

Evenly extracting, is determined by surface area and flatness of the grinds.

So anything wrong with the analisis.

 
Only true passion and expertise will make the best coffee.
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Jaxx2112
Junior Member


Joined: 28 May 2014
Posts: 10
Location: PHL
Expertise: I love coffee

Posted Wed Jun 4, 2014, 2:22am
Subject: Re: Drip Coffee Analysis
 

So... yes and no.


RayTCoffeeGuy Said:

Concept: As water is added to a level bed of grounds, gravity will filter the grinds.

Posted June 3, 2014 link

Yes, this is gravity fed filtration.  Filtration through the coffee bed and then filtration of the slurry through the final filter material (gold,paper,etc).

RayTCoffeeGuy Said:

The brewing time should be 5 minutes for mine and the ratio should be around 5-8 grams per 100 ml.

Posted June 3, 2014 link

Not always.  The brew time is dependent on the following:  Desired extraction level, mass of water, mass of ground coffee, filter medium (i.e. metal filters will allow a faster slurry flow rate than  paper) and the particle size of the grind.  While brewing a 1 to 2 cup pourover tends to target a total brew time of anywhere from 2:15s to 3:45 seconds, brewing a 900mL Chemex may very well take as long as 5.5-6 minutes.  Again, brew time is directly related to the quantity of coffee being brewed, the particle size of the grind (finer grind impedes flow), and the 'filter' medium (i.e. mass of coffee, filter material, etc) in the brew basket.

RayTCoffeeGuy Said:

The grind size, amount of grinds, and temperature will influence the speed that it travels downwards.

Posted June 3, 2014 link

Temperature will most likely not influence the flowrate of the slurry bed.  It will influence the rate of extractable compounds.  Flow rate of the incoming water will also affect how quickly the slurry bed travels through the filter medium as an aggressive flow rate of incoming water can disturb the coffee bed, resulting in uneven extraction/flow.

RayTCoffeeGuy Said:

The extraction is mainly by steeping (exposing grinds to water, then filtering using gravity and the resistence by the grinds will determine how long it stays up there and that influences steep time.

Posted June 3, 2014 link

Yes and no.  The extraction is dependent on hot water dissolving soluble aromatic compounds (based on temperature, i.e. hotter will extract more, although past a certain point most are less desirable compounds), the quantity of coffee present in the coffee bed, as well as the grind size of the coffee bed.  The time that the slurry interacts with the coffee bed is dependent on brew time, which controls how long the coffee bed is exposed to the solvent (hot water).  The filtration is still gravity filtered, and the resistance of the grinds (i.e. density of the coffee bed / particle size) impacts the flow rate.

RayTCoffeeGuy Said:

Evenly extracting, is determined by surface area and flatness of the grinds.
So anything wrong with the analisis.

Posted June 3, 2014 link

Even extraction is determined by the exposed surface area and by minimizing excessive agitation of the coffee bed.  While agitation is a necessary evil (we need to add coffee to reach out brew size), each addition of water inherently agitates the bed surface, and so effort must be made to evenly agitate the coffee bed when incorporating water (hence why most pour overs encourage spiral pours).  Even extraction does not necessarily mean good extraction, so much effort must be made to ensure appropriate temperature, coffee bed density (grind size and grind quantity) and pouring technique is followed.  That's basically drip coffee in a nutshell.
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RayTCoffeeGuy
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RayTCoffeeGuy
Joined: 1 Jun 2014
Posts: 65
Location: For My Safety, Its Empty
Posted Wed Jun 4, 2014, 11:23pm
Subject: Re: Drip Coffee Analysis
 

Thanks Man, Nice one.

 
Only true passion and expertise will make the best coffee.
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RayTCoffeeGuy
Junior Member
RayTCoffeeGuy
Joined: 1 Jun 2014
Posts: 65
Location: For My Safety, Its Empty
Posted Thu Jun 5, 2014, 9:06pm
Subject: Re: Drip Coffee Analysis
 

End of this post.

 
Only true passion and expertise will make the best coffee.
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