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coffee extraction as it relates to photography exposure?
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jlt3b
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Joined: 24 Jan 2009
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Location: Philadelphia, USA
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Posted Mon Sep 17, 2012, 7:28pm
Subject: coffee extraction as it relates to photography exposure?
 

Hi everyone,
This is a general coffee extraction (over or underextraction) question that requires some understanding of photography to understand.

In photography, if all other variables are held constant, one can make discrete changes in the aperture of the lens and then make changes in the shutter speed of the camera of equal but opposite magnitude (eg, increasing 2 stops with the aperture, and decreasing 2 stops with the shutter speed).  The resulting overall light exposure will be the same, but the picture will look very different. (note - I do realize there are several other variables, including the brew temperature, etc).

My questions pertain to coffee extraction. Specifically, with many pour overs and with the clever coffee dripper, I often tend to taste a sour note in the brew, regardless of the beans that I use.  I believe this happens when I underextract.  I know that the extraction can be increased by several factors, two of which include grinding the beans more finely, and/or increasing the brew/dwell time.  

Here are my questions:
1) Will the resulting cup of coffee taste dramatically different if I preferentially change one of these variables only, in an effort to acheive greater extraction (and hence a less sour cup).

2)Is one of these options 'better' at obtaining a rich, non-sour, full bodied cup of coffee?  

Thanks!
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Netphilosopher
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Posted Tue Sep 18, 2012, 7:25am
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Netphilosopher
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Posted Tue Sep 18, 2012, 7:28am
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jlt3b
Senior Member


Joined: 24 Jan 2009
Posts: 62
Location: Philadelphia, USA
Expertise: I like coffee

Espresso: Mini Vivaldi II, old...
Grinder: Baratza Vario
Drip: Hario V60, Clever Coffee...
Posted Sat Sep 29, 2012, 7:19pm
Subject: Re: coffee extraction as it relates to photography exposure?
 

Hi Netphilosopher ,

Thanks so much for your fun and thoughtful reply.  I'm sorry that I am so late in reciprocating the courtesy - work had me running ragged.

I enjoyed reading your post, and got many-a-chuckle from it...  Most importantly, however, it helped me greatly because I do believe that some of my 'sour' flavor was due to my brewing at temperatures that were a bit too high...  When using my clever coffee dripper and grinding with my Baratza Vario, I was using water that was a minute or less 'off the boil'.  I've been lowering my water kettle temperature (now at 205 degrees), and have definitely noticed less sour notes.  So thank you very much!

Happy coffee brewing!
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Netphilosopher
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Location: USA
Expertise: Just starting

Posted Mon Oct 1, 2012, 7:56am
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