dchudz Senior Member Joined: 15 Nov 2013 Posts: 2 Location: San Francisco Expertise: I love coffee
Posted Fri Nov 15, 2013, 9:45pm Subject: tasting each point in the extraction individually?
I've read that "acids are extracted early, while balancing sugars (sweetness) and bitter components are extracted later" (https://en.wikipedia.org/wiki/Coffee_extraction).
To really get a sense for what this means and how the flavor changes throughout the extraction process, I'd like to taste each point in the extraction individually. I'm thinking I could line up several mugs, and serve a pour-over (e.g. using a Hario V60) where I move to a new mug every 30 seconds of the pour. I'd expect the first mugs to me more sour, the later ones more sweet/bitter, and I could even include some overextracted portions that are too bitter.
After tasting each bit of the pour individually, I could combine them (the ones that aren't overextracted) into one mug to enjoy the rest of the cup.
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 2,074 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Fri Nov 15, 2013, 10:43pm Subject: Re: tasting each point in the extraction individually?
In an espresso the natural sweetness of the shot is at the bottom of the cup, while the middle part tastes rather bitter, and the crema is on top, which is why some people like to stir their caffè in order to get a more balanced taste.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 8,151 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Vene. A1, La Cimbali M32 Grinder: Azkoyen Capriccio, Major Vac Pot: 40s era Silex Drip: Msl. Com. brewers Roaster: gave it a try, decided no
Posted Wed Nov 27, 2013, 6:54am Subject: Re: tasting each point in the extraction individually?
Never mind the comment above. In truth, what you are asking about is a well accepted way to learn what is going on in your shots in espresso. With espresso, , there are even "tools" sold to do this. In short it is simply a board with several holes drilled in it in which shot glasses are lined up. You start the pull then slide the row of glasses over so that say every 5 seconds of the pull, you get a different part of the shot. This way, you can taste the different parts of the pull.
You don't need a board, simply several shot glasses will work, just keep them straight as to which came first, second etc. It is a good learning tool :D
When you are doing this to other brewing methods such as the Hario V60 you mentioned, of course, you will need larger than shot glasses to catch the coffee! It can't hurt and all there is to loose is a little time and a cups worth of coffee. Give it a try and see what you can learn!
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
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