Posted Sat Nov 9, 2013, 12:31am Subject: What accounts for flavor differences between brewing methods...?
I just roasted a pound of beans tonight to use in an experiment tomorrow.
We're going to sample the different favors the same bean can produce through 3 different brew methods: 1) An americano via the Breville Barista Express 860 2) A pour-over through a ceramic cone & Mellita paper filter 3) A Bodum French press
We are curious what specifically about each method accounts for the different flavor from the exact same beans.
We will grind the French press beans more coarsly and use water about 190 degrees. We will grind the Breville to the finest setting and use the amateur double wall cup. For the pour-over, we'll go for a medium grind and make sure the water is a little below 200.
Is it the pressure involved that makes the Americano taste so different?
Is it the volume of particulates alone that make the French press taste so different?
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 Sat Nov 9, 2013, 3:23am Subject: Re: What accounts for flavor differences between brewing methods...?
Welcome for CoffeeGeek!
One factor that contributes to differences in taste is that drip coffee is only a watery solution, because the oily components and particulate material are held back by the filter, while an americano, being made from espresso, and French Press coffee, which are also an emulsion of those coffee oils and colloids as well as a suspension of tiny plant fibres, contain those parts, too. This leads to a fuller body. Also, the rapid extraction under pressure allows espresso to dissolve ingredients that other brewing methods can't.
*** "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)
Iluvdabean Senior Member Joined: 7 Mar 2005 Posts: 1,319 Location: Kentucky Expertise: I love coffee
Espresso: La Nuova Era Cuadra/Gaggia... Grinder: Baratza Preciso/K-A Pro... Drip: Bonavita BV 1800 TH Roaster: Nesco 1010/Behmor 1600
Posted Sun Nov 10, 2013, 4:15am Subject: Re: What accounts for flavor differences between brewing methods...?
Coffee is made up of over 800 different volatile compounds , where as wine has 450 and chocolate has 200. Extraction methods,water quality,age of beans,quality of beans, the weather that year effecting crop,processing method,grinder quality,grind setting,espresso machine quality,drip machine quality,water temperature, to name a few all contribute to what ends up in your cup. Espresso is the result of an extraction that unlike drip , doesn't invite those flavors out gently , it rips them out through an assault of hot pressurized water. All means of extraction have their place just as much as a nice homemade hamburger does when compared to a perfectly done rib eye. I think of the coffee bean as a vibrant food of endless potential when mixed in with the changing variables of human experience. I mean have you noticed sometimes how the exact same coffee just hits you differently. I think its us experiencing the same coffee in a different way. So I am leery of mapping procedure as an obsession. A good fresh quality bean extracted properly with any of the many methods all has its place, and often the best test is the level of desire for that second cup. Yet to me the richest and most fertile expression of all those 800 volatile compounds in one place at one time is espresso . Have fun and let us kow your results.
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