When was the last time you thought about your morning cup of coffee other than just as the combination of coffee beans and hot water? While it’s uncommon for us to think about coffee in more ways than just this, there is a scientific element that goes into crafting a good cup of coffee that is worth exploring. Before you head to the hills because of flashbacks from high school science class (deep breaths), remember that knowing a little more about the science behind the coffee making process will give you more room to experiment with your own tastes, and ultimately get you closer to hitting that coffee “sweet spot” that budding home baristas typically like to chase.
Creating The Perfect Scientific Coffee “Solution”
A good cup of coffee is somewhat of a scientific solution, combining the perfect mix of a bunch of different variables. From temperature, to water chemistry, to ratio of water to coffee, time, and quality of the bean, all of these elements work together in order to bring you the cup of coffee you’ve gotten used to drinking each day. It’s less about worrying about all the different elements, and more about figuring out how we can control these variables in a way that will provide a consistent taste from this cup to the next. Coffee machines are often pre-set to control these variables for us.
Specifics To Keep In Mind
Even though you don’t have to worry about getting all the elements right to make the “perfect cup of coffee”, you can keep a couple of specifics in mind which will put you on the right track. The more finely ground the beans, for example, the more likely that the cup will be made from a good balance of caffeine, volatile oils and organic rich compounds. Careful to grind them too coarsely, however, as this could also lead to a high flow rate, which usually affects the quality of the bean itself.
Getting Slightly More Technical
We’re all familiar with the fact that caffeine is highly soluble in water. The caffeine is extracted early when the two mix, although the volatile compounds and oils, which are responsible for aroma and overall flavour, are actually extracted a lot more slowly. The organic acids — which are responsible for the bitter taste — take the most time to extract. This shows that there is a lot going on “behind the scenes” in the process of creating a basic cup of coffee, and by considering how these elements work in unison (or having a machine that takes care of this for you), it may help you get a little closer to the specific taste that you’re after.
Crafting the “Perfect” Cup According To Your Taste
Although you now know more about a coffee “solution”, it’s worth mentioning that there will never be a universal cup that suits everyone’s tastes equally. Finding the correct elements that go into creating a more palatable taste relative to the average drinker will involve some experimentation no matter who you are. While it’s possible to follow tips to try and reduce your exposure to a bitter brew, the process of trying out numerous ways of brewing the best cup for you will take some trial and error. Don’t be shy about getting out of your comfort zone and exploring different flavours and tastes. Getting some expert advice — like talking to the team at Aquaspresso — might also be a good way for you to continue to learn. Until then, science lesson adjourned!