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Espresso: General Discussion
What accounts for flavor differences between brewing methods...?
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Discussions > Espresso > General > What accounts...  
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JWhitney
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Joined: 9 Nov 2013
Posts: 2
Location: San Francisco
Expertise: I live coffee

Espresso: Breville barista 860
Grinder: Cuisinart ceramic
Roaster: Fresh roast sr500
Posted Sat Nov 9, 2013, 1:31am
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?

Please advise.

Thanks!
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NobbyR
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NobbyR
Joined: 10 Jul 2011
Posts: 2,021
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, 4:23am
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)
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JWhitney
Senior Member


Joined: 9 Nov 2013
Posts: 2
Location: San Francisco
Expertise: I live coffee

Espresso: Breville barista 860
Grinder: Cuisinart ceramic
Roaster: Fresh roast sr500
Posted Sat Nov 9, 2013, 10:27am
Subject: Re: What accounts for flavor differences between brewing methods...?
 

That is EXACTLY what I was looking for! Thanks NobbyR!

Personally, the Americano is my favorite way of consuming the bean. Now I need to try and explore what type of components are extracted through an espresso versus French press.

To my palate, nothing compares to an Americano.

Thanks for the info!
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Iluvdabean
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Iluvdabean
Joined: 7 Mar 2005
Posts: 1,249
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, 5:15am
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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Iluvdabean
Senior Member
Iluvdabean
Joined: 7 Mar 2005
Posts: 1,249
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, 5:33am
Subject: Re: What accounts for flavor differences between brewing methods...?
 

Whats in coffee anyways? Glad you asked.

Iluvdabean: Screen Shot 2013-11-10 at 7.31.54 AM.png
(Click for larger image)
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